Southern Oxtail Stew

Southern Oxtail Stew


15 minutes


4-5 hours




4 lbs Rumba® beef oxtails, cut in 2-inch pieces
2 tbsp (plus more for dusting) flour, all purpose
Vegetable oil (as needed)
1 cup onions, minced
1 tbsp paprika
1 qt beef broth
2 cups canned diced tomatoes
8 oz fresh or 10 oz frozen okra, sliced
Salt and pepper (to taste)
Hot pepper flakes (to taste)


  1. Rinse oxtails and dry well with paper towels. Season with salt and pepper. Dust with flour.
  2. Heat a small amount of vegetable oil in a large heavy stewing pot. Brown oxtail pieces in small batches, adding more oil to the pan between batches if necessary. Hold browned pieces on the side.
  3. Add the onions to the pot and brown slowly. Sprinkle in flour and paprika and mix well.
  4. Add broth and tomatoes and bring to a boil. Lower heat to a simmer and return the oxtails. Simmer gently until tender, about 3-4 hours.
  5. When the oxtails are nearly tender, add the okra and hot pepper flakes and simmer until the okra is tender, about 10 more minutes (less time if using frozen okra).
  6. Season the stew with additional salt and pepper as needed.
  7. Serve with white rice, boiled potatoes or buttered noodles.