Imagine a simmering pot of Butternut Oxtail Stew, its rich, savory aroma wafting through your kitchen, mingling with sweet hints of butternut squash and the earthy warmth of thyme.
Picture the tender oxtail, falling off the bone, nestled in a hearty broth that comforts with each spoonful.
This stew isn’t just a meal; it’s a cozy embrace on chilly evenings, a reminder of home and hearth.
I remember one particularly hectic week, when juggling work and family left us all exhausted. The gentle simmering of this stew on the stove brought us together around the table, offering solace and satisfaction in every bite.
Whether you’re winding down after a busy weeknight or gathering loved ones for a leisurely Sunday supper, this dish is your ticket to comforting nourishment.
Ready? Let’s cook and warm our hearts with a pot of Butternut Oxtail Stew!
Why You’ll Love It
- Delivers bold flavor with tender oxtail and rich, aromatic spices.
- Freezes beautifully for convenient future meals and quick reheating.
- Uses pantry staples like beef stock, tomato paste, and dried thyme.
- Offers a nutritious combination with protein-rich quinoa and fresh herbs.
- Provides a satisfying, hearty meal perfect for cozy nights.
Ingredients
- 2 pounds oxtail, trimmed — make sure excess fat is removed.
- 2 tablespoons olive oil — opt for extra virgin for richer flavor.
- 1 large onion, chopped — sweet onions work best.
- 3 cloves garlic, minced — fresh garlic enhances taste.
- 2 cups butternut squash, peeled and diced — choose ripe squash for sweetness.
- 2 carrots, sliced — organic carrots preferred.
- 2 celery stalks, chopped — use fresh, crisp stalks.
- 1 tablespoon tomato paste — concentrate for richer base.
- 4 cups beef stock — use homemade for depth.
- 1 cup water — adjust for desired consistency.
- 1 tablespoon Worcestershire sauce — adds umami.
- 1 teaspoon dried thyme — fresh thyme can be used.
- 1 teaspoon salt — sea salt is preferable.
- 1/2 teaspoon black pepper — freshly ground for best flavor.
- 1 cup quinoa, rinsed — remove bitterness.
- 2 cups water — for cooking quinoa.
- 1/4 cup fresh parsley, chopped — adds freshness.
- 1 tablespoon fresh dill, chopped — enhances aroma.
Step-by-Step Method
Brown the Oxtail
Heat olive oil in a large pot over medium-high heat. Add the oxtail pieces and brown them on all sides. This step guarantees that the meat develops a rich flavor and color.
Once browned, remove the oxtail from the pot and set it aside temporarily. This initial searing is vital for building the stew’s flavor base.
Sauté Aromatics
Add chopped onions and minced garlic to the same pot. Sauté until the onions are soft and translucent, releasing their aromatic flavors.
This process should take about 5 minutes. Stir occasionally to prevent burning. The softened onions and garlic will form a flavorful foundation for the stew.
Incorporate Tomato Paste
Stir in the tomato paste with the sautéed onions and garlic. Cook for about 2 minutes.
This step allows the tomato paste to caramelize slightly, enhancing its sweetness and depth. Confirm the paste is well mixed with the onions and garlic, forming a cohesive base for the stew.
Simmer Oxtail
Return the browned oxtail to the pot. Add beef stock, water, Worcestershire sauce, thyme, salt, and pepper.
Bring the mixture to a boil, then reduce heat to low. Let it simmer gently for 2 hours. This slow cooking process tenderizes the oxtail and melds the flavors together.
Add Vegetables
Introduce butternut squash, carrots, and celery to the pot after the initial simmering period. Stir well and continue to simmer for an additional hour.
The vegetables will absorb the stew’s flavors while adding natural sweetness and texture. Confirm they’re evenly distributed throughout the pot.
Prepare Herbed Quinoa
While the stew simmers, boil 2 cups of water in a medium saucepan. Add rinsed quinoa, cover, and let it simmer for 15 minutes.
Remove from heat and let stand for 5 minutes. Fluff with a fork and stir in chopped parsley and dill. The fresh herbs will enhance the quinoa’s flavor, complementing the rich stew.
Serve the Stew
Ladle the hot oxtail stew over a bed of herbed quinoa. Confirm each serving includes tender pieces of oxtail and a mix of vegetables.
The combination of the hearty stew and fragrant quinoa creates a satisfying and balanced meal. Adjust seasoning if necessary before serving. Enjoy this comforting dish with loved ones.
Ingredient Swaps
- For a dietary swap, replace oxtail with mushrooms or jackfruit for a vegetarian option while still achieving a hearty texture.
- To save on budget, use beef shank instead of oxtail, as it’s often more affordable but still provides a rich flavor.
- For regional availability, substitute butternut squash with sweet potatoes or pumpkin if they’re more accessible in your area.
You Must Know
- Trim Excess Fat: Before cooking, make sure that you trim any excess fat from the oxtail to prevent the stew from becoming greasy and to enhance the overall flavor.
- Brown Oxtail Thoroughly: Take the time to brown the oxtail pieces on all sides in olive oil. This step is essential for developing a deep, rich flavor base for the stew.
- Simmer Long and Slow: Allow the stew to simmer for the full 3 hours as instructed. The low and slow cooking process tenderizes the oxtail and allows the flavors to meld beautifully.
- Fluff Quinoa: After cooking the quinoa, let it stand for 5 minutes, then fluff it with a fork before adding the herbs. This guarantees the quinoa is light and not clumpy.
- Adjust Seasoning: As the stew cooks, taste and adjust the seasoning to your liking. Feel free to add more herbs, salt, or pepper to enhance the flavor according to your preference.
Serving Tips
- Serve stew in deep bowls to keep it warm and comforting.
- Garnish with a sprinkle of fresh parsley for a pop of color.
- Pair with a side of crusty bread for dipping into the rich broth.
- Accompany with a glass of red wine to enhance the stew’s deep flavors.
- Add a light green salad to balance the meal’s richness.
Storage & Make-Ahead
Butternut Oxtail Stew can be stored in the fridge for up to 3 days. This guarantees flavors meld beautifully.
For make-ahead convenience, prepare the stew a day prior and let it rest overnight.
This dish freezes well for up to 3 months. It’s ideal for batch cooking and future meals.
Reheating
To gently reheat Butternut Oxtail Stew, use the stovetop over low heat.
Stir occasionally.
Alternatively, microwave on medium power.
Cover and warm in a preheated oven at 325°F.
Culinary Traditions and Heritage
When I first discovered the Butternut Oxtail Stew, it felt like unearthing a culinary gem from a treasure chest of flavors. Each bite transported me to my grandmother’s kitchen, where the aroma of simmering stews wove stories of family and tradition.
Oxtail, with its rich, gelatinous texture, is a staple in many cultures, and marrying it with vibrant butternut squash felt like a celebration of heritage and innovation.
I remember my grandmother’s hands, deftly adding a pinch of this and a splash of that, infusing love into every dish. This stew, with its deep, savory broth and herbed quinoa, mirrors those cherished moments.
It’s more than just food; it’s a tapestry of memories, flavors, and shared history that warms the soul.
Final Thoughts
We hope you give this Butternut Oxtail Stew with Herbed Quinoa a try and enjoy its rich flavors.
Feel free to tweak the herbs and spices to suit your taste and make it your own!
Frequently Asked Questions
Can I Use a Slow Cooker for the Butternut Oxtail Stew?
Absolutely, I’ve used a slow cooker for this recipe. The oxtail becomes melt-in-your-mouth tender. Start by browning the oxtail, then toss everything into the slow cooker. Let it work its magic for eight hours.
What Is the Best Way to Peel Butternut Squash?
When I peel butternut squash, I use a sharp vegetable peeler, starting at the neck. I imagine exposing a hidden treasure beneath its skin, revealing vibrant orange flesh that promises warmth and comfort in every bite.
How Can I Make This Stew Gluten-Free?
I make this stew gluten-free by ensuring all ingredients, like the beef stock and Worcestershire sauce, are labeled gluten-free. I vividly recall the joy of discovering this tweak, transforming a cozy dinner into a worry-free delight.
Can I Freeze the Stew and Quinoa Together?
I’ve frozen this hearty stew and fluffy quinoa together, and it’s like capturing a cozy autumn evening in each bite. Just cool them completely, pack in airtight containers, and you’ll savor that warmth whenever you desire.
What Wine Pairs Well With Butternut Oxtail Stew?
I love pairing a robust red wine, like a Malbec, with this stew. Its boldness complements the rich, savory flavors perfectly. Once, I shared this combo with friends, and it turned a simple meal into a celebration!
Butternut Oxtail Stew with Herbed Quinoa
Equipment
- 1 Large pot
- 1 Medium saucepan
- 1 Wooden spoon
- 1 Cutting board
- 1 Chef's knife
- 1 Measuring cups
- 1 Measuring spoons
- 1 Ladle
Ingredients
- 2 pound oxtail trimmed
- 2 tablespoon olive oil
- 1 large onion chopped
- 3 clove garlic minced
- 2 cup butternut squash peeled and diced
- 2 carrots sliced
- 2 stalk celery chopped
- 1 tablespoon tomato paste
- 4 cup beef stock
- 1 cup water
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup quinoa rinsed
- 2 cup water
- 1/4 cup fresh parsley chopped
- 1 tablespoon fresh dill chopped
Instructions
- Heat olive oil in a large pot over medium-high heat and brown the oxtail pieces on all sides.
- Remove the oxtail and set aside, then add the onion and garlic to the pot and sauté until soft.
- Stir in the tomato paste and cook for 2 minutes.
- Return the oxtail to the pot and add the beef stock, water, Worcestershire sauce, thyme, salt, and pepper.
- Bring to a boil, then reduce the heat to low and simmer for 2 hours.
- Add the butternut squash, carrots, and celery to the pot and continue to simmer for 1 more hour.
- Meanwhile, bring 2 cups of water to a boil in a medium saucepan, add the quinoa, cover, and simmer for 15 minutes.
- Remove the quinoa from heat and let it stand, covered, for 5 minutes, then fluff with a fork and stir in parsley and dill.
- Serve the oxtail stew hot over the herbed quinoa.
Notes
