Oxtail Stew

Oxtail Stew


4 lbs oxtails
3 tbs peanut oil
4 carrots, chopped
2 turnips, peeled and diced into big pieces
4 stalks celery, chopped into large pieces
2 onions peeled and chopped into large pieces
3 -4 cups beef stock
1 cup red wine
3 bay leaves
5 cloves garlic, thinly sliced
2 tsp dried thyme
kosher salt and black pepper to taste
roux: 1/2 cup flour browned in 1/2 cup butter
  • Brown the oxtails in a hot pan with a little oil.
  • When they are browned all over, remove them from the pan and place in an oven proof casserole.
  • In the used pan saute the carrots, celery, onions and turnips. About 5 minutes.
  • Add the mixture to the oxtails along with the beef stock, red wine, bay leafs, thyme, parsley, salt and pepper.
  • Simmer for 2 and 1/2 hours or until the meat is very tender.
  • To thicken the stew add the prepared roux.




10 min


2 hr 30 min


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