Queue de Boeuf, or oxtail stew, is a classic French dish that brings together tender, slow-cooked oxtail with a rich, savory broth. The meat becomes incredibly soft and flavorful as it simmers for hours with aromatic vegetables and herbs. This dish is perfect for colder months, offering comfort and warmth in every bite. It’s a true celebration of traditional French cuisine that’s both hearty and satisfying.
Why You’ll Love This Recipe
Queue de Boeuf is the epitome of slow-cooked perfection. The oxtail, rich in collagen, becomes incredibly tender as it simmers for hours in a savory broth, absorbing the flavors of herbs, vegetables, and wine. The result is a dish that is full of depth and complexity, perfect for a special family meal or dinner party. It’s a comforting, hearty stew that pairs wonderfully with crusty bread or mashed potatoes to soak up all the flavorful sauce. If you’re a fan of slow-cooked, flavorful meats, this dish will surely become a favorite.
Ingredients
- 2-3 lbs oxtail, cut into pieces
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 cups red wine (preferably a dry red like Bordeaux or Merlot)
- 4 cups beef broth
- 1 can (14 oz) diced tomatoes
- 2 bay leaves
- 1 teaspoon thyme
- 1 teaspoon rosemary
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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Brown the oxtail: Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Season the oxtail pieces with salt and pepper. Brown the oxtail on all sides, about 5-7 minutes. Once browned, remove the oxtail and set it aside.
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Sauté the vegetables: In the same pot, add the chopped onion, carrots, and celery. Cook for about 5 minutes, stirring occasionally, until the vegetables soften. Add the minced garlic and cook for another minute, until fragrant.
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Add the tomato paste: Stir in the tomato paste and cook for 2-3 minutes until it darkens slightly, enhancing its flavor.
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Deglaze the pot: Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom. Let the wine simmer for about 5 minutes, allowing it to reduce slightly.
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Simmer the stew: Add the beef broth, diced tomatoes, bay leaves, thyme, and rosemary to the pot. Return the oxtail to the pot and stir to combine. Bring the mixture to a simmer.
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Slow-cook: Cover the pot and reduce the heat to low. Let the stew simmer gently for 2.5 to 3 hours, or until the oxtail is very tender and the meat begins to fall off the bone. Stir occasionally and check the seasoning, adding salt and pepper as needed.
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Serve: Once the oxtail is tender, remove the bay leaves and discard. Serve the stew hot, garnished with freshly chopped parsley. Pair with mashed potatoes, crusty bread, or rice for a complete meal.
Servings and Timing
- Servings: 4-6
- Total Time: 3.5 hours
- Prep time: 15 minutes
- Cook time: 3 hours 15 minutes
Variations
- Herbs: Feel free to experiment with different herbs like sage, tarragon, or parsley for added depth.
- Spicy: Add a pinch of red pepper flakes or a chopped chili pepper for a subtle heat.
- Vegetables: You can add potatoes, parsnips, or turnips in place of or alongside the carrots and celery for additional flavors.
- Wine: If you prefer a non-alcoholic version, substitute the wine with additional beef broth or use a splash of balsamic vinegar to enhance the flavor.
Storage/Reheating
- Storage: Leftover Queue de Boeuf can be stored in an airtight container in the refrigerator for up to 3-4 days.
- Reheating: Reheat the stew on the stovetop over low heat until warmed through. You may need to add a little extra broth or water if the stew has thickened too much.
FAQs
What is oxtail and why is it used in this stew?
Oxtail is the tail of a cow, which is rich in collagen and connective tissue. When slow-cooked, it becomes tender and flavorful, making it perfect for stews like Queue de Boeuf.
Can I use a slow cooker for this recipe?
Yes, you can make this recipe in a slow cooker. After browning the oxtail and sautéing the vegetables, transfer everything to a slow cooker and cook on low for 6-8 hours, or until the oxtail is tender.
Can I make this dish ahead of time?
Yes, this stew can be made a day ahead of time. In fact, the flavors often deepen overnight, making it even more delicious. Just store it in the refrigerator and reheat when ready to serve.
Can I substitute the red wine?
If you don’t want to use wine, you can substitute it with more beef broth or even a combination of broth and a bit of vinegar for acidity.
What is the best way to serve Queue de Boeuf?
Queue de Boeuf is typically served with crusty bread, mashed potatoes, or rice. The sauce is rich and flavorful, so something to soak it up is ideal.
Can I freeze leftovers?
Yes, you can freeze leftover oxtail stew for up to 3 months. Let it cool completely before transferring it to an airtight container for freezing.
Can I make this dish without tomato paste?
Tomato paste adds richness and depth of flavor, but if you don’t have any, you can use a small can of crushed tomatoes or skip it entirely and add more seasoning.
What if the sauce is too thin?
If the sauce is too thin, you can simmer the stew uncovered for a few minutes to reduce and thicken the sauce. Alternatively, you can mix a little cornstarch with cold water and stir it into the stew to thicken it.
Can I use other cuts of beef instead of oxtail?
While oxtail is ideal for this recipe due to its collagen content, you can use short ribs or beef shank as an alternative. They will provide a similar rich texture when slow-cooked.
What other herbs work well in this recipe?
In addition to thyme, rosemary, and bay leaves, you could also try adding parsley, marjoram, or sage for a slightly different flavor profile.
Conclusion
Queue de Boeuf (Oxtail Stew) is a deliciously rich and hearty dish that brings the essence of French comfort food to your table. Slow-cooked to perfection, the oxtail becomes melt-in-your-mouth tender, and the savory broth filled with vegetables and wine makes for an unforgettable meal. Whether you’re enjoying it on a chilly evening or preparing it for a special gathering, this dish will surely impress and satisfy.
Print
Queue de Boeuf (Oxtail Stew)
- Prep Time: 15 minutes
- Cook Time: 3 hours 15 minutes
- Total Time: 3.5 hours
- Yield: 4-6 servings
- Category: Main Course
- Method: Slow Cooking, Sautéing
- Cuisine: French
- Diet: Gluten Free
Description
Queue de Boeuf (Oxtail Stew) is a classic French dish that features tender, slow-cooked oxtail simmered in a rich, savory broth with aromatic vegetables and herbs. Perfect for colder months, this hearty stew offers warmth and comfort in every bite. With its deep flavors and melt-in-your-mouth oxtail, this dish is a celebration of traditional French cuisine, ideal for a cozy dinner or special occasion.
Ingredients
- 2–3 lbs oxtail, cut into pieces
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 cups red wine (preferably Bordeaux or Merlot)
- 4 cups beef broth
- 1 can (14 oz) diced tomatoes
- 2 bay leaves
- 1 teaspoon thyme
- 1 teaspoon rosemary
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Brown the oxtail: Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Season oxtail with salt and pepper and brown on all sides, about 5-7 minutes. Remove the oxtail and set it aside.
- Sauté the vegetables: In the same pot, add the chopped onion, carrots, and celery. Cook for 5 minutes until softened. Add garlic and cook for another minute.
- Add the tomato paste: Stir in the tomato paste and cook for 2-3 minutes to deepen the flavor.
- Deglaze the pot: Pour in the red wine to deglaze the pot, scraping any browned bits. Simmer for 5 minutes to reduce the wine slightly.
- Simmer the stew: Add beef broth, diced tomatoes, bay leaves, thyme, and rosemary. Return the oxtail to the pot and stir to combine. Bring to a simmer.
- Slow-cook: Cover and reduce heat to low. Simmer for 2.5 to 3 hours, or until oxtail is very tender and begins to fall off the bone. Stir occasionally and check seasoning, adjusting salt and pepper.
- Serve: Remove bay leaves and serve the stew hot, garnished with chopped parsley. Pair with mashed potatoes, crusty bread, or rice.
Notes
- Experiment with herbs like sage, tarragon, or parsley for different flavors.
- Add a pinch of red pepper flakes or chopped chili pepper for a spicy kick.
- For a non-alcoholic version, substitute wine with more beef broth or balsamic vinegar.
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