Beef Oxtail Stew
Beef Oxtail Stew is a medium American recipe that serves 6. 350 calories per serving. Recipe by Hammer Thyme Cooking on YouTube.
Prep: 25 min | Cook: 3 hrs 27 min | Total: 4 hrs 7 min
Cost: $37.56 total, $6.26 per serving
Ingredients
- 3 lb Oxtail (trim excess fat)
- 1 lb Chuck Roast Beef (cut into 2‑inch cubes)
- 2 tsp Salt (season to taste)
- 1 tsp Black Pepper (freshly ground)
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 2 tbsp Cornstarch (helps tenderize meat)
- 2 tbsp All-Purpose Flour (adds browning and thickens stew)
- 2 tbsp Olive Oil (for searing)
- 2 Carrots (peeled and diced)
- 1 Onion (medium, diced)
- 2 Celery Stalks (diced)
- 3 cloves Garlic (minced)
- 2 tbsp Fresh Thyme (leaves stripped; can use 2 tsp dried)
- 2 tbsp Tomato Paste
- 1 can Diced Tomatoes (14.5 oz, undrained)
- 1 cup Cabernet Sauvignon (inexpensive, adds acidity)
- 2 cup Beef Stock (low sodium preferred)
- 3 Russet Potatoes (peeled and diced 1‑inch cubes)
- 8 oz Button Mushrooms (halved)
Instructions
Season the meat
Pat the oxtail and chuck roast dry, then sprinkle evenly with salt, pepper, garlic powder, and onion powder.
Time: PT5M
Coat with cornstarch and flour
Place cornstarch and flour in a shallow dish; toss the seasoned meat pieces until lightly coated.
Time: PT5M
Sear the meat
Heat 2 tbsp olive oil in the stock pot over medium‑high heat. Add the meat in a single layer, leaving space between pieces, and brown all sides, about 4‑5 minutes per side.
Time: PT10M
Temperature: Medium‑high
Set meat aside
Transfer the browned meat to a plate and set aside while you build the base.
Time: PT2M
Sauté mirepoix
In the same pot, add the diced carrots, onion, and celery. Cook, stirring occasionally, until the vegetables soften and begin to color, about 5 minutes.
Time: PT5M
Temperature: Medium
Add garlic and thyme
Stir in the minced garlic and fresh thyme leaves; cook for 2 minutes until fragrant, being careful not to let the garlic burn.
Time: PT2M
Temperature: Medium
Incorporate tomato paste
Add 2 tbsp tomato paste, stirring constantly, and cook for another 2 minutes to caramelize the paste.
Time: PT2M
Temperature: Medium
Deglaze with wine and add tomatoes
Pour in 1 cup Cabernet Sauvignon, stirring to loosen any browned bits, then add the canned diced tomatoes (with juices). Simmer for 5 minutes to reduce the alcohol.
Time: PT5M
Temperature: Medium
Add stock and bring to boil
Stir in 2 cups beef stock, increase heat, and bring the mixture to a rolling boil.
Time: PT5M
Temperature: High
Simmer the stew
Return the browned oxtail and chuck roast to the pot, ensuring they are fully submerged. Reduce heat to low, cover, and let simmer gently for 2 hours 30 minutes.
Time: PT150M
Temperature: Low simmer
Prep potatoes and mushrooms
While the stew simmers, peel and dice the potatoes into 1‑inch cubes and halve the mushrooms.
Time: PT15M
Add potatoes
About 1 hour before the stew is done, stir in the diced potatoes. Continue simmering, covered, until potatoes are tender but not falling apart, about 45 minutes.
Time: PT45M
Temperature: Low simmer
Add mushrooms
With 20 minutes remaining, add the halved mushrooms, uncover the pot, and simmer until mushrooms are cooked through.
Time: PT20M
Temperature: Low simmer
Finish and serve
Taste the stew and adjust salt or pepper if needed. Ladle generous portions over mashed potatoes or rice and enjoy.
Time: PT5M
Nutrition Facts
- Calories
- 350
- Protein
- 25 g
- Carbohydrates
- 30 g
- Fat
- 12 g
- Fiber
- 4 g
Dietary info: High-Protein, Dairy-Free
Allergens: Wheat, Sulphites
Ingredient Substitutions
- Instead of Oxtail: Beef shank
- Instead of Chuck Roast Beef: Beef stew meat
- Instead of Garlic Powder: Fresh minced garlic (1 clove)
- Instead of Onion Powder: Fresh onion (1/4 cup)
- Instead of Cornstarch: Arrowroot powder
- Instead of All-Purpose Flour: Whole wheat flour
- Instead of Olive Oil: Canola oil
- Instead of Carrots: Parsnips
- Instead of Onion: Leeks
- Instead of Celery Stalks: Fennel stalks
- Instead of Garlic: 2 tsp garlic powder
- Instead of Fresh Thyme: Dried thyme
- Instead of Tomato Paste: Tomato purée
- Instead of Diced Tomatoes: Crushed tomatoes
- Instead of Cabernet Sauvignon: Beef broth (omit wine)
- Instead of Beef Stock: Water + bouillon
- Instead of Russet Potatoes: Yukon Gold potatoes
- Instead of Button Mushrooms: Cremini mushrooms
Equipment Needed
- Large Stock Pot (6‑8 qt)
- Cutting Board
- Chef's Knife
- Measuring Spoons
- Measuring Cups
- Wooden Spoon or Ladle
- Tongs (optional)
- Masher (optional)
- Bowl for mixing (optional)
Critical Steps — Do Not Skip
- Season and coat the meat before searing
- Brown the meat without crowding the pot
- Deglaze with wine to capture fond
- Simmer low and slow for tenderness
- Add potatoes at the correct time to avoid mushiness
- Add mushrooms near the end to keep texture
Chef Tips from the Video
- Use fresh thyme for a brighter herb flavor; add a few extra leaves at the end as garnish.
- Skim excess fat from the surface after the first 30 minutes of simmering for a cleaner broth.
- For extra depth, add a splash of Worcestershire sauce during the last 15 minutes.
Troubleshooting
Meat is still tough after simmering.
Continue simmering uncovered for an additional 30‑45 minutes, adding a splash of broth if needed.
Stew is too thin.
Remove the lid and simmer to reduce, or stir in a slurry of 1 tbsp cornstarch mixed with cold water.
Stew becomes overly thick.
Add extra beef stock or water, ¼ cup at a time, until desired consistency is reached.
Mushrooms turn soggy.
Add mushrooms only in the last 20 minutes and keep the pot uncovered.
Storage
Refrigerator: Cool to room temperature, then store in an airtight container for 3–4 days.
Freezer: Freeze in freezer‑safe bags or containers for up to 3 months.
Room temperature: Do not store at room temperature; refrigerate promptly.
Make-Ahead Tips
- The stew tastes even better the next day; refrigerate and reheat gently.
- Portion and freeze for quick meals; thaw overnight in the fridge before reheating.
Frequently Asked Questions
What is the cultural significance and history of classic beef oxtail stew in American cuisine?
Beef oxtail stew has roots in Southern comfort cooking, where tough cuts like oxtail were slow‑cooked to create rich, gelatin‑filled broths. It became a staple during winter months and holiday gatherings, celebrated for its hearty, melt‑in‑your‑mouth texture.
What regional variations of oxtail stew exist within the United States?
In the South, oxtail stew often includes okra and Cajun spices; in New England, it may feature barley and carrots. Caribbean versions add allspice and Scotch bonnet peppers, while some Midwestern recipes incorporate root vegetables and a splash of red wine.
How is traditional oxtail stew traditionally served in Southern American households?
It is commonly ladled over buttery mashed potatoes, rice, or creamy polenta, and accompanied by crusty cornbread. A garnish of fresh parsley or thyme adds color, and a side of pickled vegetables balances the richness.
What occasions or celebrations is beef oxtail stew traditionally associated with in American culture?
Oxtail stew is a popular dish for family reunions, Thanksgiving leftovers, and cold‑weather gatherings. Its slow‑cooking method makes it ideal for holiday feasts where the stew can simmer while guests arrive.
What authentic ingredients are essential for a traditional American beef oxtail stew versus acceptable substitutes?
Authentic ingredients include oxtail, chuck roast, mirepoix (carrots, onion, celery), beef stock, and a splash of red wine. Substitutes can be beef shank for oxtail, stew meat for chuck, and vegetable broth if beef stock is unavailable.
What other American dishes pair well with this classic beef oxtail stew?
Serve the stew alongside buttery cornbread, collard greens, or a simple green salad. A side of roasted Brussels sprouts or glazed carrots complements the rich broth, and a crisp apple cider balances the savory flavors.
What are the most common mistakes to avoid when making classic beef oxtail stew?
Common errors include overcrowding the pot during searing, which steams instead of browns; adding garlic too early, causing bitterness; and not simmering long enough, leaving the meat tough. Also, adding potatoes too early can make them mushy.
Why does this recipe use cornstarch and flour on the meat before searing instead of just flour?
Cornstarch creates a protective barrier that helps retain moisture, while flour contributes to browning and later thickens the stew. The combination yields a tender interior and a richer, velvety sauce.
Can I make this beef oxtail stew ahead of time and how should I store it?
Yes, the stew improves after resting. Cool it to room temperature, then refrigerate in an airtight container for up to 4 days or freeze for up to 3 months. Reheat gently on the stove, adding a splash of broth if it has thickened.
What does the YouTube channel Hammer Thyme Cooking specialize in?
The YouTube channel Hammer Thyme Cooking, hosted by Hammer Vong, focuses on hearty, family‑style meals with a strong emphasis on technique, flavor layering, and approachable comfort food recipes.
How does the YouTube channel Hammer Thyme Cooking's approach to American comfort cooking differ from other cooking channels?
Hammer Thyme Cooking blends detailed step‑by‑step explanations with personal storytelling, often highlighting why each flavor layer matters. The channel prioritizes practical tips for home cooks, such as using cornstarch for tenderness, which sets it apart from channels that rely on shortcuts.
Last updated: September 1, 2026
