Spanish Style Oxtail Stew
A flavorful and hearty stew made with tender oxtails, bell peppers, and spices, simmered in a rich broth.
Ingredients
- olive oil (3 tablespoons)
- beef oxtails (4 pounds)
- onions (2 )
- green bell peppers (2 )
- minced garlic (1 tablespoon)
- dry white wine (4 cups)
- beef broth (1 cup)
- bay leaves (3 )
- unsweetened chocolate (1 (1 ounce) square)
- paprika (2 tablespoons)
- salt (0.5 teaspoon)
- carrots (2 )
Instructions
- Heat olive oil in a Dutch oven over medium-high heat until smoking. Add oxtails; brown in batches and set aside.
- Add onions, bell peppers, and garlic to the Dutch oven; cook, stirring constantly, until onions have softened and turned translucent, about 5 minutes.
- Pour in white wine, bring to a simmer, and cook for 5 minutes. Add browned oxtails, beef broth, bay leaves, and chocolate; return to a simmer, then reduce heat to medium-low, cover, and simmer for 3 hours.
- Season with paprika and salt; stir in carrots. Cover and simmer until carrots are tender.
Nutrition
(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)
- kcal: 1013
- fat: 50 g
- sats: 20 g
- carbs: 18 g
- fibre: 4 g
- protein: 95 g
- salt: 0.929 g