Book Now

Oxtail Stew – Chapungu Tented Bush Camp

22 Jan 2020 | By Author Thornybush | Recipes

Comfort is what it’s all about when you book a luxury South African Safari with Thornybush.

Mealtimes are no exception, and you’ll get to dine on a good variety of local dishes as well as familiar favourites. Take this hearty oxtail stew, courtesy of Chapungu Tented Bush Lodge. It’s comfort food done to perfection and here’s how.


  • 1.3kg Oxtail cut into chunks
  • 3 Tbs Plain flour
  • Salt and freshly ground black pepper
  • 4 Tbs Sunflower oil
  • 2 Medium Onions, sliced
  • 2 Cloves garlic
  • 2 Medium carrots, diced
  • 2 Celery stalks, diced
  • 5 sprigs Fresh Thyme (or ½ teaspoon dried thyme)
  • 2 Bay leaves
  • 300ml Red wine
  • 2Tbs Tomato purée
  • 1Tbs Fresh parsley, chopped


Preheat the oven to 150 C.

Wash the oxtail pieces and pat dry. Trim as much fat off as possible.

Place the flour in a large freezer bag and season with salt and pepper.

Put the oxtail pieces into the bag with the flour in batches, tossing well to coat in flour. Put aside.

Heat 2 tablespoons of oil in a large non-stick frying pan on medium heat and brown the meat for about 10 minutes, turning every so often. Add extra oil if required.

Place the browned meat into an oven-proof casserole dish.

Turn the heat down to low and place the onions, celery and garlic in the pan. Add extra oil if required. Cook gently until softened and slightly browned, about 10 minutes.

Pour the vegetables over the beef. Add the thyme and bay leaves.

Stir in the wine, beef stock and tomato puree and season with salt and pepper.

Place the casserole on the heat and bring the liquid to a gentle simmer.

Cover the casserole and place in the centre of the oven.

Bake for 1.5 hours, stir and bake for a further 1.5 hours.

At the end of the cooking time, the sauce should be dense and fragrant, and the meat should be falling off the bones.

Transfer the oxtail pieces to a plate and keep warm and skim any fat from the top of the sauce in the casserole.

Serve the oxtail pieces with mashed potato, rice and steamed vegetables. Spoon some of the thick, rich sauce over the meat before serving.


It’s the perfectly rich and fulfilling end to any day, especially when enjoyed with friends around the campfire.

Is your mouth watering yet? Book a South African safari at Chapungu Lodge where you’re assured of luxury, comfort and fine-dining, no matter what’s on the menu.