Insanely Good Beef or Oxtail Stew

 

Ingredients

  • 3 lbs. beef cubes (if oxtails get 4lbs. As they contain a lot of heavy bone but the meat is super flavorful)
  • 2 tbsp. Olive oil
  • 2 leeks, cleaned and sliced (white part only)
  • 5 shallots, peeled and sliced
  • 6 carrots, peeled and chunked
  • 3 large sprigs fresh rosemary (or thyme)
  • 3 bay leaves
  • 4 cloves
  • 2 heaped tbsp. Flour
  • 2 1lb. Cans of crushed tomatoes San Marzzano are the best)
  • 2 cups red wine
  • 4 cups beef stock (using bouillon cubes is just fine)
  • 2 cups water

Instructions

  1. Preheat oven to 450F and place large roasting pan (i use my beloved Le Crueset) to preheat. Once hot, put beef cubes or oxtails on it, drizzle olive oil on them and roast for 20 minutes to brown.
  2. Meanwhile sauté the vegetables in olive oil over medium-high heat until caramelized, about 10 minutes, stirring occasionally. Add rosemary sprigs and bay, lower heat and cook for 15 minutes.
  3. Add cloves and flour to the veg, stirring well, then pour the tomatoes and stir vigorously to incorporate the flour and avoid lumps.
  4. Remove beef from oven and reduced temperature to 325F. Add it to the veg pot plus beef stock and 2 cups water. Bring to a boil.
  5. Put in oven and bake for 5 (FIVE) hours. Check midway and add bouillon if needed.
  6. Let rest 10 minutes before eating. reheating the next day is even better. Crusty bread and hearty red wine are the best companions to this luscious dish.