Spanish-Style Oxtail Stew

Spanish-Style Oxtail Stew

14 Reviews 1 Pic
  • Prep

    25 m
  • Cook

    4 h
  • Ready In

    4 h 25 m
Recipe by  jetman

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

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Adjust Servings

Original recipe yields 6 servings



  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)

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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 I'm not a huge fan of bell peppers (unless roasted) so I added just a smidgen of roasted bells peppers and added lots of mushrooms--and instead of adding the carrots, salt and paprika toward the end I added them along with the wine and broth section. Also, chicken broth works just fine if you don't (or want to use) have beef broth. DON'T LET THE CHOCOLATE SCARE YOU! I made it for my husband as a Father's Day dinner surprise (he loves my traditional southern oxtail recipe), but I wanted to switch things up a bit and celebrate his Puerto Rican heritage. This did the trick! It's a fantabulous recipe that will enliven your taste buds. Kudos jetman!



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 liquid at the end with a bit of corn starch. Turned out perfectly tender. Only problem I had was the price of the meat. It was 5 dollars a pound- for goodness sake it is only a cows tail! I will definately make this again but cut down on the meat to afford it. Thank you for this great recepie.

Michelle H

Michelle H

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, with no changes to other amounts), since I was cooking for several, and wasn't sure how everyone felt about oxtail. I also added in potato with the carrot. I'll probably use less meat the next time I do this, since the broth ended up reducing a little more than I expected it to. Planning on adding water to the leftovers and restewing. Thanks again for the great receipe!

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Amount Per Serving (6 total)

  • Calories
  • 1013 cal
  • 51%
  • Fat
  • 50.3 g
  • 77%
  • Carbs
  • 18.4 g
  • 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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Jamaican Oxtail with Broad Beans


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Spanish-Style Chicken Stew