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Oxtail Stew


This stew is one that my Mother used to make for us and the magic is in the

divine gravy it creates with the slow cooking.    This must be served with mounds of

mashed potato and your favourite greens


Serves 4

30 mins to prepare

2½ hours to cook


1 Kilo Oxtail

2-3 tbs olive oil

1 large Spanish Onion, chopped

4 x turnips, cut into cubes

4 x carrots, sliced

1 leek, sliced

2 sticks celery, chopped

4-6 cloves garlic, chopped

1 pint (3 x cups) Beef stock

3 tbs tomato paste

1 tbs Worcestershire Sauce

3 x bay leaves

1 sprig rosemary

2 sprigs thyme

Half a bottle red wine

Freshly ground black pepper

Sea Salt

Thickening granules (or flour, cornflour mixed with a little water)


  1. Preheat the oven to 160C

  2. Heat the olive oil in a large pan and sear the oxtail on all sides until well browned, remove from the pan and set aside.

  3. Add the vegetables, herbs and garlic, toss in the meat juices and olive oil.

  4. Add the beef stock, tomato paste, Worcs. sauce, red wine, stir well and bring to a boil and allow to simmer.

  5. Return the oxtail and arrange on top of the vegetables, cover and cook in the oven for 2½ hours. Check from time to time and add a little more liquid if necessary, do not allow to dry out.

  6. When the meat is tender and falling off the bones, add the seasoning and thickening granules.  Or you can mix a little flour with water and use that to thicken the gravy.

  7. Serve with buttery mashed potato with 2 tbs wholegrain mustard and 1 tbs Dijon mustard mixed in, plus some greens.

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