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Savory Oxtail Stew!

With the colder weather upon us, we've started eating a few soups and stews. I've been a little intimidated by the idea of cooking oxtail, but this stew recipe alleviated all of those concerns. It was so simple and VERY delicious. Perfect for a weekend meal where you can let it cook all day long!


  • 4 lbs beef oxtails (approx. 2 tails)

  • 1 tsp salt

  • 1 tsp black pepper

  • 1 tbsp olive oil

  • 2 tbsp dried chopped onion

  • 3 tsp dried minced garlic

  • 2 cups broth, chicken or beef*

  • 1 cup red wine**

  • 2 large carrots, chopped

  • 2 cups diced potatoes

  • 1 tbsp cornstarch (or flour)


1. Season oxtails on both sides with salt and pepper.

2. In a large pot, add olive oil over medium heat. Once oil is hot, place oxtails in.

3. Sear on all sides for 2 to 3 minutes.

4. Add broth, wine, dried chopped onion and dried minced garlic. Simmer covered for 2 hours.

5. After 2 hours, add in chopped carrots and potatoes. Simmer covered for at least 2 hours, until veggies and meat are tender. (Add additional broth as needed).

6. Remove ¼ cup of the liquid from the pot. Mix in a small bowl with cornstarch. Pour this slurry back into the pot. Stir to thicken sauce. Taste test; add additional salt/pepper as needed.

7. Remove meat from bones. Discard bones, add meat back to pot.***

8. Serve and Enjoy!


*For this recipe, I used chicken broth and it tasted great!

**The original recipe called for 1 cup of red wine. Unfortunately, I only had about 1/4 cup red wine available. So I used that plus 3/4 cup cooking Sherry. When I make this again, I will be using the Sherry!

***As soon as I added the cornstarch slurry to the pot, I removed the tail bones and started to take the meat off of bone. That way, the stew was able to thicken up as I was putting the meat back in the pot.

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