Lunch & Dinner

Oxtail Stew Recipe – Easy Meals To Cook

Name: Oxtail Stew Recipe – Easy Meals To Cook
Cook time: 3 h
Total time: 3 h
Yield: 6
Ingredients: 3 pounds oxtail segments, joints separated; 2 cups full-bodied red wine; 2 cups rich beef or chicken broth; 1 tablespoon tomato paste; 1 medium golden onion, roughly diced; 3 garlic cloves, unpeeled and lightly crushed; 1 large carrot, coarsely chopped; 2 parsnips, sliced into 1-inch pieces; 2 small turnips or rutabagas, cut into 1-inch cubes; 2 carrots, chopped into 1-inch chunks; 1 stalk celery, diced; 1 bay leaf; 1/2 teaspoon ground allspice; Kosher salt and freshly cracked black pepper; 1 tablespoon extra virgin olive oil; Fresh parsley, chopped

Kelly Blackford August 17, 2025

Servings: 6 Total Time: 3 hrs Difficulty: Intermediate

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Before we dive headfirst into the warm and rich universe of oxtail stew, let’s chat about what you can serve alongside this comforting dish. It’s the kind of meal that pairs beautifully with crusty bread—think a hot, freshly baked baguette or some homemade garlic bread.

A crisp, tangy salad can cut through the stew’s richness. I often whip up a simple arugula salad with lemon vinaigrette; the peppery greens balance things nicely.

Wine? Yes, please! A nice bottle of red, perhaps a Cabernet Sauvignon or a Merlot, complements the deep flavors of oxtail wonderfully.

You can even sip on the same wine you used in the stew—what’s better than savoring those familiar flavors while you dine?

Ingredient List

Here’s what you’ll need:

3 pounds (1.3 kg) oxtail segments, joints separated: This is the star of our stew; rich in flavor and becomes tender after slow cooking.
2 cups (475 ml) full-bodied red wine: I prefer using a Merlot for its fruitiness, but feel free to choose your favorite variety.
2 cups (475 ml) rich beef or chicken broth: Homemade is best, but store-bought works too. This adds depth to the flavor.
1 tablespoon tomato paste: This ingredient adds umami and richness, giving the stew a beautiful depth.
1 medium golden onion, roughly diced: Adds sweetness and aromatic depth.
3 garlic cloves, unpeeled and lightly crushed: Garlic brings a punch of flavor and warmth.
1 large carrot, coarsely chopped: Sweetness and texture are what this carrot offers.
2 parsnips, sliced into 1-inch pieces: These will contribute a unique sweetness; I love their flavor in stews!
2 small turnips or rutabagas, cut into 1-inch cubes: These root vegetables provide a hearty bite.
2 carrots, chopped into 1-inch chunks: Added for texture and additional sweetness.
1 stalk celery, diced: A great aromatic base that enhances the overall flavor.
1 bay leaf: This adds a subtle fragrance that’s essential in stews.
½ teaspoon ground allspice: A warm, aromatic spice that adds depth.
Kosher salt and freshly cracked black pepper, to season: Essential for elevating all the flavors.
1 tablespoon extra virgin olive oil, plus extra for drizzling over vegetables: To enhance the flavors without overpowering them.
Fresh parsley, chopped (for garnish): A pop of color and fresh flavor to finish the dish.

How to Make Oxtail Stew

Step 1: Prepare the Oxtail

Start by seasoning the oxtail pieces with salt and freshly cracked black pepper. This simple step helps build a base of flavor right from the start.

In a large pot or Dutch oven, heat the olive oil over medium-high heat. When it shimmers, add the oxtail segments in batches to avoid overcrowding.

Sear each piece until browned on all sides, about 5-7 minutes per batch. This caramelization is where the magic begins.

Step 2: Sauté the Aromatics

Once all the oxtail is browned, remove it from the pot and set it aside. In the same pot, add the diced onion, whole garlic cloves, and celery.

Cook until the onion becomes translucent, about 5 minutes. This blend of ingredients will create an aromatic base that infuses the stew with flavor.

Step 3: Add Vegetables and Tomato Paste

Next, toss in your chopped carrots, turnips, and parsnips. Stir them around for a bit with the onion mixture.

You want them to start softening. After about 3-4 minutes, add the tomato paste. Stir it in and cook for an additional 1-2 minutes, allowing the paste to deepen in color and flavor.

Step 4: Deglaze with Wine

It’s time to add the wine! This step is critical because the wine will deglaze the pot, lifting all those flavorful brown bits off the bottom.

Pour in the red wine and let it simmer for about 5 minutes, reducing the liquid slightly. You’ll notice the alcohol aroma dissipating while leaving behind its rich flavor.

Step 5: Bring It All Together

Now, return the seared oxtail to the pot along with the beef broth. Add the bay leaf, allspice, and any additional salt and pepper to taste.

Bring the pot to a simmer, then reduce the heat to low and cover it with a lid. Let the stew cook on low for about 2.5 to 3 hours.

This slow cooking process allows the oxtail to transform into tender bites that practically fall off the bone.

Step 6: Final Touches

After a couple of hours, check on the stew. The meat should be fork-tender, and the broth thickened beautifully.

Remove the bay leaf and discard it. If you prefer a thicker stew, you can remove the oxtail, blend some of the vegetables with the broth, and return it back for a thicker consistency.

Step 7: Garnish and Serve

Before serving, sprinkle the chopped parsley over the stew. This garnish brightens up the dish, adding a pop of color.

I love to serve this stew in a large bowl, letting everyone help themselves to as much as they’d like.

Nutrition Information

Recipe Notes

Oxtail: A flavorful cut of meat. It gets beautifully tender and rich during cooking, offering an indulgent experience.
Red Wine: Choose a wine you enjoy drinking. The quality will affect the sauce, so don’t skimp here.
Carrots and Parsnips: Both root vegetables add sweetness, but parsnips have a more unique flavor profile.
Allspice: This may sound exotic, but it adds a warm, earthy flavor that complements the stew beautifully.

Recipe Variations

If you’re looking to mix things up, consider these variations:

Spicy Kick: Add a diced chili or red pepper flakes for some heat.
Herb Blend: Try including fresh herbs like thyme or rosemary for a fragrant twist.
Vegetable Medley: Switch out the root vegetables for whatever you have on hand during the season. Sweet potatoes or butternut squash can be great substitutes.
Curry Flavor: Add a tablespoon of curry powder for a unique twist on traditional oxtail stew.

Conclusion

There you have it—my go-to oxtail stew recipe that warms the belly and the soul. Cooking this dish is about more than just the ingredients; it’s about the memories created as the stew simmers on the stove.

Each spoonful brings an explosion of flavors, transporting you to a more comforting place. So gather your loved ones, pour a glass of wine, and enjoy a meal that will surely become a cherished tradition. Happy cooking!

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Oxtail Stew Recipe – Easy Meals To Cook

Author: Kelly Blackford Cuisine: Southern Courses: Lunch & Dinner

Difficulty: Intermediate Cook Time 3 hrs Total Time 3 hrs

Servings: 6 Calories: 567 kcal

Best Season: Suitable throughout the year

Description

Ah, oxtail stew—the perfect dish for chilly evenings and cozy gatherings. There’s something deeply satisfying about a bowl of stew, especially when it’s bubbling away on the stove, filling your kitchen with its inviting aroma.

I love this recipe for several reasons. First, the meat becomes unbelievably tender. Second, it’s packed with flavor thanks to the combination of hearty vegetables, aromatic spices, and a splash of red wine.

And honestly, it’s a fantastic way to impress dinner guests without spending all day in the kitchen.

I’ve experimented with this recipe many times, adjusting it based on what I had on hand and the seasons. Each time, it’s been a delightful experience. The ingredients meld together, creating a dish that feels both rustic and refined.

Now, let me guide you through the steps to make this hearty oxtail stew.