Instant Pot Oxtail Stew

Prep time: 30 mins | Cooking time: 1 hour 

Ingredients:

• 1 bag Skylark Beef Oxtails, thawed (2 lbs.) 

• 2 Tbsp. olive oil

• 2 tsp. Kosher salt

• 1 tsp. ground black pepper

• 2 cups yellow onion, ½” dice

• 3 tsp. fresh garlic, minced

• 1 Tbsp. butter

• 2 Tbsp. all-purpose flour

• 2 Tbsp. tomato paste

• ¼ cup red wine

• 2 cups beef broth

• 2 cups Russet potatoes, 1” dice

• 2 cups carrots, ½” dice

• 2 each bay leaves

• 2 Tbsp. fresh parsley, minced

• 2 tsp. fresh rosemary, minced

• 2 tsp. fresh thyme, minced

• 2 tsp. fresh sage, minced

Instructions:

1. Select Sauté on the Instant Pot and add olive oil.

2. Season oxtail with salt and pepper. Add to the Instant Pot and brown on all sides, about 10 minutes total.

3. Add onions and garlic. Sauté 3–5 minutes, until softened and lightly browned. Add butter and flour to form a roux; cook about 2 minutes, stirring constantly.

4. Stir in tomato paste, red wine, then add beef broth, mixing to incorporate.

5. Add potatoes, carrots, bay leaves, parsley, rosemary, thyme, and sage. Stir well.

6. Secure the lid and set to Manual/Pressure Cook on high pressure for 45 minutes.

7. Carefully release the pressure. Skim excess fat from the surface.

8. Serve hot, ideally with crusty bread.