Southern Oxtail Stew Recipe: A Hearty Stew Recipe You Know You Want to Try Beef Dinner British Recipes Slow Cooker Soups

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. It's a hearty stick-to-your-ribs meal that will fill you up and warm you up in the colder months.

This rich slow-cooked oxtail stew recipe has a flavorful broth, potatoes and green peas. It will be in your dinner recipe rotation after one bite. To make these southern oxtail stew recipe you will need oxtails, olive oil, onion, garlic, red wine, a can of whole tomatoes, tomato paste, beef broth, Worcestershire sauce, fresh thyme, bay leaves, potatoes, flour and green peas.

This rich oxtail stew is even better the next day, so be sure to pack some up for lunch.

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Cuisine: American
Prep Time: 10 minutes
Cook Time: 8 1/2 hours
Total Time: 8 hours and 45 minutes
Servings: 8

Ingredients

• 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

Helpful Products

• Tongs
• Cutting Board
• Chef Knife
• Measuring Cups
• Measuring Spoons
• Soup Bowls
• Skillet
• Salt and Pepper
• Slow Cooker

Recipe Notes

• If you prefer to serve oxtails whole, omit the step of picking the meat off the bone.

• You could add in any fresh vegetable you like to this oxtail stew.

Here's how to make it: 

1. 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. 
2. 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. 
3. Remove the oxtails and shred the meat from the bone. Return the meat to the slow cooker. 
4. 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. 
5. Whisk the flour into some of the broth and return to the slow cooker. Pour in the peas. Cook another 30 minutes. 

Nutrition Facts Per Serving

Calories: 917

Total Fat: 42.5g

Saturated Fat: 12.2g

Cholesterol: 182mg

Sodium: 569mg

Total Carbohydrate: 79.3g

Dietary Fiber: 16.6g

Total Sugars: 9.7g

Protein: 63.2g

Vitamin D: 0mcg

Calcium: 636mg

Iron: 41mg

Potassium: 1096

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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