Oxtail Stew Mushroom Closeup

Instead of a traditional local style oxtail soup in a thin broth with peanuts, I wanted to try making oxtails in a thicker, savory stew.

I started off by browning the meat, then onions, added mushrooms, and then covered it with a bottle of cabernet sauvignon.

I simmered the stew for about an hour, then added tomatoes and bell peppers, and let it cook another hour and a half.

The room filled with the most wonderful aroma, and awesomeness ensued.

I ladled the stew over whole grain rice and served it with steamed green beans on the side.

All I heard were the sounds of eating and a lot of “Mmmmms” around the table.

My son Cole snagged the last bowl, and after demolishing it,  proclaimed,  “This, may be the best thing you have EVER made.”

Cabernet Oxtail Stew
Prep time
Cook time
Total time
Tender chunks of beef and oxtail melt in your mouth. This gravy is simply divine over rice.
Recipe type: Entree
Serves: 6
  • 3 to 3-1/2 lbs. lean oxtails, well trimmed of fat
  • 1 lb. lean stew meat, cut into 1" to 1-1/2" chunks
  • ¾ c. flour
  • 2-4 T. olive oil, divided (more if needed, depending on the type of pot used)
  • 1c. onions, cut into 1" chunks
  • 1 lb. fresh mushrooms, halved or quartered
  • 2 beef bouillon cubes
  • 1 tsp. sea salt
  • 1 tsp. thyme
  • 1 tsp. rosemary
  • 2 bay leaves
  • 1 bottle (750ml) cabernet sauvignon
  • 1-1/2 c. fresh tomatoes, diced into 1" pieces
  • 1-1/2c. bell peppers, diced into 1" pieces
  1. Dredge oxtails and stew meat in flour. Reserve excess flour to thicken the gravy later.
  2. Heat some of the oil in a large dutch oven on medium high heat. Brown oxtails and stew meat on both sides in batches and remove to another pan. Turn heat down to medium. Add some oil and the onions into the pot and cook about 1 minute, stirring frequently. Add oxtails and stew meat back in. Cook another 3 minutes, stirring occasionally.
  3. Mix in mushrooms, then cover with cabernet. Add bouillon, salt, thyme, rosemary and bay leaves. The oxtails will be almost covered in wine. Don't worry, the mushrooms will later release a lot of liquid, and all the meat should be covered with enough liquid to simmer in. Cover and turn the heat up to high, and bring to a boil. Turn heat down to medium low and simmer for 1 hour, stirring ocassionally.
  4. Add in tomatoes and peppers. Cover, turn heat down to low and cook another 60-90 minutes or so, until meat is tender. Make sure to stir intermittently to prevent pieces from sticking to the bottom.
  5. Open cover. If a thicker gravy is desired, mix some of the reserved flour with almost the same amount of water in a small bowl until there are no more lumps. (I like the gravy on the thinner side, so I only use a few tablespoons of the reserved flour.) Stir it into the stew and allow the stew to thicken and bubble for 3-5 minutes. Remove from heat. Serve over whole grain rice.
  6. Note: The better the quality of meat and wine you use, the better this will taste. Make sure the oxtails are well trimmed of fat so the stew won't be greasy.