Slow Cooker Oxtail Stew


This slow cooker oxtail recipe simmers decadent oxtail to perfection for a rich and hearty stew. Leave out the potatoes and serve over rice if desired.

Prep Time:
20 mins
Cook Time:
8 hrs 10 mins
Total Time:
8 hrs 30 mins


  • 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


  1. 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.

  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
9g Fat
18g Carbs
21g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 241
% Daily Value *
Total Fat 9g 12%
Saturated Fat 3g 17%
Cholesterol 62mg 21%
Sodium 428mg 19%
Total Carbohydrate 18g 7%
Dietary Fiber 4g 13%
Total Sugars 5g
Protein 21g
Vitamin C 20mg 99%
Calcium 44mg 3%
Iron 4mg 21%
Potassium 687mg 15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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