Oxtail Stew

Oxtail Stew
4 from 1 ratings
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. 
Prep Time
Cook Time
Total time: 3.73 hours
  • 1 cup flour, heavily seasoned with salt and pepper
  • 3 pound oxtail
  • 2 tablespoon olive oil
  • 2 cloves garlic, smashed, minced
  • 1 large onion, halved lengthwise, sliced into 1/4-inch slices
  • 1/2 cup red wine
  • 2 cup 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 pound potatoes, scrubbed, cut into large chunks
  1. Place the seasoned flour into a large zip-close bag.
  2. Working in batches, add the oxtails, and shake to coat them generously with flour.
  3. Transfer the floured oxtails to a plate; discard the flour.
  4. Heat the oil in a large Dutch oven over medium-high heat.
  5. Working in batches, add the oxtails and brown them on all sides, about 3 minutes per side.
  6. Transfer the oxtails to a plate and set aside.
  7. Add the garlic and onion to the Dutch oven, and cook, stirring frequently, until the onion is softened and translucent, about 5 minutes.
  8. Add the wine, and stir to scrape up any browned bits.
  9. Cook until the wine has almost evaporated, about 5 minutes.
  10. Return the oxtails to the pot.
  11. Add the tomatoes and enough beef broth to cover.
  12. Break the bay leaves in half and tuck them between the oxtails.
  13. Bring to a boil, decrease heat to a simmer, cover and cook until the meat is tender, 2 to 2 1/2 hours.
  14. Add the carrots and potatoes.
  15. Cover and simmer until vegetables are tender, 45 to 60 minutes longer.
  16. Remove the bay leaves and serve.