Spanish-Style Oxtail Stew Recipe -
Spanish-Style Oxtail Stew Recipe
  • READY IN 4+ hrs

Spanish-Style Oxtail Stew

Recipe by  

"Famous in the south of Spain, this is simple to make and perfect for fall and winter season."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    25 mins
  • COOK

    4 hrs

    4 hrs 25 mins


  1. Heat olive oil in a Dutch oven over medium-high heat until smoking. Brown the oxtail in batches, and set aside. Add onion, garlic, and bell pepper to the pot; cook, stirring constantly, until the onion has softened and turned translucent, about 5 minutes.
  2. 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.
  3. Season with salt and paprika, stir in carrots, recover, and allow to simmer until carrots are tender.
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Reviews More Reviews

Most Helpful Positive Review
Jun 18, 2007

Oh my goodness! This has got to be one of the best recipes out there, by far! It's a wonderful change for this dish and is incredibly easy to follow. The only modifications I made were: Since I'm not a huge fan of bell peppers (unless roasted) so I added just a smidgen of roasted bells peppers and added lots of mushrooms--and instead of adding the carrots, salt and paprika toward the end I added them along with the wine and broth section. Also, chicken broth works just fine if you don't (or want to use) have beef broth. DON'T LET THE CHOCOLATE SCARE YOU! I made it for my husband as a Father's Day dinner surprise (he loves my traditional southern oxtail recipe), but I wanted to switch things up a bit and celebrate his Puerto Rican heritage. This did the trick! It's a fantabulous recipe that will enliven your taste buds. Kudos jetman!

Most Helpful Critical Review
Sep 06, 2013

This was awful. I served boxed Mac and cheese to the kids while my husband did his duty. A disappointing waste of expensive meat. I did everything exactly per the directions. Move along and find another recipe for your oxtails.... Any other one.


16 Ratings

Jan 21, 2008

Very good! Our family really enjoyed it. Changes I made were: didnt have any chocolate on hand so I left it out, and I baked it covered in the oven at 325 for three hours. I thickened up the liquid at the end with a bit of corn starch. Turned out perfectly tender. Only problem I had was the price of the meat. It was 5 dollars a pound- for goodness sake it is only a cows tail! I will definately make this again but cut down on the meat to afford it. Thank you for this great recepie.

Jun 22, 2009

Incredibly rich. I oxtail and have been trying to find a good recipe for a while. I loved this one. I made a few changes. I used half oxtail and half stew meat (total of about 1.5 lbs of both, with no changes to other amounts), since I was cooking for several, and wasn't sure how everyone felt about oxtail. I also added in potato with the carrot. I'll probably use less meat the next time I do this, since the broth ended up reducing a little more than I expected it to. Planning on adding water to the leftovers and restewing. Thanks again for the great receipe!

Dec 16, 2009

This city slicker turned country girl, I have never had oxtails. This recipe is very simple to make and folllow. I made a few changes.I didn't sautee all the veggies after the meat I just simply and everything to my crock pot. I also did not have chocolate so I used unsweeted cocoa powder, 3 Tbls to be exact. I left out the peppers(I didn't have any) and added mushrooms.This dish is so delis and unique.I served mine with whipped potates on top!!

Jun 09, 2009

This is a fantastic beef stew. I like meat, and frequently find that oxtail doesn't provide enough meat for I substitute with 1kg of osso bucco, which was absolutely awesome. During the last hour, I added 1 cup of barley, and a large sweet potato instead of the the two carrots. I also added a couple of tablespoons of corn flour to thicken up the broth. The results were stunning, it's the best stew of this type I've ever had I think. Will make again and again, and ensure I have cheaper white wine on hand next time (takes a whole bottle!). Was fantastic!

Jan 04, 2010

Fantastic. Used white zinfandel (2 buck chuck variety) and smoked paprika. Cooked on stovetop in French oven and transferred to 325 deg oven for 3 hours. Magnifique. Will do again and again

May 09, 2008

Wow! Seriously rich! Wonderful, but a bit too rich even for me. To curb the rich taste I threw in chopped celery with the carrots and some chopped cilantro/coriander, bashed up coriander seeds and squeezed half a lemon's worth of juice on top of watering it way down. It didn't change the flavour but lightened it up a bit. Very easy and delicious!


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  • Calories
  • 1013 kcal
  • 51%
  • Carbohydrates
  • 18.4 g
  • 6%
  • Cholesterol
  • 333 mg
  • 111%
  • Fat
  • 50.3 g
  • 77%
  • Fiber
  • 4.2 g
  • 17%
  • Protein
  • 95.3 g
  • 191%
  • Sodium
  • 929 mg
  • 37%

* Percent Daily Values are based on a 2,000 calorie diet.

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