Oxtail Stew
Oxtail slow cooked in red wine until the meat slides off the bone into a rich, sticky gravy.
- Time3 hr 45
- LevelEasy
- Costabout £3.50 a head
- Oven160°C (140°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 1063kcal
- 17.4gcarbs
- 7.6gof which sugars
- 63.6gfat
- 26.5gsaturates
- 85.7gprotein
- 4.6gfibre
- 2.3gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 160°C (140°C fan). Pat the oxtail dry, season with the salt and pepper and toss in the cornflour.
- 2
Heat 1 tablespoon of the oil in a large casserole over a high heat. Brown the oxtail in batches for 8 minutes per batch until deep golden. Set aside.
8 min - 3
Add the remaining oil, onions, carrots and celery. Cook for 8 minutes until softened, then add the garlic and tomato purée and cook for 2 minutes.
10 min - 4
Pour in the wine and scrape up the sticky bits. Boil for 3 minutes. Dissolve the stock cubes in the boiling water and add it with the bay, thyme and the oxtail.
3 min - 5
Bring to a simmer, cover and cook in the oven for 3 hours. The meat should fall away from the bone when you nudge it.
180 min - 6
Skim the fat off the top with a spoon. If the gravy is thin, simmer on the hob for 10 minutes. Stir in the balsamic vinegar.
- 7
Scatter with parsley and serve with mash or boiled potatoes and green cabbage.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
