Slow-Cooked Oxtail Burgundy Stew
Indulge in the rich and savory flavors of this Slow-Cooked Oxtail Burgundy Stew, a classic recipe perfect for special occasions or leisurely weekend dinners. This dish, inspired by the timeless French Bourguignon style, features tender oxtail pieces slowly simmered in a luscious red wine sauce, complemented by aromatic herbs, fresh vegetables, and earthy mushrooms. As the stew cooks, the flavors meld beautifully, creating a comforting meal that is perfect for sharing with family and friends. Serve it alongside roasted asparagus or crusty bread to soak up the exquisite sauce. Take your time with this recipe—its deep flavors and tender texture are well worth the wait!
6
Servings
750
Calories
18
Ingredients
Ingredients
Fatty Bacon
8 slices (chopped)
Olive Oil
as needed (for sautéing)
Fresh Italian Parsley
3 large sprigs (for bouquet garni)
Fresh Thyme
3 large sprigs (for bouquet garni)
Fresh Bay Leaves
2 large (bruised, for bouquet garni)
All-Purpose Flour
1 tablespoon (for paste)
All-Purpose Flour
1 1/2 cups (for dredging)
Butter
1 tablespoon (for mixing with flour)
Ground Nutmeg
1/4 teaspoon (for seasoning)
Meaty Oxtail Pieces
4-4 1/4 lbs (trimmed of excess fat)
Chopped Onions
2 cups (fresh)
Diced Carrot
1 cup (fresh)
Medium Carrots
6 (cut into 2-inch chunks)
Garlic Cloves
4 large (peeled, 1 minced, 3 left whole)
Beef Broth
1 3/4 cups (low sodium preferred)
Red Burgundy Wine
1 1/2 cups (such as Beaujolais)
Cremini Mushrooms
1 lb (cut into 1/4-inch thick slices)
Shallots
12 small (blanched one minute and peeled)
Instructions
1
In a heavy large pot, cook the chopped bacon over medium-high heat until it is browned and crisp. Use a slotted spoon to transfer the bacon to a plate, leaving the drippings in the pot. Pour the drippings into a small bowl, reserving for later use.
2
Return 6 tablespoons of the bacon drippings to the pot. If you don't have enough drippings, add olive oil to make up the difference. Set aside any remaining bacon for another use.
3
Bundle the parsley, thyme, and bruised bay leaves together to create a bouquet garni, tying them securely with kitchen string.
4
In a small bowl, mix 1 tablespoon of flour with the butter to create a smooth paste. Set aside.
5
In a medium bowl, whisk together 1 1/2 cups of flour, 2 teaspoons of salt, 1/2 teaspoon of freshly ground black pepper, and the nutmeg. Dredge the oxtail pieces in the seasoned flour, ensuring each piece is well coated.
6
In the pot with the reserved bacon drippings, heat over medium-high flame. Working in batches to avoid overcrowding, add the floured oxtail pieces and brown them on all sides; this should take about 6 minutes per batch. Once browned, transfer the oxtails to a large bowl and set aside.
7
Lower the heat to medium-low and add the chopped onions, diced carrots, and minced garlic to the pot. Sauté for 5 to 6 minutes, or until the onions are softened and translucent.
8
Return the browned oxtail pieces and any accumulated juices back into the pot. Add the bouquet garni, along with the beef broth and red Burgundy wine. Bring this mixture to a boil, then cover and reduce heat to a gentle simmer. Let it simmer for about 3 hours, checking occasionally to ensure a gentle simmer.
9
After 3 hours, stir in the sliced mushrooms, blanched shallots, carrot chunks, and whole garlic cloves. Increase the heat and bring the stew back to a boil before reducing it once more to low heat. Cover and let it simmer gently for another 45 minutes, or until the meat and vegetables are tender.
10
Tilt the pot slightly and spoon out any excess fat that rises to the surface. Stir in the flour paste and simmer uncovered for an additional 6 to 8 minutes, allowing the sauce to thicken slightly. Taste and season with salt and pepper as needed.
11
For optimal flavor, the stew can be made one day in advance. Allow it to cool for an hour, then refrigerate uncovered until cold. Cover and keep refrigerated, then reheat over low heat before serving.
Nutrition Information
47g
Fat
38g
Carbs
50g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Slow-Cooked Oxtail Burgundy Stew?
It is a rich and savory dish inspired by the French Bourguignon style, featuring oxtail simmered in a red wine sauce with aromatic herbs and vegetables.
What cut of meat is used in this recipe?
The recipe calls for 4 to 4.25 pounds of meaty oxtail pieces, trimmed of excess fat.
How long does it take to cook this stew?
The stew requires an initial simmer of 3 hours, followed by an additional 45 minutes after adding vegetables, plus preparation time.
Can I make this stew in advance?
Yes, for optimal flavor, it can be made one day in advance, refrigerated, and reheated before serving.
What kind of wine is recommended?
A Red Burgundy wine, such as Beaujolais, is recommended for this recipe.
What is a bouquet garni?
It is a bundle of fresh Italian parsley, thyme, and bruised bay leaves tied with kitchen string to flavor the stew.
How do I thicken the stew sauce?
The sauce is thickened by stirring in a smooth paste made from 1 tablespoon of flour and 1 tablespoon of butter near the end of cooking.
Can I use olive oil instead of bacon drippings?
Yes, if you do not have enough bacon drippings, you can add olive oil to reach the required 6 tablespoons.
What vegetables are included in the stew?
The recipe includes chopped onions, diced carrots, medium carrot chunks, garlic, and shallots.
How many servings does this recipe yield?
This recipe makes approximately 6 servings.
Is this recipe similar to Beef Bourguignon?
Yes, it is inspired by the classic French Bourguignon style but uses oxtail instead of traditional beef chunks.
What are the best side dishes for this stew?
It is best served with roasted asparagus or crusty bread to soak up the sauce.
How many calories are in one serving?
Each serving contains approximately 750 calories.
How do I remove excess fat from the stew?
Tilt the pot slightly and use a spoon to remove any fat that rises to the surface before adding the thickening paste.
What type of mushrooms should I use?
The recipe specifies 1 pound of cremini mushrooms, cut into 1/4-inch thick slices.
How do I prepare the shallots?
The shallots should be blanched for one minute in boiling water and then peeled before being added to the pot.
What spices are used in the dredging flour?
The flour is seasoned with salt, freshly ground black pepper, and 1/4 teaspoon of nutmeg.
Why should I brown the oxtail in batches?
Browning in batches avoids overcrowding the pot, which ensures the meat sears properly rather than steaming.
Can I substitute the Burgundy wine?
While Burgundy is traditional, any dry red wine can be used as a substitute.
How long is the final simmer?
After adding mushrooms and other vegetables, the stew simmers for another 45 minutes.
What is the protein content per serving?
Each serving contains 50 grams of protein.
What type of beef broth is preferred?
Low sodium beef broth is preferred to better control the saltiness of the dish.
What is the purpose of the nutmeg in the recipe?
Nutmeg is added to the dredging flour to provide a subtle warmth and depth of flavor to the meat.
How should the garlic be prepared?
One garlic clove should be minced for the initial sauté, while three cloves are left whole to simmer in the stew.
How big should the carrot chunks be?
The medium carrots should be cut into 2-inch chunks for the later stage of cooking.
How much fat is in one serving?
There are 47 grams of fat per serving.
Is it necessary to use fatty bacon?
Yes, the fat rendered from the bacon provides the flavorful base for browning the meat.
Can I use dried herbs for the bouquet garni?
Fresh herbs are recommended for the bouquet garni to achieve the intended aromatic profile.
How do I reheat the stew if made in advance?
Reheat the stew slowly over low heat to ensure the meat remains tender and the sauce does not break.
What type of pot is best for this recipe?
A heavy large pot, such as a Dutch oven, is best for maintaining a steady, gentle simmer.