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. 1 Gather the ingredients.
2. 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. 3 Add potatoes, carrots, celery, onion, tomato sauce, beef broth, red wine, parsley, Worcestershire sauce, thyme, and paprika.
4. 4 Cook on Low for 7 hours. Add mushrooms and peas. Cook for 1 additional hour.
5. 5 Ladle into bowls and season with salt and pepper.

Nutrition per serving