Oxtail Stew
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty beef oxtail stew slow-cooked in a rich, spiced gravy with vegetables and red wine. Deeply flavored and warming, perfect for cold winter dinners. Takes time to develop full flavor but minimal hands-on work.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 3 pounds oxtails (sliced into 2-inch thickness)
- 1 tablespoon Worcestershire sauce
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 2 tablespoons olive oil (divided)
- 2 large carrots (diced)
- 3 stalks celery (diced)
- 1 large onion (finely chopped)
- 6 cloves garlic (minced)
- 1 cup red wine
- 3 tablespoons tomato paste
- 3 cups beef broth
- 2 bay leaves
At a glance
PER SERVING · TIME 155M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 2h 30m
- Sodium
- 1973mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 661mg
- Calcium
- 48mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 1973MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.