Slow Cooker Oxtail Stew
Description
A slow cooker oxtail recipe to pull out for any occasion. The meat is cooked to perfection with carrots, celery, and potatoes in a rich, hearty stew.
Ingredients
•
1 tablespoon vegetable oil
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3 pounds beef oxtail, cut into pieces
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1 1/2 pounds russet potatoes, peeled and cut into chunks
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4 carrots, peeled and cut into large chunks
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3 stalks celery, cut into large chunks
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1 onion, chopped
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1 (15 ounce) can tomato sauce
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1 cup beef broth
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1/2 cup dry red wine
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2 tablespoons chopped fresh parsley
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1 tablespoon Worcestershire sauce
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1 teaspoon dried thyme
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1/2 teaspoon smoked paprika
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1 (8 ounce) package sliced mushrooms
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1 cup frozen peas
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1 pinch salt and freshly ground black pepper to taste
Directions
1
Gather the ingredients.
2
Heat oil in a large skillet over medium-high heat. Sear oxtail for 4 minutes. Flip and continue cooking until browned on all sides, about 4 minutes. Transfer oxtail to a slow cooker.
3
Add potatoes, carrots, celery, onion, tomato sauce, beef broth, red wine, parsley, Worcestershire sauce, thyme, and paprika.
4
Cook on Low for 7 hours. Add mushrooms and peas. Cook for 1 additional hour.
5
Ladle into bowls and season with salt and pepper.