Beef

Oxtail Stew

By Samira Kazan

published January 30, 2026

This rich and hearty oxtail stew is slow-cooked until the meat is fall-apart tender, simmering with onions, carrots, and a deep, savory broth. Thanks to the collagen-rich oxtail, it’s not just comforting – it’s naturally nourishing too.

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Traditionally braised low and slow, oxtail transforms into an unbelievably tender, flavor-packed dish that’s perfect for cozy dinners. Whether served over fluffy jasmine rice or with a side of crusty bread to soak up the sauce, every bite is pure comfort.

This stew is a must-try for anyone who loves slow-cooked meals, and if you enjoy dishes like oven-baked short ribs or slow-cooked beef stew , you’re going to love this one. Plus, while it may take time to cook, the hands-on effort is minimal – making it the perfect weekend dish that’s well worth the wait!

  • What are oxtails?
  • Ingredients
  • How to make oxtail stew
  • Alternative cooking methods
  • Samira’s notes
  • Storage instructions
  • More comforting stews
  • Easy Oxtail Stew Recipe

What are oxtails?

Oxtail is exactly what it sounds like – the tail of cattle – but don’t let that throw you off! When cooked low and slow, this tough cut transforms into something rich, tender, and packed with deep, hearty flavor.

The secret? It’s loaded with collagen , which melts down as it cooks, creating a velvety, thick sauce. This natural gelatin not only gives the stew its signature richness but also makes it incredibly satisfying and nourishing . Sure, it takes time, but trust me – it’s worth every minute!

Ingredients

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  • Oxtail : The star of the dish, cut into sections.
  • Beef broth : Adds richness to the stew.
  • Onion, celery, carrots, garlic : Classic aromatics that create a solid base.
  • Baby potatoes : Soak up all the good flavors.
  • Tomato paste : Gives depth and a touch of sweetness.
  • Thyme : A few fresh sprigs add just the right amount of earthiness.
  • Salt & black pepper : To season.
  • Olive oil : Used to sear the oxtail.
  • Cornstarch : Helps thicken the stew at the end.
  • (Optional) Red wine : Not shown in the step-by-step photos or video, but great for deglazing and adding depth.

See the printable recipe card below for the full ingredients list and quantities.

How to make oxtail stew

Pat the oxtail dry with paper towels, then season generously with salt and black pepper on all sides. Heat olive oil in a large pot over medium-high heat and sear the oxtail well on both sides until deeply browned. This step locks in flavor and sets the foundation for the stew.

Once seared, pour in the beef broth, then add thyme sprigs, bay leaves, and tomato paste. Stir well, cover, and let it simmer slowly over low heat.

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In a separate pan, heat some olive oil and sauté the onions for a few minutes until softened. Add the garlic, celery, and carrots, cooking for another 2-3 minutes.

About 45 minutes before the stew is done, add the sautéed vegetables and baby potatoes to the pot. Stir well, cover, and continue cooking until the oxtail is tender.

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Towards the end of cooking, ladle out some of the stew liquid, mix it with cornstarch, and heat until thickened. Stir it back into the pot and let it simmer for a few minutes until the stew has a rich, velvety consistency.

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Remove the bay leaves and thyme sprigs. Serve hot over jasmine rice or creamy mashed potatoes for the ultimate comfort meal.

Alternative cooking methods

  • Instant Pot: Sear the oxtail using the “Sauté” function, then add broth, tomato paste, thyme, and seasonings. Pressure cook on high for 45 minutes , then let the pressure release naturally. Add potatoes and veggies, then pressure cook for another 10 minutes . Use cornstarch slurry to thicken.
  • Slow Cooker: Sear the oxtail in a pan first, then transfer everything to the slow cooker. Cook on low for 6-8 hours . Add vegetables and potatoes halfway through. Thicken with cornstarch before serving. (Both methods work well, but slow-cooking on the stovetop gives the deepest flavor.)
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Samira’s notes

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Cook Low and Slow for Tender Meat – Oxtail is a tough cut that requires long, slow cooking to break down its collagen and become fall-off-the-bone tender. Rushing the process with high heat will make it chewy.

Sear the Oxtail for Maximum Flavor – Always sear the oxtail on all sides before braising. This step builds deep, rich flavor in the stew by caramelizing the meat.

Make it Ahead for the Best Taste – Oxtail stew tastes even better the next day as the flavors deepen. If possible, make it a day ahead and reheat for the best results.

Skim Excess Fat for a Lighter Stew – Oxtail is naturally fatty, so let the stew sit overnight in the fridge and remove the hardened fat before reheating for a cleaner, less greasy broth.

Use a Cornstarch Slurry to Thicken the Broth – Instead of adding cornstarch directly, mix it with some hot stew liquid first before stirring it back in. This prevents clumping and ensures a smooth, velvety texture.

Serving suggestions

This hearty stew is best served over:

  • Jasmine rice – The perfect pairing to soak up all the goodness.
  • Mashed potatoes – A creamy, comforting base for the tender meat.
  • (Optional) Butter beans – A great addition if you want extra texture.

For a complete meal, try it with Roasted Broccoli or Grilled Cauliflower Steaks .

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Storage instructions

Fridge: Store in an airtight container for up to 4 days . The flavors deepen overnight, making leftovers even better.

Freezer: Freeze in portioned containers for up to 3 months . Thaw overnight before reheating.

Reheating: Warm on the stovetop over low heat, adding a splash of broth if needed.

If you make this oxtail stew recipe , I’d love to hear how it went. Drop a comment and please leave a five‑star review so more people can find the recipe.

Equipment

  • Pot
  • Large skillet

IngredientsUS CustomaryMetric1x2x3x

  • ▢ 3 pounds oxtail cut into sections
  • ▢ 4 cups beef broth
  • ▢ 1.5 cups baby potatoes halved
  • ▢ 2 celery stalks chopped
  • ▢ 2 carrots large, chopped
  • ▢ 1 onion medium, chopped
  • ▢ 4 garlic cloves minced
  • ▢ 3 Tbsp tomato paste
  • ▢ 2 Tbsp olive oil
  • ▢ 1 Tbsp cornstarch for thickening
  • ▢ 1 Tsp salt or to taste
  • ▢ 1/2 Tsp black pepper or to taste
  • ▢ 6 thyme fresh sprigs
  • ▢ 2 bay leaves
  • ▢ 1/2 cup red wine optional, for deglazing and added depth

Instructions

  • Pat the oxtail dry with paper towels and season all sides with salt and black pepper.
  • Heat the olive oil in a large pot over medium-high heat and sear the oxtail on both sides until browned, about 4-5 minutes per side.
  • Pour in the beef broth and add thyme sprigs, bay leaves, and tomato paste. Stir well, cover, and reduce the heat to low. Let it simmer slowly.
  • In another pan or skillet, heat some olive oil over medium heat and sauté the onions for 3-4 minutes until softened. Add the garlic, celery, and carrots, cooking for another 2-3 minutes.
  • About 45 minutes before the stew is done, add the sautéed vegetables and baby potatoes to the pot. Stir well, cover, and continue cooking until the oxtail is tender and the potatoes are soft.
  • Ladle out some of the stew liquid into a small bowl, stir in the cornstarch until smooth, then pour it back into the pot. Let the stew simmer for 5 more minutes until the sauce thickens.
  • Remove the bay leaves and thyme sprigs and serve hot over jasmine rice or creamy mashed potatoes.

Video

Notes

  • Use medium-sized oxtails for even cooking.
  • Trim excess fat to avoid overly fatty gravy.
  • Cook on low heat and simmer until you see meat falling off the bone.
  • Add butter beans or lima beans for a comforting Jamaican twist.

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

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Easy Oxtail Stew

Equipment

  • Pot
  • Large skillet

Ingredients

  • 3 pounds oxtail cut into sections
  • 4 cups beef broth
  • 1.5 cups baby potatoes halved
  • 2 celery stalks chopped
  • 2 carrots large, chopped
  • 1 onion medium, chopped
  • 4 garlic cloves minced
  • 3 Tbsp tomato paste
  • 2 Tbsp olive oil
  • 1 Tbsp cornstarch for thickening
  • 1 Tsp salt or to taste
  • 1/2 Tsp black pepper or to taste
  • 6 thyme fresh sprigs
  • 2 bay leaves
  • 1/2 cup red wine optional, for deglazing and added depth

Instructions

  • Pat the oxtail dry with paper towels and season all sides with salt and black pepper.
  • Heat the olive oil in a large pot over medium-high heat and sear the oxtail on both sides until browned, about 4-5 minutes per side.
  • Pour in the beef broth and add thyme sprigs, bay leaves, and tomato paste. Stir well, cover, and reduce the heat to low. Let it simmer slowly.
  • In another pan or skillet, heat some olive oil over medium heat and sauté the onions for 3-4 minutes until softened. Add the garlic, celery, and carrots, cooking for another 2-3 minutes.
  • About 45 minutes before the stew is done, add the sautéed vegetables and baby potatoes to the pot. Stir well, cover, and continue cooking until the oxtail is tender and the potatoes are soft.
  • Ladle out some of the stew liquid into a small bowl, stir in the cornstarch until smooth, then pour it back into the pot. Let the stew simmer for 5 more minutes until the sauce thickens.
  • Remove the bay leaves and thyme sprigs and serve hot over jasmine rice or creamy mashed potatoes.

Video

Notes

  • Use medium-sized oxtails for even cooking.
  • Trim excess fat to avoid overly fatty gravy.
  • Cook on low heat and simmer until you see meat falling off the bone.
  • Add butter beans or lima beans for a comforting Jamaican twist.

Nutrition

Recipe on Alphafoodie: https://www.alphafoodie.com/oxtail-stew/