Oxtail Stew
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My one-pot oxtail stew is the ultimate comfort food: hearty, healthy, and packed with flavor! It features succulent oxtail chunks slow-cooked in a rich gravy.
Stews are one meal I never get tired of, especially when the weather cools down. However, I don’t always have the time (or patience) for fussy recipes that require multiple pans and steps. That’s why I make this one-pot oxtail stew. It has all the deep, slow-cooked flavor of a traditional braise, but it comes together in a single pot with minimal effort.
The oxtail becomes fall-off-the-bone tender as it simmers in a rich, collagen-packed gravy, while carrots, celery, and herbs melt into the sauce, building incredible flavor. After testing this recipe in the slow cooker, Instant Pot, and on the stovetop, I can confidently say that this version is hearty, healthy, and fussy partner-approved (seriously). It’s the kind of comfort food I rely on to turn a chilly evening into a cozy, nourishing meal.
What readers are saying
★★★★★ – “Outstanding, tremendous flavor. Tossed some rice in the pot, and my goodness, what a meal.” – Pat
★★★★★ – “Incredibly tasty….simple to prepare. Used the slow cooker and cooked it on low for six hours. Served with homemade mashed potatoes. Perfect for a cold, snowy night like tonight!” – David
Key Ingredients
Here are the main ingredients in my oxtail stew. The complete list with measurements is in the recipe card below.
- Oxtails. For this recipe, I prefer 2- to 3-inch-thick oxtail chunks. Also, choose ones with bone intact, as this adds to the super-flavorful gravy.
- Worcestershire sauce. This is an all-in-one flavor booster that never disappoints! It adds some tang and umami flavor. Don’t have any on hand? Try some balsamic vinegar.
- Soy sauce. Balances out the sweet flavors with some savory punch. I used low-sodium soy sauce, but feel free to use your preferred brand.
- Brown sugar. Adding sugar adds richness and further tenderizes the meat, allowing it to fall off the bone.
- Veggies. My non-negotiable mix of carrots, celery, onion, and fresh garlic cloves.
- Beef broth. Beef stock complements the oxtail flavor wonderfully. If you don’t have this on hand, any broth works.
- Red wine. Red wine adds a beautiful depth to the stew, enhancing the natural flavors of the other ingredients. Don’t worry, though- you won’t taste any wine whatsoever. Not a fan of alcohol in your cooking? Use more beef broth.
- Tomato paste. A few readers in other recipes have mistaken this for tomato sauce. The paste is a concentrated version of it (usually from a tube).
Ways I’ve tweaked this recipe
If I want to make this stew a little heartier or give it more staying power, here is what I like to add to it:
- Add beans. Make a Jamaican-inspired oxtail stew that features butter beans or lima beans. They cook down with the stew and have the perfect soft texture. I personally prefer butter beans due to their mild flavor.
- Add rice or pasta. To make this a complete meal, I often cook rice or pasta in the same liquid as the oxtails while they cook. If using rice, it has an almost risotto-like texture. Of course, you can skip this and make a side of mashed potatoes.
How to make oxtail stew
Step 1- Marinate oxtails. Combine the Worcestershire sauce, soy sauce, sugar, salt, pepper, paprika, and cayenne pepper in a medium bowl, then coat the oxtails evenly with the marinade.
Step 2- Sear the oxtails in a Dutch oven or pot until browned on all sides. Then, remove them and set them aside.
Step 3- Sauté veggies. Add more oil to the same pot, and saute the veggies until soft. Add tomato paste.
Step 4- Deglaze the pot and simmer. Pour in the red wine and cook until the alcohol evaporates. Stir in the stock, oxtails, bay leaves, and fresh spices, and bring the stew to a boil. Lower the heat to a simmer, cover, and cook until the oxtails are tender.
Alternative cooking methods
I’ve received countless messages and emails requesting instant pot and slow cooker options for my recipe, so you can bet your bottom dollar that I’ve tested both to make sure it worked perfectly.
Instant Pot method: Start by setting the Instant Pot to “Sauté” mode, heating olive oil, and searing the seasoned oxtails until they are browned. Remove and set aside. Next, sauté carrots, celery, onion, and garlic for 2-3 minutes. Deglaze with red wine, then stir in the tomato paste and cook for an additional 2 minutes. Now, return oxtails, add beef stock and bay leaves, and stir to combine. Finally, close the lid and set it to “Manual” for 45 minutes at high pressure. Naturally release for 15 minutes, then quick release any remaining pressure.
Slow cooker method: Once the vegetables are sautéed, add them to a slow cooker along with the remaining ingredients, then cook on low for 5-6 hours.
Arman’s recipe tips
- Do NOT cook over high heat. Low and slow is the way to go! Rushing it won’t cook the oxtail to the desired texture and consistency. Cook on a low simmer until the meat falls off the bone. I find 2 hours to be the sweet spot.
- Make it in advance. Like any good stew or curry, the longer this dish sits, the more flavorful it will be. If I’m serving a large crowd or preparing a big batch, I like to make this up to three days in advance.
- Don’t buy fatty oxtail pieces. If you can choose your own oxtail portions, look for pieces that have some fat but mostly meat. If you see too much fat on the meat, remove it using a paring knife before cooking.
Frequently asked questions
Yes, searing the oxtails first isn’t just for looks. Browning triggers the Maillard reaction, which deepens the flavor and gives the stew that rich, slow-cooking taste. I tested this both ways, and the batches where I skipped the searing tasted noticeably flatter. That quick step really is worth it.
You can, but I recommend thawing them first. Thawed oxtails sear properly, locking in flavor and helping the stew develop a deeper gravy. Cooking from frozen releases extra water, which thins out the sauce and gravy.
I love serving this oxtail stew over something plain or something starchy. Here are some family favorites: coconut milk rice, cauliflower mashed potatoes, or some crusty sourdough bread.
✅ Nutrition reviewed
Since this stew discusses health benefits, the nutrition information has been reviewed by registered dietitian Felicia Newell, MScAHN, RD, CPT.
Oxtail Stew
Video
Ingredients
- 3 pounds oxtails sliced into 2-inch thickness
- 1 tablespoon Worcestershire sauce
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 2 tablespoons olive oil divided
- 2 large carrots diced
- 3 stalks celery diced
- 1 large onion finely chopped
- 6 cloves garlic minced
- 1 cup red wine
- 3 tablespoons tomato paste
- 3 cups beef broth
- 2 bay leaves
Instructions
- Combine the Worcestershire sauce, soy sauce, sugar, salt, pepper, paprika, and cayenne pepper in a medium bowl. Dredge the oxtails in the marinade on both sides.
- Heat one tablespoon of olive oil in a pot or Dutch oven, and brown the oxtails on all sides.
- Add the remaining oil, followed by the onion, carrots, and celery, and saute until soft. Add the garlic and cook for one more minute. Add in the tomato paste and cook for a couple of minutes until it starts to darken.
- Pour in the wine and cook for a couple of minutes until the alcohol evaporates. Add the beef broth, oxtails, bay leaves, and fresh spices. Once boiling, lower the temperature to simmer and cover with a lid. Cook for two hours or until the oxtails become tender.
- Remove from the heat and serve immediately.
Notes
- Frozen oxtails: Thaw completely.
- To store. Place stew leftovers in an airtight container in the refrigerator for 3-4 days.
- To freeze. Transfer the cooled stew to a freezer-safe container and freeze for up to three months!
- To reheat. If frozen, thaw the stew overnight in the refrigerator and reheat in a pan until heated through.
Nutrition
More slow-cooked beef dinners
Originally published September 2023, updated and republished October 2025
Followed this with a couple substitutions, leaving out the cayenne pepper and beef stock, using vegetable stock and adding in brown lentils for the last couple of hours on low (slow cooker). I highly recommend that you don’t eat the dish straight away – allow it to cool and then refrigerate overnight, then lift off the orange coloured (beef) fat that will inevitably form along the top. For the best results, allow the skimmed dish settle for another 24 hours as this will allow the flavours to fully develop, then eat or freeze. The lentils make it a much more wholesome dish and add protein help you gut micrbiome. Serve with warmed crusted bread or mashed potatoes and a generous serve of steamed greens.
Outstanding, tremendous flavor…..tossed some rice in the pot and my goodness what a meal.
Got a marginal package of tails/bones but it cooked in so well that you wouldn’t notice.
Beats a regular beef stew hands down, though a bit pricey.
Anew favorite!
Hi Arman…
Just a question…Can this dish also be prepared in a Ninja Foodi? That’s probably what I’ll use today, so it will end up being pressure cooked once all the ingredients are added.
Will let you know how it turns out. Thanks for sharing!
Looks yummy!
Didn’t make it yet but I don’t see thyme or parsley mentioned in the recipe. Also, it’s boiling, not boring.
Incredibly tasty….simple to prepare. Used the slow cooker and cooked it on low for six hours.
Served with homemade mashed potatoes. Perfect for a cold snowy night like tonight!
Perfect, simple and delicious 😋
This was Delish…Mom would make Puerto Rican 🇵🇷 Oxtail Stew to die for. also made a savory Beef Tongue.