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Slow Cooker Oxtail Stew

Slow Cooker Oxtail Stew

Cost $25, save $15

Source: Recommended by CookPal

  • 490 Min
  • 12 Servings
  • $25

INGREDIENTS

  • Base Ingredients

    • 1 tablespoon vegetable oil
    • 3 pounds beef oxtail, cut into pieces

  • Vegetables

    • 1 ½ 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 (8 ounce) package sliced mushrooms
    • 1 cup frozen peas

  • Liquids and Sauces

    • 1 (15 ounce) can tomato sauce
    • 1 cup beef broth
    • ½ cup dry red wine
    • 1 tablespoon Worcestershire sauce

  • Herbs and Spices

    • 2 tablespoons chopped fresh parsley
    • 1 teaspoon dried thyme
    • ½ teaspoon smoked paprika
    • 🧂 1 pinch salt and freshly ground black pepper to taste

STEPS

1

Gather the ingredients.

2

Heat oil in a large skillet over medium-high heat. Sear oxtail for 4 minutes. Flip and continue cooking until browned on all sides, about 4 minutes. Transfer oxtail to a slow cooker.

3

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

4

Cook on Low for 7 hours.

5

Add mushrooms and peas. Cook for 1 additional hour.

6

Ladle into bowls and season with salt and pepper.

NUTRIENTS

Per 1 serving

🔥

241

Calories

  • 21
    Protein
  • 18
    Carbs
  • 9
    Fats

💡 For a lower-carb option, omit the potatoes and serve stew over cauliflower rice.To enhance flavor, let the stew sit for an extra 30 minutes on warm before serving.This meal freezes well; store in individual batches for a convenient future meal.