Oxtail Stew

This old-fashioned stew is from the days when all parts of the animal was used. This little-known cut of meat makes for an incredibly rich, tasty dish.

Oxtail Stew

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Oxtail Stew 3

Oxtail Stew


  • 2 pounds of oxtails.
  • 1 medium size onion – chopped
  • ½ teaspoon salt
  • 1 tablespoon butter
  • 2 tablespoons flour
  • 2 cloves garlic – minced
  • 2 tablespoons tomato paste
  • 1 quart beef broth
  • 2 bay leaves
  • 1/2 teaspoon of dried rosemary
  • 1 teaspoon each of salt and pepper
  • 1/4 cup of parsley
  • 2 pounds red potatoes – quartered
  • 1 cup celery – sliced
  • 2 cups carrots – sliced


  1. Take a tablespoon of oil, and brown oxtails over medium-high heat, as brown as you can get them. About 10 minutes. They are kind of oddly shaped, so move them around so they brown on all sides.
  2. Remove the oxtails and set aside
  3. Add 1 chopped onion and 1/2 teaspoon of salt. Sauté the onions for about five minutes to get a little brown color on them and soften them up a little bit.
  4. Add 1 tablespoon of butter and 2 tablespoons of flour to make a quick roux to thicken this really rich, really delicious stock. Reduce the heat to medium, and cook the flour for about three minutes.
  5. Add two cloves of minced garlic and give that a stir. Then 2 tablespoons of tomato paste, which will give it some color and some nice acidity. Then put the oxtails back into the pot.
  6. Add 1 quart of beef broth.
  7. Add 2 bay leaves
  8. 1/2 teaspoon of dried rosemary
  9. 1 teaspoon each of salt and pepper.
  10. Stir to mix ingredients completely
  11. Add a cup of water to bring up the level to the top of the oxtails.
  12. Reduce the heat to low and simmer for 5 hours covered.
  13. In the meantime, we’re going to quarter 2 pounds of potatoes, and cut up 1 cup of celery and 2 cups of carrots.
  14. Five hours later, those oxtails are fork-tender. It really does take that long. They are really tough pieces of meat, but the tougher the meat, the better the flavor.
  15. We’re going to add our veggies in there, and we’re going to cook those potatoes, carrots and celery for about 30 minutes or until tender.
  16. Skim off the fat
  17. Add 1/4 cup of parsley which will give it some nice color and flavor.

Turn off heat and serve with your favorite crusty bread.

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