Oxtail Stew Recipe 26/10/16

Oxtail Stew Recipe

Award winning in house Chef Sue Stoneman has been using the Esse Fire Stone Outdoor Oven over the last few weeks, trying out a variety of different recipes – this week, a soul warming classes, Oxtail Stew, cooked low and slow for 3 hours.


  • 1.5kg Oxtail
  • 1 onion
  • 1 stick celery
  • 1 large carrot
  • 1 bay leaf
  • 3 sprigs of thyme
  • 2 tbsp tomato puree
  • 300ml red wine
  • 1.5l beef stock
  • 1tbsp plain flour


  • Let your outdoor oven reach approx 150C.
  • In a heavy based pan Roast the Oxtail until browned.
  • Take out the meat and put into a separate cooking pot.
  • Roast off the vegetables (using same pan used for browning the Oxtail) and add to the meat.
  • Put in the herbs and seasoning.
  • Add the tablespoon of plain flour (this will help thicken the sauce, although it is quite thick without it) and stir in the red wine and beef stock.
  • Cover and cook for 3 hours,  stirring occasionally and topping-up with liquid if necessary.

Serve with jacket potato or some freshly baked bread and a sprinkle of fresh parsley if you have any to hand. Enjoy the lovely, tender beef.

Sue Stoneman Oxtail Stew Recipe


Tips for cooking the stew in your Esse Fire Stone Outdoor Oven

  • Check on the stew regularly and top up with liquid when necessary.
  • Stir the stew each time you check it, to ensure an nice even cook.

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