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By Shrane Burke

(Serves 4-6)



  • 4 tbsp olive oil

  • Salt and black pepper to taste

  • 4-5 lb oxtail meat

  • 2 medium leeks

  • 1 onion, chopped

  • 6 garlic cloves, chopped

  • 1 cup red wine

  • 1 can (400 gr) plum tomatoes

  • 5 tbsp tomato paste

  • 3 cups beef or chicken stock (I usually use chicken when making stew)

  • 1 tbsp Worcestershire sauce

  • 2 sprigs fresh thyme

  • 2 sprigs fresh rosemary

  • 2 bay leaves

  • 2 sticks of celery, sliced

  • 4 medium carrots, sliced

  • 3 medium potatoes, peeled and chopped

  • ¼ cup all-purpose flour

  • 1 cup frozen peas

  • Fresh chopped parsley to garnish (optional)

  • In a large skillet, heat the oil over medium-high heat.

  • Season the oxtail with salt and pepper and add to the skillet. Sear on each side for 2-3 minutes.

  • Transfer beef to the slow cooker. Add leeks, onion, garlic, red wine, plum tomatoes, tomato paste, beef stock, Worcestershire sauce, thyme, rosemary and bay leaves.

  • Cover and cook on low for 4 hours or high for 2 hours, or until the meat falls away from the bone.

  • Remove oxtail from the slow cooker. Strip the meat from the bones and return to the pan, discarding the bones and excess fat. Reserve meat.

  • Pass the stew broth through a fat separator.

  • Return stew broth and meat to the slow cooker. Add celery, carrots, and potatoes. Cover and cook on high for 2 1/2 hours, or until vegetables are fork tender. Taste and add more salt and pepper if necessary.

  • In a small bowl, whisk together flour and 1/2 cup stew broth. Stir flour mixture into the slow cooker along with frozen peas. Cover and cook on high heat for additional 30 minutes, or until thickened.

  • Serve immediately, garnished with parsley, if desired.

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