{"id":17358,"date":"2022-09-05T02:00:00","date_gmt":"2022-09-05T01:00:00","guid":{"rendered":"http:\/\/mommyshomecooking.com\/?p=17358\/"},"modified":"2022-09-05T08:17:40","modified_gmt":"2022-09-05T07:17:40","slug":"slow-cooker-oxtail-stew","status":"publish","type":"post","link":"https:\/\/mommyshomecooking.com\/slow-cooker-oxtail-stew\/","title":{"rendered":"Slow Cooker Oxtail Stew [Video]"},"content":{"rendered":"\n
This Slow Cooker Oxtail Stew is hearty, mouthwatering, and incredibly tender! Melt-in-your-mouth beef loaded with potatoes, carrots, and peas, all smothered in an incredibly tasty stew broth, this Slow Cooker Oxtail Stew is a comforting, delicious meal any day of the week.<\/span> The recipe includes step-by-step photos, a how-to video, and lots of tips.<\/p>\n\n\n\n Yes, Oxtail!! Are you intrigued? Keep reading to see how you can turn this underrated cut of meat into the most delicious beef stew ever.<\/span><\/p>\n\n\n\n I don\u2019t know about you guys, but some days call for an extra dose of comfort<\/strong>. Luckily, this Slow Cooker Oxtail Stew recipe fits the comfort food bill big time.<\/p>\n\n\n\n This Slow Cooker Oxtail Stew is hearty<\/strong>, mouthwatering<\/strong>, and incredibly tender<\/strong>!<\/p>\n\n\n\n I mean\u2026 it\u2019s a big pot of tender beef stew loaded with potatoes, carrots, and peas, all smothered in an incredibly tasty <\/strong>stew broth. Believe me\u2026Few meals are as comforting as this.<\/p>\n\n\n\n Oxtail is nothing more than the tails of beef cattle. This underrated cut of meat is great for making soups and stews. It\u2019s as meaty and rich as short ribs.<\/p>\n\n\n\n Many oxtail recipes are popular traditional dishes in South America. For example, in Venezuela, we use it to make soup: \u201cSopa de Rabo<\/a><\/em>\u201d and stews \u201cRabo Guisado<\/em>\u201d. Today, I\u2019m sharing my tweaked version of the traditional Venezuelan stew recipe adapted to the busy lifestyle most of us have these days.<\/p>\n\n\n\n I love to make this recipe on a Sunday. I set my slow cooker Saturday night, then Sunday morning, after breakfast, I finish the stew. It doesn\u2019t require anything all that difficult for the rest of the cooking time, so I can go on with the rest of my day, and at the end of the day, my family has a hearty and warm meal to enjoy.<\/p>\n\n\n\n There is nothing better than a big bowl of hearty beef stew to take the chill off during these cold winter months! Serve this comforting stew with some crusty bread or our favorite Easy Eggless Cornbread Muffins<\/a> to soak up all the flavorful beefy sauce.<\/p>\n\n\n\n Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).<\/strong><\/p>\n\n\n\n Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).<\/strong><\/p>\n\n\n\n Salt and pepper the oxtail and add to the skillet, and sear on each side for 2-3 minutes. Transfer beef to the slow cooker.<\/p>\n\n\n\n Add leeks, onion, garlic, red wine, plum tomatoes, tomato paste, beef stock, Worcestershire sauce, thyme, rosemary, and bay leaves.<\/p>\n\n\n\n Cover and cook on low for 4 -6 hours or high for 2 -3 hours, or until the meat falls away from the bone.<\/p>\n\n\n\n Strip the meat from the bones and discard the bones and any excess fat. <\/p>\n\n\n\n Add carrots, celery, and potatoes. Cover and cook on high for 3 hours, or until vegetables are fork-tender. Taste and add more salt and pepper if necessary.<\/p>\n\n\n\n In a small bowl, whisk together flour and 1\/2 cup stew broth. Stir in flour mixture into the slow cooker along with the frozen peas. Cover and cook on high heat for an additional 30 minutes, or until thickened.<\/p>\n\n\n\n Serve immediately, garnished with parsley, if desired.<\/p>\n<\/div><\/div>\n\n\n\n I make this recipe in 3 cooking stages because the oxtail is a fatty cut of meat, and I like to remove large pieces of fat and the bones before adding the veggies, so it does not end up being a big greasy mess. If you don\u2019t mind the extra fat, you can cook it all together from the beginning, about 6-8 hours on low. Then add the flour slurry and peas for the last 30 minutes of cooking. If you decide to make it in stages, like me, you can totally let the oxtail cook (step 5) overnight on low cooking mode. Then finish the stew the next day. <\/p>\n\n\n\n Stew leftovers can be stored in the refrigerator in an airtight container for up to 3 days. <\/p>\n\n\n\n The stew can be frozen for up to 3 months. Before serving, defrost the stew in the refrigerator and then reheat on the stovetop over medium-low heat until hot.<\/p>\n\n\n\n Oxtail is nothing more than the tails of\u00a0beef\u00a0cattle. This underrated cut of meat is great for making soups and stews. It\u2019s as meaty and rich as short ribs.<\/p> <\/div> It basically tastes like beef. It has extra fat and gelatin,\u00a0so\u00a0they produce an incredibly rich stock or stew. The meat, when stewed, has a melt-in-your-mouth texture.<\/span><\/p> <\/div> Back in the day, oxtail wasu0022throwawayu0022 meat, but it\u2019s not the case anymore! Now, it is one of the higher-priced cuts of meat as more and more people are discovering how delicious it is. Due to its extra fat, and <\/span>gelatin, they produce incredibly rich dishes.<\/p> <\/div> First, brown the oxtail pieces in a skillet to lock down all the flavor. Then, place the oxtail in the slow cooker, along with broth and veggies, and cook until tender. The next step is to strip the meat and discard the excess fat. Finally, add some veggies, such as potatoes and carrots, and wait until the slow cooker do its magic.<\/span><\/p> <\/div> Strictly speaking, meat doesn’t need to be browned before it’s added to the slow cooker, but it’s a step I find worth the effort. The caramelized surface of the meat will enhance the flavor of the finished dish.<\/p> <\/div> <\/div>\n<\/div><\/div><\/div>\n\n\n\n \u2764\ufe0f Love what you see? <\/strong>Subscribe<\/strong><\/a> to Mommy\u2019s Home Cooking so you\u2019ll never miss a recipe! Follow along on <\/strong>Instagram<\/strong><\/a>, <\/strong>Pinterest<\/strong><\/a>, and Facebook<\/a> for more fun! <\/strong><\/p>\n<\/div><\/div><\/div>\n\n\n\n <\/p>\n\n\n\n<\/figure><\/div>\n\n\n\n
Table of contents: Everything You Need for This Oxtail Stew<\/h2>
Slow Cooker Oxtail Stew<\/span> Recipe Highlights<\/strong><\/h2>\n\n\n\n
What Is Oxtail?<\/strong><\/strong><\/h2>\n\n\n\n
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Ingredients You\u2019ll Need, Substitutions & Notes<\/strong><\/strong><\/h2>\n\n\n\n
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Step By Step Recipe Photo Tutorial<\/strong><\/strong><\/h2>\n\n\n\n
Step 1 – Season and Brown The Oxtail<\/strong><\/h3>\n\n\n\n
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Step 2 – Add the Ingredients<\/strong><\/h3>\n\n\n\n
Step 3 – Slow Cook<\/strong><\/h3>\n\n\n\n
Step 4 – Shred the Meat<\/strong><\/h3>\n\n\n\n
Step 5 \u2013 Add Veggies<\/strong><\/h3>\n\n\n\n
Step 6 \u2013 Thicken the Stew<\/strong><\/h3>\n\n\n\n
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Why 3 Cooking Stages<\/strong><\/h2>\n\n\n\n
Storing & Freezing Instructions<\/strong><\/strong><\/h2>\n\n\n\n
Store<\/h3>\n\n\n\n
Freeze<\/h3>\n\n\n\n
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Frequently Asked Questions<\/strong><\/h2>\n\n\n\n
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More Slow Cooker Recipes You\u2019ll Love!<\/strong><\/span><\/strong><\/h2>\n\n\n\n
Recipe Card \ud83d\udcd6<\/h2>\n\n\n
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Slow Cooker Oxtail Stew<\/h2>\n