Slow Cooker Oxtail Stew

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#22686

The crockpot is perfect for this stew because oxtails need a long cooking time with low heat to become tender.

serves/makes:

ready in:
over 5 hrs

2 reviews

ingredients

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

directions

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 crock pot. Cover and cook on low for 7-9 hours. Remove bay leaf before serving.

added by

supersalad

crock pot notes

Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.

nutrition data

541 calories, 25 grams fat, 23 grams carbohydrates, 44 grams protein per serving.

reviews & comments

luvtocook REVIEW:
August 10, 2013

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!
grovespirit REVIEW:
July 27, 2010

Recipe is easy to follow, but tends to produce a mediocre-tasting final stew.

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