Oxtail Stew

Instructions

1. Season the Oxtail: Generously season the oxtail pieces with salt and pepper.
2. Sear the Oxtail: In a large, heavy-bottomed pot or Dutch oven, heat the oil over medium-high heat. Add the oxtail pieces and brown them on all sides, about 3-4 minutes per side. Transfer the browned oxtail to a plate and set aside.
3. Cook the Vegetables: In the same pot, add the chopped onions, garlic, carrots, celery, and red bell pepper (if using). Cook for 5-6 minutes, stirring occasionally, until the vegetables are softened and slightly caramelized.
4. Add Tomato Paste and Deglaze: Stir in the tomato paste and cook for 1-2 minutes. Pour in the red wine (if using) and scrape any browned bits from the bottom of the pot. Let the wine simmer for 2-3 minutes to reduce slightly.
5. Add the Broth and Spices: Return the oxtail to the pot and add the beef broth or water, bay leaves, thyme, Worcestershire sauce, and smoked paprika. Bring to a boil, then reduce the heat to low and cover the pot.
6. Slow-Cook the Stew: Simmer the stew on low for about 3-4 hours, or until the oxtail is tender and falling off the bone. Stir occasionally and check the liquid levels, adding more broth or water if needed.
7. Add the Potatoes and Peas: About 30 minutes before the stew is done, add the baby potatoes and peas to the pot. Continue to cook until the potatoes are tender.
8. Adjust Seasoning and Serve: Taste the stew and adjust salt and pepper as needed. Remove the bay leaves and thyme sprigs, and serve hot with your favorite sides.