Oxtail Stew

Yield: 2-4 servings

Dish: main meal

Cuisine: New Zealand


  • 10 oxtails (600g)
  • 1 onion
  • 3 garlic cloves (or 3 tsp of crushed garlic)
  • 1/2 handful of thyme
  • 2 cups of beef broth
  • 2 cups of dark red wine
  • 2 carrots
  • 1 large parsnip (or 2 smaller)
  • 3-4 celery stalks
  • 1 swede


  1. Fry oxtails for 5 minutes until all sides are browned and add to the crockpot
  2. Fry onion for 2 minutes until lightly brown, then add garlic and thyme, fry for further 2 mins to release the flavours, then add to the crockpot
  3. Pour the beef broth into the frypan to get all the flavours out of the pan
  4. Add beef broth to the crockpot with the red wine
  5. Add vegetables (All chopped into a similar chunky piece size)
  6. Cook for 4 hours on medium heat or for 8 hours on low heat. If using the oven preheat it to 160c then cook for 3 hours.
  7. Let it cool then refrigerate overnight
  8. The next day scrape off the fat layer on the top and reheat in the oven for 1 hour at 180c. If you would like to thicken the sauce (I prefer it watery) mix 1 tsp of cornflour into 1/4 cup of cold water then mix through the stew 10 minutes prior to serving. Serve, as is, or with mashed potato.

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Keywords: Oxtail Stew, Stew, Oxtail