oxtail stew in slow cooker recipe

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The Best oxtail stew in slow cooker recipe

I started making oxtail stew in the slow cooker on a weeknight when I did not have the time to babysit a pot on the stove, and it turned into one of those dinners my family asks for by name. You brown the oxtail, load everything into the crock, and walk away for most of the day. By the time everyone is home, the meat is falling off the bone and the broth is thick enough to coat a spoon. It took me a few tries to get the timing right, and now it comes out the same way every single time.

My kids are picky about meat, and even they clean their bowls with this one. The oxtail gets so tender after the long cook that it pulls apart with a fork, and the carrots and potatoes soak up all that rich flavor. I usually serve it over rice or with a slice of crusty bread to mop up the broth, and nobody complains about leftovers the next day.

There is also a practical reason I keep this in rotation. Oxtail is a cut that benefits from slow, low heat, so the slow cooker does the work of a long braise without me standing over it. It is a hearty, filling meal that holds up for Sunday dinner with company or a regular Tuesday. I like that I can start it before work and come home to a full meal, and the house smells incredible by the time the family walks in.

Slow Cooker Oxtail Stew

4.8 from 932 votes

Oxtail stew is the kind of meal that rewards patience, and a slow cooker does the waiting for you. Browning the oxtail first builds a deep, savory base, then the meat braises low and slow with red wine, root vegetables, and thyme until it falls clean off the bone.

Prep Time25 mins
Cook Time8 hrs
Resting Time0 mins
Total Time8 hrs 25 mins
Servings: 6Cuisine: InternationalCalories: 480 kcal

🥘Ingredients

For the Stew

3 lbs oxtail, cut into 2-inch pieces
2 tsp kosher salt, plus more to taste
1 tsp black pepper
2 tbsp vegetable oil
1 large yellow onion, diced
3 medium carrots, peeled and cut into 1-inch chunks
2 celery ribs, sliced
4 cloves garlic, minced
2 tbsp tomato paste
1 cup dry red wine
3 cups low-sodium beef broth
2 tbsp Worcestershire sauce
1 tsp smoked paprika
4 sprigs fresh thyme
2 bay leaves
1 lb Yukon Gold potatoes, cut into 1 1/2-inch chunks

To Finish

2 tbsp cornstarch
2 tbsp cold water
2 tbsp chopped fresh parsley

👨‍🍳Directions

1Pat the oxtail pieces dry with paper towels and season all over with the salt and pepper. Dry meat browns properly; wet meat steams.
2Heat the oil in a large skillet over medium-high heat. Brown the oxtail in batches, about 3 to 4 minutes per side, until deeply browned on all surfaces. Transfer the browned pieces to the slow cooker insert and set aside.
3Lower the heat to medium and add the onion, carrots, and celery to the same skillet. Cook, stirring occasionally, for 5 to 6 minutes, until the onion turns translucent and the edges soften. Add the garlic and tomato paste and cook for 1 minute, stirring, until the paste darkens slightly.
4Pour in the red wine and scrape up the browned bits from the bottom of the skillet with a wooden spoon. Simmer for 2 minutes, until the sharp alcohol smell fades.
5Scrape the vegetable mixture into the slow cooker. Add the beef broth, Worcestershire sauce, smoked paprika, thyme sprigs, and bay leaves. The liquid should come about three-quarters of the way up the oxtail; add a splash more broth if it looks low.
6Cover and cook on low for 8 to 9 hours or on high for 5 to 6 hours, until the meat is tender enough to pull apart with a fork and separates easily from the bone.
7Use tongs to lift the oxtail out into a bowl. Add the potatoes to the slow cooker, cover, and cook on high for 30 to 40 minutes, until a knife slides through a potato chunk with no resistance.
8Skim the fat from the surface of the braising liquid with a spoon. Whisk the cornstarch and cold water in a small bowl until smooth, then stir the slurry into the slow cooker and cook on high for 15 minutes, until the gravy thickens enough to coat the back of a spoon.
9Return the oxtail to the slow cooker and discard the bay leaves and thyme stems. Taste and adjust the salt, then scatter with parsley and serve hot.

🔧Equipment

6-quart slow cooker
Large skillet or Dutch oven
Tongs
Cutting board
Chef’s knife
Wooden spoon
Small bowl

📊Nutrition Facts (per serving)

🔥Calories: 480 kcal🧈Total Fat: 28g💛Saturated Fat: 10g❤️Cholesterol: 110mg🧂Sodium: 780mg🌾Total Carbs: 22g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 32g

📝Notes

Tips: Oxtail varies a lot in fat content, so skim the surface before thickening rather than stirring the fat back in. For a deeper flavor, brown the oxtail the night before and refrigerate it. If the gravy looks thin after thickening, give it another 10 minutes on high with the lid off. Nutrition figures are estimates calculated per serving and will vary with the size of the oxtail pieces and how much fat is skimmed off.

Watch Video Of How Slow Cooker Oxtail Stew Works

I make this slow cooker oxtail stew all year long because the pot does the work while I do everything else, and it makes enough for a group without me standing over the stove. It fits a regular weeknight and a holiday table just as well, and a big pot of tender meat and rich gravy gives everyone a reason to sit down together. I keep it in my rotation for family gatherings because it is easy to double and everyone leaves the table full.

❓ Frequently Asked Questions About Slow Cooker Oxtail Stew

1. How long does oxtail stew take in a slow cooker?

Plan on 8 to 10 hours on low, or 5 to 6 hours on high, for a standard 3- to 4-pound batch. Oxtail is packed with connective tissue, so it needs a long, gentle cook before the meat slides clean off the bone. Start checking at the 8-hour mark on low. If the meat still clings stubbornly to the bone, give it another hour.

2. Should I brown the oxtail before it goes in the slow cooker?

Yes, and don’t skip it. Pat the pieces dry, season them, and sear in a hot skillet until deeply browned on all sides, working in batches so the pan stays hot. Those browned bits are where a lot of the stew’s depth comes from. Deglaze the skillet with a splash of wine, broth, or water and pour those juices into the slow cooker with the meat.

3. How much liquid do I need for slow cooker oxtail stew?

Add enough broth or stock to come about two-thirds of the way up the oxtail, not enough to drown it. A slow cooker traps steam, so the liquid level barely drops during cooking and the meat releases its own juices along the way. If you cover the pieces completely, you’ll end up with a thin, soupy braise instead of a rich stew.

4. Why did my oxtail come out tough?

Tough oxtail almost always means it needed more time, not more heat. Collagen breaks down slowly, and pulling the meat off early leaves it chewy no matter how long it simmered. Keep the lid closed as much as possible, since every peek releases heat, and let it ride on low until a fork twists easily in the meat and the bone slips free.

5. Can I make oxtail stew ahead of time or freeze it?

Absolutely, and it often tastes better the next day once the flavors settle. Cool the stew quickly, refrigerate it overnight, then lift off the cap of solid fat before reheating gently on the stovetop or in the slow cooker. To freeze, portion it into airtight containers for up to three months and thaw in the fridge before warming through.

6. How do I thicken the gravy if it comes out thin?

Skim the fat from the surface, then whisk a tablespoon of cornstarch into a couple tablespoons of cold water and stir it into the simmering liquid. Let it bubble for a few minutes until the gravy coats the back of a spoon. For a richer option, mash a few pieces of cooked potato or carrot into the liquid, or simmer the stew uncovered on high for 20 to 30 minutes to concentrate it.

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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