Crock Pot Beef Oxtail Stew

This Crock Pot Beef Oxtail Stew is a rich and hearty recipe, which includes beef oxtail and red wine. It’s the ultimate comfort food recipe, ready in about 8 hours and 20 minutes.

Crock Pot Beef Oxtail Stew Ingredients

• 1 tablespoon vegetable oil
• 3 pounds beef oxtail, cut into pieces
• 1 1/2 pounds russet potatoes, peeled and cut into chunks
• 4 carrots, peeled and cut into large chunks
• 3 stalks celery, cut into large chunks
• 1 onion, chopped
• 1 (15 ounce) can tomato sauce
• 1 cup beef broth
• 1/2 cup dry red wine
• 2 tablespoons chopped fresh parsley
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1/2 teaspoon smoked paprika
• 1 (8 ounce) package sliced mushrooms
• 1 cup frozen peas
• Salt and freshly ground black pepper to taste

How To Make Crock Pot Beef Oxtail Stew

1. Sear the oxtail: Heat oil in a skillet over medium-high heat. Sear oxtail pieces for 4 minutes per side until browned. Transfer to the slow cooker.
2. Add vegetables and liquids: Add potatoes, carrots, celery, onion, tomato sauce, beef broth, red wine, parsley, Worcestershire sauce, thyme, and paprika to the slow cooker.
3. Slow cook: Cover and cook on Low for 7 hours.
4. Add mushrooms and peas: Stir in mushrooms and peas. Cook for an additional 1 hour.
5. Season and serve: Ladle stew into bowls and season with salt and pepper to taste.

Recipe Tips

• Can I make this without wine?
  Yes, replace the wine with extra beef broth.
• How to thicken the stew:
  Use a cornstarch slurry (1 tablespoon cornstarch + 1 tablespoon water) added in the last 30 minutes.
• Do I need to sear the oxtail?
  Searing adds flavor, but you can skip it for convenience.
• What vegetables can I substitute?
  Try parsnips, turnips, or sweet potatoes.
• Can I make it ahead?
  Yes, this stew tastes even better the next day after the flavors meld.

What To Serve With Beef Oxtail Stew

This stew is filling on its own, but pairs well with:

• Crusty bread or dinner rolls
• Steamed rice
• Garlic mashed potatoes
• A simple green salad

How To Store Beef Oxtail Stew

Refrigerate: Store in an airtight container for up to 4 days.

Freeze: Freeze in individual portions for up to 3 months. Thaw overnight and reheat thoroughly.

Beef Oxtail Stew Nutrition Facts

• Calories: 241
• Total Fat: 9g
• Saturated Fat: 3g
• Cholesterol: 62mg
• Sodium: 428mg
• Total Carbohydrate: 18g
• Dietary Fiber: 4g
• Total Sugars: 5g
• Protein: 21g
• Iron: 4mg
• Potassium: 687mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I cook this on High instead of Low?
Yes, cook on High for about 4 to 5 hours, but Low yields more tender meat.

Do I need to remove the bones before serving?
Not necessarily—many enjoy the stew with bones for flavor, but you can remove them for easier eating.

Can I use a pressure cooker instead?
Yes, reduce the cook time to about 45–50 minutes under pressure.

What cut of meat can I use instead of oxtail?
Beef short ribs or chuck roast are good alternatives.

How to reduce fat in the stew?
Chill the stew and skim off solidified fat before reheating.

Try More Recipes:

• Crock Pot Texas Smoked Beef Brisket
• Crock Pot Beef Swedish Meatballs
• Crock Pot Beef Salisbury Steak