Oxtail and Root Vegetable Stew

Meaty beef oxtails are simmered alongside rich aromatics and a hearty selection of diced root vegetables in this stew.

Oxtail and Root Vegetable Stew

Prep Time: 10 mins Cook Time: 3 hrs, 10 mins Yield: 6 cups

Serving Size: 11⁄2 cups

Ingredients

1 lb. (450g) beef oxtails 1⁄2 tsp. sea salt 1⁄4 tsp. freshly ground black pepper 8 TB. extra-virgin olive oil 2 TB. diced shallots

2 garlic cloves, minced 1⁄2 tsp. ground allspice 1⁄2 cup dry red wine 2 cups beef broth 2 cups cold water 2 bay leaves 1 sprig rosemary 1 medium carrot, trimmed and sliced 1⁄2 lb. (225g) turnips, peeled and diced 3⁄4 lb. (340g) celery root, peeled and diced 1 Heat a large soup pot or Dutch oven over mediumhigh heat.

2Season beef oxtails on all sides with sea salt and black pepper.

3When the pot is hot, add 3 tablespoons extra-virgin olive oil and heat until shimmering.

4Add enough oxtails to cover the bottom of the pot (don’t overcrowd). Cook for 3 to 5 minutes on all sides, until deeply browned. Remove from the pot and repeat with 3 tablespoons olive oil and remaining oxtails.

5Reheat remaining olive oil in the pot over medium heat. Add remaining 2 tablespoons olive oil, shallots, garlic, and allspice. Cook for 2 to 3 minutes, or until shallots are browned and garlic is fragrant. 6 Add dry red wine and stir, scraping up any browned bits from the bottom of the pot. Cook for 1 minute.

7Pour in beef broth and cold water. Add bay leaves, rosemary, and browned oxtails. Cover and reduce heat to low. Simmer, stirring occasionally, for 2 hours.

8Add carrot, turnips, and celery root. Replace cover and simmer for an additional 1 hour, or until vegetables and oxtails are tender.

9Remove and discard bay leaves and rosemary sprig before serving.

Nutrition per Serving

Fat 63% Protein 25% Net Carb 12% Ratio 0.8:1 Calories 615

Fat 43g

Protein 38g

Total Carbohydrate 22g

Dietary Fiber 3g

Net Carbohydrate 19g