Grass-fed Oxtail Stew with Gnocchi and Beans Recipe
- Servings: 6-8
- Prep Time: 15 minutes
- Cook Time: 3 hours 45 minutes
Looking for a filling yet inexpensive meal? Look no further than this oxtail stew recipe, featuring the rich beef flavor and texture of slowly cooked New Zealand grass-fed oxtail, hearty gnocchi and fiber-rich broad beans – also known as fava beans. It’s classic comfort food at its finest.
- 1 1/2 – 2 lb. New Zealand grass-fed Oxtail (Tip: Look for the Taste Pure Nature logo)
- 1 onion, finely chopped
- 2 teaspoons garlic paste
- 3 tablespoons tomato paste
- 5 cups beef stock
- 2 cups fava beans, fresh or frozen
- 1 1/2 cups gnocchi
- 1-2 celery stalks, finely sliced
- 2 tablespoons fresh mint
- Vegetable oil
For the Oxtail:
- 1. Add a dash of vegetable oil to a large Dutch oven and brown the oxtail over medium heat.
- 2. Add the onion and cook until translucent, then stir in garlic and cook until fragrant.
- 3. Add the tomato paste and half the stock to the pot and cover. Simmer on the stovetop or cook in the oven at 300° F for 3 1/2-4 hours or until the meat falls off the bone.
- 4. Lift the meat from the sauce, and when cool enough to handle, pull the meat from the bones, discarding any excess fat.
- 5. Let the sauce sit while preparing the beans and gnocchi, to allow the fat to rise to the top, so it can be skimmed off.
For the Beans and Gnocchi:
- 6. Blanch the fava beans for 2-3 minutes in boiling water. Rinse under cold water and peel.
- 7. Cook the gnocchi in boiling salted water. The cook time will depend on variety and style, but usually about 3-5 minutes is enough. Drain well.
To Assemble and Serve:
- 8. Return the meat to the casserole dish, along with the beans, gnocchi, remaining stock, celery, and mint. Warm through.
- 9. Serve in deep bowls.