Crock Pot Oxtail Stew

Name: Crock Pot Oxtail Stew
Prep time: 15 min
Cook time: 610 min
Total time: 625 min
Yield: 6 servings
Cuisine: Southern,American
Ingredients: 3 tablespoons extra-virgin olive oil; 3 to 4 pounds oxtails, disjointed; 2 medium onions, chopped; 2 cloves garlic, finely chopped; 1 tablespoon all-purpose flour; 2 potatoes, cut into chunks; 2 carrots, chopped; 3/4 cup dry red wine; 1 1/2 cups beef stock; 1/2 cup tomato sauce; 6 peppercorns; 1/2 teaspoon dried oregano; 1 dried red chile pepper, seeded and chopped; 2 whole cloves; 1 red bell pepper, chopped; 1 tablespoon parsley, chopped; Kosher salt, to taste; Freshly ground black pepper, to taste

A rich oxtail stew features a savory tomato sauce, red wine broth, and a blend of seasonings and vegetables.

⭐ 4 (166 reviews) Prep: 15 minCook: 610 minTotal: 625 minYields: 6 servings

Category Tags:

Entree Dinner

Cuisine Tags:

Southern American

This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.

Instructions

Heat oil in a large skillet; brown oxtails on all sides over medium-high heat.
Reduce heat to medium; add onions and cook 5 minutes, then add garlic and cook 1 minute.
Sprinkle flour over the meat and vegetables, stirring to blend, and cook for 2 minutes.
Place potatoes and carrots in the slow cooker, then add the oxtail mixture.
Deglaze the skillet with red wine and pour it over the oxtails in the slow cooker.
Add beef stock, tomato sauce, peppercorns, oregano, chile pepper, cloves, bell pepper, parsley, salt, and pepper to the slow cooker.
Cover and cook on low for 9 to 11 hours until the oxtails are very tender.

Nutritional Info (per serving)

Calories: 957 kcal

Carbohydrate: 31 g

Cholesterol: 278 mg

Fiber: 5 g

Protein: 87 g

Saturated Fat: 18 g

Sodium: 465 mg

Sugar: 5 g

Fat: 50 g

Unsaturated Fat: 0 g