Oxtail and White Sweet Potato Stew

 

Oxtail and White Sweet Potato Stew

 

A hearty, comforting stew providing tender oxtail, sweet potatoes, and rich, savory flavors. Perfect for a cozy meal.

Ingredients (Serves 4-6)

2 lbs (900g) oxtail, reduce into portions

2 big white sweet potatoes, peeled and chopped

1 big onion, chopped

3 cloves garlic, minced

2 carrots, sliced

2 celery stalks, chopped

1 can (14 oz. / four hundred g) diced tomatoes

4 cups red meat or vegetable broth

2 tbsp tomato paste

1 tsp smoked paprika

1 tsp dried thyme

2 bay leaves

Salt and black pepper, to taste

2 tbsp vegetable oil

Fresh parsley, chopped, for garnish

Instructions

1. Brown the Oxtail

Heat oil in a massive pot over medium-high warmth. Season the oxtail with salt and pepper. Brown all facets, about 5–7 minutes. Remove and set aside.

2. Sauté Vegetables

In the same pot, cook dinner onion, garlic, carrots, and celery till softened, approximately five mins.

3. Build the Stew Base

Stir in tomato paste and smoked paprika, cooking 1–2 mins. Add diced tomatoes, thyme, bay leaves, and broth. Bring to a boil.

4. Simmer the Oxtail

Return oxtail to the pot. Reduce warmness to low, cover, and simmer 2–three hours until the beef is gentle and falling off the bone.

 5. Add Sweet Potatoes

About 30 minutes earlier than serving, upload white candy potato chunks. Simmer until smooth however no longer mushy.

6. Adjust Seasoning

Taste and upload salt and pepper as wished. Remove bay leaves earlier than serving.

7. Serve

Garnish with parsley. Enjoy with rice, bread, or alone as a rich stew.

Tips:

For more flavor, sear oxtail within the oven at 425°F (220°C) for 20 minutes before simmering.

For a Caribbean twist, upload 1 tsp allspice, ½ tsp cinnamon, and 1 scotch bonnet pepper for a subtle heat and aroma.

This recipe balances smooth oxtail, sweet potatoes, and savory broth in a rich, hearty stew ideal for any occasion.