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Hearty Beef Oxtail Stew with Red Wine and Veggies (Pressure Cooker or Slow Cooker)
This hearty Beef Oxtail Stew is slow-cooked with red wine, herbs, and veggies for fall-off-the-bone tender meat in a rich gravy.
When the weather cools down, nothing beats a pot of slow-cooked beef oxtail stew simmering away. It’s rich, meaty, and filled with tender oxtail, chunky veggies, and a herby gravy that tastes even better the next day.
Why You’ll Love Slow-Cooked Beef Oxtail Stew
- The oxtail gets fall-off-the-bone tender.
- You can make it fast in the pressure cooker or let it go all day in the slow cooker.
- Packed with hearty veggies like carrots, potatoes, and peas.
- Thick, glossy gravy that’s perfect over mash, rice, or crusty bread.
- Comfort food at its best with minimal effort.
This Beef Oxtail Stew cooks into a thick, herby gravy that makes every bite rich and flavorful. It’s rustic cooking at its best.
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Beef Oxtail Stew
- Prep Time: 20 minutes
- Cook Time: 105 minutes
- Total Time: 2 hours 5 minutes
- Yield: 6 servings depending on size 1x
- Category: Dinner Recipes
- Method: Easy
Description
Sometimes, all you want is a stew that hugs your soul, and that’s exactly what this beef oxtail stew does. It’s rich, cozy, and full of fall-apart tender oxtail with veggies swimming in a thick, herby gravy. You can use a pressure cooker to get it done faster or let it bubble away all day in a slow cooker. Either way, don’t plan on leftovers, it’s that good.
Ingredients
- 2 packs oxtail, washed and patted dry
- 2 tbsp olive oil
- 1 large onion, chopped
- 2 sticks celery, chopped
- 1 glass dry red wine (optional but delicious)
- 1 small can tomato purée (about 6 oz)
- 2 cups beef stock (plus more if needed)
- 1 1/2 tsp garlic flakes (or 3 cloves fresh, minced)
- 2 tsp dried thyme
- 2 tsp dried rosemary
- 2 tsp paprika
- 2 bay leaves
- Salt and white pepper, to taste
- 3 large carrots, peeled and chopped
- 4–5 medium potatoes, quartered
- 1 cup frozen peas
- 3 tsp Cornflour (mixed with cold water to make a paste)
Instructions
Pressure Cooker
- Heat olive oil in the pressure cooker pot.
- Brown the oxtail pieces for about 12 minutes, turning often so they color evenly.
- Toss in the onion and celery. Cook until the onion softens.
- Add red wine (if using) and let it simmer for a couple of minutes.
- Stir in tomato purée, garlic, thyme, rosemary, paprika, bay leaves, salt, and white pepper.
- Pour in beef stock, bring to a boil, then lock the lid.
- Cook on medium heat for 1½ hours.
- Release pressure, open the lid, and add carrots, potatoes, and peas.
- Seal the lid again and cook for another 15 minutes.
- Stir in the Cornflour paste to thicken the gravy until glossy.
- Serve hot with mashed potatoes or fluffy rice.
Slow Cooker
- Brown the oxtail in a large pan, then transfer to the slow cooker.
- Add all remaining ingredients except peas, potatoes, and carrots. Cook on low for 7–8 hours.
- In the last 1½–2 hours, add carrots and potatoes. Stir in peas in the last 30 minutes.
- Thicken gravy with Cornflour paste before serving.
Notes
Prepared, tried, and tested by Gail
Cook time: 1 hr 45 mins (pressure cooker) or 7–8 hrs (slow cooker)
Beef Oxtail Stew brings together simple ingredients with rich results. Every bowl is hearty and satisfying.
Beef Oxtail Stew is a rich and hearty dish that makes any dinner feel special. Tender oxtail, chunky vegetables, and thick herby gravy combine to create a meal that is deeply satisfying and comforting. Every spoonful is full of flavor and warmth, making it impossible not to enjoy.
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