Hearty Oxtail Stew
Hearty Oxtail Stew



  • About 1.5kg of oxtail, cut into chunky pieces and trimmed
  • 3 tbsp flour
  • 4 tbsp oil
  • 2 sliced onions
  • 2 chopped cloves of garlic
  • 2 chopped carrots
  • 2 chopped celery stalks
  • 5 sprigs of thyme
  • 2 bay leaves
  • 300ml red wine
  • 500ml beef stock
  • 2 tbsp tomato puree
  • Salt and pepper
  • Chopped parsley, to serve
  • Preheat the oven to 150C, and toss the oxtail chunks in seasoned flour. Heat up half the oil in a large pan, and brown the oxtail for about 10 minutes. Put the meat into a casserole dish, then cook the onions, garlic, carrot and celery in the same pan, along with a little more oil for 10 minutes, or until golden.
  • Tip the veggies on top of the beef, followed by the bay leaves and thyme. Stir in the stock, wine, and tomato puree, season well, then put the casserole on the hob and bring to a simmer. Cover, pop the lot in the oven, and cook for 3 hours. Stir halfway through to turn the oxtail.
  • After 3 hours, the meat will be falling off the bone. Skim any fat off the top of the sauce, and transfer the meat to a plate. Divide the oxtail between six plates, and spoon the thick, savoury sauce over the top. Sprinkle with parsley and serve with potatoes and steamed veg. Enjoy!
2 hours
6 serving
This recipe pairs perfectly with the 22 Degree Halo Shiraz Blend 2020 from Riverland, Australia.

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