Spanish-Style Oxtail Stew

Spanish-Style Oxtail Stew

14
jetman 0

"Famous in the south of Spain, this is simple to make and perfect for fall and winter season."

Ingredients

4 h 25 m servings 1013 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 1013 kcal
  • 51%
  • Fat:
  • 50.3 g
  • 77%
  • Carbs:
  • 18.4g
  • 6%
  • Protein:
  • 95.3 g
  • 191%
  • Cholesterol:
  • 333 mg
  • 111%
  • Sodium:
  • 929 mg
  • 37%

Based on a 2,000 calorie diet

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Directions

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  1. Heat olive oil in a Dutch oven over medium-high heat until smoking. Brown the oxtail in batches, and set aside. Add onion, garlic, and bell pepper to the pot; cook, stirring constantly, until the onion has softened and turned translucent, about 5 minutes.
  2. Pour in white wine, bring to a simmer, and cook for 5 minutes. Add browned oxtail, beef broth, chocolate, and bay leaves. Return to a simmer, then reduce heat to medium-low, cover, and simmer for 3 hours.
  3. Season with salt and paprika, stir in carrots, recover, and allow to simmer until carrots are tender.
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Reviews

14
  1. 16 Ratings

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Oh my goodness! This has got to be one of the best recipes out there, by far! It's a wonderful change for this dish and is incredibly easy to follow. The only modifications I made were: Since...

Very good! Our family really enjoyed it. Changes I made were: didnt have any chocolate on hand so I left it out, and I baked it covered in the oven at 325 for three hours. I thickened up the ...

Incredibly rich. I oxtail and have been trying to find a good recipe for a while. I loved this one. I made a few changes. I used half oxtail and half stew meat (total of about 1.5 lbs of both, w...