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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Slow Cooker Oxtail Stew

12.0

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

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.

Course🍽️Main Course

Diets🥩Carnivore...

Category🥘Stew

Cuisine🇺🇸American

Occasions🍲Comfort Food👨‍👩‍👧‍👦Family Meal

Season🍂Fall

DifficultyMedium ⏰ 8h

Created 120 weeks ago

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