ox tail stew


September 25, 2014

ox tail stew 0 0 5 0
  • Cook: 8 hrs
  • 8 hrs

    8 hrs

  • Yields: 6


1 kg Oxtail, cut into 2 inch lengths

8 slices Bacon, cut into 1 inch lengths

2 tbls Olive Oil

1 Onion, chopped

4 Carrots, peeled & chopped

2 stalks Celery, sliced

6 ozs (170gr) Mushrooms, sliced

1/2 cup Red Wine

1 1/2 cups Beef Stock

1 Bay Leaf

1 tsp Thyme

1 tbls Parsley

1 tbls Tomato Paste

Salt & Pepper

2 tbls Butter

1 tbls Flour (optional)

2 tbls Fresh Parsley, chopped


1In a pan over medium-high heat, brown the bacon & oxtail in the olive oil.

2Transfer to the slow cooker.

3Add the onion, carrots, celery, mushrooms, wine, stock, bay leaf, thyme, parsley, tomato paste, salt & pepper.

4Stir to combine.

5Cook on low for 8 - 10 hours.

6Before serving, stir in the butter and flour to thicken. Garnish with parsley.

Submitted by bec francis


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