Spanish-Style Oxtail Stew

Name: Spanish-Style Oxtail Stew
Total time: 265
Yield: 6
Ingredients: 3 tablespoons olive oil; 4 pounds beef oxtail, cut into pieces; 2 onions, chopped; 1 tablespoon minced garlic; 2 green bell pepper, chopped; 4 cups dry white wine; 1 cup beef broth; 1 (1 ounce) square unsweetened chocolate; 3 bay leaves; ½ teaspoon salt; 2 tablespoons paprika; 2 carrots, thickly sliced

Recipe by jetman from allrecipes.com

Dinner 4 Hr. 25 Mins.

Ingredients

6 servings

•

3 tablespoons olive oil
•

4 pounds beef oxtail, cut into pieces
•

2 onions, chopped
•

1 tablespoon minced garlic
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2 green bell pepper, chopped
•

4 cups dry white wine

•

1 cup beef broth
•

1 (1 ounce) square unsweetened chocolate
•

3 bay leaves
•

½ teaspoon salt
•

2 tablespoons paprika
•

2 carrots, thickly sliced

Instructions

Heat olive oil in a Dutch oven over medium-high heat until smoking. Brown oxtail in batches and set aside.
Add onion, garlic, and bell pepper to the pot; cook, stirring constantly, until onion has softened and turned translucent, about 5 minutes.
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.
Season with salt and paprika; stir in carrots. Cover and allow to simmer until carrots are tender.