Slow-Cooked Ox Tail Stew Recipe

This slow-cooked oxtail stew is packed with flavour and nutrition. With a rich broth, parsnips, carrots, and a variety of herbs and seasonings.
The red wine, beef broth, and tomatoes result in a truly delicious oxtail stew.
Prep Time 15 minutes
Cook Time 10 hours
Course Main Course
Cuisine British
Servings 6


  • Slow Cooker


  • 1.5 kg Grass-Fed Oxtail
  • 1 tbsp Grass-Fed Ghee (Or olive oil)
  • 1 large Onion finely chopped
  • 2 cloves Garlic crushed
  • 1 cup Chopped Tomatoes
  • 4 Parsnips cut in chunks
  • 4 Carrots cut in chunks
  • 2 tbsp Beef Bone Broth Boost optional
  • ½ cup Red Wine
  • 1 Fresh Chilli optional
  • ½ tsp Oregano
  • ½ tsp Rosemary
  • Salt & Pepper to taste


  • Melt the ghee in a large frying pan and gently sear the oxtail on all sides
  • Add the onion and garlic and simmer for a couple of minutes
  • Put the carrots and parsnips in the bottom of the slow cooker (any chunky root veg will work)
  • Add the oxtail, onion and garlic mix from the pan
  • Add all the other ingredients and season to taste
  • Cook in slow cooker on medium setting for 8+ hours.


The wine not only adds flavour, but also helps to extract the nutrients from the bone. If you’d prefer not to use alcohol, you can use an acid such as apple cider vinegar.
Keyword nose to tail,, Paleo, Keto, Gluten-Free

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