Oxtail stew

Oxtail stew: Rich and simply delicious. Image: Supplied.

Oxtail stew – Rich winter warmer packed with flavour

Warm up this winter with a deeply flavoured oxtail stew so tender and soft that it falls off the bone.

Oxtail stew

Oxtail stew: Rich and simply delicious. Image: Supplied.

The best thing about winter is the rich, aromatic flavours of winter comfort food wafting from the kitchen to the rest of the house. This delicious oxtail stew recipe is no exception and packed with flavour.

Oxtail stew is one of those meals that you always have to get a second helping – it’s that delicious. Best served on rice or mashed potato, it will warm you from the inside out.

It is best to prepare this meal when you have enough time on your hands as oxtail stew gets better and tastier the longer it cooks. After three hours, you will discover that the tender meat starts falling off the bones.

This recipe may easily become your favourite winter food recipe.

Oxtail stew recipe

5 from 1 vote
Recipe by Dirnise Britz Course: MainCuisine: GlobalDifficulty: Easy


Prep time


Cooking time


Total time






  • 1.2 kg 1.2 oxtail pieces

  • 3 tablespoons 3 flour

  • 1 teaspoon 1 garlic powder

  • sunflower oil

  • 3 tablespoons 3 butter

  • 3 medium 3 carrots, peeled and sliced

  • 4 stalks 4 celery, cut into chunks

  • 1 large 1 onion, sliced

  • 6 tablespoons 6 balsamic vinegar

  • 1 can 1 chopped tomatoes

  • 175 ml 175 red wine

  • 4 cloves 4 garlic, crushed

  • ½ teaspoon ½ dried thyme

  • 3 3 bay leaves

  • 2 cubes 2 beef/oxtail stock

  • 400 ml 400 hot water

  • salt and black pepper to taste


  • Coat the oxtail pieces in flour and garlic powder and add a little water to form a paste over the meat.
  • Heat up a pan with oil, and fry the oxtail for a few minutes on each side to brown and seal the juices in. Remove and place aside for later.
  • In the same pot, add butter, onions, carrot and celery. Sweat for five minutes, then add balsamic vinegar.
  • Place the oxtail back in the pot along with all the other ingredients and simmer gently for 3 hours on low heat. Stir at intervals to ensure nothing sticks to the bottom of the pot, add a little water if it does.
  • After three hours, the meat should be tender, and the sauce thick.
  • Serve with rice or mash potatoes.


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Make sure you stay warm and satisfied this winter with our great variety of winter warmer recipes. We have so many options for you to try out, just have a look at our recipe page.

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