Recipe courtesy of Food Network Kitchen

Oxtail Stew

Getting reviews...
Save Recipe
  • Total: 3 hr 10 min
  • Prep: 40 min
  • Cook: 2 hr 30 min
Share This Recipe



  1. 1. Sprinkle the oxtails with salt and pepper. In a Dutch oven over medium-high heat, brown the oxtails on both sides, 4 minutes each side. Remove the oxtails to a plate and reserve. 
  2. 2. Cook the onions and garlic in the Dutch oven for 2 minutes. Add the tomato paste, juniper, and allspice and cook 2 minutes more. Put the oxtails back into the pan and add the stock and enough water to cover. Bring to a boil, then reduce to a simmer and cook for 1 hour, occasionally skimming the fat from the surface. 
  3. 3. Add the potatoes and celery root and continue to cook until the meat is tender, another 1 1/2 hours. Skim the fat from the surface.
Alex Guarnaschelli

Lamb Stew

34m Easy 99%
21m Intermediate 99%
Michael Symon

Sweet Potato Stew

17m Easy 99%
Michael Symon

Seafood Stew

35m Easy 99%
40m Easy 100%
Catherine McCord

Slow-Cooker Beef Stew

31m Easy 96%
32m Easy 99%

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now