Slow Cooker Oxtail Stew

Ingredients

  • 1 tablespoon vegetable oil
  • 3 pounds beef oxtail, cut into pieces
  • 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.

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  • 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.

  • Step 4

    Ladle into bowls and season with salt and pepper.

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