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Slow Cooker Oxtail Stew
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Prep Time:
20 minutes
Cook Time:
490 minutes
Total Time:
510 minutes
Tender oxtail cooked low and slow with carrots, celery, and potatoes in a rich stew. Perfect for any occasion.
Ingredients:
  • 1 tablespoon vegetable oil
  • 3 pounds beef oxtail, cut into pieces
  • 1.5 pounds russet potatoes, peeled and cut into chunks
  • 4 carrots, peeled and cut into large chunks
  • 3 stalks celery, cut into large chunks
  • 1 (15 ounce) can tomato sauce
  • 1 cup beef broth
  • 0.5 cup dry red wine
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 0.5 teaspoon smoked paprika
  • 1 (8 ounce) package sliced mushrooms
  • 1 cup frozen peas
  • 1 pinch salt and freshly ground black pepper to taste
Instructions:
  • In a large skillet over medium-high heat, sear oxtail in oil for about 4 minutes until browned on all sides. Transfer to a slow cooker.
  • Combine a medley of potatoes, carrots, celery, onion, tomato sauce, rich beef broth, red wine, fresh parsley, flavorful Worcestershire sauce, aromatic thyme, and a touch of spicy paprika.
  • Allow the flavors to meld on Low for 7 hours, then enhance the dish by adding mushrooms and peas. Continue cooking for an additional hour to further develop the depth of flavors.
  • Serve the delicious soup in bowls and enhance the flavors with a sprinkle of salt and pepper.

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