Slow Cooker Oxtail Stew

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

• Preparation Time: 10 mins
• Cooking Time: 8 hr
• Total Time: 8 hr 10 mins
• Calories: 241 Calories

Ingredients

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

Recipe Instructions

Step 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.

Step 2

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

Step 3

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

Step 4

Ladle into bowls and season with salt and pepper.