Slow Cooker Oxtail Stew

Name: Slow Cooker Oxtail Stew
Prep time: 20 min
Cook time: 490 min
Total time: 510 min
Yield: 12
Cuisine: American
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 onion, chopped; 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

fromallrecipes.com www.allrecipes.com/recipe/270818/slow-cooker-oxtail-stew

A slow cooker oxtail recipe to pull out for any occasion. The meat is cooked to perfection with carrots, celery, and potatoes in a rich, hearty stew.

510 min

cook 490 min

American

4.7 (23)

Ingredients

Instructions

Gather the ingredients.
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.
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.

Nutrition

Calories: 241 kcal
Carbohydrate Content: 18 g
Cholesterol Content: 62 mg
Fiber Content: 4 g
Protein Content: 21 g
Saturated Fat Content: 3 g
Sodium Content: 428 mg
Sugar Content: 5 g
Fat Content: 9 g
Unsaturated Fat Content: 0 g

Slow Cooker Oxtail Stew

Ingredients

Instructions

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