Slow Cooker Oxtail Stew

Categories / Soups, Stews And Chili / Stews / Beef

Ingredients

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

Directions

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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