1 ½ pounds russet potatoes, peeled and cut into chunks
4carrots, peeled and cut into large chunks
3 stalks celery, cut into large chunks
1onion, 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
Directions
Step 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.
Advertisement
Step 2
Add potatoes, carrots, celery, onion, tomato sauce, beef broth, red wine, parsley, Worcestershire sauce, thyme, and paprika.
Step 3
Cook on Low for 7 hours. Add mushrooms and peas. Cook for 1 additional hour.
