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
- 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
- 1 cup beef broth
- 0.5 cups dry red wine
- 2 tablespoons chopped fresh parsley
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 0.5 teaspoons smoked paprika
- 1 , 8 ounce
- 1 cup frozen peas
- 1 pinch salt and freshly ground black pepper to taste
Instructions
-
1
Gather the ingredients.
-
2
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.
-
3
Add potatoes, carrots, celery, onion, tomato sauce, beef broth, red wine, parsley, Worcestershire sauce, thyme, and paprika.
-
4
Cook on Low for 7 hours. Add mushrooms and peas. Cook for 1 additional hour.
-
5
Ladle into bowls and season with salt and pepper.
Nutrition Facts
Per serving
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