Hearty Filipino Oxtail Stew

🕒 Prep: 20 min
🔥 Cook: 3 hours
🍽 Serves: 6
★★★★★
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If you're looking to dive into the world of Filipino cuisine, this Hearty Filipino Oxtail Stew is a delicious place to start. This recipe brings together rich flavors and tender meat in a comforting stew that's perfect for a cozy dinner. Whether you're a seasoned cook or new to the kitchen, this dish is both approachable and satisfying.

Ingredients for Hearty Filipino Oxtail Stew

Oxtail is the star of this dish, providing a rich, gelatinous texture that thickens the stew as it cooks. Cooking oil is used for searing, which helps lock in the flavor. Onion and garlic form the aromatic base, infusing the stew with depth. Tomato sauce adds a tangy sweetness, while beef broth and water create a savory liquid to tenderize the oxtail. Carrots, potatoes, red bell pepper, and green beans not only add color but also make the stew hearty and nutritious. The combination of fish sauce and soy sauce introduces a savory umami richness, while peanut butter and crushed peanuts offer a subtle nutty flavor that makes this stew uniquely Filipino. Finally, a dash of black pepper, salt, and a bay leaf round out the flavor profile.

Tips & Tricks

  • Sear the oxtail in batches if your pot is small, to avoid steaming instead of browning.
  • If your stew becomes too thick, add a bit more water or broth to achieve your desired consistency.
  • For a deeper flavor, marinate the oxtail in soy sauce and garlic overnight before cooking.
  • Skim off excess fat from the surface of the stew if desired.

Serving Suggestions

Serve this hearty stew over a bed of steamed jasmine rice for a complete meal. A side of crusty bread can also be a great option for soaking up the flavorful broth. For a fresh touch, sprinkle chopped cilantro or green onions on top just before serving.

Frequently Asked Questions

Can I use other cuts of meat?
Yes, beef shanks or short ribs can also work well if oxtail is unavailable.
Can this stew be made in a slow cooker?
Absolutely! After searing the oxtail and sautéing the aromatics, transfer everything to a slow cooker and cook on low for 6–8 hours.
How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.

Hearty Filipino Oxtail Stew Recipe Walkthrough

Start by heating your cooking oil in a large pot over medium heat. Once it's hot, sear the oxtail pieces, getting a nice brown crust on all sides. This step is crucial for developing flavor. Remove the oxtail and set it aside. In the same pot, toss in the onion and garlic. Sauté until they're aromatic, which should take about 3–4 minutes.

Next, pour in the tomato sauce, beef broth, and water. Bring everything to a boil, then return the seared oxtail to the pot. Add the bay leaf, fish sauce, and soy sauce. Lower the heat, cover the pot, and let it simmer gently for about 2 hours. The slow cooking will make the oxtail tender and infuse the stew with rich flavor.

Once the oxtail is tender, add the carrots, potatoes, red bell pepper, and green beans. Continue cooking for another 30 minutes to allow the vegetables to soften. Stir in the peanut butter, crushed peanuts, and black pepper. Taste and adjust the seasoning with salt as needed. Let it simmer for another 10 minutes to meld the flavors before removing from heat.

Why You'll Love This Recipe

  • No fancy equipment needed, just a large pot.
  • Rich, savory flavors with a hint of nutty goodness.
  • Perfect for making ahead; flavors deepen over time.
  • Uses simple, accessible ingredients.

Ingredients

2 1/2 lbs oxtail
2 tbsp cooking oil
1 onion, chopped
4 cloves garlic, minced
1 can (15 oz) tomato sauce
4 cups beef broth
2 cups water
2 carrots, sliced
2 potatoes, diced
1 red bell pepper, sliced
1 cup green beans, trimmed
2 tbsp fish sauce
1 tbsp soy sauce
2 tbsp peanut butter
1/4 cup crushed peanuts
1 tsp ground black pepper
Salt to taste
1 bay leaf

Step-by-step Instructions

1. Heat the cooking oil in a large pot over medium heat. Sear the oxtail pieces until browned on all sides. Remove and set aside.
2. In the same pot, sauté onions and garlic until aromatic.
3. Pour in tomato sauce, beef broth, and water. Bring to a boil, then add the oxtail back to the pot.
4. Add bay leaf, fish sauce, and soy sauce. Cover and simmer for about 2 hours until the oxtail is tender.
5. Add carrots, potatoes, red bell pepper, and green beans. Cook for another 30 minutes.
6. Stir in peanut butter, crushed peanuts, and black pepper. Adjust seasoning with salt as needed.
7. Let it simmer for an additional 10 minutes, then remove from heat and serve hot.

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