Name: Slow Cooker Oxtail Stew Recipe
Prep time: 20 min
Cook time: 8 h
Total time: 8 h 20 min
Yield: 4
Cuisine: Caribbean
Ingredients: 2 lbs oxtail, trimmed; 1 onion, diced; 2 carrots, sliced; 2 celery stalks, sliced; 4 cloves garlic, minced; 2 sprigs fresh thyme; 2 bay leaves; 4 cups beef broth; 1 cup red wine; 2 tbsp tomato paste; 1 tbsp Worcestershire sauce; Salt and pepper, to taste; 2 tbsp vegetable oil; 2 tbsp all-purpose flour

Slow Cooker Oxtail Stew Recipe

Donni Rennie Modified: February 20, 2024

Photos of Slow Cooker Oxtail Stew Recipe

How To Make Slow Cooker Oxtail Stew Recipe

Once the cold season comes around again, our stew recipes will be your sure life-saver! Cook up a hearty stew if you want something warm and flavorful to combat the cold weather. Our comfortingly delicious stew recipes will make sure that you end up with a rich and tasty dish that can win over even the coldest of hearts.

Preparation: 20 minutes

Cooking: 8 hours

Total: 8 hours and 20 minutes

Serves:

Ingredients

2 lbs oxtail, trimmed
1 onion, diced
2 carrots, sliced
2 celery stalks, sliced
4 cloves garlic, minced
2 sprigs fresh thyme
2 bay leaves
4 cups beef broth
1 cup red wine
2 tbsp tomato paste
1 tbsp Worcestershire sauce
Salt and pepper, to taste
2 tbsp vegetable oil
2 tbsp all-purpose flour

Instructions

Season the oxtail with salt and pepper. Heat vegetable oil in a large skillet over medium heat. Brown the oxtail on all sides and transfer to the slow cooker.
In the same skillet, sauté the onions, carrots, celery, and garlic until softened, about 5 minutes. Add the tomato paste and cook for another minute.
Deglaze the skillet with red wine, scraping up any browned bits. Pour the mixture over the oxtail in the slow cooker.
Add thyme, bay leaves, Worcestershire sauce, and beef broth to the slow cooker. Cover and cook on low for 8 hours or on high for 4 hours.
In a small bowl, whisk together flour and a ladleful of the stew liquid until smooth. Stir the flour mixture into the slow cooker until well combined. Continue cooking on high for an additional 30 minutes or until the stew thickens.
Remove the bay leaves and thyme stems from the stew. Serve hot and enjoy!

Nutrition

Calories : 430kcal
Total Fat : 23g
Saturated Fat : 8g
Cholesterol : 148mg
Sodium : 547mg
Total Carbohydrates : 12g
Dietary Fiber : 2g
Sugar : 4g
Protein : 40g

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