Chalmar Farm kitchen | RICH BEEF OXTAIL STEW

RICH BEEF OXTAIL STEW

Serves 3-4 | 3 Hours 5 Mins | Easy
Local is Lekker Traditional

RICH BEEF OXTAIL STEW

© Copyright Chalmar Beef 2020

RICH BEEF OXTAIL STEW

Rich and hearty. This stew is packed with vegetables, strong beefy flavours and the added surprise of melt-in-your-mouth butterbeans.

What you’ll love: This stew is delicious when fresh but it is even better the next day, if there is any leftover!



Ingredients:

  • What you'll need
  • 1kg Chalmar Beef Oxtail
  • 150g cake flour, plain
  • salt and black pepper
  • 300ml Chalmar Beef dripping
  • 2 brown onions, diced
  • 3 carrots, sliced into 2 cm pieces
  • 1 stick celery, cut into 2 cm pieces
  • 1 stick leeks, cut into 2 cm pieces
  • 5g rosemary, fresh
  • 5g thyme, fresh
  • 2 garlic cloves, halved
  • 50ml cake flour, plain
  • 1 500g tin whole tomatoes, tinned
  • 50 ml tomato paste
  • 3x 200 ml Chalmar farm kitchen Bone broth
  • 75ml Worcestershire sauce
  • 300ml red wine, dry
  • 400g can butter beans, drained and rinsed
  • Salt

Method

In a large mixing bowl, combine oxtail, flour, seasoning and mix well so that the meat is covered on all sides.

In a large pot, heat the dripping over medium heat. Brown the beef in batches and set aside.

In the same pot, add the onion, carrots, celery and leeks. Fry over low heat for 5 minutes.

Return the meat to the pot and add in the whole tomatoes, tomato paste, Worcestershire sauce and bone broth.

Bring the mixture up to simmer and allow to simmer slowly for 1 ½-2 hours or until meat is tender. Remove the meat from the stew and carefully shred the meat from the bones before returning to the pot.

Simmer for 20-30 minutes over low heat without a lid and let the sauce reduce. Add in the butterbeans and simmer for 10 minutes over low heat. Season to taste.

Serve with samp, rice or buttery mashed potato.


RICH BEEF OXTAIL STEW

Rich and hearty. This stew is packed with vegetables, strong beefy flavours and the added surprise of melt-in-your-mouth butterbeans.

What you’ll love: This stew is delicious when fresh but it is even better the next day, if there is any leftover!

Ingredients:

  • What you'll need
  • 1kg Chalmar Beef Oxtail
  • 150g cake flour, plain
  • salt and black pepper
  • 300ml Chalmar Beef dripping
  • 2 brown onions, diced
  • 3 carrots, sliced into 2 cm pieces
  • 1 stick celery, cut into 2 cm pieces
  • 1 stick leeks, cut into 2 cm pieces
  • 5g rosemary, fresh
  • 5g thyme, fresh
  • 2 garlic cloves, halved
  • 50ml cake flour, plain
  • 1 500g tin whole tomatoes, tinned
  • 50 ml tomato paste
  • 3x 200 ml Chalmar farm kitchen Bone broth
  • 75ml Worcestershire sauce
  • 300ml red wine, dry
  • 400g can butter beans, drained and rinsed
  • Salt

Method

In a large mixing bowl, combine oxtail, flour, seasoning and mix well so that the meat is covered on all sides.

In a large pot, heat the dripping over medium heat. Brown the beef in batches and set aside.

In the same pot, add the onion, carrots, celery and leeks. Fry over low heat for 5 minutes.

Return the meat to the pot and add in the whole tomatoes, tomato paste, Worcestershire sauce and bone broth.

Bring the mixture up to simmer and allow to simmer slowly for 1 ½-2 hours or until meat is tender. Remove the meat from the stew and carefully shred the meat from the bones before returning to the pot.

Simmer for 20-30 minutes over low heat without a lid and let the sauce reduce. Add in the butterbeans and simmer for 10 minutes over low heat. Season to taste.

Serve with samp, rice or buttery mashed potato.