Low Carb Oxtail Stifado

17 330 527
Ingredients Minutes Calories
Prep Cook Servings
30 min 5 h 4
Low Carb Oxtail Stifado
Health Highlights
This stew is slow-simmered to bring out every ounce of goodness from the meat and vegetables. It’s savory with a hint of sweetness!


8 onion Pearl onion
3 clove(s) Garlic
3 tbsp Tomato paste, organic
908 gm Oxtail (cut into pieces)
1 tbsp Salt
1/2 tbsp Black pepper
1 whole orange(s) Orange juice
1 whole orange(s) Orange peel (zest)
1 can(16oz) Crushed tomatoes canned
2 tbsp Red wine vinegar
2 stick(s) Cinnamon
2 leaf Bay leaf
8 berries Allspice, whole
1 tbsp Oregano, dried
1 dash Ground cloves
1/2 cup whole Black olives (pitted)
150 gm Butter, unsalted


  1. Peel the onions and garlic, and cut them in half. Brown them slightly in oil and add in the tomato paste. Stir well, and sauté with the onions for a few minutes — this will remove some of the acidic tang from the paste. Transfer the onion mixture into a Crock-Pot or a stew pot.
  2. Sear the oxtail in a separate sauté pan, and season with salt and pepper. Wash and julienne the orange peel with a zester or a potato peeler. Juice the orange, and mix juice and orange peel into the stew along with the crushed tomatoes, vinegar, cinnamon, bay leaves, allspice, oregano, ground cloves, and olives.
  3. Place the meat into the sauce, and deglaze the sauté pan with 2 fl. oz. (50 ml) water; pour the resulting sauce over the stew. Let it simmer in the Crock-Pot on low for about 7 to 8 hours. On the stovetop, it will take between 4 to 5 hours. Test and see if the meat is tender; if not, let it cook a little longer. Taste and adjust for seasoning as needed.
  4. To cook the stifado in the oven, let the stew come to a boil, and then set it, covered with a tight-fitting lid, in an oven set at 200°F (100°C). Check on it after a few hours, turning the chunks of meat, and thin the sauce with some more water if it gets too thick.
  5. After 8 hours, use a fork or toothpick to check and see if the meat is tender. If it’s not ready, let it simmer for another hour.

Nutrition Facts

Per Portion

Calories 527
Calories from fat 310
Calories from saturated fat 179
Total Fat 34 g
Saturated Fat 19.9 g
Trans Fat 1.7 g
Polyunsaturated Fat 1.7 g
Monounsaturated Fat 10.2 g
Cholesterol 88 mg
Sodium 7603 mg
Potassium 576 mg
Total Carbohydrate 53 g
Dietary Fiber 7.5 g
Sugars 24.1 g
Protein 4.8 g

Dietary servings

Per Portion

Fruit 0.4
Meat 2.5
Vegetables 2.2

Energy sources