Crock Pot Oxtail Stew

By Diana Rattray

Updated 06/10/19

Crock Pot Oxtail Stew

The Spruce

  • Total: 10 hrs 25 mins
  • Prep: 15 mins
  • Cook: 10 hrs 10 mins
  • Yield: 4 to 6 servings
Nutritional Guidelines (per serving)
880 Calories
46g Fat
32g Carbs
77g Protein
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Nutrition Facts
Servings: 4 to 6 servings
Amount per serving
Calories 880
% Daily Value*
Total Fat 46g 60%
Saturated Fat 16g 80%
Cholesterol 229mg 76%
Sodium 660mg 29%
Total Carbohydrate 32g 12%
Dietary Fiber 5g 18%
Protein 77g
Calcium 117mg 9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This crock pot oxtail stew is brimming with flavor, with a tasty broth mixture, potatoes, carrots, and a variety of herbs and seasonings.

The combination of red wine, beef broth, and tomato sauce make for a savory and flavorful oxtail stew. 

Ingredients

  • 3 tablespoons extra virgin olive oil
  • 3 to 4 lbs. oxtails (disjointed)
  • 2 medium onions (chopped)
  • 2 cloves garlic, finely chopped
  • 1 tablespoon all-purpose flour
  • 2 potatoes (cut in chunks)
  • 2 carrots (chopped)
  • 1 1/2 cups beef stock
  • 3/4 cup dry red wine
  • 1/2 cup tomato sauce
  • 6 peppercorns
  • 1/2 teaspoon dried oregano
  • 1 dried red chile pepper (seeded and chopped)
  • 2 whole cloves
  • 1 red bell pepper (chopped)
  • 1 tablespoon parsley (chopped)

Steps to Make It

  1. Gather the ingredients.

    Crock pot oxtail stew recipe ingredients
    The Spruce

  2. Heat the oil in a large skillet over medium-high heat; brown the oxtails on all sides.

    Heat oxtails in skillet
    The Spruce

  3. Reduce the heat to medium; add the onions and cook for 5 minutes longer.

    Heat onions in skillet with oxtails
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  4. Add the garlic and cook for 1 minute longer.

    Add garlic to onions and oxtails in skillet
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  5. Sprinkle the flour over the meat and vegetables and stir to blend. Cook for 2 minutes longer.

    Sprinkle flour over oxtails and vegetables
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  6. Put potatoes in bottom of the crock pot along with carrots.

    Put potatoes and carrots in crock pot
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  7. Add the oxtail mixture.

    Add oxtail mixture to crock pot
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  8. Deglaze the pan with the red wine and pour over the oxtails in the slow cooker.

    Deglaze pan with wine and add to oxtail mixture
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  9. Add the beef broth to the slow cooker along with the tomato sauce, peppercorns, oregano, chile pepper, cloves, bell pepper, and parsley. Add salt and pepper, to taste.

    Add beef broth to slow cooker along with the tomato sauce, peppercorns, oregano, chile pepper, cloves, bell pepper, and parsley
    The Spruce

  10. Cover and cook on low for 9 to 11 hours, or until the oxtails are very tender.

    Crock pot oxtail stew
    The Spruce

  11. Serve and enjoy!

Tip

  • While oxtails used to be considered a "throwaway" meat, often free for the asking or close to it, it is now one of the higher priced cuts of meat, reaching several dollars a pound. You may also have to put an order in ahead of time—the availability will depend on supply and demand in your area. After all, there is only one tail per cow. (If you have difficulty finding oxtails in your locale, you may substitute meaty veal or beef neck, short rib, shank or other various soup bones, but do not expect quite as robust a flavor.)