Oxtail Stew with Beans & Red Wine

  • Author: Michelle Minnaar
  • Prep Time: 30 minutes
  • Cook Time: 3 hours
  • Total Time: 3 hours 30 minutes
  • Yield: 4 servings 1x


  • 150g (5 ounces) dried haricot beans
  • 1.5kg (3 pounds) oxtail, segmented
  • flour, seasoned with salt and freshly ground black pepper
  • 30ml (2 tablespoons) vegetable oil
  • 12 shallots, peeled
  • 4 garlic cloves, crushed
  • 250ml (1 cup) red wine
  • 500ml (2 cups) beef stock
  • 60ml (4 tablespoons) tomato purée
  • 250ml (1 cup) boiling-hot water (optional)
  • 45ml (3 tbsp) brown sugar (optional)
  • 1 bay leaf (optional)
  • 2.5ml (1/2 tsp) dried thyme (optional)
  • 2.5ml (1/2 tsp) teaspoon dried sweet basil (optional)
  • 2.5ml (1/2 tsp) teaspoon dried parsley (optional)


  1. Soak the beans in water overnight.
  2. Preheat the oven to 180°C/350°F/gas mark 4.
  3. Trim the excess fat from the oxtail.
  4. Heat the vegetable oil in a heavy-bottomed ovenproof pan over a moderate heat. Dust the oxtail in seasoned flour, then add to the pan and colour until golden brown on all sides.
  5. Add the shallots, garlic, wine and stock.
  6. Mix the tomato purée with the boiled water. Add the sugar to the tomato mixture to neutralise the acidity. Give it a good stir to remove all lumps and add tomato mixture to the oxtail.
  7. Rinse the beans thoroughly under running water and add to the meat.
  8. Add the herbs if desired.
  9. Bring the oxtail to a simmer and braise in the preheated oven. After 1 hour lower the heat to 150°C/300°F/gas mark 2 and braise for a further 2 hours.
  10. For best results, switch off the oven and let it cool down overnight. When it’s cooled, place the pot in the fridge to marinate further.
  11. After it has been reheated, don’t forget to remove the bay leaf.

  • Category: Dinner
  • Method: Braise
  • Cuisine: South African


  • Calories: 1273
  • Sugar: Sugars
  • Sodium: 745 mg
  • Fat: 56.8 g
  • Carbohydrates: 49.9 g
  • Fiber: Dietary Fiber
  • Protein: 126.8 g
  • Cholesterol: 413 mg