Name: Hairy Bikers Oxtail Stew Recipe
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Ingredients: 1.3 kg oxtail, cut into joints; 3–4 tbsp sunflower oil; 3 tbsp plain flour, seasoned with salt and pepper; 2 medium onions, sliced; 2 medium carrots, diced; 2 celery sticks, diced; 2 cloves garlic, finely chopped; 2 tbsp tomato purée; 300 ml full-bodied red wine; 500 ml beef stock; 2 bay leaves; 4–5 sprigs fresh thyme; 1 tbsp fresh parsley, chopped, for garnish; Salt and freshly ground black pepper

This Hairy Bikers oxtail stew recipe is a traditional British classic made with slow-cooked oxtail, red wine, tomato purée, and root vegetables. The meat becomes incredibly tender and falls off the bone into a thick, sticky, rich gravy. It serves 5–6 and takes around 3 hours in the oven at 150°C.

I first made this from the Hairy Bikers’ Mums Know Best book on a cold Sunday afternoon. It has become a firm winter favourite, and the smell of red wine and thyme filling the kitchen is worth the wait alone.

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Why Oxtail Stew Is a British Classic

Oxtail has been a staple of British home cooking for generations. It was once considered a cheap, off-cut that thrifty cooks turned into something extraordinary through long, slow braising.

The bones and connective tissue release natural gelatine as they cook. This creates a sauce that is impossibly rich and glossy without any added thickener.

This nose-to-tail approach to cooking is enjoying a well-deserved comeback. Oxtail stew sits alongside dishes like bone marrow and braised shin as proof that the most affordable cuts often deliver the deepest flavour.

Oxtail Stew Ingredients

1.3 kg oxtail, cut into joints
3 tbsp plain flour, seasoned with salt and pepper
3–4 tbsp sunflower oil
2 medium onions, sliced
2 medium carrots, diced
2 celery sticks, diced
2 cloves garlic, finely chopped
2 tbsp tomato purée
300 ml full-bodied red wine
500 ml beef stock
2 bay leaves
4–5 sprigs fresh thyme
1 tbsp fresh parsley, chopped, for garnish
Salt and freshly ground black pepper

How to Make Oxtail Stew

Preheat the oven: Set your oven to 150°C (130°C Fan / Gas Mark 2).
Coat the oxtail: Pat the oxtail joints dry with kitchen paper. Toss them in the seasoned flour until evenly coated, shaking off any excess.
Brown the meat: Heat the sunflower oil in a large, heavy-based casserole dish over high heat. Brown the oxtail in batches until deeply coloured on all sides. Remove and set aside.
Soften the vegetables: Lower the heat to medium. Add the onions, carrots, and celery to the pot. Cook for 5–8 minutes until softening, then stir in the garlic for another minute.
Add the tomato purée: Stir in the tomato purée and cook for 1–2 minutes to take the raw edge off.
Deglaze with wine: Pour in the red wine, stirring to scrape up any browned bits from the bottom of the pot. Let it bubble and reduce by about half.
Slow cook in the oven: Return the oxtail to the pot and pour in the beef stock with the bay leaves and thyme. Bring to a simmer, cover tightly, and transfer to the oven for 3 hours. Stir once after 1½ hours.
Finish and serve: Remove the bay leaves and thyme sprigs. Skim any excess fat from the surface. Taste and adjust the seasoning. Scatter with fresh parsley and serve hot.

What Makes This Oxtail Stew So Good?

Get a proper sear: Do not rush the browning. A deep, dark crust on each piece of oxtail adds a huge amount of flavour to the finished stew.
Low and slow is everything: Three hours in the oven breaks down the connective tissue and turns the sauce thick and gelatinous. If the meat is not falling off the bone, give it more time.
Use a good beef stock: The sauce is the star here, so a quality stock makes a real difference. Homemade is ideal, but a good shop-bought one works well too.
Make it the day before: Oxtail stew tastes even better the next day. Cool it completely, then refrigerate overnight. The fat will solidify on the surface and lift off easily before reheating.
No red wine? No problem: Swap the wine for extra beef stock with a tablespoon of Worcestershire sauce or balsamic vinegar. The acidity helps balance the richness.
Try adding dumplings: Drop spoonfuls of dumpling dough into the stew for the last 30 minutes of cooking. If you enjoy stews with dumplings, try the Hairy Bikers beef stew and dumplings too.

What Should I Serve With This Stew?

Creamy mashed potatoes are the classic choice for soaking up the rich, dark gravy. For something a little different, try a smooth celeriac mash, mustard mash, or soft polenta. A cheesy mash works wonderfully if you want extra comfort.

Crusty bread or homemade dumplings are perfect for mopping up every last drop of sauce. Steamed greens like tenderstem broccoli, kale, or buttered cabbage cut through the richness nicely. If you enjoy hearty winter stews, the Hairy Bikers beef bourguignon and slow cooker rabbit stew are well worth trying.

How Should I Store Leftovers?

Let the stew cool completely before transferring it to an airtight container. It keeps in the fridge for up to 3 days. Reheat gently on the hob, adding a splash of stock if the sauce has thickened too much.

Oxtail stew freezes beautifully. Portion it into freezer-safe containers and freeze for up to 3 months. Defrost overnight in the fridge before reheating thoroughly on the hob.

Nutrition Facts

Calories: 600 kcal (approximate)
Total Fat: 35g
Saturated Fat: 15g
Cholesterol: 130mg
Sodium: 800mg
Total Carbohydrate: 20g
Dietary Fibre: 5g
Sugars: 6g
Protein: 45g

Frequently Asked Questions

Why use oxtail instead of other beef cuts? Oxtail is packed with connective tissue and bone marrow that break down during slow cooking. This creates a naturally thick, glossy, gelatinous sauce that no other cut can match.

How do I make oxtail stew in a slow cooker? Brown the meat and vegetables on the hob first, then cook on low for 8–9 hours or high for 4–5 hours. You may need to reduce the sauce in a pan afterwards, and for more slow cooker ideas try the Hairy Bikers slow cooker goulash.

How long does oxtail take to cook? Oxtail needs around 3 hours in the oven at 150°C until the meat falls cleanly off the bone. If it still clings, give it another 30–45 minutes.

How does this compare to Jamie Oliver’s oxtail stew? Jamie Oliver’s version uses porter instead of red wine and roasts the oxtail first at a high temperature before slow cooking for around 5 hours. The Hairy Bikers’ recipe is simpler with a classic red wine braise at 150°C for 3 hours.

What kind of red wine works best for oxtail stew? Use a full-bodied red wine you would drink yourself, such as a Merlot or Cabernet Sauvignon. Avoid anything labelled “cooking wine” as it will taste harsh and salty in the finished stew.