Slow Cooker Oxtail Stew

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.


Original recipe yields 12 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 10 mins

    COOK : 8 hrs 10 mins

    TOTAL : 8 hrs 20 mins

    SERVING : 12

    YIELD : 12 servings

  • 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.

Per Serving: 241 calories; protein 20.8g; carbohydrates 18.3g; fat 9.1g; cholesterol 62.4mg; sodium 428mg.