recipe: Slow Cooker Oxtail Stew

Slow Cooker Oxtail Stew

Slow Cooker Oxtail Stew
  • Prep Time: 8 h 20 m
  • Calories: 241 kcal

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