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Slow Cooker Oxtail Stew

Rated as 4.67 out of 5 Stars

"Slow-cooked decadent oxtail is cooked to perfection in this rich and hearty stew. Leave out the potatoes and serve over rice if desired."
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8 h 20 m servings 241
Original recipe yields 12 servings


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  1. 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.
  2. Add potatoes, carrots, celery, onion, tomato sauce, beef broth, red wine, parsley, Worcestershire sauce, thyme, and paprika.
  3. Cook on Low for 7 hours. Add mushrooms and peas. Cook for 1 additional hour.
  4. Ladle into bowls and season with salt and pepper.

Nutrition Facts

Per Serving: 241 calories; 9.1 18.3 20.8 62 428 Full nutrition

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Read all reviews 5
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Lovely recipe, with a nice kick. I've made it twice so far. I added a little sugar to the sauce (just for my personal taste). Great with rice (or stir in some cooked noodles at the end).

I didnt use the crockpot. I cooked it on the stove on med low for about two and a half hours. I have cooked oxtails many times but wanted to try some new seasonings. This was ok, but a bit bl...

I give it a 5, every time.

It was great and yes I substituted the potatoes with purple potatoes .

Just wonderful will make it again for sure