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Oxtail Stew Recipe

Oxtail Stew Recipe - Easy Meals To Cook

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.
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Cook Time 3 hours
Total Time 3 hours
Servings: 6
Course: Dinner
Cuisine: Southern
Calories: 824
Ingredients Method Notes

Ingredients
  

  • 3 pounds oxtail segments, joints separated 1.3 kg – this is the star of our stew; rich in flavor and becomes tender after slow cooking
  • 2 cups full-bodied red wine 475 ml – Merlot is preferred for its fruitiness, but feel free to choose your favorite variety
  • 2 cups rich beef or chicken broth 475 ml – homemade is best, but store-bought works too; adds depth to the flavor
  • 1 tablespoon tomato paste 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 brings a punch of flavor and warmth
  • 1 large carrot, coarsely chopped offers sweetness and texture
  • 2 parsnips, sliced into 1-inch pieces contribute a unique sweetness
  • 2 small turnips or rutabagas, cut into 1-inch cubes provide a hearty bite
  • 2 carrots, chopped into 1-inch chunks for additional sweetness and texture
  • 1 stalk celery, diced a great aromatic base that enhances the overall flavor
  • 1 bay leaf adds a subtle fragrance essential in stews
  • 1/2 teaspoon ground allspice a warm, aromatic spice that adds depth
  • Kosher salt and freshly cracked black pepper to season and elevate 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 – adds a pop of color and fresh flavor to finish the dish

Method
 

Step 1: Prepare the Oxtail
  1. 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
  1. 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
  1. 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
  1. 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
  1. 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
  1. 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
  1. 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.

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.