SLOW COOKER OXTAIL STEW
Slow-cooked decadent oxtail is cooked to perfection in this rich and hearty stew. Leave out the potatoes and serve over rice if desired.
Provided by Soup Loving Nicole
Categories Soups, Stews and Chili Recipes Stews Beef
Time 8h20m
Yield 12
Number Of Ingredients 16
Steps:
- 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.
- Cook on Low for 7 hours. Add mushrooms and peas. Cook for 1 additional hour.
- Ladle into bowls and season with salt and pepper.
Nutrition Facts : Calories 240.6 calories, Carbohydrate 18.3 g, Cholesterol 62.4 mg, Fat 9.1 g, Fiber 3.5 g, Protein 20.8 g, SaturatedFat 3.4 g, Sodium 428 mg, Sugar 4.7 g
CROCK POT CURRY OXTAIL STEW RECIPE - (4.5/5)
Provided by á-36238
Number Of Ingredients 12
Steps:
- Method Cut the oxtail into joints and wash thoroughly. Place meat in a crock pot and add the spices and boiling water. Set on high for four hours, adding more stock when necessary. After two hours add salt, pepper, onion, carrot and turnip. Remove spices and skim off as much fat as possible. Melt the butter in a pan, add the cake flour and fry until brown. Add the flour mixture to the meat and gravy in the saucepan and stir until the gravy thickens. Simmer for 15 minutes. Serve with basmati rice
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