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Zimbabwean Oxtail Stew

Hearty Zimbabwean Oxtail Stew for Ultimate Comfort Cooking

This Zimbabwean Oxtail Stew provides a comforting warmth with rich flavors and is perfect for family gatherings or cozy nights in.
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Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Zimbabwean
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stew
  • 2 pounds Oxtail substitute with beef chuck or short ribs if desired
  • 2 tablespoons Olive Oil use any cooking oil if not available
  • 1 large Onion substitute with shallots if preferred
  • 4 cloves Garlic you can use garlic powder as an alternative
  • 2 medium Carrots substitute with parsnips for a unique twist
  • 2 stalks Celery skip if not available or substitute with bell pepper
  • 1 medium Bell Pepper any sweet pepper variety works
  • 1 can Diced Tomatoes use fresh tomatoes if canned are unavailable
  • 4 cups Beef Stock substitute vegetable stock for a lighter version
  • 1 teaspoon Dried Oregano fresh oregano can enhance the stew's taste
  • 1 teaspoon Cumin consider using coriander for a different flavor profile
  • 1 leaf Bay Leaf ensure it is removed before serving
  • 2 tablespoons Soy Sauce use gluten-free tamari as an alternative
  • to taste Salt
  • to taste Black Pepper

Equipment

  • Heavy-bottomed pot

Method
 

How to Make Zimbabwean Oxtail Stew
  1. Heat olive oil in a heavy-bottomed pot over medium heat. Once hot, add the oxtail chunks and sear for 8-10 minutes until they are well browned on all sides. Remove and set aside so they can keep their juices.
  2. In the same pot, add diced onion and minced garlic, sautéing for about 5 minutes until the onion becomes translucent.
  3. Mix in chopped carrots, diced celery, and bell pepper. Stir and cook for an additional 5 minutes until the vegetables soften.
  4. Return the seared oxtail to the pot, then add the diced tomatoes, beef stock, oregano, cumin, bay leaf, soy sauce, salt, and pepper. Stir well and bring to a gentle boil.
  5. Once boiling, lower the heat to maintain a simmer, cover the pot, and let it cook for 2-3 hours until the oxtail is tender.
  6. For a heartier texture, mix cornstarch with a bit of water to create a slurry and stir it into the stew for about 5 minutes.
  7. Remove the bay leaf before serving and garnish with freshly chopped cilantro.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 30gProtein: 35gFat: 20gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 85mgSodium: 800mgPotassium: 800mgFiber: 4gSugar: 6gVitamin A: 900IUVitamin C: 30mgCalcium: 50mgIron: 4mg

Notes

Serve with fluffy rice or crusty bread to soak up all the delicious broth. For deeper flavors, allow the stew to sit in the fridge overnight before reheating.

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