Best 2 Slow Cooker Oxtail Stew Recipes

Embark on a culinary journey with our collection of tantalizing slow-cooker oxtail stew recipes, a delightful symphony of flavors that will warm your soul and tantalize your taste buds. These recipes showcase the versatility of this delectable cut of meat, transforming it into fall-off-the-bone tenderness through the magic of slow cooking. Immerse yourself in a world of rich and robust flavors as we guide you through each step, ensuring a perfect stew every time. From classic preparations to innovative twists, our recipes cater to every palate, promising an unforgettable dining experience.

Here are our top 2 tried and tested recipes!

SLOW COOKER OXTAIL STEW

Slow Cooker Oxtail Stew image

Slow-cooked decadent oxtail is cooked to perfection in this rich and hearty stew. Leave out the potatoes and serve over rice if desired.

Provided by Soup Loving Nicole

Categories Soups, Stews and Chili Recipes Stews Beef

Time 8h20m

Yield 12

Number Of Ingredients 16

Ingredients

1 tablespoon vegetable oil
3 pounds beef oxtail, cut into pieces
1 ½ 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
½ cup dry red wine
2 tablespoons chopped fresh parsley
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
½ teaspoon smoked paprika
1 (8 ounce) package sliced mushrooms
1 cup frozen peas
1 pinch salt and freshly ground black pepper to taste

Steps:

Heat oil in a large skillet over medium-high heat. Cook 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.

Nutrition Facts : Calories 240.6 calories, Carbohydrate 18.3 g, Cholesterol 62.4 mg, Fat 9.1 g, Fiber 3.5 g, Protein 20.8 g, SaturatedFat 3.4 g, Sodium 428 mg, Sugar 4.7 g

SLOW COOKER SMOKED OXTAIL AND SWEET POTATO STEW

Slow Cooker Smoked Oxtail and Sweet Potato Stew image

Combining smoked oxtail and sweet potatoes in the slow cooker makes for a delicious,and surprisingly easy meal. The sweet potatoes cook down to help thicken the stew, while the oxtail lends a ton of wonderful smokiness. It's great served with cornbread!

Provided by Kim

Categories Soups, Stews and Chili Recipes Stews Beef

Time 5h30m

Yield 6

Number Of Ingredients 15

Ingredients

2 pounds smoked oxtail, cut into segments
2 medium sweet potatoes, chopped
1 large red bell pepper, chopped
1 medium onion, chopped
4 cloves garlic, chopped
1 (14.5 ounce) can fire-roasted diced tomatoes
1 cup beef broth
2 tablespoons brown sugar
2 teaspoons chili powder
1 teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon ground cinnamon
¼ teaspoon ground allspice
2 bay leaves
2 tablespoons chopped fresh parsley

Steps:

Place oxtails, sweet potatoes, bell pepper, onion, and garlic in a 6-quart slow cooker. Pour tomatoes and beef broth on top. Mix in brown sugar, chili powder, salt, pepper, cinnamon, allspice, and bay leaves.
Cover and cook on high for 5 to 6 hours, stirring occasionally.
Remove oxtails from the slow cooker. Shred meat off the bones; discard bones.
Skim fat off the top of the liquid in the slow cooker. Add meat back to the slow cooker. Taste and adjust levels of brown sugar, salt, and pepper. Stir to combine. Serve warm, topped with parsley.

Nutrition Facts : Calories 311.5 calories, Carbohydrate 28.4 g, Cholesterol 83.2 mg, Fat 10.6 g, Fiber 4.2 g, Protein 26.1 g, SaturatedFat 4.3 g, Sodium 901.5 mg, Sugar 11.2 g

Tips:

Choose the right oxtails: Look for oxtails that are meaty and have a good amount of fat. Avoid oxtails that are too bony or have too much gristle.

Brown the oxtails before cooking: Browning the oxtails in a hot pan before adding them to the slow cooker will help to develop their flavor and give the stew a richer color.

Use a variety of vegetables: This recipe calls for carrots, celery, and onions, but you can also add other vegetables such as potatoes, turnips, or parsnips. Be sure to cut the vegetables into large pieces so that they hold their shape during cooking.

Season the stew well: This recipe uses a simple combination of salt, pepper, and garlic powder, but you can also add other spices and herbs to taste. Some good options include thyme, rosemary, bay leaves, or paprika.

Cook the stew on low heat for a long time: The key to a good oxtail stew is to cook it slowly and for a long time. This will allow the meat to become tender and fall off the bone.

Conclusion:

Oxtail stew is a hearty and flavorful dish that is perfect for a cold winter day. It is also a relatively inexpensive meal to make, especially if you use less expensive cuts of meat. By following the tips in this article, you can make a delicious oxtail stew that your family and friends will love.