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Oxtail stew with white bean casserole

Ingredients 21
Servings 6


  • 2
    oxtail, chopped
  • 2
    large onions, sliced
  • 8
    cloves garlic, peeled and halved
  • 2
    large carrots, sliced
  • 2
    bay leaves
  • 4
    sprigs parsley
  • 2
    sprigs thyme
  • 6
  • 12
    black peppercorns
  • red wine
  • STEW
  • 30
    olive oil
  • 30
  • seasoned flour for dredging
  • 150
    pancetta (Italian bacon) or bacon
  • 1
    onion, sliced
  • 410
    tomatoes, chopped
  • 12
    baby carrots
  • 3
    turnips, quartered
  • 12
    baby onions
  • chopped parsley


Place first 10 ingredients in a bowl, using enough red wine to cover, and marinate overnight. STEW: Remove oxtail from marinade, drain and pat dry. Heat oil and butter. Dredge oxtail pieces with seasoned flour and shake to remove excess. Brown oxtail all over in heated oil and butter - you will need to do this in batches to get even browning. Allow oxtail to cool. Chop pancetta and add to pan. Add sliced onion and sauté until transparent. Pour off any excess oil and butter and return oxtail to pan along with strained marinade. Add chopped tomatoes and juice. If necessary, add water to cover oxtail completely. Bring slowly to boil and skim off any excess fat. Reduce temperature to lowest setting and simmer gently for 3 hours. Cool, then refrigerate overnight (this makes it easier to remove fat). Remove all fat from stew, reheat gently. Add remaining vegetables and cook for 45 minutes or until vegetables are tender and meat is falling from bone. Adjust seasoning and thicken with a little four mixed with melted butter, if necessary. Sprinkle with chopped parsley and serve with a white bean casserole.

Read more on: stew  |  beef

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