This Slow Cooker Oxtail Stew is rich, hearty, and packed with tender oxtail, vegetables, and savory broth. An easy crockpot recipe perfect for cozy family dinners.
Slow Cooker Oxtail Stew
There’s nothing better than coming home to a slow cooker filled with a rich, bubbling stew. I usually make this oxtail stew on chilly weekends because the long cooking time transforms the meat into something incredibly tender that falls right off the bone. Honestly, the aroma alone makes everyone hungry before dinner is even served!
Ingredients
- 3 lbs oxtail pieces
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 1 tsp garlic powder
- 1 large onion, diced
- 4 garlic cloves, minced
- 3 carrots, sliced
- 3 potatoes, cubed
- 2 celery stalks, sliced
- 4 cups beef broth
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp rosemary
- 2 bay leaves
- 1 tbsp cornstarch + 2 tbsp water (optional, for thickening)
- Fresh parsley or green onions, for garnish
Instructions
Step 1: Brown the Oxtail
Season the oxtail with salt, pepper, paprika, and garlic powder. Heat olive oil in a skillet and sear the pieces for 3–4 minutes per side until browned.
Step 2: Load the Slow Cooker
Place the onions, carrots, celery, potatoes, and garlic into the slow cooker. Add the browned oxtail on top.
Step 3: Add the Broth
Whisk together the beef broth, tomato paste, Worcestershire sauce, thyme, and rosemary. Pour over everything and add the bay leaves.
Step 4: Slow Cook
Cook on Low for 8–10 hours or High for 5–6 hours, until the meat is fall-off-the-bone tender.
Step 5: Finish the Stew
If you’d like a thicker broth, stir in the cornstarch slurry during the last 20 minutes of cooking. Remove the bay leaves before serving.
Step 6: Serve
Garnish with chopped parsley or green onions and enjoy while hot.
Cooking Tips
- Browning the oxtail first adds deep, rich flavor.
- Cook on LOW whenever possible for the most tender meat.
- Skim excess fat from the top before serving if desired.
- The stew tastes even better the next day.
- Add peas or mushrooms during the last 30 minutes for extra vegetables.
Serving Suggestions
Serve this hearty stew with:
- Crusty bread
- Buttered dinner rolls
- Creamy mashed potatoes
- Steamed rice
- Fresh green salad
Nutrition Information (Approx. Per Serving)
- Calories: 540
- Protein: 38g
- Carbohydrates: 24g
- Fat: 31g
- Fiber: 4g
- Sugar: 5g
- Sodium: 740mg
Conclusion
This Slow Cooker Oxtail Stew is pure comfort in a bowl. With rich broth, melt-in-your-mouth meat, and perfectly cooked vegetables, it’s an easy recipe that’s worth the wait. Make it once, and it’ll quickly become a family favorite.
FAQs
1. Can I skip browning the oxtail?
Yes, but browning adds much richer flavor.
2. Can I freeze leftovers?
Absolutely. Store in freezer-safe containers for up to 3 months.
3. Why is my oxtail tough?
It simply needs more cooking time. Oxtail becomes tender after long, slow cooking.
4. Can I add more vegetables?
Yes! Mushrooms, peas, parsnips, and turnips work well.
5. How do I store leftovers?
Keep refrigerated in an airtight container for up to 4 days and reheat gently before serving.
