Name: Slow Cooker Oxtail Stew
Prep time: 20 min
Cook time: 20 min
Yield: 12
Ingredients: Vegetable oil - 1 tablespoon; Beef oxtail, cut into pieces - 3 pounds; Russet potatoes, peeled and cut into chunks - 1 ½ pounds; Carrots, peeled and cut into large chunks - 4; Celery, cut into large chunks - 3 stalks; Onion, chopped - 1; Tomato sauce - 1 (15 ounce) can; Beef broth - 1 cup; Dry red wine - ½ cup; Chopped fresh parsley - 2 tablespoons; Worcestershire sauce - 1 tablespoon; Dried thyme - 1 teaspoon; Smoked paprika - ½ teaspoon; Sliced mushrooms - 1 (8 ounce) package; Frozen peas - 1 cup; Salt and freshly ground black pepper to taste - 1 pinch

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Slow Cooker Oxtail Stew

1. Vegetable oil - 1 tablespoon

2. Beef oxtail, cut into pieces - 3 pounds

3. Russet potatoes, peeled and cut into chunks - 1 ½ pounds

4. Carrots, peeled and cut into large chunks - 4

5. Celery, cut into large chunks - 3 stalks

6. Onion, chopped - 1

7. Tomato sauce - 1 (15 ounce) can

8. Beef broth - 1 cup

9. Dry red wine - ½ cup

10. Chopped fresh parsley - 2 tablespoons

11. Worcestershire sauce - 1 tablespoon

12. Dried thyme - 1 teaspoon

13. Smoked paprika - ½ teaspoon

14. Sliced mushrooms - 1 (8 ounce) package

15. Frozen peas - 1 cup

16. Salt and freshly ground black pepper to taste - 1 pinch

How to cook deliciously - Slow Cooker Oxtail Stew

1. Stage

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.

2. Stage

Add potatoes, carrots, celery, onion, tomato sauce, beef broth, red wine, parsley, Worcestershire sauce, thyme, and paprika.

3. Stage

Cook on Low for 7 hours. Add mushrooms and peas. Cook for 1 additional hour.

4. Stage

Ladle into bowls and season with salt and pepper.