Cozy braised oxtail stew with oxtails, red wine, carrots, onions, parsnips, and stock — the kind of comfort food that warms your whole chest.
You know how some recipes just… sneak up on you and become part of your life in a weirdly sentimental way? This Braised Oxtail Stew ended up being like that for me, even though the first time I made it, I wasn’t trying to have a meaningful kitchen moment. I had just come back from a short trip visiting my aunt — she makes these slow-cooked dishes that somehow taste like 1998 holidays and conversations at the dining table that last two hours longer than they should. Ever notice how time moves slower in someone else’s kitchen?
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Anyway, I got home, tired, mildly jet-lagged for absolutely no reason (it was only a two-hour flight), and for some bizarre reason I grabbed oxtails at the store. I guess I wanted that same slow, heavy, comforting feeling her cooking brings. The kitchen was quiet, I was trying to remember if my oven had been acting weird recently, and before I knew it, the aroma from this rich stew — red wine, onions, the whole cozy thing — hit me like some emotional throwback. It reminded me of that one rainy Christmas Eve where the power flickered twice and we ate by candlelight. Funny how food does that, right? Connects you to people even when you’re alone chopping celery.
And honestly, that’s when this dish became “my” Braised Oxtail Stew. Not perfect. Not fancy. But it feels like home in that very specific, can’t-really-explain-it way. Tell me you’ve had a recipe like that too?
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Braised Oxtail Stew Recipe?
Okay, so here’s the thing about this stew — it tastes like you put in way more effort than you actually did. Which I appreciate deeply because half the time I’m in the kitchen I’m standing there wondering, Did I forget something? And then it turns out… no, it’s just the recipe doing the heavy lifting for me.
What makes this oxtail stew stand out is the combination of slow cooking, roasted root veggies, and that glossy red wine reduction that somehow tastes like you’ve lived a whole extra life of culinary wisdom. The meat turns tender in that melt-into-the-sauce way. Even the root vegetables, once roasted, add this warm earthy flavor that honestly reminds me of rustic village meals — you know, the kind you imagine people having in old European towns with stone houses and soup pots hanging over a fire. Maybe I’m romanticizing, but food does that sometimes.
It’s comfort food, but not in a lazy way. More like… emotionally layered comfort. Do you know what I mean?
Ingredient Notes:
I always feel like ingredients deserve their own little introduction, don’t you? Especially with a slow-cooked recipe like this Braised Oxtail Stew — everything plays its part.
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Oxtails: They look intimidating. A bit prehistoric, honestly. But they’re worth it. When they braise, the bones release this gelatin that gives the stew that silky feel. Kind of nature’s version of a bouillon cube.
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Red Wine: I feel like everyone has a “cooking wine” they pretend is separate from their “drinking wine.” Use something you actually like. If it tastes bad in a glass, I promise it won’t magically taste good in a pot.
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Stock: Beef is classic, chicken works too. Sometimes I mix them because I’m chaotic like that.
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Mirepoix (onion, carrot, celery): You can call it mirepoix if you want to feel fancy, or just call it “the flavor trio” like I do when I can’t remember the French term.
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Garlic (unpeeled!): Leaving the peel on makes it mellow and creamy. It’s like letting garlic go to therapy and work through its anger.
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Roasted Root Veggies: The carrots, parsnips, and turnips develop caramelized edges that make the stew feel intentional. Like “Yes, I roasted these on purpose. I care.”
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Herbs (bay leaf + thyme): Not flashy, but they show up like quiet background singers holding the whole performance together.
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Olive Oil: The whole stew would cry without it.
How To Make Braised Oxtail Stew?
Step 1: Brown the oxtails
Pat them dry — seriously, dry like you forgot to pay the water bill. Sprinkle salt and pepper. Brown them in oil until they look like they could be photographed for a magazine… or at least until they’re golden. Don’t overcrowd the pot. I know you want to. Don’t.
Step 2: Sauté the aromatics
After you take the oxtails out, throw in the onions, carrots, and celery. They’ll soften and maybe stick a little, but that’s flavor. If it looks messy, good — mess means it’ll taste better.
Step 3: Add wine + stock and let life slow down
Return the oxtails, add garlic, herbs, wine, stock, and a little salt. Bring it to a simmer and lower the heat. Then honestly… walk away. Go sit on the couch. Check something off your mental list. Let the Braised Oxtail Stew figure itself out for about 3 hours.
Step 4: Roast the vegetables
About an hour before the stew is ready, toss the root veggies with olive oil, salt, and pepper, and roast them. They’ll caramelize and make your kitchen smell like you’re preparing for autumn even if it’s the middle of July.
Step 5: Skim the fat
When the stew is done, take out the oxtails and skim the top. Some days I’m patient, some days I’m like “eh, good enough.” Do whatever your mood allows.
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Step 6: Strain + reduce
Strain the liquid, press the solids, and simmer until it’s thicker and glossy. It’ll look like you did something chef-y.
Step 7: Bring it home
Add the oxtails and roasted veggies back in. Let them hang out together for 30 minutes. Add parsley. Take a deep breath. You made comfort.
Storage Options:
This Braised Oxtail Stew is one of those rare dishes that gets better after a night in the fridge. The flavors deepen. The sauce thickens. Honestly, it’s like it wakes up refreshed. You can keep it up to four days, or freeze it (bones removed unless you enjoy dangerous freezer archaeology) for up to three months.
Variations and Substitutions:
You can totally riff on this recipe. I do all the time.
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Swap wine for stout beer if you want something darker and warmer.
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Replace turnips with potatoes or sweet potatoes because… sometimes that’s what’s in the pantry.
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Add chili flakes for a slow heat.
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Throw in rosemary or sage if you want a foresty vibe.
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Use beef short ribs instead of oxtails if the store gives you the “we’re out” shrug.
See? No rules. Just vibes.
What to Serve with Braised Oxtail Stew?
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Mashed potatoes (the gravy-to-potato ratio becomes dangerously addictive).
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Crusty bread — honestly, almost mandatory.
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Rice or polenta if you want something soft and cozy.
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A bright salad if you feel the need to pretend you’re balancing the meal.
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A glass of red wine because… why not.
Frequently Asked Questions:
Can I make this ahead?
Yes. Actually, you should. Braised Oxtail Stew tastes even calmer and richer the next day, like it had time to meditate.
Do I have to use red wine?
Not at all. Use stock or even a splash of balsamic if you’re feeling creative. I’ve done both on nights when my wine stash magically disappears.
Why roast the vegetables separately?
Because roasting adds that caramelized sweetness you just can’t get from simmering. It’s like layering sweaters in winter — unnecessary for survival, but wow does it feel better.
If you make this Braised Oxtail Stew, I genuinely want to know — did it remind you of anything? A person? A memory? A time in your life? Food has a funny way of doing that. Tell me everything.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Braised Oxtail Stew
Ingredients
For the Stew
- 3 pounds 1.3 kg oxtails joints separated
- Kosher salt to taste
- Freshly ground black pepper to taste
- 1 tablespoon extra-virgin olive oil
- 1 medium yellow onion chopped
- 1 large carrot chopped
- 1 celery rib chopped
- 3 whole garlic cloves peel intact
- 1 bay leaf
- Pinch of thyme
- 2 cups 475 ml stock (beef or chicken)
- 2 cups 475 ml red wine
For the Roasted Vegetables
- 2 carrots cut into 1-inch segments (larger pieces halved lengthwise)
- 2 parsnips cut into 1-inch segments (larger pieces halved lengthwise)
- 2 turnips or rutabagas cut into 1-inch pieces
- Extra-virgin olive oil for roasting
- Kosher salt and pepper to taste
Finishing
- Chopped parsley for garnish
Instructions
Brown the Oxtails
- Pat the oxtails thoroughly dry with paper towels. Season all sides with kosher salt and freshly ground black pepper. Heat 1 tablespoon of olive oil in a 6-quart Dutch oven over medium to medium-high heat. Working in batches, sear the oxtails on all sides until deeply browned. Transfer them to a plate and set aside.
Sauté the Aromatics
- Add the chopped onion, carrot, and celery to the same Dutch oven. Cook for several minutes, stirring occasionally, until the onions become translucent and the vegetables begin to soften.
Assemble the Stew Base
- Return the seared oxtails to the pot. Add the whole garlic cloves, bay leaf, thyme, stock, and red wine. Stir to combine. Bring the mixture to a gentle simmer, then reduce the heat to low. Cover and cook for 3 hours, or until the meat becomes fork-tender.
Roast the Root Vegetables
- One hour before the stew finishes cooking, preheat the oven to 350°F (175°C). Place the carrots, parsnips, and turnips in a roasting pan. Drizzle with olive oil and season with salt and pepper. Roast for approximately 1 hour, or until the vegetables are lightly browned and fully cooked.
Skim the Fat
- When the oxtails are tender, remove them from the cooking liquid. Skim excess fat from the surface using a spoon, a fat separator, or by chilling the liquid until the fat solidifies and can be removed easily.
Strain and Reduce the Cooking Liquid
- Pour the cooking liquid through a fine-mesh strainer into a bowl, pressing the softened vegetables to extract as much flavor as possible. Discard the solids. Return the strained liquid to the Dutch oven and simmer until reduced by half.
Finish the Stew
- Add the oxtails back into the reduced sauce. Incorporate the roasted root vegetables. Warm over low heat for 30 minutes to allow the flavors to meld. Garnish with chopped parsley before serving.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
