Oxtail Stew With Tomatoes And Bacon Recipe

Name: Oxtail Stew With Tomatoes And Bacon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 1/2 lbs oxtails; paprika; all-purpose flour; 6 slices bacon, chopped; 2 large onions, chopped; 2 cloves garlic, minced; 1/4 cup tomato paste; 4 teaspoons chopped fresh rosemary or 1 teaspoon dried rosemary, plus; 2 tablespoons chopped fresh rosemary or 2 teaspoons dried rosemary, divided; 2 cups dry red wine; 1 (28 ounce) can Italian tomatoes, drained; 1 (14 1/2 ounce) can beef broth; 3/4 lb sugar snap pea (I've always skipped this step)

Servings: persons

4 1/2 lbs oxtails
paprika
all-purpose flour
6 slices bacon, chopped
2 large onions, chopped
2 cloves garlic, minced
1/4 cup tomato paste
4 teaspoons chopped fresh rosemary or 1 teaspoon dried rosemary, plus
2 tablespoons chopped fresh rosemary or 2 teaspoons dried rosemary, divided
2 cups dry red wine
1 (28 ounce) can Italian tomatoes, drained
1 (14 1/2 ounce) can beef broth
3/4 lb sugar snap pea (I've always skipped this step)

1
Sprinkle oxtails with paprika, salt and pepper.
2
Coat with flour.
3
Cook bacon in heavy Dutch oven over medium heat until fat is rendered, about 5 minutes.
4
Remove bacon, using slotted spoon and reserve.
5
Increase heat to high.
6
Working in batches, add oxtails and cook until brown on all sides, about 10 minutes.
7
Transfer oxtails to plate.
8
Add onions and garlic to Dutch oven, reduce heat to medium and cook until tender, stirring occasionally, about 8 minutes.
9
Mix in tomato paste and 4 teaspoons rosemary.
10
Add wine and bring to boil, scraping up any browned bits.
11
Boil until liquid is reduced by half, about 6 minutes.
12
Add tomatoes, breaking up with spoon.
13
Add broth.
14
Return oxtails with any juices and bacon to Dutch oven.
15
Bring to boil.
16
Reduce heat, cover and simmer until tender, about 2 1/2 hours.
17
Uncover and simmer until liquid is slightly thickened, about 30 minutes.
18
(Can be made 1 day ahead. Cover and refrigerate. Rewarm over medium heat, stirring occasionally, about 20 minutes.) Add sugar snap peas to oxtails.
19
Simmer stew uncovered until peas are just crisp-tender, about 2 minutes.
20
Sprinkle stew with 2 tablespoons rosemary.

620

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 1/2 lbs oxtails, paprika, all-purpose flour, 6 slices bacon, chopped, and more.

Yes, Oxtail Stew With Tomatoes And Bacon falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Oxtail Stew With Tomatoes And Bacon

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions