Classic Oxtail Stew
Classic Oxtail Stew



  • 1.3 kg oxtail, cut into chunks and trimmed
  • 3 tbsp flour
  • 3 tbsp oil
  • 2 onions, sliced
  • 2 chopped garlic cloves
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 4 sprigs of thyme
  • 2 bay leaves
  • 300ml red wine
  • 500ml beef stock
  • 2 tbsp tomato purée
  • Salt and pepper
  • 1 tbsp chopped parsley
  • Preheat the oven to 150C. Put the flour in a freezer bag, season well, and toss the oxtail chunks in the bag and shake to coat. Heat 2 tbsp of oil in a frying pan, and brown the oxtail chunks for 10 mins, before placing them in a casserole.
  • In the same pan, fry the onions, garlic, celery and carrot to soften for 10 mins, then tip these into the casserole along with the thyme, bay leaves, wine, stock, and tomato purée. Season well, and bring the casserole to a simmer. Cover with the lid, and put the casserole into the oven for 3 hours (stirring after 90 mins). Remove from the oven, skim off the fat, and serve the oxtail in its deliciously rich and unctuous sauce, scattered with parsley.
3 hrs
4 serving

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