slow cooked oxtail stew recipe

Written BySheba G Updated On
slow cooked oxtail stew recipe
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The Best slow cooked oxtail stew recipe

I’ve always been a fan of hearty, comforting meals that warm the soul and satisfy my family’s cravings. One dish that never fails to deliver is slow-cooked oxtail stew. This traditional recipe has its roots in European cuisine, where it was a staple in many households, especially during the winter months.

The rich flavors and tender texture of the oxtail make it a treat for the senses. I love serving this stew to my family on a chilly evening, and they always ask for seconds. The best part?

It’s incredibly easy to make and requires minimal effort from me as the cook. My kids adore helping me with the prep work, from peeling potatoes to seasoning the pot. It’s a great way to spend quality time together while creating a delicious meal that everyone will enjoy.

The health benefits of slow-cooked oxtail stew are numerous – it’s packed with protein, fiber, and essential vitamins and minerals. Plus, the slow cooking process makes the meat so tender it practically falls off the bone. I like to serve it with some crusty bread or over mashed potatoes for a satisfying meal that’ll leave everyone feeling full and content.

As a busy mom, I appreciate how this recipe can be made ahead of time and reheated when needed, perfect for those crazy weeknights when I’m short on time but still want to provide a home-cooked meal.

Slow-Cooked Oxtail Stew

Slow-Cooked Oxtail Stew

4.9 from 1387 votes

This Slow-Cooked Oxtail Stew is a hearty and flavorful dish. Tender oxtail meat is slow-cooked with aromatic vegetables and spices until it falls off the bone.

Prep Time30 mins
Cook Time4 hrs
Resting Time0 mins
Total Time4 hrs 30 mins
Servings: 4Cuisine: InternationalCalories: 550 kcal

🥘Ingredients

For the Stew

2 lbs oxtail
1 large onion
2 carrots
2 stalks celery
4 cloves garlic
2 tbsp tomato paste
2 tbsp all-purpose flour
2 cups beef broth
1 cup red wine
1 tbsp thyme
1 tbsp rosemary
1 tbsp brown sugar
1 bay leaf
Salt and pepper to taste

For Garnish

Chopped fresh parsley

👨‍🍳Directions

1Season the oxtail pieces with salt and pepper.
2Heat a large skillet over medium-high heat, add the oxtail and sear on all sides until browned, about 5-7 minutes.
3Remove the oxtail from the skillet and set aside.
4In the same skillet, add the chopped onion, carrots, and celery.
5Cook over medium heat until the vegetables are softened, about 5 minutes.
6Add the minced garlic and cook for an additional 1 minute until fragrant.
7Stir in the tomato paste and flour to create a roux.
8Cook for 1-2 minutes, stirring constantly.
9Gradually add the beef broth and red wine, scraping the bottom of the skillet to deglaze.
10Bring the mixture to a simmer.
11Add the thyme, rosemary, brown sugar, and bay leaf to the skillet.
12Return the oxtail to the skillet, ensuring it is submerged in the liquid.
13Cook for 10 minutes on medium heat, then transfer the contents of the skillet to a slow cooker.
14Cover and cook on low for 6-8 hours, or until the oxtail is tender and falls off the bone.
15Stir occasionally to ensure even cooking.
16Once the oxtail is tender, remove the bay leaf and discard.
17Taste and adjust the seasoning with additional salt and pepper if needed.
18Garnish with chopped fresh parsley before serving.
19Serve the stew hot with crusty bread or rice.

🔧Equipment

Slow cooker
Cutting board
Knife
Measuring cups and spoons
Wooden spoon

📊Nutrition Facts (per serving)

🔥Calories: 550 kcal🧈Total Fat: 25g💛Saturated Fat: 8g❤️Cholesterol: 120mg🧂Sodium: 800mg🌾Total Carbs: 15g🥦Dietary Fiber: 2g🍬Sugars: 5g🥩Protein: 40g

📝Notes

Tips: For a richer flavor, you can marinate the oxtail in red wine and spices overnight before cooking. Ensure the oxtail is fully submerged in the liquid during cooking to prevent it from drying out.

Watch Video Of How Slow-Cooked Oxtail Stew Works

Slow-cooked oxtail stew is always a good idea for any occasion – whether you’re hosting a family gathering or just need a comforting meal after a long day.

I love how this recipe allows me to prepare it ahead of time and reheat it when needed.

When reheating leftovers, I like to add some extra liquid if needed – whether it’s water or broth – to maintain the tender texture of the meat.

❓ Frequently Asked Questions About Slow-Cooked Oxtail Stew

Q1: What is oxtail stew, and where does it come from?

Oxtail stew is a traditional European dish made from beef oxtail, which is the tail of beef cattle. It’s typically slow-cooked in liquid over low heat for an extended period, resulting in tender meat that’s easily shredded or pulled apart. The dish has its roots in medieval times when oxtail was considered an economical cut of meat due to its low price and abundance.

Q2: How do you make slow-cooked oxtail stew?

To make slow-cooked oxtail stew, you’ll need beef oxtail pieces, onions, carrots, potatoes, garlic, thyme, rosemary, bay leaves, allspice berries (optional), beef broth or stock (homemade or store-bought), red wine (optional), salt, and pepper.

Q3: Can you use any other type of meat instead of oxtail?

No! Oxtail is specifically used for this dish due to its unique texture and flavor profile. Other cuts of beef might not provide the same level of tenderness and depth of flavor as oxtail does.

Q4: Is slow-cooked oxtail stew suitable for vegetarians?

No! This recipe contains beef oxtail as its main ingredient.

Q5: Can you adjust the seasoning to suit your taste preferences?

Of course! Feel free to adjust the amount of herbs and spices according to your personal taste preferences.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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