Oxtail stew

This really rich oxtail stew recipe makes the most of this economical cut of meat for a British classic.


  • 1.3kg/3lb oxtail, cut into chunky pieces (ask your butcher to do this for you)
  • 3 tbsp plain flour
  • 3–4 tbsp sunflower oil
  • 2 onions, thinly sliced
  • 2 garlic cloves, finely chopped
  • 2 carrots, finely chopped
  • 2 celery stalks, finely chopped
  • 4–5 sprigs thyme (or ½ tsp dried thyme)
  • 2 bay leaves
  • 300ml/½pint red wine
  • 500ml/18fl oz beef stock
  • 2 tbsp tomato purée
  • salt and freshly ground black pepper
  • 1 tbsp finely chopped flatleaf parsley, to serve (optional)
Oxtail stew

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