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Slow Cooker Oxtail Stew
Today, we will be making a delicious slow cooked oxtail stew. This dish is perfect for a winter day, as it is hearty and filling. The oxtails are cooked slowly in a flavorful broth, and the result is a tender and delicious stew. Serve this stew with some crusty bread, and you have a perfect winter meal.
Oxtail is a type of meat that comes from the tail of a cow. It is a popular dish in many cultures, including Jamaican, African, and Italian cuisine. Oxtail is a rich source of protein and iron, and is often cooked in a stew or braised. If you have never tried oxtail before, I would encourage you to give it a try!
As people become more adventurous in their food choices, oxtail is becoming increasingly popular. This flavorful and hearty meat is perfect for winter stews and soups, and can also be braised or grilled. Oxtail is a versatile ingredient that can be used in many different dishes, and its popularity is on the rise.
Why You Will Love It
This rich and hearty stew is slow-cooked to perfection, making the oxtail fall-off-the-bone tender. The decadent flavors will have you licking your plate clean! Leave out the potatoes and serve over rice if desired.
Summary for Slow Cooker Oxtail Stew
- preparation time: 10 minutes
- cook: 8 hrs 10 minutes
- total: 8 hrs 20 minutes
- Servings: 12
- 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
- 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.
- 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.
- Servings Per Recipe: 12
- Calories: 240.6
- % Daily Value *
- protein: 20.8g 42 %
- carbohydrates: 18.3g 6 %
- dietary fiber: 3.5g 14 %
- sugars: 4.7g
- fat: 9.1g 14 %
- saturated fat: 3.4g 17 %
- cholesterol: 62.4mg 21 %
- vitamin a iu: 4545.3IU 91 %
- niacin equivalents: 2.9mg 23 %
- vitamin b6: 0.4mg 24 %
- vitamin c: 19.8mg 33 %
- folate: 39.6mcg 10 %
- calcium: 43.5mg 4 %
- iron: 3.7mg 21 %
- magnesium: 30.9mg 11 %
- potassium: 686.8mg 19 %
- sodium: 428mg 17 %
- thiamin: 0.2mg 16 %
- calories from fat: 82.1
- 1 tbsp vegetable oil
- 3 lb beef oxtail cut into pieces
- 3 lb russet potatoes peeled and cut into chunks
- 3 stalks celery cut into large chunks
- 1 qty onion, chopped
- 1 can can tomato sauce
- 1 cup beef broth
- 1/2 cup dry red wine
- 2 tbsp chopped fresh parsley
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1/2 tsp smoked paprika
- 8 oz mushrooms sliced
- 1 cup frozen peas
- 1 pinch salt and freshly ground black pepper to taste
- 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.
- 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.
