Easy Homemade Traditional Oxtails and Butter Beans with Red Peppers — A Healthy Comfort Stew

2️⃣ Introduction (Storytelling + Emotion)
There’s something about Oxtails and Butter Beans with Red Peppers that takes me right back to chilly Sunday afternoons at my grandmother’s house. The whole kitchen smelled of slow-simmered beef, sweet red peppers, and a hint of paprika — and everyone hovered nearby waiting for the first bowl. This is an easy, traditional, and genuinely comforting homemade dish that works for weeknight dinners, a slow Sunday family meal, or even holiday gatherings when you want something soulful and satisfying.

3️⃣ 🧂 Ingredients:

• 2–3 pounds oxtails, trimmed of excess fat
• 2 tablespoons olive oil (or avocado oil)
• Salt and black pepper, to taste
• 1 large onion, chopped
• 3–4 cloves garlic, minced
• 2 large red bell peppers, seeded and chopped
• 2 cups carrots, sliced (optional for sweetness and color)
• 1 can (15 oz) butter beans, drained and rinsed (or 2 cups cooked butter beans)
• 4 cups beef broth (use low-sodium for better control of salt)
• 1 cup crushed tomatoes or passata
• 1 teaspoon smoked paprika (or regular paprika)
• 2 bay leaves
• 1 teaspoon dried thyme (or 2–3 sprigs fresh thyme)
• 1 tablespoon Worcestershire sauce (or soy sauce / tamari for gluten-free)
• 1 tablespoon red wine vinegar or balsamic (brightens the stew)
• Fresh parsley or cilantro, chopped, for garnish
• Optional: pinch of chili flakes for heat, lemon zest for brightness

4️⃣ 👩‍🍳 Directions:

1. Pat oxtails dry, season generously with salt and pepper.
2. Heat olive oil in a large heavy pot or Dutch oven over medium-high heat. Add oxtails and brown on all sides (about 8–10 minutes). Work in batches if needed. Remove and set aside.
3. Reduce heat to medium. Add onion and a pinch of salt to the pot; sauté until translucent, 4–5 minutes. Add garlic and cook 30 seconds until fragrant.
4. Add chopped red peppers and carrots; sauté 2–3 minutes until they begin to soften.
5. Pour in crushed tomatoes, deglaze the pot with a splash of beef broth, scraping up browned bits (this adds flavor).
6. Return oxtails to the pot. Add remaining beef broth, bay leaves, thyme, paprika, Worcestershire sauce, and pepper. Bring to a simmer.
7. Cover, reduce heat to low, and simmer gently for 2–3 hours until the oxtails are fork-tender and the meat starts falling off the bone. (Tip: check at 2 hours — oxtail quality and size affect timing.)
8. In the last 25–30 minutes of cooking, stir in the butter beans and red wine vinegar. Simmer uncovered so the sauce thickens slightly. If you prefer a thicker stew, remove the lid for the final 15 minutes.
9. Remove bay leaves and thyme sprigs. Taste and adjust seasoning with salt, pepper, and a squeeze of lemon if desired. Garnish with fresh parsley and a little lemon zest.
10. Serve hot over mashed potatoes, rice, polenta, or with crusty bread. Enjoy!

Time summary: Active prep ~20–30 minutes. Simmering 2–3 hours (or pressure/speed options listed below).

Pressure cooker / Instant Pot option:

• After browning, add ingredients, lock lid, cook on high pressure for 45–55 minutes, natural release 10–15 minutes. Add butter beans in warm/saute mode for 5–10 minutes.

Slow cooker option:

• Brown oxtails and sauté veggies on stove, transfer to slow cooker with liquids, cook on low 6–8 hours or high 4–5 hours. Add butter beans in the final 30 minutes.

5️⃣ 💡 Tips & Variations:

• Healthy swaps:
  • Reduce saturated fat: skim fat after cooling or trim more fat before browning. Use more veggies and fewer oxtails per serving.
  • Low-carb: serve over cauliflower mash or roasted cauliflower instead of rice or potatoes.
  • Gluten-free: use tamari or omit Worcestershire (many contain gluten) and ensure beef broth is GF.
• Vegan/vegetarian version:
  • Replace oxtails with a mix of hearty mushrooms (king oyster, shiitake) + smoked tempeh or seitan (if gluten tolerated). Use vegetable broth and add extra beans and lentils for body. Simmer 45–60 minutes for flavors to meld.
• Flavor boosts:
  • Add a splash of dark rum or red wine during deglazing for depth.
  • Finish with a teaspoon of butter or a drizzle of good olive oil for silkiness.
• Serving ideas:
  • Over creamy mashed potatoes, fluffy rice, buttery polenta, or with crusty sourdough to mop up sauce. Add steamed greens (kale, collards, or broccoli) for balance.
• Make-ahead & storage:
  • Refrigerate up to 3–4 days. Flavors deepen overnight.
  • Freeze in airtight containers for up to 3 months. Thaw overnight in fridge before reheating.
  • Reheat gently on the stove over low heat; add a splash of stock if too thick.
• Leftover ideas:
  • Shred the meat and fold into tacos, stuffed peppers, or a hearty sandwich. Use leftover sauce as a base for baked beans or shepherd’s pie.

7️⃣ 🩺 Health & Lifestyle Tie-in (Optional):
This dish brings more than comfort — it delivers protein, iron, and collagen from oxtails, plus fiber and plant protein from butter beans and a vitamin C boost from red peppers. Making homemade meals like this can support a healthier lifestyle and, over time, help lower the risk of chronic illness — which ties into broader financial and health wellbeing. Eating nutrient-dense meals now is an investment in fewer doctor visits and better energy long-term.

8️⃣ ❤️ Conclusion:
If you make this Oxtails and Butter Beans with Red Peppers, tell me how it turned out — leave a comment, share a photo, or tag me so I can see your cozy bowls! Nothing makes me happier than hearing that a family found comfort in a recipe that’s been passed along. Happy cooking and enjoy every spoonful.

#fblifestyle #rezepte #DDR #Hydration #Gesundheit

Oxtails and Butter Beans with Red Peppers

A healthy and comforting stew featuring tender oxtails, creamy butter beans, and vibrant red peppers, perfect for chilly afternoons and cozy family meals.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 3 hours hrs

Total Time 3 hours hrs 30 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American, Comfort Food

Calories: 500

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 2-3 pounds oxtails, trimmed of excess fat
• 2 tablespoons olive oil (or avocado oil)
• Salt and black pepper, to taste
• 1 large onion, chopped
• 3-4 cloves garlic, minced
• 2 large red bell peppers, seeded and chopped
• 2 cups carrots, sliced (optional) for sweetness and color
• 1 can butter beans, drained and rinsed (or 2 cups cooked butter beans)
• 4 cups beef broth use low-sodium for better control of salt
• 1 cup crushed tomatoes or passata
• 1 teaspoon smoked paprika (or regular paprika)
• 2 bay leaves
• 1 teaspoon dried thyme (or 2-3 sprigs fresh thyme)
• 1 tablespoon Worcestershire sauce (or soy sauce / tamari for gluten-free)
• 1 tablespoon red wine vinegar or balsamic this brightens the stew
• Fresh parsley or cilantro, chopped, for garnish
• Optional: pinch of chili flakes for heat, lemon zest for brightness

Method

 

Preparation

1. Pat oxtails dry, season generously with salt and pepper.
2. Heat olive oil in a large heavy pot or Dutch oven over medium-high heat. Add oxtails and brown on all sides (about 8–10 minutes). Work in batches if needed. Remove and set aside.
3. Reduce heat to medium. Add onion and a pinch of salt to the pot; sauté until translucent, 4–5 minutes. Add garlic and cook 30 seconds until fragrant.
4. Add chopped red peppers and carrots; sauté 2–3 minutes until they begin to soften.
5. Pour in crushed tomatoes, deglaze the pot with a splash of beef broth, scraping up browned bits (this adds flavor).

Cooking

1. Return oxtails to the pot. Add remaining beef broth, bay leaves, thyme, paprika, Worcestershire sauce, and pepper. Bring to a simmer.
2. Cover, reduce heat to low, and simmer gently for 2–3 hours until the oxtails are fork-tender and the meat starts falling off the bone. (Tip: check at 2 hours — oxtail quality and size affect timing.)
3. In the last 25–30 minutes of cooking, stir in the butter beans and red wine vinegar. Simmer uncovered so the sauce thickens slightly. If you prefer a thicker stew, remove the lid for the final 15 minutes.
4. Remove bay leaves and thyme sprigs. Taste and adjust seasoning with salt, pepper, and a squeeze of lemon if desired. Garnish with fresh parsley and a little lemon zest.

Serving

1. Serve hot over mashed potatoes, rice, polenta, or with crusty bread. Enjoy!

Notes

Make-ahead & storage: Refrigerate up to 3–4 days. Freeze in airtight containers for up to 3 months. Thaw overnight in fridge before reheating.