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Slow Cooker Oxtail Stew

recipe at a glance
Rating: 4/5 4 stars
2 reviews

recipe is ready in over 5 hrs time: over 5 hrs

serves/makes:   6


recipe id: 22686
cook method: stovetop, crock pot

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4 pounds oxtails, cut into 2" lengths
1/4 cup flour
salt and pepper
2 tablespoons salad oil
1 medium tomato, peeled and chopped
1 onion, chopped
3 carrots, chopped
2 turnips, chopped
1 clove garlic, crushed
1 bay leaf
3 cups beef bouillon
1 cup port wine
1/2 teaspoon black pepper
2 leeks, sliced


Combine the oxtails and flour. Shake off excess flour. Season with salt and pepper.

Brown meat in oil in skillet. Drain.

Add all ingredients to crockpot. Cover, cook on low for 7-9 hours. Remove bay leaf before serving.


541 calories, 25 grams fat, 23 grams carbohydrates, 44 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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shared by: supersalad

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Guest at

recipe rating
Rich and delicious! My recommendations are to use a good quality port and a rich beef stock for best results. Since it cooks for so long you need strong flavors to start so don't use cheap broth or wine. The oxtails were so wonderfully tender. I'm so glad I made this recipe!

Registered Member at

Member since: July 27, 2010
recipe rating
Recipe is easy to follow, but tends to produce a mediocre-tasting final stew.

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