Recipe: Oxtail Stew

Rating: 4.6 stars based on 208 reviews


  • 0.5 kg oxtail , chopped into 4cm chunks
  • 1 medium leek
  • 2 medium onions
  • 4 cloves of garlic
  • 1 sticks of celery
  • 2 medium carrots
  • a few sprigs of fresh thyme
  • a few sprigs of fresh rosemary
  • 2 fresh bay leaves
  • 2 cloves
  • 1 heaped tablespoons plain flour
  • 1 x 400 g tins of plum tomatoes
  • 150ml ml stout or red wine
  • Beef stock to cover the stew
  • Worcestershire sauce


  • Preheat the oven to Gas Mark 7.
  • Place a large roasting tray in the oven to preheat.
  • Remove the hot tray from the oven, then add the oxtail. Season and drizzle over a lug of olive oil, then toss to coat and place in the hot oven for around 20 minutes, or until golden and caramelized.
  • Meanwhile, trim and halve the leeks, onions, garlic and celery lengthways, then chop into rough 2cm chunks.
  • Peel and chop the carrots into 2cm pieces, then place into a large ovenproof casserole pan over a medium-high heat with 1 tablespoon of olive oil and fry for around 20 minutes, or until soft and starting to caramelise, stirring often.
  • Roughly chop and add the thyme and rosemary leaves, then add the bay leaves.
  • Meanwhile, remove the oxtail from the oven and set aside.
  • Add the cloves and flour to the veg, stirring well to combine, then pour in the tomatoes and beer or wine.
  • Add the oxtail and any roasting juices, cover with the beef stock and stir well.
  • Bring to boil on stove top, then pop the lid on and reduce heat to a good simmer for around 2.5 hours, or until the meat falls away from the bone, stirring every hour or so and adding a splash of water to loosen, if needed.
  • Strip the meat from the bones and return to the pan, discarding the bones.
  • Add a good splash of Worcestershire sauce, season to taste and enjoy with creamy mash (celeriac mash goes well).


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