Spanish-Style Oxtail Stew

Spanish-Style Oxtail Stew


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.

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Nutrition

Ingredients