Slow Cooker Oxtail Stew

Name: Slow Cooker Oxtail Stew
Prep time: 10 min
Cook time: 490 min
Yield: 12
Ingredients: 1 tablespoon vegetable oil; 3 pounds beef oxtail, cut into pieces; 1 1/2 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; 1/2 cup dry red wine; 2 tablespoons chopped fresh parsley; 1 tablespoon Worcestershire sauce; 1 teaspoon dried thyme; 1/2 teaspoon smoked paprika; 1 (8 ounce) package sliced mushrooms; 1 cup frozen peas; 1 pinch salt and freshly ground black pepper to taste

⏱️ Ready in 8h 20m 🥄 Prep 10 min 🔥 Cook 8h 10m 👥 12 servings

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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🔗 Recipe adapted from AllRecipes

#Stew #Slow cooked

📊 At a Glance

Prep 10 min

Cook 8h 10m

Serves 12

Difficulty Hard

Nutrition Facts

Servings per recipe 12

Serving size 1 serving

Amount per serving

Calories 241

% Daily Value*

Total Fat 9.1g 12%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 428mg 19%

Total Carbohydrate 18.3g 7%

Dietary Fiber 3.5g 13%

Total Sugars 4.7g

Protein 20.8g 42%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

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.