Overlanding Recipes: Hearty Oxtail Stew

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Oxtail stew is a favorite camp meal of Production Technician Mat Wayte. Mat spent over a
decade leading overlanding trips through Africa, Asia, Europe, and the Americas. He loves this
dish because of the simplicity of its preparation. One-pot-wonders, as he calls them, mean less
cleanup. This dish can be prepared on your EarthCruiser’s induction cooktop, over a fire in a
dutch oven, in an instant pot, or conventional oven.

Stews made with oxtail are a traditional dish in southern Africa, where Mat first encountered this
cut of meat. It is easy to find in butcheries in any beef-producing region, or you may substitute
any cut of meat that includes generous amounts of bone and fat. If beef is not available, goat or
lamb neck are good substitutes that bring a rich flavor to this recipe.

Hearty Oxtail Stew

  • Cook Time: 3 hours
  • Total Time: 3 hours
  • Servings: 4


  • 3 pounds (1.3 kg) oxtails with separated joints
  • Salt and pepper
  • 1 tbsp All-purpose flour
  • Vegetable oil
  • 1 medium yellow onion, chopped
  • 2 celery ribs, chopped
  • 2 large carrots, chopped
  • 1 leak, chopped
  • 1 cup (237 ml) of red wine
  • 2 cups (475 ml) beef stock 
  • 1 can diced tomatoes, or 2 large tomatoes, chopped
  • 1 tbsp tomato puree
  • 2 whole bay leaves
  • Pinch of oregano
  • Pinch of basil
  • Splash of Worcestershire Sauce


Season the oxtail with salt and pepper to taste and lightly dust with all-purpose flour. Add a
splash of vegetable oil to a heavy pot or dutch oven and place over medium heat. Add the
oxtail, turning it frequently for 2-5 minutes, until brown on all sides.

Add leak, carrots, celery, and onion, stirring frequently until softened, approximately 2-5

Add red wine to deglaze and scrape up the tasty caramelized bits and meat juices at the

Add remaining ingredients.

Let simmer covered for at least an hour, adding water, if needed to ensure it remains thick and
hearty but not allowing it to burn. The longer it is allowed to simmer, the richer its flavor. Serve in
a bowl with the bone-in, though you can easily remove the bones if desired.

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