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How To Make Oxtail Stew

How To Make Oxtail Stew

Learn how to make oxtail stew braised in a rich red wine base along with lots of yummy veggies, beans, potatoes and pasta (or the entire kitchen sink).
Prep Time 25 mins
Cook Time 4 hrs 15 mins
Total Time 4 hrs 40 mins
Course Dinner
Cuisine Southern
Servings 6 people


  • 6 oxtails trimmed of visible excess fat
  • Kirkland Organic No Salt Seasoning
  • 1 large onion diced
  • 2 celery ribs chopped
  • 2 carrots peeled chopped
  • 4 garlic cloves smashed
  • 1 T tomato paste
  • 1 T worcestershire
  • 2 c. red wine
  • 4 c. beef bone broth
  • 1 thyme bunch tied with string
  • 2 bay leaves
  • 1 whole serrano pepper
  • 15 oz. can stewed tomatoes
  • 15 oz can Great Northern beans
  • 2 potatoes extra large dice
  • 1 small bag mixed vegetables frozen
  • 1/2 c. small pasta any variety
  • Kosher Salt
  • Black Pepper


  • Season each oxtail generously with Kirkland seasoning, salt and pepper. Coat a pot large enough to accommodate all the meat  with olive oil and bring to a high heat. Cook in batches, add the oxtails to the pan and brown well.
  • When the oxtails are nice and brown, remove them from the pan. Add the onions, carrots, celery and garlic and season with salt and pepper approximately 5 to 7 minutes. 
  • Add the tomato paste, Worcestershire, red wine and bring to a boil. 
  • Return the oxtails to the pan and add bone broth. Add the thyme bundle and bay leaves. Cover the pan and braise on low heat for 4 hours. 
  • During the last hour, add the stewed tomatoes. During the last half hour, add the beans and potatoes. During the last 10 minutes, add mixed vegetables and pasta. 
  • Oxtails should be very fork tender when done. Serve with rice and hot water cornbread. Say Grace and enjoy!!
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