Oxtail and Lima Bean Stew
Oohlawee's Big City Taste
Oxtail Stew with Large Lima Beans, White Rice & Jumbo Shrimp
Yield: 8 servings
Ingredients
For the Oxtails
5 lbs oxtails, cleaned and trimmed
2 tbsp olive oil
2 tbsp garlic paste
1 large onion, diced
1 green bell pepper, diced
2 celery stalks, diced
2 tbsp tomato paste
1 tbsp smoked paprika
1 tsp black pepper
1 tsp thyme
1 tsp oregano
1 tsp Greek seasoning
2 bay leaves
1 tbsp Worcestershire sauce
6 cups beef broth
1 can (14.5 oz) diced tomatoes
4 large carrots, sliced
1 lb large lima beans (cooked)
Salt to taste
For the Jumbo Shrimp
1 lb jumbo shrimp, peeled and deveined
1 tbsp olive oil
1 tsp smoked paprika
1 tsp garlic powder
½ tsp black pepper
½ tsp Cajun seasoning
For the Rice
3 cups jasmine or long-grain white rice
6 cups water
1 tsp salt
1 tbsp butter
Garnish
Green onions, sliced
Fresh parsley, chopped
Instructions
1. Brown the Oxtails
Season oxtails with black pepper, paprika, Greek seasoning, thyme, and oregano.
Heat olive oil in a large Dutch oven or stockpot.
Brown oxtails on all sides until deeply caramelized, about 10-12 minutes.
Remove and set aside.
2. Build the Stew
In the same pot, sauté onions, celery, bell peppers, and garlic paste for 5 minutes.
Stir in tomato paste and cook for 2 minutes.
Add diced tomatoes, Worcestershire sauce, bay leaves, and beef broth.
Return oxtails to the pot.
Bring to a boil, then reduce to low heat.
3. Slow Cook
Cover and simmer for 3½ to 4 hours, or until the oxtails are fall-off-the-bone tender.
Stir occasionally and add broth if needed.
4. Add Lima Beans & Carrots
Add carrots during the last hour of cooking.
Add cooked large lima beans during the final 30 minutes.
Taste and adjust seasoning.
5. Cook the Rice
Bring water, salt, and butter to a boil.
Add rice, cover, and reduce heat to low.
Cook for 18-20 minutes.
Fluff with a fork.
6. Prepare the Shrimp
Toss shrimp with olive oil and seasonings.
Sauté over medium-high heat for 2-3 minutes per side until pink and slightly caramelized.
Do not overcook.
7. Plate Like the Photos
Spoon white rice into a shallow bowl.
Ladle generous amounts of oxtail stew and lima beans around the rice.
Top with 3-4 jumbo shrimp.
Garnish with chopped parsley and green onions.
Spoon extra gravy over everything.
Oohlawee's Chef Tip
For that rich, glossy gravy shown in your photos, remove the oxtails when tender and simmer the stew uncovered for 20-30 minutes until the sauce naturally reduces and thickens. The result is a deep, restaurant-quality oxtail stew with tender meat, creamy lima beans, and perfectly seasoned jumbo shrimp.
