African-Style Oxtail Stew

Name: African-Style Oxtail Stew
Prep time: 20 min
Cook time: 3 h 15 min
Total time: 3 h 35 min
Yield: 6 servings
Ingredients: 10 cups water; 1 cup chopped celery; 1 can tomato paste; 2 cubes beef bouillon; 1 teaspoon minced garlic; 6 whole black peppercorns; 2 bay leaves; 0.25 cup canola oil; 3 pounds beef oxtail, cut into pieces; 1 large onion, chopped; salt and pepper to taste; 1 can kidney beans, drained; 0.25 cup cornstarch dissolved in; 0.5 cup water

6 servings

This slow-simmered recipe for African-style oxtail stew is rich in flavor with celery, onion, garlic, kidney beans, beef bouillon, and beef oxtail.

Ingredients

water
10 c
chopped celery
1 c
can tomato paste
1
cubes beef bouillon
2
minced garlic
1 tsp
whole black peppercorns
6
bay leaves
2
canola oil
¼ c
beef oxtail
cut into pieces
3 lb
onion
chopped
1 large
salt and pepper to taste
can kidney beans
drained
1
cornstarch dissolved in
¼ c
water
½ c

Directions

1
Place 10 cups water, celery, tomato paste, bouillon cubes, and garlic in a large Dutch oven; stir until tomato paste dissolves. Add peppercorns and bay leaves; bring to a simmer over medium heat.
2
Meanwhile, heat oil in a large skillet over medium-high heat. Add oxtail; cook until browned on all sides, about 10 minutes. Transfer oxtail to the Dutch oven. Discard all but 1 tablespoon oil from the skillet. Reduce heat to medium; add onion to the skillet. Cook until softened and translucent, about 5 minutes; transfer to the Dutch oven.
3
Cover the Dutch oven. Reduce heat to medium-low; simmer 2 ½ hours. Season stew with salt and black pepper. Continue cooking, covered, until oxtail is tender, but not falling off of the bone, about 30 minutes more.
4
Transfer oxtail to a serving dish. Add kidney beans to the Dutch oven; return to a simmer. Dissolve cornstarch in ½ cup water. Stir into the Dutch oven; simmer until thickened and clear, about 1 minute. Pour sauce over oxtail.

African-Style Oxtail Stew

4.6(65)215 min6 servings669 cal

Similar Recipes

Slow Cooker Jamaican Oxtail Stew

Jamaican oxtail stew is a classic dish that’s popular throughout the Caribbean. This slow cooker version of the dish is easy to make, rich and delicious.

8.4 hours624 kcal

Chicken Tagine

Ramped up with green olives and preserved lemons for a traditional slow-cooked Moroccan recipe with juicy chicken thighs, onions, and spices. The aroma wafting from your kitchen will have the entire family crowding around. And don't panic if you don't have specialized equipment! You can do this surprisingly simple dish without a tagine.

40 minutes452 kcal

Oxtail Soup Recipe

Though a humble cut, oxtail segments braised in a rich broth with root vegetables makes a sumptuous, comforting soup that I know you're going to make over and over again. Enjoy! -Christine xo

3.6 hours8 servings

African Sweet Potato and Peanut Stew

New Mexico chili powder gives this stew a smokey flavor with just a hint of spice to it. If you use a different chili variety, you may need to scale the measurement back according to your heat preferences.

35 minutes4 servings

Beef Stew

This classic French beef stew is the ultimate comfort food. Slow-cooked in a wine-based broth, the meat becomes meltingly tender and enveloped in a richly flavored sauce—perfect for chilly nights.

539 kcal

Feijoada (Brazilian Black Bean Stew)

The famous slow-cooked, flavor-packed, umami-rich national dish of Brazil. Featuring black beans and a variety of flavorful meats, Feijoada is an absolute feast for the taste buds!

2.3 hours8 servings678 kcal