Gina's Oxtail Stew

Author: 
of The Neelys
  • 5 Pounds  meaty oxtails
  • 1/4 Cup  all-purpose flour
  • 2 Tablespoons  olive oil
  • large onion, chopped
  • carrots, cut into half moons, about 1/4-inch thick
  • stalks celery, cut into 1/4-inch thick pieces
  • 3 Tablespoons  chopped fresh thyme leaves
  • cloves garlic, peeled and smashed
  • 1/4 Cup  tomato paste
  • (750 ml) bottle dry red wine
  • 2 Cups  beef broth
  • (15-ounce) can diced tomatoes, with juice
  • bay leaves
  • 8 Ounces  button mushrooms
  • 2 Tablespoons  red wine vinegar
  • (12-ounce) package wide egg noodles
  • 4 Tablespoons  unsalted butter, divided
  • small shallot, finely diced
  • cloves garlic, finely diced
  • 2 Tablespoons  minced chives
  • 2 Tablespoons  grated Parmesan
  • 1 Tablespoon  lemon juice
  • 5 pounds meaty oxtails
  • 1/4 cup all-purpose flour
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 2 carrots, cut into half moons, about 1/4-inch thick
  • 2 stalks celery, cut into 1/4-inch thick pieces
  • 3 tablespoons chopped fresh thyme leaves
  • 4 cloves garlic, peeled and smashed
  • 1/4 cup tomato paste
  • 1 (750 ml) bottle dry red wine
  • 2 cups beef broth
  • 1 (15-ounce) can diced tomatoes, with juice
  • 2 bay leaves
  • 8 ounces button mushrooms
  • 2 tablespoons red wine vinegar
  • 1 (12-ounce) package wide egg noodles
  • 4 tablespoons unsalted butter, divided
  • 1 small shallot, finely diced
  • 2 cloves garlic, finely diced
  • 2 tablespoons minced chives
  • 2 tablespoons grated Parmesan
  • 1 tablespoon lemon juice

Directions RichSnippets

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Recipe Details

Preparation Time: 
10 minutes
Cooking Time: 
4 hours 15 minutes
Total Time: 
4 hours 25 minutes
Serves: 
4

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