Oxtail Stew

Oxtail Stew

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  • 2,5 kg oxtail
  • 2 TBSP Excella Sunflower Oil
  • 60 ml flour with salt and pepper to taste
  • 50 ml tomato paste
  • 1 can Butter Beans
  • 2 cloves garlic, minced
  • 1 bay leaf
  • 2 sprigs fresh thyme
  • 2 tomatoes, chopped
  • 2 onions, chopped
  • 2 sticks celery, sliced
  • 2 large carrots, sliced
  • 6 baby potatoes, peeled
  • 750 ml beef stock
  • 250 ml dry red wine


 1. Dust oxtail in seasoned flour. Heat oil and brown oxtail. Place oxtail in a medium pot and add all other ingredients except the butter beans, stock and wine.

2. Heat stock and wine to boiling.  Add to the meat and vegetables. Cover with the lid and simmer.

3. To thicken the liquid, mix 15 to 30 ml corn flour with a little stock or wine.  Stir the mixture into the casserole about 30 minutes before the end of the cooking time. Add salt and pepper to taste and the can of butter beans.

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