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Oxtail Stew Recipe

Beef Oxtail Stew with White Beans

Our Beef Oxtail Stew with White Beans is a hearty, comforting dish that showcases the rich flavors of our Angus beef oxtail, combined with creamy white beans and aromatic vegetables. Perfect for a cozy dinner, it embodies our farm-to-table commitment!
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Prep Time 30 minutes
Cook Time 3 hours
30 minutes
Total Time 4 hours
Course Main Course
Cuisine Mediterranean
Servings 4 servings

Ingredients
  

  • 4 Lbs Beef oxtail trimmed and cut in 2” long pieces If frozen thaw in fridge
  • 3 Cups Chicken broth
  • 2 Tbsp Extra virgin olive oil
  • 1 White onion chopped fine
  • 1 Carrot peeled and chopped fine
  • 6 Garlic cloves minced
  • 2 Tbsp Tomato paste
  • 2 tsp Paprika regular (sweet)
  • 1/2 tsp Cayenne pepper dried
  • 1 tsp Oregano dried
  • 1 28 oz Can of whole peeled tomatoes
  • 1 15 oz Can of white cannellini beans rinsed Or white navy beans
  • 1 Tbsp Sherry vinegar
  • 1 Bay leaf
  • Kosher salt and black pepper ground

Instructions
 

  • Preheat oven to 325F.
  • Pat dry oxtail sections and season lightly with salt and pepper
  • On the stove top, heat oil in a large dutch oven over high heat and sear the oxtail pieces in batches, set aside.
  • Turn heat down to medium, add the carrots and onion until softened, about 5 minutes.
  • Meanwhile, mix together the paprika and cayenne pepper and set aside.
  • Add into the carrots and onion the garlic, tomato paste, oregano, and ½ of the paprika mixture and cook until fragrant, about 30 seconds.
  • Add the broth, tomatoes with their juice, bay leaf and bring to a simmer. Here you can taste and if you would like more of a kick add more of the paprika mixture. Place the oxtail pieces back into the pot and spread them out under the tomato mixture.
  • Cover the pot with a lid, or foil, and place in the over for 2.5 to 3 hours. Cook until the meat is fork tender and falling away from the bone.
    Oxtail Recipe
  • Remove pot from oven and remove the oxtail pieces and set aside. (Note: you can decide whether you would prefer to remove the bones and shred the meat or leave them as is).
  • Ladle off as much accumulated fat as possible from the braising liquid and then add beans and vinegar. Season with salt and pepper. Add back the oxtail pieces and simmer over low heat for approximately 5 minutes until meat and beans are heated through. Check your seasoning once more before serving.. Ladle over polenta, rice or pasta. Garnish with fresh parsley if desired. Enjoy!

Notes

Note: Any leftovers can be frozen for up to three months.
Keyword oxtail