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–+ servings
hearty pumpkin oxtail stew

Savory Pumpkin Oxtail Stew with Thyme

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Prep Time 20 minutes
Cook Time 3 hours
Resting Time 10 minutes
Total Time 3 hours 30 minutes
Course Main
Cuisine Caribbean
Servings 6 servings

Equipment

  • 1 Large Dutch oven or heavy pot
  • 1 Cutting board
  • 1 sharp knife
  • 1 Wooden spoon or spatula
  • 1 measuring cup
  • 1 set of measuring spoons

Ingredients
  

  • 2 pound oxtail
  • 2 tablespoon olive oil
  • 1 large onion chopped
  • 3 clove garlic minced
  • 2 cup pumpkin diced
  • 2 carrot sliced
  • 2 stalk celery sliced
  • 1 tablespoon tomato paste
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried thyme
  • 4 cup beef broth
  • 1 cup water
  • 2 bay leaf
  • 1 tablespoon Worcestershire sauce
  • 1/4 cup fresh parsley chopped

Instructions
 

  • Heat olive oil in a large Dutch oven over medium-high heat.
  • Brown the oxtail pieces on all sides, then remove them and set aside.
  • In the same pot, add chopped onion and garlic, sautéing until the onion is translucent.
  • Stir in the diced pumpkin, carrots, and celery, cooking for 5 minutes.
  • Add tomato paste, salt, pepper, and thyme, stirring to combine.
  • Return the oxtail to the pot and pour in the beef broth and water.
  • Add bay leaves and Worcestershire sauce, then bring the stew to a boil.
  • Reduce the heat to low, cover, and simmer for approximately 3 hours until the oxtail is tender.
  • Remove the bay leaves and stir in the fresh parsley before serving.
  • Allow the stew to rest for 10 minutes before serving to enhance the flavors.

Notes

To deepen the flavor of the stew, consider browning the oxtail in batches to avoid overcrowding the pot, which ensures even caramelization. You may also substitute fresh thyme for dried thyme if available for a more aromatic finish. Adjust the seasoning to taste, as the saltiness can vary with different brands of beef broth.
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