Dark oxtail stew in grey bowl, with glass of red wine and peppe mill in background

Homemade Oxtail Stew (it’s so much easier than you think!)

  • Author: Azlin Bloor
  • Prep Time: 15
  • Cook Time: 4 hours 25 minutes
  • Total Time: 4 hours 40 minutes
  • Yield: Serves 6-8 1x


Homemade Oxtail Stew is a rich, flavoursome stew, slow cooked, resulting in meltingly tender, falling-off-the-bone meat that’s been slow cooked lovingly. 



  •  Tbsp EV olive oil
  • 4 oxtail pieces
  • 1 large onion, chopped
  • 1 leek, chopped
  • 2 large carrots, chopped
  • 2 celery sticks, chopped
  • 3 cloves garlic, chopped
  • 1 bouquet garni
  • 1 tsp mustard
  • 1 Tbsp AP flour
  • 2 Tbsp sundried tomato paste
  • 1 generous cup red wine
  • 500 ml (2 cups) beef stock
  • 125 ml (1/2 cup) water
  • 1/2 tsp salt
  • freshly ground black pepper

To Finish

  • a handful of parsley, finely chopped
  • 30g (1 oz) salted butter


  1. Heat the olive oil a large saucepan on high heat. Brown the oxtail pieces all over (top, bottom, sides) for about 10 minutes.
  2. Add the vegetables and brown for a further 5 minutes.
  3. Add the flour, giving everything a good stir, mixing the flour in.
  4. When the flour is fully mixed in, add the red wine, stir then add the stock, mustard and tomato paste.
  5. Let it come to boil, then simmer for about 4 hours, you want to get to the stage where the meat is falling off the bone. Give it more time, 30 minutes more perhaps, if the meat is not quite falling off the bone.
  6. When the meat is done, check for seasoning, add some salt if needed and freshly ground black pepper to taste, because pepper makes everything taste better! 
  7. Turn the heat off and leave to rest for 10 minutes. 
  8. Stir in the tablespoon of butter and sprinkle the chopped parsley all over, and serve. You could also dish up, then drop a small amount of butter in each bowl, and top with the parsley.. Leave the diner to stir in the butter.

  • Category: Main Course
  • Method: Easy
  • Cuisine: British

Keywords: stew, british, meat