oxtail stew


Chris’s mom Donna is an excellent cook (‘excellent’ is definitely an understatement…I’m just far too full to even think of a better word lol). Every time I’ve been invited for dinner I return home full asking Chris a thousand and one questions “When she said a ‘little’ how much do you think that measurement is? like a tsp?”, “What did she put in that?”, “how long do you think she cooked that for”. A few weeks ago I wasn’t able to make it to her house for dinner and Chris brought home some left overs (he usually scores a bunch of awesome left-overs and we always grin with excitement as we store them in the fridge). Anyways, a few weeks ago he came home with oxtail stew. It was AMAZING we stood in the kitchen chattering about our day and the feast I missed, barely realizing we had  stood there and picked the whole plate down to some bare bones! Since then every time we see oxtail we both nod in agreement that we will try to recreate her stew “Next time we see her we’ll ask about that oxtail stew”. Well, last week I was invited over and as I jumped in the car that morning, I reminded Chris “We need that recipe!”.


Yesterday Chris and I woke up early and headed to St. Lawrence Market grabbed some oxtail and excitedly talked about when we’d start making it and how long we’d need to cook it in the slow cooker. The instructions seemed easy enough, so we were pretty confident I wouldn’t have another sad blog post about how I messed up.

As soon as we woke up Sunday, with coffee’s in hand we started on our Sunday dinner stew. We rubbing our eyes and sleepily bickered about what I may have forgot in my notes and tried to recall the entire conversation word for word… how much of this or that to add. I think we got really, really close! The stew was super good!



  • Oxtail
  • 2 carrots (chopped)
  • 1 onion (chopped)
  • 1 can tomato soup (condensed Campbells soup)
  • 1 cup beef stock (same amount as soup)
  • 1-2 tbls Worcestershire sauce
  • 1-2 tbls red wine


  1. Rinse and pat dry the oxtail
  2. Sear all sides in very hot pan add to slow cooker.
  3. In slow cooker add the rest of ingredients put the lid on and let cook for 6-8hrs.

*We stirred it around a couple times and added a little soy sauce (we used soy sauce instead of salt, but you could just add salt and we also added couple tablespoons of ketchup)

We served it with some fresh sour dough bread we got from the bakery close by this afternoon. Dinner was AMAZING!






Thank you Donna for sharing your stew recipe! It was amazing…still not as awesome as yours, but we’ll get there :)




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