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Spanish-Style Oxtail Stew

Rated as 4.48 out of 5 Stars

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

4 h 25 m servings 1013 cals
Original recipe yields 6 servings

Directions

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  1. 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.
  2. 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.
  3. Season with salt and paprika, stir in carrots, recover, and allow to simmer until carrots are tender.

Nutrition Facts


Per Serving: 1013 calories; 50.3 g fat; 18.4 g carbohydrates; 95.3 g protein; 333 mg cholesterol; 929 mg sodium. Full nutrition

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Reviews

Read all reviews 19
  1. 21 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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Most helpful positive review

Oh my goodness! This has got to be one of the best recipes out there, by far! It's a wonderful change for this dish and is incredibly easy to follow. The only modifications I made were: Since...

Most helpful critical review

Okay . . . I really, REALLY wanted love it! I followed the recipe exactly. The flavor is pretty good, but I really felt like it needed a lot of salt. (Obviously that's easy to add). But the ...

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Oh my goodness! This has got to be one of the best recipes out there, by far! It's a wonderful change for this dish and is incredibly easy to follow. The only modifications I made were: Since...

Very good! Our family really enjoyed it. Changes I made were: didnt have any chocolate on hand so I left it out, and I baked it covered in the oven at 325 for three hours. I thickened up the ...

Incredibly rich. I oxtail and have been trying to find a good recipe for a while. I loved this one. I made a few changes. I used half oxtail and half stew meat (total of about 1.5 lbs of both, w...

This city slicker turned country girl, I have never had oxtails. This recipe is very simple to make and folllow. I made a few changes.I didn't sautee all the veggies after the meat I just simply...

Fantastic. Used white zinfandel (2 buck chuck variety) and smoked paprika. Cooked on stovetop in French oven and transferred to 325 deg oven for 3 hours. Magnifique. Will do again and again

This is a fantastic beef stew. I like meat, and frequently find that oxtail doesn't provide enough meat for me...so I substitute with 1kg of osso bucco, which was absolutely awesome. During the...

Wow! Seriously rich! Wonderful, but a bit too rich even for me. To curb the rich taste I threw in chopped celery with the carrots and some chopped cilantro/coriander, bashed up coriander seeds a...

Wow! Didn't expect this super result from such a simple recipe. The only changes I made were: to put garlic in the olive oil to brown the oxtail, and more garlic for the onions afterwards. I a...

Excellent. I had never tried oxtail before and was amazed how rich and beefy this is. I subbed Vermouth for the wine, smoked paprika for the regular and also added extra stew meat. Next time I w...