1 rating

Oxtail Stew

Comfort food at its finest
Courtesy of Michael Tercha / Chicago Tribune

Oxtail stew is a classic comfort food using a seriously underrated cut of meat.

This recipe by Robin Mather originally appeared in The Chicago Tribune

Ready in
3 h 45 m
30 m
(prepare time)
3 h 15 m
(cook time)


This is good the day it's made but better if you can wait to serve it the day afterward. Refrigerate overnight, of course.


  • 1 Cup flour, heavily seasoned with salt and pepper
  • 3 Pounds oxtail
  • 2 Tablespoons olive oil
  • 2 cloves garlic, smashed, minced
  • 1 large onion, halved lengthwise, sliced into 1/4-inch slices
  • 1/2 Cup red wine
  • 2 Cups diced tomatoes with juice, or 1 can (14 ounces) diced tomatoes
  • 1-2 Cup beef broth
  • 2 bay leaves
  • 1 Teaspoon dried thyme, crumbled
  • 1/2 Teaspoon dried rosemary, crumbled
  • 1 Pound carrots, peeled, cut into large chunks
  • 3 Pounds potatoes, scrubbed, cut into large chunks


Place the seasoned flour into a large zip-close bag.

Working in batches, add the oxtails, and shake to coat them generously with flour.

Transfer the floured oxtails to a plate; discard the flour.

Heat the oil in a large Dutch oven over medium-high heat.

Working in batches, add the oxtails and brown them on all sides, about 3 minutes per side.

Transfer the oxtails to a plate and set aside.

Add the garlic and onion to the Dutch oven, and cook, stirring frequently, until the onion is softened and translucent, about 5 minutes.

Add the wine, and stir to scrape up any browned bits.

Cook until the wine has almost evaporated, about 5 minutes.

Return the oxtails to the pot.

Add the tomatoes and enough beef broth to cover.

Break the bay leaves in half and tuck them between the oxtails.

Bring to a boil, decrease heat to a simmer, cover and cook until the meat is tender, 2 to 2 1/2 hours.

Add the carrots and potatoes.

Cover and simmer until vegetables are tender, 45 to 60 minutes longer.

Remove the bay leaves and serve.