My husband said this is the best stew he has ever tasted! AND, quite honestly, I have to agree! My dear sister-in-law Lisa, gave me this recipe and has given me permission to share it.  It reminds me of good times spent together in their beautiful home, where everyone is always welcomed and made to feel so special. Her and her husband Stephen, are the kindest people I know and hold a very special place in my heart! So, thank you Lisa – this post is dedicated to you!

Best place in Singapore to buy Oxtail, is in the frozen section of Meat Collective on The East Coast.  It is vacuum packed and frozen, so easy to transport home and straight into the freezer.  A great staple to have handy when you have no idea what to cook for dinner.

Please, please send feedback if you try this recipe!  Would love to hear your thoughts!



2 Onions, diced

2 Carrots, diced

4 Cloves Garlic, smashed

Olive Oil

500-800g Oxtail 600ml

Passata 250ml Bone Stock

1/2 Bottle Red Wine

Salt and Pepper to taste

Can Red Kidney Beans Can Butter Beans


  • Sweat onions, carrots and garlic over a medium heat until opaque and tender.

  • Transfer into your Slow Cooker.

  • Brown the oxtail over a medium heat and once browned, add passata, bone stock and red wine.

  • Season with salt and pepper and bring to the boil.

  • Once simmering, transfer to your slow cooker with the vegetables in it.

  • Cover and set your slow cooker to 5-8 hrs on high, depending on how much time you have – the longer the meat is in the slow cooker, the more tender the meat.

  • 20 minutes before serving, drain the canned beans and add beans to the stew. Allow to heat through and serve with rice and freshly steamed broccoli.

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