This slow cooker oxtail recipe simmers decadent oxtail to perfection for a rich and hearty stew. Leave out the potatoes and serve over rice if desired.
Ingredients
- vegetable oil: 1 Tbsp
- beef oxtail: 3 pound (cut into pieces)
- ½ pounds russet potatoes, peeled and cut into chunks: 1 piece
- carrots: 4 piece (cut into large chunks)
- stalks celery: 3 piece (cut into large chunks)
- onion: 1 piece (chopped)
- tomato sauce: 1 can (15 ounce can)
- beef broth: 1 cup
- dry red wine: 0.5 cup
- fresh parsley: 2 Tbsp (chopped)
- Worcestershire sauce: 1 Tbsp
- thyme: 1 tsp (dried)
- smoked paprika: 0.5 tsp
- mushrooms: 1 pack (8 ounce pack, sliced)
- frozen peas: 1 cup
- pinch salt and freshly ground black pepper: 1 piece (to taste)
Metric Conversion
Stages of cooking
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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.
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Add potatoes, carrots, celery, onion, tomato sauce, beef broth, red wine, parsley, Worcestershire sauce, thyme, and paprika.
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Cook on Low for 7 hours. Add mushrooms and peas. Cook for 1 additional hour.
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Ladle into bowls and season with salt and pepper.
