slow cooker oxtail stew recipe

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

I’ve always been a fan of slow cooker recipes, and this slow cooker oxtail stew recipe has quickly become a staple in our household. The dish originates from traditional British cuisine, where oxtail was a popular cut of meat due to its rich flavor and tender texture.

When slow-cooked, the oxtail becomes incredibly tender, almost falling apart at the touch. The flavors in this recipe are deep and rich, with a perfect balance of savory and slightly sweet notes.

My family loves it when I serve this stew with some crusty bread or over mashed potatoes, which helps to soak up all the delicious juices. As for me, I appreciate that this recipe is not only easy to make but also packed with nutrients, as oxtail is an excellent source of protein and collagen.

Slow cooking the stew also makes it an excellent choice for busy days when I need to cook a meal that’s both satisfying and nourishing. Plus, the slow cooker does all the work for me, allowing me to focus on other tasks while the stew cooks to perfection.

This recipe is perfect for any occasion – whether it’s a weeknight dinner or a special gathering with friends and family. The aroma alone will fill your home with warmth and comfort, making everyone feel welcome and at ease.

Slow Cooker Oxtail Stew

4.8 from 1993 votes

This slow cooker oxtail stew is a rich and hearty dish that simmers low and slow for fall-apart tender meat. The deep beefy flavor is enhanced by aromatic vegetables and red wine, creating a comforting meal perfect for chilly days.

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

🥘Ingredients

For the Stew

3 pounds oxtail, cut into pieces
2 tablespoons olive oil
1 large onion, chopped
3 cloves garlic, minced
2 carrots, peeled and sliced
2 celery stalks, sliced
1 cup dry red wine
2 cups beef broth
1 can (14.5 oz) diced tomatoes
2 tablespoons tomato paste
2 bay leaves
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons all-purpose flour
2 tablespoons water

👨‍🍳Directions

1Pat the oxtail pieces dry with paper towels.
2Heat the olive oil in a large skillet over medium-high heat until shimmering.
3Sear the oxtail in batches, turning occasionally, until deeply browned on all sides, about 4 to 5 minutes per batch.
4Transfer the browned oxtail to the slow cooker.
5Reduce the skillet heat to medium.
6Add the chopped onion and cook, stirring frequently, until softened and translucent, about 5 minutes.
7Stir in the minced garlic, carrots, and celery, and cook for 2 more minutes until fragrant.
8Pour the red wine into the skillet and scrape up any browned bits from the bottom.
9Let the wine simmer until reduced by half, about 3 minutes.
10Add the beef broth, diced tomatoes with their juices, tomato paste, bay leaves, thyme, salt, and pepper.
11Stir to combine and bring to a simmer.
12Pour the vegetable and broth mixture over the oxtail in the slow cooker.
13Cover and cook on low for 8 hours, or until the meat is very tender and falling off the bone.
14In a small bowl, whisk the flour with 2 tablespoons water to create a slurry.
15During the last 30 minutes of cooking, stir the flour slurry into the stew to thicken the liquid.
16Continue cooking uncovered for the final 30 minutes, then remove the bay leaves.
17Taste and adjust seasoning with additional salt and pepper if needed before serving.

🔧Equipment

Slow cooker
Large skillet
Cutting board
Chef’s knife
Measuring cups and spoons
Small bowl

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 22g💛Saturated Fat: 8g❤️Cholesterol: 120mg🧂Sodium: 750mg🌾Total Carbs: 18g🥦Dietary Fiber: 3g🍬Sugars: 7g🥩Protein: 35g

📝Notes

For a richer flavor, brown the oxtail in batches to avoid overcrowding the pan. You can substitute the red wine with additional beef broth if preferred. Leftovers 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 slow cooker oxtail stew recipe is perfect for any occasion – whether it’s a weeknight dinner or a special gathering with friends and family. The best part is that it’s incredibly easy to make and requires minimal effort on my part.

Simply brown the oxtail and vegetables in a pan before adding them to the slow cooker with some stock and spices. Let it cook all day while you focus on other tasks or enjoy some quality time with your loved ones.

Once ready, serve hot over mashed potatoes or with some crusty bread – either way, it’s sure to be a hit! If you’re planning ahead for future meals, consider freezing individual portions of this stew for up to 3 months.

When reheating, simply thaw overnight in the fridge before cooking as usual.

❓ Frequently Asked Questions About Slow Cooker Oxtail Stew

Q: What type of slow cooker should I use for this recipe?

This recipe can be made in any type of slow cooker, including electric or Instant Pot models. However, if you’re looking for the best results, I recommend using a large capacity slow cooker (at least 6 quarts) to ensure that all the ingredients have enough room to cook evenly.

Q: Can I use beef broth instead of stock?

While beef broth can be used as a substitute for stock in this recipe, keep in mind that it will change the flavor profile slightly. Beef broth has a more intense flavor than stock, so you may want to reduce the amount used or omit it altogether if you prefer a milder taste.

Q: How long does it take for the stew to cook in the slow cooker?

The cooking time for this stew will depend on your specific slow cooker model and the level of doneness you prefer. Generally, you can expect the stew to cook in 8-10 hours on low or 4-6 hours on high.

Q: Can I make this recipe without red wine?

If you don’t have red wine or prefer not to use it, you can omit it from the recipe entirely. However, keep in mind that the wine adds depth and richness to the flavors in this dish.

Q: What if I don’t have any oxtail available? Can I substitute it with another cut of beef?

While oxtail is ideal for this recipe due to its rich flavor and tender texture, you can substitute it with other cuts of beef if needed. Chuck roast or short ribs would be good alternatives, but keep in mind that they may require longer cooking times.

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