A comforting and flavorful Scottish-inspired oxtail stew, perfect for cozy evenings.
Place the bay leaf, thyme, parsley, celery stick, and green onions in a cheesecloth square and tie it securely to form a spice bag.
Using fresh herbs in the spice bag enhances the aroma of the stew.
Heat the butter in a large pot and brown the oxtail pieces on all sides. Remove and set aside.
Browning the oxtail adds depth to the flavor of the stew.
In the same pot, sauté the onions, carrots, and celery until softened.
Stir frequently to prevent the vegetables from sticking to the pot.
Add the tomato paste and cook for 2 minutes to enhance its flavor.
Cooking the tomato paste removes its raw taste and deepens its flavor.
Return the oxtail to the pot, add the red wine, beef stock, and spice bag. Bring to a boil.
Deglaze the pot with the wine to incorporate all the browned bits for extra flavor.
Transfer the mixture to a crockpot and cook on high for 2 hours or until the oxtail is tender.
Cooking slowly allows the flavors to meld and the meat to become tender.
Strain the stock, remove the meat from the bones, and return the meat to the pot.
Ensure all bones are removed for a smooth eating experience.
Blend the stock and vegetables until smooth, then return to the pot.
Blending creates a creamy texture without adding cream.
Mix the flour with a little water to form a slurry, then stir it into the soup to thicken. Simmer for 5 minutes.
Stir constantly to avoid lumps forming in the soup.
Serve the stew hot, garnished with fresh parsley if desired.
Pair with crusty bread for a complete meal.
