How to Make Slow Cooker Oxtail Stew - A Step-by-Step Guide

Slow cooker oxtail stew is the perfect hearty and comforting meal for a cold winter's day. This dish is rich in flavor and incredibly tender, thanks to the long, slow cooking time. Oxtail is a tough cut of meat that becomes tender and flavorful when cooked low and slow, making it perfect for the slow cooker.

This recipe is a great way to enjoy a delicious and satisfying meal without spending hours in the kitchen. The slow cooker does all the work for you, allowing you to set it and fo...

Read more Snack recipes

Ingredients

  • 1 tablespoon vegetable oil
  • 3 pounds beef oxtail, cut into pieces
  • 1 ½ pounds russet potatoes, peeled and cut into chunks
  • 4 carrots, peeled and cut into large chunks
  • 3 stalks celery, cut into large chunks
  • 1 onion, chopped
  • 1 (15 ounce) can tomato sauce
  • 1 cup beef broth
  • ½ cup dry red wine
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • ½ teaspoon smoked paprika
  • 1 (8 ounce) package sliced mushrooms
  • 1 cup frozen peas
  • 1 pinch salt and freshly ground black pepper to taste

Information

  • Prep Time: 20 mins
  • Cook Time: 8 hrs 10 mins
  • Total Time: 8 hrs 30 mins
  • Servings: 12

  • Heat oil in a large skillet over medium-high heat. Sear oxtail for 4 minutes. Flip and continue cooking until browned on all sides, about 4 minutes. Transfer oxtail to a slow cooker.
  • Add potatoes, carrots, celery, onion, tomato sauce, beef broth, red wine, parsley, Worcestershire sauce, thyme, and paprika.
  • Cook on Low for 7 hours. Add mushrooms and peas. Cook for 1 additional hour.
  • Ladle into bowls and season with salt and pepper.
  • Nutrition

    241 cal.

    • Total Fat: 9g
    • Saturated Fat: 3g
    • Cholesterol: 62mg
    • Sodium: 428mg
    • Total Carbohydrate: 18g
    • Dietary Fiber: 4g
    • Total Sugars: 5g
    • Protein: 21g
    • Vitamin C: 20mg
    • Calcium: 44mg
    • Iron: 4mg
    • Potassium: 687mg