I’m so excited to share with you my family’s favorite oxtail stew crock pot recipe. This hearty dish has been a staple in our household for years, and for good reason – it’s incredibly easy to make, packed with flavor, and perfect for any occasion. Whether you’re looking for a comforting meal after a long day or a delicious addition to your family gatherings, this recipe is sure to please.
The best part? It’s ridiculously easy to make, thanks to the magic of the slow cooker. Just toss all the ingredients in the pot, let it do its thing, and voila – a tender, fall-apart stew that’s sure to become a new favorite.
I like to serve it with some crusty bread or over mashed potatoes for a filling meal. My kids love it when I serve it with some steamed veggies on the side. And as an added bonus, this stew is packed with nutrients and protein from the oxtails and vegetables.
It’s a great way to get everyone eating more veggies without even realizing it! The slow cooker does all the work for you, so you can focus on other things while dinner cooks up perfectly every time. I’ve made this recipe countless times and it never fails to impress.
My family raves about it every time I serve it up. And don’t even get me started on how delicious the leftovers are – just reheat and serve! This recipe is truly a game-changer for anyone looking for a stress-free dinner solution.
Slow Cooker Oxtail Stew
4.6 from 1883 votes
A rich and hearty oxtail stew made in the crock pot. The oxtails become incredibly tender after hours of slow cooking in a savory broth with vegetables.
1Heat olive oil in a large skillet over medium-high heat until shimmering.
2Working in batches, sear the oxtails for 3 to 4 minutes per side until deeply browned all over.
3Transfer the browned oxtails to the slow cooker.
4Reduce the skillet heat to medium and add the chopped onion.
5Cook for 5 minutes until softened and translucent, stirring occasionally.
6Add the minced garlic and cook for 1 minute until fragrant, then transfer the onion and garlic to the slow cooker.
7Add the sliced carrots, celery, beef broth, diced tomatoes, tomato paste, dried thyme, dried rosemary, bay leaf, salt, and black pepper to the slow cooker.
8Stir gently to combine all ingredients evenly.
9Cover the slow cooker and cook on low heat for 8 hours, or until the oxtail meat is very tender and pulls away from the bone easily.
10In the last 30 minutes of cooking, mix the flour and cold water in a small bowl to create a slurry, then stir it into the stew to thicken the broth.
11Remove the bay leaf before serving.
12Ladle the stew into bowls and serve hot, garnished with fresh parsley if desired.
For a richer flavor, you can deglaze the skillet with a splash of red wine after browning the oxtails and add it to the slow cooker. The stew can be refrigerated for up to 3 days or frozen for up to 3 months.
Watch Video Of How Slow Cooker Oxtail Stew Works
This oxtail stew crock pot recipe is truly one of my go-to’s for any occasion.
Not only is it incredibly easy to make, but it’s also packed with nutrients from the oxtails and veggies making it an amazing option for health-conscious eaters like myself who want nothing but wholesome meals at home!
If you’re looking for another hearty meal idea that’ll satisfy even pickiest eaters (and trust me they love when I serve them leftovers), look no further than this incredible slow-cooked stew which also happens stores beautifully so go ahead enjoy those leftovers all week long.
❓ Frequently Asked Questions About Slow Cooker Oxtail Stew
Q: What is oxtail stew?
A: Oxtail stew is a hearty dish made with slow-cooked beef oxtails, vegetables, and sometimes potatoes or other starchy ingredients. The beef is typically browned in a pan before being added to the slow cooker with all the other ingredients.
Q: What is the difference between oxtail and beef shank?
A: While both are types of tougher cuts of meat, oxtail comes from the tail of the cow and is typically leaner than beef shank. Beef shank comes from the leg of the cow and is often fattier than oxtail.
Q: Can I use beef broth instead of stock?
A: While you can use beef broth if that’s what you have on hand, keep in mind that stock provides more depth of flavor due to its higher concentration of collagen.
Q: How long does this recipe take to cook?
A: With 8-10 hours on low or 4-6 hours on high in your slow cooker, this stew will be fall-apart tender by dinner time.
Q: Can I add other ingredients to this recipe?
A: Absolutely! Feel free to add your favorite vegetables such as carrots, potatoes, or parsnips – just adjust cooking time accordingly.
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