Easy Slow-cooked Beef Stew 3 Ways | Jamie Oliver
by Jamie Oliver
Jamie Oliver's easy slow-cooked beef stew celebrates the magnificent flavour of oxtail, which becomes incredibly tender and flavourful when cooked low and slow. This beautifully adaptable recipe demonstrates three delicious ways to serve the same stew—with creamy mashed potato, alongside pasta, or as a comforting soup—making it perfect for any occasion. The deep, rich broth and fall-apart meat make this an ideal candidate for slow cooker cooking, where the gentle heat draws out maximum flavour. Whether you're cooking for a weeknight supper or preparing a weekend feast, this stew offers wonderful versatility and consistently delicious results
Watch: Easy Slow-cooked Beef Stew 3 Ways | Jamie Oliver
Original recipe video — click to play
Original method: Approximately 2.5 hours on the hob at 180°C
Ingredients
Main
- 1 ½ kg beef oxtail, cut into chunks
Brown in a hot pan before adding to slow cooker for enhanced flavour
- 3 medium carrots, roughly chopped
- 2 sticks celery, roughly chopped
- 2 medium onions, roughly chopped
- 1 litre beef stock
Reduce to approximately 700ml (1.25 pints) for slow cooker to prevent watery result
Seasoning
- to taste salt and black pepper
Herbs
- 2 sprigs fresh thyme and bay leaves
Add in final 30 minutes to preserve flavour
- 15 g fresh parsley, roughly chopped
Stir through at the end
For garnish
For Serving
- as needed pasta, mashed potato, or bread(optional)
Choose your preferred serving method
Choose one serving style or offer all three
Method
- 1
Season the oxtail pieces generously with salt and black pepper. Heat a large frying pan over a high heat and brown the oxtail in batches until deeply golden on all sides, approximately 8–10 minutes. This step develops rich, complex flavours.
~10 minsTip: Do not skip browning—it is essential for flavour depth
- 2
Transfer the browned oxtail to your slow cooker. Add the roughly chopped carrots, celery, and onions.
~5 mins - 3
Pour in approximately 700ml (1.25 pints) of beef stock. The oxtail should be mostly covered. Stir gently to combine.
~3 minsTip: Use less stock than traditional recipes to prevent the stew becoming watery in the slow cooker
- 4
Cover and cook on Low for 8 hours, or on High for 5 hours, until the oxtail is extremely tender and falls easily from the bone.
~8 hrsTip: Low and slow cooking extracts maximum flavour from the bone
- 5
In the final 30 minutes of cooking, add the fresh thyme sprigs and bay leaves. Season to taste with additional salt and pepper.
~30 minsTip: Adding fresh herbs at the end preserves their bright flavour
- 6
Remove the thyme sprigs and bay leaves. Stir through the chopped fresh parsley just before serving.
~2 mins - 7Optional step
Serve as preferred: spoon over creamy mashed potato, toss through hot pasta, or serve as a hearty soup with crusty bread.
Tip: For soup, add an extra 300ml (0.5 pint) of hot stock when serving. For pasta, serve over buttered noodles. For mash, serve in shallow bowls with creamy mashed potato on the side.
Nutrition
Detailed nutritional information is coming soon.
Frequently Asked Questions
Yes, you can substitute oxtail with beef chuck or shin meat in equal quantities. However, oxtail provides exceptional flavour from the bone and becomes beautifully tender when slow-cooked. If using boneless beef, reduce the cooking time slightly (7 hours on Low, or 4.5 hours on High) and check for tenderness earlier
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