crockpot oxtail stew recipe

Written BySheba G Updated On
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The Best crockpot oxtail stew recipe

I’m so excited to share this delicious crockpot oxtail stew recipe with you all. As a busy mom, I’m always on the lookout for hearty and comforting meals that my family will love.

And let me tell you, this stew is a real winner. The rich and tender oxtail meat, slow-cooked in a flavorful broth with vegetables and herbs, is just perfect for a chilly evening or a special occasion.

My kids can’t get enough of it, and I love how easy it is to prepare – just throw everything into the crockpot in the morning and come home to a ready-to-eat dinner. Plus, it’s packed with nutrients and is an excellent way to get your family to eat more vegetables and lean protein.

We’ve had it for dinner so many times that I’ve lost count! My husband loves it when I serve it with some crusty bread or over mashed potatoes – he says it’s like a taste of home.

And the best part? It’s ridiculously easy to make – just brown the oxtail, add all the ingredients to the crockpot, and let it cook all day.

No fuss, no muss – just delicious food on the table in no time.

Crockpot Oxtail Stew

4.9 from 817 votes

This crockpot oxtail stew is a rich and hearty dish where oxtails are slow-cooked until the meat is tender and falling off the bone. The deep flavors come from a combination of aromatic vegetables, red wine, and herbs, all simmered together for hours.

Prep Time20 mins
Cook Time8 hours
Resting Time0 mins
Total Time8 hours 20 mins
Servings: 6Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Stew

3 pounds oxtails, trimmed of excess fat
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 large onion, chopped
3 cloves garlic, minced
2 carrots, peeled and sliced
2 celery stalks, sliced
1 cup dry red wine
1 can (14.5 ounces) diced tomatoes, undrained
2 cups beef broth
2 tablespoons tomato paste
2 sprigs fresh thyme
2 bay leaves
1 teaspoon dried rosemary
1/2 teaspoon smoked paprika
2 tablespoons all-purpose flour (optional, for thickening)

👨‍🍳Directions

1Season the oxtails with salt and pepper on all sides.
2Heat olive oil in a large skillet over medium-high heat until shimmering.
3Sear the oxtails in batches for 3 to 4 minutes per side until deeply browned, then transfer them to the crockpot.
4Reduce the skillet heat to medium and add the chopped onion, cooking for 4 to 5 minutes until softened and translucent.
5Stir in the garlic, carrots, and celery, and cook for another 2 minutes until fragrant.
6Pour the red wine into the skillet and scrape up any browned bits from the bottom with a wooden spoon.
7Let the wine simmer for 2 minutes to reduce slightly, then pour the mixture over the oxtails in the crockpot.
8Add the diced tomatoes, beef broth, tomato paste, thyme sprigs, bay leaves, rosemary, and smoked paprika to the crockpot.
9Stir gently to combine all ingredients, ensuring the oxtails are mostly submerged in liquid.
10Cover the crockpot and cook on low heat for 7 to 8 hours or on high heat for 4 to 5 hours.
11The stew is done when the oxtail meat is very tender and easily pulls away from the bone with a fork.
12If a thicker stew is desired, remove 1/2 cup of the cooking liquid and whisk it with the all-purpose flour in a small bowl until smooth.
13Stir this slurry back into the crockpot and cook on high for an additional 15 to 20 minutes until the stew thickens slightly.
14Remove the thyme sprigs and bay leaves before serving.
15Taste and adjust seasoning with additional salt and pepper if needed.
16Serve the stew hot over mashed potatoes, rice, or with crusty bread.

🔧Equipment

Large skillet
Crockpot (slow cooker)
Tongs
Cutting board
Chef’s knife
Measuring cups and spoons
Wooden spoon

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 18g💛Saturated Fat: 6g❤️Cholesterol: 120mg🧂Sodium: 750mg🌾Total Carbs: 18g🥦Dietary Fiber: 3g🍬Sugars: 6g🥩Protein: 35g

📝Notes

For a richer flavor, you can brown the oxtails a day ahead and refrigerate them until ready to use. The stew also freezes well for up to 3 months. If you prefer a thicker stew without flour, mash some of the cooked vegetables against the side of the crockpot to release their starch.

Watch Video Of How Crockpot Oxtail Stew Works

This crockpot oxtail stew recipe is truly a family favorite around here – we love how easy it is to prepare and how delicious it tastes after a long day at work or school. One of my favorite things about this recipe is that it’s incredibly versatile – serve with crusty bread for a simple meal or over mashed potatoes for something more substantial.

And don’t even get me started on how well it reheats – just pop it back into the crockpot for another few hours and serve again! With its rich flavors and hearty texture, this stew is perfect for any occasion – whether you’re looking for a comforting meal after a long week or something special for a weekend gathering.

❓ Frequently Asked Questions About Crockpot Oxtail Stew

Q: What type of meat is best for this recipe?

A: For this recipe, you’ll want to use beef oxtail, which is typically cut into large chunks or pieces. You can also use beef shank or beef short ribs if you can’t find oxtail. Just be sure to adjust the cooking time accordingly.

Q: Can I use ground beef instead of oxtail?

A: While ground beef can be used in place of oxtail, it will change the flavor and texture of the dish significantly. Ground beef will break down during cooking and become tender, but it won’t have the same rich flavor as oxtail. If you do choose to use ground beef, reduce the cooking time by about half.

Q: Can I make this recipe in a Dutch oven instead of a crockpot?

A: Yes, you can make this recipe in a Dutch oven on your stovetop or in your oven instead of a crockpot. Simply brown the oxtail as instructed, then transfer everything to your Dutch oven and cook over low heat for 2-3 hours or until the meat is tender.

Q: Can I freeze this recipe?

A: Yes, you can freeze this recipe for up to 3 months. Simply thaw overnight in the refrigerator before reheating as instructed.

Q: How do I serve this recipe?

A: Serve hot with crusty bread or over mashed potatoes for a comforting meal. You can also serve with rice or noodles if you prefer.

Q: Can I make this recipe in advance?

A: Yes, you can make this recipe up to 24 hours in advance by preparing all the ingredients ahead of time and storing them in separate containers in the refrigerator until ready to cook.

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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