SPANISH-STYLE OXTAIL STEW

Spanish-Style Oxtail Stew image

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

Provided by jetman

Categories Soups, Stews and Chili Recipes Stews Beef

Time 4h25m

Yield 6

Number Of Ingredients 12

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Ingredients

3 tablespoons olive oil
4 pounds beef oxtail, cut into pieces
2 onions, chopped
1 tablespoon minced garlic
2 green bell pepper, chopped
4 cups dry white wine
1 cup beef broth
1 (1 ounce) square unsweetened chocolate
3 bay leaves
½ teaspoon salt
2 tablespoons paprika
2 carrots, thickly sliced

Steps:

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.
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.
Season with salt and paprika, stir in carrots, recover, and allow to simmer until carrots are tender.

Nutrition Facts : Calories 1013.4 calories, Carbohydrate 18.4 g, Cholesterol 332.9 mg, Fat 50.3 g, Fiber 4.2 g, Protein 95.3 g, SaturatedFat 19.5 g, Sodium 929.2 mg, Sugar 7 g