Oxtail or Shin of Beef Stew

Main Courses —
ESSE made Oxtail or Shin of Beef Stew


  • Use oxtail or shin of beef – remove all surplus fat.
  • Carrots, onion, celery, turnip if liked and seasoning.
  • Plain flour, tomatoes, skinned, lemon juice, mixed spice, a pinch of grated nutmeg, cinnamon.
  • Herbs: parsley, sage, thyme, bay leaf suspended in gauze bag – tied with string.


  1. In a large thick saucepan, put a little oil to heat.
  2. Mix flour and spices together and coat each piece of meat thoroughly.
  3. Fry slowly on all sides.
  4. Cover with cold water.
  5. Make up herb mixture – tie with string to handle, add a squeeze of lemon juice and simmer gently for approximately two hours in the ESSE cooker.
  6. Meanwhile prepare all the vegetables then add to the meat, bring to the boil and again simmer for another 30 minutes or until the vegetables are cooked.
  7. Season well at this stage and thicken with cornflour or any other way you choose. A mixture of beans or lentils can be added before simmering stage if liked.
  8. This stew improves by standing overnight in the fridge and eaten the next day.

Recipe by Phiilipa Vine, Bluebell Farmhouse Kitchen.

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