Slow Cooker Oxtail Stew recipe

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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

Nutrition Info

240.6 calories
carbohydrate: 18.3 g
cholesterol: 62.4 mg
fat: 9.1 g
fiber: 3.5 g
protein: 20.8 g
saturatedFat: 3.4 g
servingSize: -
sodium: 428 mg
sugar: 4.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat oil in a large skillet over medium-high heat. Cook oxtail for 4 minutes. Flip and continue cooking until browned on all sides, about 4 minutes. Transfer oxtail to a slow cooker.

  2. Add potatoes, carrots, celery, onion, tomato sauce, beef broth, red wine, parsley, Worcestershire sauce, thyme, and paprika.

  3. Cook on Low for 7 hours. Add mushrooms and peas. Cook for 1 additional hour.

  4. Ladle into bowls and season with salt and pepper.

Recipe Yield

12 servings

Recipe Note

Slow-cooked decadent oxtail is cooked to perfection in this rich and hearty stew. Leave out the potatoes and serve over rice if desired.

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