Slow Cooker Oxtail Stew recipe
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Ingredients
- 1 tablespoon vegetable oil 3 pounds beef oxtail, cut into pieces 1 ½ pounds russet potatoes, peeled and cut into chunks 4 carrots, peeled and cut into large chunks 3 stalks celery, cut into large chunks 1 onion, chopped 1 (15 ounce) can tomato sauce 1 cup beef broth ½ cup dry red wine 2 tablespoons chopped fresh parsley 1 tablespoon Worcestershire sauce 1 teaspoon dried thyme ½ teaspoon smoked paprika 1 (8 ounce) package sliced mushrooms 1 cup frozen peas 1 pinch salt and freshly ground black pepper to taste
Nutrition Info
- 240.6 caloriescarbohydrate: 18.3 gcholesterol: 62.4 mgfat: 9.1 gfiber: 3.5 gprotein: 20.8 gsaturatedFat: 3.4 gservingSize: -sodium: 428 mgsugar: 4.7 gtransFat: : -unsaturatedFat: : -
Directions Slow Cooker Oxtail Stew
Directions
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Heat oil in a large skillet over medium-high heat. Cook oxtail for 4 minutes. Flip and continue cooking until browned on all sides, about 4 minutes. Transfer oxtail to a slow cooker.
Add potatoes, carrots, celery, onion, tomato sauce, beef broth, red wine, parsley, Worcestershire sauce, thyme, and paprika.
Cook on Low for 7 hours. Add mushrooms and peas. Cook for 1 additional hour.
Ladle into bowls and season with salt and pepper.