Wash and dry the oxtails. Add the meat to a large bowl and season with salt and pepper, to taste. Toss the meat in the flour until lightly coated.
Add the olive oil to a large Dutch oven over medium heat. Brown the oxtails on all sides, in batches, until well browned. Transfer the meat to a plate and pour off some of the drippings, if necessary.
Add the onions, carrots, celery, thyme, and garlic to the pot and saute until the onions are tender and beginning to brown, about 5 minutes. Season with salt and pepper, to taste. Stir in the tomato paste and toast. Deglaze the pot with the bottle of red wine and stir up all the browned bits on the bottom of the pan. Stir in the beef broth, tomatoes with their juices and the bay leaves.
Add the browned beef back into the pot along with any accumulated juices that may have collected on the plate. Bring the stew to a boil, then reduce the heat to a low simmer. Cover and cook until the beef is tender and falling off the bone, about 3 1/2 hours.
Stir in the mushrooms and cook uncovered, for 30 minutes more. Taste for seasoning. Add salt and pepper, if needed, and stir in the red wine vinegar to brighten the flavor. Remove the meat from the pot and pull the meat off the bones, then add back to the pot. Discard the bones. Transfer the stew to a serving dish and serve hot over Buttered Noodles.
Buttered Noodles:
Cook the noodles in a large pot of boiling salted water over medium heat, according to the package directions. Drain in a colander and set aside.
Melt 2 tablespoons butter in a large skillet over medium heat. Add the shallot and garlic and saute until tender. Season with salt and pepper, to taste. Add the remaining 2 tablespoons butter and melt. Stir in the chives, Parmesan and lemon.
Add the noodles to the skillet and toss to combine. Transfer to a serving bowl and serve.

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	328.8 Kcal (1377 kJ)
Calories from fat	177.23 Kcal
		% Daily Value*
Total Fat	19.69g	30%
Cholesterol	38.72mg	13%
Sodium	424.29mg	18%
Potassium	807.54mg	17%
Total Carbs	30.06g	10%
Sugars	8.74g	35%
Dietary Fiber	4.98g	20%
Protein	9.66g	19%
Vitamin C	19.3mg	32%
Vitamin A	0.4mg	15%
Iron	2.1mg	12%
Calcium	104mg	10%

Amount Per 100 g
Calories	87.4 Kcal (366 kJ)
Calories from fat	47.11 Kcal
		% Daily Value*
Total Fat	5.23g	30%
Cholesterol	10.29mg	13%
Sodium	112.79mg	18%
Potassium	214.67mg	17%
Total Carbs	7.99g	10%
Sugars	2.32g	35%
Dietary Fiber	1.32g	20%
Protein	2.57g	19%
Vitamin C	5.1mg	32%
Vitamin A	0.1mg	15%
Iron	0.6mg	12%
Calcium	27.7mg	10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

Search recipes
by ingredients

Construct & Analyze
Your Recipe

Analyze

Try this similar recipes

Lashella's Favorite Oxtail Stew

Meaty oxtails, Kosher salt & freshly ground black pepper and 14 more..
Wild Mushroom and Lentil Cottage Pie

Cubed peeled yukon gold potato, Salt, divided and 21 more..
Chicken with White Wine and Mushrooms

Chicken breast halves with skin and bone and 10 more..
Baked Ziti with Spicy Pork and Sausage Ragù

Olive oil, Sliced pancetta,* chopped and 14 more..
Quick Bolognese Sauce

Light olive oil, Yellow onion, chopped and 13 more..
Mini Meatball Minestrone

Olive oil, Diced onion, Sliced carrot, Sliced celery and 19 more..
Veggie Soup - My Rainy Day Saturday Soup

Olive oil, Chopped onion, Carrots , small pieces and 19 more..
Vegan Bean Cassoulet

Olive oil, Onion, diced, Carrot, diced and 14 more..
Winter Minestrone (Giada De Laurentiis)

Olive oil, Onion, chopped, Carrots, peeled and chopped and 12 more..
Pappardelle with Bean Bolognese Sauce

Olive oil, Chopped onion, Carrot, chopped and 17 more..