Instant Pot Beef Oxtail Stew

To cook Beef Oxtail Stew in an Instant Pot, start by layering half of the chopped onions, garlic, and thyme in the pot. Add the oxtail, bay leaves, tomato paste, cloves, red wine, black pepper, and beef stock. Set the Instant Pot to medium for 90 minutes. After cooking, check the meat's tenderness and add the remaining onions, garlic, and thyme, followed by the root vegetables and other veggies. Cook for an additional 5 minutes, adjusting the time if the potatoes are still firm.

Yes, you can make this stew gluten-free by ensuring that the beef stock and any other ingredients you use are labeled gluten-free. Substitute regular tomato paste with a gluten-free version if necessary. This way, you can enjoy a delicious and hearty stew without gluten.

If you can't find oxtail, you can substitute it with beef shank or chuck roast. Both options will provide a rich flavor and tender texture when cooked in the Instant Pot. Just adjust the cooking time based on the cut of meat you choose, as some may require less time to become tender.

To store leftover Beef Oxtail Stew, let it cool to room temperature, then transfer it to an airtight container. It can be refrigerated for up to 3-4 days or frozen for up to 3 months. When reheating, make sure to warm it thoroughly on the stove or in the microwave, adding a splash of water or broth if it has thickened.

Beef Oxtail Stew pairs wonderfully with crusty bread for dipping, but you can also serve it alongside a fresh green salad or roasted vegetables. For a heartier meal, consider serving it over creamy mashed potatoes or with a side of buttery polenta to soak up the rich flavors of the stew.