The Best Oxtail Stew Recipe: You'll Make This Slow-cooked Oxtail Stew Recipe Over & Over Again by 30Seconds Food
Oxtails are a southern staple and also a British comfort food. Don't let the name scare you. The meat from the oxtails is tender and succulent and often used in stews. This rich slow-cooked oxtail stew recipe has a flavorful broth, potatoes and green peas. It will be in your recipe rotation after one bite.
Prep Time: 10 minutes
Cook Time: 8 1/2 hours
Total Time: 8 hours and 45 minutes
Servings: 6 to 8
- 2 tablespoons olive oil
- 4 pounds oxtails
- 1 onion, chopped
- 5 garlic cloves, minced
- 1 cup red wine
- 1 can (14 ounces) whole tomatoes
- 5 tablespoons tomato paste
- 3 cups beef broth
- 1 tablespoon Worcestershire sauce
- 2 sprigs of fresh thyme
- 2 bay leaves
- 2 large potatoes, peeled and chopped
- 3 tablespoons flour
- 1 cup frozen peas
Here's how to make it:
- Heat the oil in a large skillet. Season the oxtails with salt and pepper. Sear the oxtails in the hot oil until browned on all sides, about 3 minutes per side. Put the oxtails into the slow cooker.
- Add the onion, garlic, wine, tomatoes, tomato paste, stock, Worcestershire sauce, thyme and bay leaves. Cook on low for about 4 to 5 hours or until meat is tender.
- Remove the oxtails and shred the meat from the bone. Return the meat to the slow cooker.
- Add the potatoes and continue to cook for another 2 to 3 hours or until potatoes are tender. Season with salt and pepper, to taste.
- Whisk the flour into some of the broth and return to the slow cooker. Pour in the peas. Cook another 30 minutes.
Note: If you prefer to serve oxtails whole, omit the step of picking the meat off the bone.
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