How can I store the beef stew?

Storage Refrigerator: Covered, lasts up to 3 days. Freezer: Lasts up to 3 months. Thaw in the refrigerator and reheat gently. Reheating Gently reheat the beef stew in a pan or oven. Add the vegetables just before serving to maintain texture.

Can I use other meat?

Yes, beef shank or chuck are suitable, but oxtail gives the typical gelatinous flavor.

Isn't the pumpkin too soft after three hours?

Some becomes soft and thickens the sauce, while the part kept separate provides extra texture.

Can I replace the beer?

Red wine is possible, but dark beer gives the most classic result.

Which potato preparation fits?

Fries are classic, but mashed potatoes, gratin, or croquettes make it extra festive.

Beef stew from oxtail with oven-roasted pumpkin and chicory salad

Name: Beef stew from oxtail with oven-roasted pumpkin and chicory salad
Cook time: 3 min
Total time: 3 min
Yield: 4P
Ingredients: 1 kg oxtail; 2 large onions; 4 thick carrots; 1 butternut or chestnut pumpkin (± 1 kg); 2 cloves of garlic; 2 tbsp flour; 330 ml Belgian dark beer; 500 ml beef broth; 1 sprig of thyme; 1 bay leaf; 1 tbsp mustard; 1 tbsp pear syrup (or apple syrup); Butter or oil for frying; Pepper and salt; Optional: splash of port; 4 heads of chicory; 2 tbsp mayonnaise; ½ bunch of chives (finely chopped); Pepper and salt to taste; Optional: a splash of lemon juice for extra freshness

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An autumn classic with a twist: oxtail stew with roasted pumpkin and carrots, slowly cooked in the oven until perfectly tender. Served with a fresh chicory salad and your favorite potato preparation – comfort food as it should be! Ideal to prepare in advance for a cozy dinner with friends or family.

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Ingredients

What do you need?

Quantity: 4P

For the beef stew
1 kg oxtail
2 large onions
4 thick carrots
1 butternut or chestnut pumpkin (± 1 kg)
2 cloves of garlic
2 tbsp flour
330 ml Belgian dark beer
500 ml beef broth
1 sprig of thyme
1 bay leaf
1 tbsp mustard
1 tbsp pear syrup (or apple syrup)
Butter or oil for frying
Pepper and salt
Optional: splash of port

For the chicory salad
4 heads of chicory
2 tbsp mayonnaise
½ bunch of chives (finely chopped)
Pepper and salt to taste
Optional: a splash of lemon juice for extra freshness

1 kg oxtail
2 large onions
4 thick carrots
1 butternut or chestnut pumpkin (± 1 kg)
2 cloves of garlic
2 tbsp flour
330 ml Belgian dark beer
500 ml beef broth
1 sprig of thyme
1 bay leaf
1 tbsp mustard
1 tbsp pear syrup (or apple syrup)
Butter or oil for frying
Pepper and salt
Optional: splash of port

4 heads of chicory
2 tbsp mayonnaise
½ bunch of chives (finely chopped)
Pepper and salt to taste
Optional: a splash of lemon juice for extra freshness

Make it veggie!

Replace oxtail with chestnut mushrooms or portobello.

Use vegetable broth instead of beef broth and leave out the beer.

Add lentils and let simmer gently for 30 minutes.

Finish with roasted pumpkin, carrots, and a splash of port.

Preparation method

How do you make this?

Preparing the meat: Season the oxtail generously with salt and pepper and dredge in flour. Heat butter or oil in a low stew and fry the meat until brown on all sides. Remove from the pot and set aside.

Stew vegetables: Stew finely chopped onions and garlic in the same pot until translucent. Peel the carrots and pumpkin and cut them into equal pieces. Add the carrots and pumpkin and fry briefly until they get some color.

Keep vegetables separate: Remove just under half of the stewed carrots and squash from the pot and set aside for extra texture later.

Build the stew: Add mustard, pear syrup, thyme, bay leaf, beer and beef stock to the pot. Stir well and return the meat to the pot.

Oven preparation: Cover the pot and place in a preheated oven at 150°C for 3 hours.

Picking meat: Allow the stew to become lukewarm, remove it from the bones and add it back to the sauce.

Finishing with vegetables: Add the reserved pumpkin and carrots and simmer for 5 minutes. Add a dash of port if necessary and taste for salt and pepper.

Chicory salad: Finely chop the chicory and mix with mayonnaise, finely chopped chives and lemon juice (optional). Season to taste.

To serve: Serve the stew with the fresh chicory salad and a potato preparation of your choice: puree, gratin, croquettes or fries.

Tips

This dish can be perfectly made a day in advance; the flavors will then infuse even better.
For extra deep flavor: marinate the meat the night before in the beer.
No pear syrup? Substitute with apple syrup.
Optionally, add a splash of lemon juice to the endive salad for extra freshness.