Oxtail and root vegetable stew

Total Time
2 hr 48 min
18 min
2 hr 30 min
To simmer the stew with superior results, you should cover the Dutch oven with foil, then add the lid to form an airtight seal in step 3. This ensures that no steam escapes so that the oxtails, chuck steak, and vegetables get as tender as possible. To completely remove the surface fat from the stew, you can also refrigerate it overnight, then spoon off the solidified fat and discard. This also means that this is a great recipe that you can make ahead, as the flavors get more pronounced and concentrated as the stew sits. When you're ready to serve, all you have to do is reheat the stew over low heat.


Olive oil cooking spray

2 spray(s)

Reduced-sodium chicken broth

1 cup(s), 1 (14 1/2-ounce can)

Uncooked beef oxtails

1 pound(s), meaty, trimmed

Uncooked lean trimmed boneless chuck steak

1 pound(s), cut into 1 1/2-inch chunks

Kosher salt

1¼ tsp

Uncooked carrot(s)

3 medium, finely chopped

Uncooked fennel bulb(s)

½ cup(s), chopped

Uncooked onion(s)

1 medium, chopped


1 large clove(s), minced

Fresh thyme

1½ tsp, chopped, or 3/4 teaspoon dried

Canned tomatoes

14½ oz, (1 can) whole tomatoes in juice, broken up, juice reserved

Red wine

5 fl oz, (2/3 cup), dry

Black pepper

½ tsp

Uncooked parsnip(s)

½ pound(s), halved lengthwise and cut into 1-inch chunks

Uncooked sweet potato(es)

½ pound(s), peeled and cut into 1-inch chunks


  1. Spray large Dutch oven with olive oil nonstick spray and set over medium-high heat. Sprinkle oxtails and beef with ½ teaspoon of salt. Cook oxtails and beef, in batches, until browned on all sides, about 8 minutes per batch, transferring meat to plate as it is browned.
  2. Spray Dutch oven with nonstick spray and reduce heat to medium. Add carrots, fennel, and onion; cook, covered, stirring occasionally, until carrots are tender, 8–10 minutes. Add garlic and thyme; cook, stirring, until fragrant, about 30 seconds.
  3. Stir tomatoes with their juice, broth, wine, oxtails, beef, remaining ¾ teaspoon salt, and the pepper into vegetable mixture; bring to boil. Reduce heat and simmer, covered, until oxtails and beef are fork-tender, 1½–2 hours. With slotted spoon, transfer oxtails to plate and let cool slightly (leave beef in pot).
  4. Stir parsnips and sweet potato into stew; simmer, covered, until potato is fork-tender, about 20 minutes.
  5. Meanwhile, remove meat from oxtail bones; discard bones. Stir oxtail meat into stew and cook until heated through, about 5 minutes longer. Skim off and discard any surface fat from stew before serving.
  6. Per serving: about 1 cup