Recipe courtesy of Cathy Bieniek

Oxtail Stew

  • Yield: 8 servings
  • Total: 4 hr 20 min
  • Prep: 20 min
  • Cook: 4 hr


2 cups flour

Salt and pepper

6 pounds oxtail, cut into chunks

1/4 cup olive oil

4 cloves garlic sliced then mashed in salt to puree consistency

1 red onion chopped

1 cup red wine

3 cups crushed tomatoes with juice

Water, to cover

3 bay leaves

2 pounds carrots peeled and chopped into large chunks

6 pounds potatoes peeled and chopped into large chunks


  1. In a shallow bowl, add the flour. Season well with salt and pepper. Dredge the meat in the flour, shaking off any excess. In a large stock pot or Dutch oven over high heat, add the olive oil and heat. When the oil is hot, add the meat, and brown on all sides, about 3 minutes per side. When all of the meat is browned, remove the meat from the pan and set aside on a plate.
  2. To the pot, add the garlic and red onion and sweat. Add the wine to the pot. Add the browned meat back into the pot and add the crushed tomatoes. Add enough water to cover the meat and add the bay leaves. Bring to a simmer and simmer over low heat for 2 1/2 hours.
  3. Add the carrots and the potatoes and simmer for another 45 minutes. Remove from heat and serve.
Let's Get Cooking!

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6 Reviews


I’ve been making this once a year for several years now. Makes a lot for two people - love having the leftovers in the winter. The key is to get a nice crust on the oxtail before continuing and always use the same pot for the entire recipe. I like to brown all sides of the oxtail before moving on. Lots of flavor.

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