Nothing beats a rich, unctuous stew for warming you up on a cold winters day, and this oxtail stew with mushrooms & cannellini beans is sure to fit the bill. The wonderful smell during the long slow cook will have people, and dogs in our case, flocking to your kitchen! The cannellini beans soak up the gorgeous stock, but any sort of bean such as butter beans can be used instead. I’m a big fan of sherry in mushroom dishes and it works perfectly in this stew, adding to the overall richness of the dish.
Oxtail Stew with Mushrooms & Cannellini Beans
A meltingly tender, rich, earthy oxtail stew with mushrooms & cannellini beans.
- 1kg oxtail
- 2 tbsp olive oil
- 2 tbsp seasoned flour
- 2 onions, peeled and roughly chopped
- 4 cloves garlic, peeled
- 400g chestnut mushrooms, halved
- 3 sprigs thyme
- 2 bay leaves
- freshly ground black pepper
- 300ml medium dry sherry
- 500ml beef stock
- 2 x 400g tins cannellini beans, drained and rinsed
- Step 1 Coat the oxtail pieces in the seasoned flour and brown over a medium to high heat in your casserole pot. Remove to one side and reduce the heat.
- Step 2 Put the onions into the casserole pot and gently soften for approximately 5 minutes then add the oxtail back to the pot along with any leftover seasoned flour.
- Step 3 Increase the heat and add the sherry. Scrape any sticky residue from the bottom of the pot then add the stock, mushrooms, garlic cloves, thyme, bay leaves and freshly ground black pepper.
- Step 4 Stir and allow to come to simmering point before covering with a heavy lid and transferring to the pre-heated oven set at 300’F/150’C/fan 130’C for 4 hours. Check during cooking and top up with water if necessary.
- Step 5 Remove the casserole pot from the oven, add the drained cannellini beans and give everything a good stir before returning to the oven for a further hour.
- Step 6 Season to taste and serve with wilted greens.