Slow Cooker Oxtail Stew
Ingredients1 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
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.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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