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Slow Cooker Hearty Oxtail Stew

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PREP TIME
20 min
COOKING TIME
490 min
TOTAL TIME
510 min
SERVINGS
12 servings
Dinner
Slow Cooker Hearty Oxtail Stew
Ingredients
  • 1 tablespoon vegetable oil
  • 3 pounds beef oxtail, cut into pieces
  • 1 1/2 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
  • 1/2 cup dry red wine
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1/2 teaspoon smoked paprika
  • 1 (8 ounce) package sliced mushrooms
  • 1 cup frozen peas
  • 1 pinch salt and freshly ground black pepper to taste
Instructions
1
Collect all necessary ingredients beforehand.
2
Heat a generous amount of oil in a substantial skillet over a medium-high heat setting. Sear the oxtail for 4 minutes, turning it occasionally to ensure even browning on all sides. This process should take around 4 minutes, as the oxtail will be nicely browned on all sides. Remove the oxtail from the skillet and transfer it to a slow cooker.
3
Add an assortment of vegetables, including potatoes, carrots, celery, onion, tomato sauce, beef broth, red wine, parsley, Worcestershire sauce, thyme, and paprika to the slow cooker.
4
Cook on Low for 7 hours, allowing all the flavors to meld together.
5
Add some sliced mushrooms and frozen peas towards the end of the 7-hour cooking time. Continue to cook for an additional hour, allowing these new ingredients to fully incorporate into the dish.
6
Spoon the oxtail stew into individual bowls and sprinkle with salt and pepper to taste.