I’ve been making crockpot oxtail stew for my family for years, and it’s always a hit. The dish originated in the southern United States, where oxtails were a common cut of meat.
It’s a hearty, comforting stew that’s perfect for a chilly evening or a special occasion. My kids love it when I serve it with crusty bread or over mashed potatoes.
The slow cooker makes it easy to prepare, and the result is a rich, flavorful stew that’s full of tender meat and vegetables. I’ve also found that this recipe is great for meal prep, as it reheats well and can be served with a variety of sides.
One of the best things about this recipe is the health benefits – it’s loaded with protein, vitamins, and minerals from the oxtails and vegetables. My family loves this recipe so much that we’ve even started making it for our weekly game night gatherings.
It’s always a crowd-pleaser, and I love how easy it is to make ahead of time. I’ve served this stew at countless family gatherings, potlucks, and even holidays.
The slow cooker makes it easy to prepare in advance, which is perfect for busy families like mine. I’ve also found that this recipe is great for using up leftover vegetables – just toss them in the slow cooker along with the oxtails and your favorite seasonings.
Crockpot Oxtail Stew
4.8 from 1909 votes
A rich and hearty stew made with tender oxtails, slowly cooked in a savory broth with vegetables. This comforting dish develops deep flavor as it simmers for hours in the slow cooker.
1Heat olive oil in a large skillet over medium-high heat until shimmering.
2Season oxtails with salt and pepper, then sear them in batches for 3 to 4 minutes per side until deeply browned, working in a single layer to avoid overcrowding.
3Transfer the browned oxtails to the slow cooker.
4In the same skillet, add the chopped onion and cook over medium heat for 3 to 4 minutes until softened and translucent, stirring occasionally.
5Add minced garlic to the skillet and cook for 30 seconds until fragrant.
6Pour in the beef broth and diced tomatoes, scraping up any browned bits from the bottom of the pan with a wooden spoon.
7Stir in the tomato paste, dried thyme, dried rosemary, bay leaf, salt, and black pepper until well combined.
8Pour this mixture over the oxtails in the slow cooker, then add the sliced carrots and celery.
9Cover the slow cooker and cook on low heat for 7 to 8 hours, or on high heat for 4 to 5 hours, until the oxtail meat is fork-tender and easily pulls away from the bone.
10Remove the bay leaf and discard.
11In a small bowl, whisk together the flour and cold water until smooth to create a slurry.
12Stir the slurry into the stew and cook on high for an additional 15 to 20 minutes, uncovered, until the broth thickens to a gravy-like consistency.
13Taste the stew and adjust seasoning with additional salt and pepper if needed.
14Serve the oxtail stew hot, garnished with fresh parsley if desired, alongside mashed potatoes or crusty bread.
For a richer flavor, you can brown the oxtails in batches the night before and refrigerate them until ready to use. If the stew seems too thin after cooking, you can remove the oxtails and simmer the liquid on the stovetop to reduce it before adding the slurry.
Watch Video Of How Crockpot Oxtail Stew Works
Storing leftover oxtail stew is simple. Let it cool completely, then transfer it to an airtight container and keep it in the fridge for up to 4 days.
The stew thickens as it sits, so when you reheat it on the stove or in the microwave, just add a little beef broth or water to loosen it back up. I like to serve leftovers over creamy mashed potatoes or with crusty bread to soak up every bit of that rich broth.
For serving ideas, this stew is wonderful on its own in a bowl, but you can also spoon it over rice, egg noodles, or polenta for a heartier meal. It is perfect for family gatherings because you can make it a day ahead and the taste only improves.
I always bring it to holiday dinners or Sunday suppers, and it never fails to impress. This crockpot oxtail stew is a reliable, comforting dish that works for any occasion.
❓ Frequently Asked Questions About Crockpot Oxtail Stew
1. What is oxtail meat?
Oxtail meat comes from the tail end of beef cattle. It’s a tougher cut of meat that becomes tender when cooked low and slow.
2. Can I use other types of meat instead of oxtails?
While you can substitute other types of meat in this recipe, keep in mind that oxtails are what give this stew its unique flavor and texture.
3. How long does the stew cook in the slow cooker?
This stew cooks on low for 8-10 hours or on high for 4-6 hours.
4. Can I add other ingredients to make this stew my own?
Absolutely! Feel free to add your favorite vegetables, spices, or herbs to make this stew your own.
5. Is this stew suitable for vegetarians or vegans?
No, this recipe uses beef oxtails as its main ingredient.
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