There’s nothing more comforting than a slow-cooked oxtail stew—rich, deeply flavorful, and so tender it falls off the bone! This recipe simmers low and slow for meltingly soft meat in a savory, aromatic broth with carrots, potatoes, and red wine. Perfect for chilly nights or Sunday dinners!
Why You’ll Love This Recipe
✔ Ultra-tender oxtails (worth the wait!)
✔ Deep, complex flavors from red wine & smoked paprika
✔ One-pot meal—easy cleanup!
✔ Freezer-friendly for meal prep
Ingredients
For the Oxtail Stew:
- 3 lbs oxtail, cut into sections
- 2 tbsp olive oil
- Salt & black pepper, to taste
- 1 large onion, diced
- 2 carrots, sliced
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 2 tbsp tomato paste
- 2 cups beef broth
- 1 cup red wine (optional, but recommended)
- 1 can (14 oz) diced tomatoes
- 2 bay leaves
- 1 tsp dried thyme
- 1 tsp smoked paprika
- 2 potatoes, cubed
- Fresh parsley, chopped (for garnish)
Step-by-Step Instructions
1️⃣ Prep & Brown the Oxtail
- Pat dry the oxtails with paper towels and season generously with salt & pepper.
- Heat olive oil in a large Dutch oven over medium-high heat.
- Sear the oxtail on all sides until deeply browned (about 3-4 mins per side). Remove and set aside.
2️⃣ Build the Stew Base
- In the same pot, sauté onions, carrots, and celery until softened (~5 mins).
- Add garlic and cook for 1 minute until fragrant.
- Stir in tomato paste and cook for another 1 minute to deepen flavor.
3️⃣ Deglaze & Simmer
- Pour in red wine (if using) to deglaze, scraping up all the browned bits. Simmer for 2 minutes.
- Add beef broth, diced tomatoes, bay leaves, thyme, and smoked paprika.
- Return the oxtail to the pot, ensuring it’s mostly submerged.
4️⃣ Slow Cook to Perfection
- Cover and simmer on low heat for 3-4 hours (or bake at 300°F). Stir occasionally.
- In the last hour, add cubed potatoes and cook until tender.
5️⃣ Serve & Enjoy!
- Remove bay leaves and skim off excess fat if needed.
- Garnish with fresh parsley and serve with:
- Crusty bread (for soaking up juices)
- Creamy mashed potatoes
- Buttered rice
Pro Tips for the Best Oxtail Stew
✅ Brown the oxtail well—this builds rich flavor in the stew.
✅ Low & slow cooking is key—don’t rush it!
✅ Skim fat after cooking for a cleaner taste.
✅ Make ahead—stew tastes even better the next day!
FAQ
Can I make this in a slow cooker?
Yes! After browning the oxtail & veggies, transfer everything to a slow cooker and cook on Low for 7-8 hours (or High for 4-5).
What if I don’t have red wine?
Substitute with extra beef broth + 1 tbsp balsamic vinegar for depth.
How do I store leftovers?
- Fridge: Up to 4 days
- Freezer: Up to 3 months (thaw & reheat gently)
Serving Suggestions
- With buttered egg noodles
- Over creamy polenta
- With a side of roasted Brussels sprouts
Final Thoughts
This oxtail stew is hearty, flavorful, and worth every minute of cooking time—the kind of meal that brings everyone to the table. Perfect for special occasions or cozy family dinners!
Try it and let us know how it turns out!