oxtail stew in slow cooker recipe

Written ByJenny Smyth Posted on
oxtail stew in slow cooker recipe
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The Best oxtail stew in slow cooker recipe

I’m so excited to share with you my favorite oxtail stew in slow cooker recipe. This hearty and comforting dish has been a staple in our household for years, and I’m sure it will become one in yours too. The oxtail stew originated from the British Isles, where it was traditionally cooked over an open fire in a large pot.

The slow cooker is the perfect vessel for this recipe, as it allows the meat to tenderize and the flavors to meld together beautifully. When I first made this recipe, I was amazed at how tender and fall-apart the oxtail became after cooking it for hours in the slow cooker. The key to this recipe is using a good quality oxtail and letting it cook slowly until it’s so tender that it literally falls off the bone.

My family loves this recipe because it’s so easy to make and always satisfies their hunger. We often serve it with some crusty bread or over mashed potatoes for a hearty meal. One of the best things about this recipe is that it’s incredibly easy to customize to your taste preferences.

You can add your favorite spices, herbs, or even some vegetables to make it more substantial. I’ve found that this recipe freezes beautifully, so you can make a big batch and store it for later use. Whether you’re looking for a comforting meal for a cold winter night or a special occasion dish, this oxtail stew in slow cooker recipe is sure to please even the pickiest eaters.

My kids love helping me prepare this recipe because they get to participate in browning the oxtail and adding all the spices. It’s such a fun family activity that we all look forward to every time we make it. And let’s not forget about the leftovers – this stew freezes like a dream and makes an excellent meal for another day or two.

Slow Cooker Oxtail Stew

Slow Cooker Oxtail Stew

4.6 from 1484 votes

This hearty oxtail stew is cooked low and slow in a slow cooker, resulting in tender, fall-off-the-bone meat in a rich, savory gravy. The deep flavors develop over hours of gentle simmering, making it a comforting meal perfect for cold days.

Prep Time20 mins
Cook Time8 hours
Resting Time0 mins
Total Time8 hours 20 mins
Servings: 6Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Oxtail

3 pounds oxtail, cut into pieces
2 tablespoons vegetable oil
1 teaspoon salt
1/2 teaspoon black pepper

For the Stew Base

2 large carrots, peeled and chopped
2 celery stalks, chopped
1 large onion, chopped
4 cloves garlic, minced
2 tablespoons tomato paste
1 cup beef broth
1 cup red wine (optional, or use more broth)
2 bay leaves
1 teaspoon dried thyme
1 teaspoon smoked paprika

👨‍🍳Directions

1Pat the oxtail pieces dry with paper towels and season generously with salt and pepper.
2Heat the vegetable oil in a large skillet over medium-high heat until shimmering, then sear the oxtail in batches without crowding the pan, turning occasionally until deeply browned on all sides, about 4 to 5 minutes per batch.
3Transfer the browned oxtail to the slow cooker.
4In the same skillet, reduce the heat to medium and add the chopped carrots, celery, and onion, stirring frequently until the vegetables begin to soften and the onion turns translucent, about 5 minutes.
5Add the minced garlic and tomato paste, cook for 1 minute until fragrant, then pour in the beef broth and red wine, scraping up any browned bits from the bottom of the pan.
6Pour the vegetable and liquid mixture over the oxtail in the slow cooker, then add the bay leaves, dried thyme, and smoked paprika, stirring gently to combine.
7Cover the slow cooker with the lid and cook on low heat for 8 hours, or until the meat is very tender and easily pulls away from the bone.
8Once cooked, use tongs to carefully remove the oxtail pieces from the slow cooker and set them aside on a plate.
9Skim off any excess fat from the surface of the cooking liquid using a spoon, then discard the bay leaves.
10If a thicker gravy is desired, mix 2 tablespoons of cornstarch with 2 tablespoons of cold water to form a slurry, then stir it into the hot liquid in the slow cooker and let it cook on high for 10 to 15 minutes until thickened.
11Return the oxtail pieces to the slow cooker, stir gently to coat with the gravy, and serve hot.

🔧Equipment

Slow cooker (6 quart or larger)
Large skillet
Tongs
Cutting board
Chef’s knife
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 22g💛Saturated Fat: 8g❤️Cholesterol: 120mg🧂Sodium: 750mg🌾Total Carbs: 12g🥦Dietary Fiber: 2g🍬Sugars: 5g🥩Protein: 35g

📝Notes

For a richer flavor, sear the oxtail in batches to ensure a deep brown crust. You can substitute the red wine with additional beef broth if preferred. The stew can be refrigerated overnight and the fat will solidify on top, making it easy to remove before reheating.

Watch Video Of How Slow Cooker Oxtail Stew Works

This oxtail stew in the slow cooker is always a good idea for any occasion, whether it is a cozy weeknight dinner or a special family gathering. The meat becomes so tender and the broth is so rich that everyone always asks for seconds. I love serving it over creamy mashed potatoes or with crusty bread to soak up every last drop of the gravy.

It is one of those recipes that brings people together and makes any meal feel like a celebration. For storage, let the stew cool completely before putting it in airtight containers. It will keep in the fridge for up to 4 days, and the flavors actually get better.

To reheat, just warm it gently on the stovetop or in the microwave, adding a splash of broth if it has thickened too much. You can also freeze it for up to 3 months, which is perfect for busy nights when you need a homemade meal without the work. This recipe is a keeper, and I am sure your family will love it as much as mine does.

❓ Frequently Asked Questions About Slow Cooker Oxtail Stew

Q: What is oxtail?

Oxtail is actually beef from the tail of a cow, typically cut into small pieces or chunks before being used in recipes.

Q: Can I use any type of beef for this recipe?

No, you want to use beef with some marbling (fat) in it, like chuck roast or brisket, but not too lean cuts of meat like sirloin or ribeye.

Q: How do I brown the oxtail properly?

To get that nice brown color on your oxtail, you want to heat up some oil in a pan over high heat until it’s almost smoking hot before adding the meat.

Q: Can I make this recipe without red wine?

You can substitute red wine with beef broth if you prefer not to use wine.

Q: What if I don’t have any thyme or rosemary on hand?

You can omit these herbs altogether or substitute them with other herbs like parsley or basil.

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