Slow Cooker Oxtail Stew Recipe
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Once the cold season comes around again, our stew recipes will be your sure life-saver! Cook up a hearty stew if you want something warm and flavorful to combat the cold weather. Our comfortingly delicious stew recipes will make sure that you end up with a rich and tasty dish that can win over even the coldest of hearts.
Ingredients
Instructions
Season the oxtail with salt and pepper. Heat vegetable oil in a large skillet over medium heat. Brown the oxtail on all sides and transfer to the slow cooker.
In the same skillet, sauté the onions, carrots, celery, and garlic until softened, about 5 minutes. Add the tomato paste and cook for another minute.
Deglaze the skillet with red wine, scraping up any browned bits. Pour the mixture over the oxtail in the slow cooker.
Add thyme, bay leaves, Worcestershire sauce, and beef broth to the slow cooker. Cover and cook on low for 8 hours or on high for 4 hours.
In a small bowl, whisk together flour and a ladleful of the stew liquid until smooth. Stir the flour mixture into the slow cooker until well combined. Continue cooking on high for an additional 30 minutes or until the stew thickens.
Remove the bay leaves and thyme stems from the stew. Serve hot and enjoy!
Nutrition
- Serving Size
- 1
- Calories
- 430.0 Calories
- Carbohydrate Content
- 12.0 g
- Cholesterol Content
- 148.0 mg
- Fat Content
- 23.0 g
- Fiber Content
- 2.0 g
- Protein Content
- 40.0 g
- Saturated Fat Content
- 8.0 g
- Sodium Content
- 547.0 mg
- Sugar Content
- 4.0 g
