When it comes to comfort food, few dishes can rival the rich, savory goodness of Slow Cooker Oxtail Stew. This dish is a hearty, flavorful, and aromatic meal that warms the soul. Perfect for chilly nights or when you want a satisfying dinner, this stew is made effortlessly in a slow cooker. With tender oxtail meat that falls off the bone and a medley of perfectly cooked vegetables, this recipe will quickly become a family favorite. Let’s explore how you can make this comforting dish in your own kitchen.
Tools Needed, Serving Size, and Cooking Time
Tools Needed
To prepare this recipe, you’ll need the following tools:
- Medium-sized slow cooker (6-quart capacity or larger)
- Large skillet
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Whisk or spoon for stirring
- Slotted spoon for handling the oxtail
Serving Size
This recipe serves 4-6 people, depending on portion size.
Cooking Time
- Preparation Time: 15 minutes
- Cooking Time: 8-10 hours on low or 4-6 hours on high
- Total Time: Approximately 10 hours (including preparation)
Ingredients
For the Stew:
- 2 pounds oxtail, trimmed of excess fat
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 2 medium carrots, chopped
- 2 celery stalks, chopped
- 1 medium potato, peeled and cubed
- 1 cup diced tomatoes (canned or fresh)
- 2 tablespoons tomato paste
- 1 cup beef broth
- 1/2 cup red wine (optional)
- 2 teaspoons Worcestershire sauce
- 2 bay leaves
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley for garnish
Steps to Prepare Slow Cooker Oxtail Stew
Step 1: Prepare the Oxtail
Begin by patting the oxtail pieces dry with paper towels. This ensures better browning during searing. Season the oxtail generously with salt and pepper on all sides. Lightly dust each piece with all-purpose flour, shaking off the excess. The flour helps to thicken the stew as it cooks.
Step 2: Sear the Oxtail
Heat the olive oil in a large skillet over medium-high heat. Once hot, add the oxtail pieces and brown them on all sides. This step takes about 3-4 minutes per side. Searing locks in the flavors and enhances the overall richness of the stew. Once browned, transfer the oxtail to the slow cooker.
Step 3: Sauté the Vegetables
Using the same skillet, sauté the chopped onion, garlic, carrots, and celery over medium heat. Cook for about 5 minutes, stirring occasionally, until the vegetables soften and release their aromas. Add the tomato paste to the skillet and cook for an additional minute to enhance its flavor.
Step 4: Assemble the Stew
Transfer the sautéed vegetables to the slow cooker. Add the diced tomatoes, cubed potatoes, beef broth, red wine (if using), Worcestershire sauce, bay leaves, and dried thyme. Stir everything to combine and ensure the ingredients are evenly distributed.
Step 5: Slow Cook
Cover the slow cooker and set it to low heat for 8-10 hours or high heat for 4-6 hours. Allow the stew to cook undisturbed. The long, slow cooking process ensures that the oxtail becomes tender and the flavors meld beautifully.
Step 6: Finish and Serve
Once the cooking time is complete, remove the bay leaves and adjust the seasoning with additional salt and pepper if needed. Ladle the stew into bowls and garnish with fresh parsley. Serve hot with crusty bread, steamed rice, or creamy mashed potatoes to soak up the rich, flavorful broth.
Recommendations for Recipe Success
- Choose the Right Oxtail: Look for oxtail pieces that are evenly cut and have a good balance of meat and bone.
- Don’t Skip the Searing: Searing the oxtail before slow cooking adds depth to the flavor. While it’s tempting to skip this step, it’s worth the effort.
- Layer the Ingredients: Place the oxtail at the bottom of the slow cooker, followed by the vegetables and liquids. This ensures even cooking.
- Use Quality Broth: Opt for a rich beef broth to enhance the stew’s flavor.
- Experiment with Herbs: You can add rosemary, oregano, or bay leaves to customize the seasoning.
Serving and Storage Tips
Serving
- Pair the stew with sides like crusty bread, rice, or mashed potatoes for a complete meal.
- Add a green salad or steamed vegetables to balance the richness of the dish.
Storage
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: Freeze the stew in individual portions for up to 3 months. Allow the stew to cool completely before transferring it to freezer-safe containers.
- Reheating: Reheat the stew on the stovetop over low heat or in the microwave, stirring occasionally. Add a splash of water or broth if needed to restore the consistency.
Frequently Asked Questions
1. Can I use other cuts of meat instead of oxtail?
Yes, you can substitute oxtail with beef short ribs or beef shanks. However, the unique flavor and texture of oxtail are hard to replicate.
2. What can I use instead of red wine?
If you prefer not to use red wine, you can substitute it with additional beef broth or grape juice for a similar depth of flavor.
3. Can I make this stew on the stovetop?
Yes, you can prepare this stew on the stovetop. Use a heavy-bottomed pot or Dutch oven and simmer the stew over low heat for 3-4 hours, checking occasionally to ensure the liquid doesn’t evaporate.
4. How can I thicken the stew?
To thicken the stew, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the stew during the last 30 minutes of cooking.
5. What vegetables can I add to this stew?
You can add vegetables like parsnips, turnips, or mushrooms for extra flavor and texture.
Conclusion
Slow Cooker Oxtail Stew is a dish that delivers comfort, flavor, and satisfaction in every bite. Its tender meat, hearty vegetables, and rich broth make it a standout recipe for any occasion. With minimal effort and a slow cooker, you can create a meal that feels like it came straight from a gourmet kitchen. Try this recipe today, and enjoy the warmth and deliciousness it brings to your table.
