Oxtail and Vegetable Stew

Prep 15 Mins, Cook 120 Mins, 12 Ingredients, Serves: 4 - 6


  • 4 Tbsp. (60 ml) Knorr Oxtail Soup
  • 500 g oxtail pieces
  • 2 Tbsp (30 ml) cooking oil
  • 1 onion, chopped
  • 1 tsp (5 ml) crushed garlic
  • 1 Tbsp. (15 ml) Rajah Medium Curry Powder
  • 2 large carrots, peeled and chopped
  • 2 tomatoes, chopped
  • 1 cup water
  • 1 Knorrox Oxtail Stock Cube
  • 2 tsp (10 ml) Robertsons Mixed Herbs
  • 2 potatoes, peeled and cubed


  • Toss oxtail pieces in the Knorr Oxtail Soup and dust off.
  • Heat the oil in a pot and fry the oxtail pieces until well browned on all sides. Then remove from the pot and set aside.
  • Fry onion and garlic in the same pot until soft.
  • Then add the Rajah Medium Curry Powder and fry for one minute to release the flavour and aroma, stirring continuously.
  • Return the oxtail pieces to the pot and add carrots, tomatoes, water, Knorrox Oxtail Stock Cube and stir well.
  • Bring to the boil then reduce heat and allow to simmer for one hour with the lid on, stirring occasionally.
  • Add the potatoes and Robertsons Mixed Herbs to the pot and allow to simmer for a further 30 minutes.
  • Thicken with a little extra Knorr Oxtail Soup if necessary.