Slow Cooker Oxtail Stew
Slow Cooker Oxtail Stew 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.
Prep Time 10 minutes mins
Cook Time 8 hours hrs 10 minutes mins
Total Time 8 hours hrs 20 minutes mins
Course Main Course
Cuisine Italian
Servings 12
Calories 240 kcal
- 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.