RICH BEEF OXTAIL STEW
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!
What you’ll love: This stew is delicious when fresh but it is even better the next day, if there is any leftover!
Persons
3
Cook Time
3 hours, 30 minutes
Total Time
3 hours, 30 minutes
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
Instructions
- 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.
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