Slow Cooker Oxtail Stew

Name: Slow Cooker Oxtail Stew
Total time: 510
Yield: 12
Ingredients: 1 tablespoon vegetable oil; 3 pounds beef oxtail, cut into pieces; 1.5 pounds russet potatoes, peeled and cut into chunks; 4 carrots, peeled and cut into large chunks; 3 stalks celery, cut into large chunks; 1 onion, chopped; 1 (15 ounce) can tomato sauce; 1 cup beef broth; 0.5 cup dry red wine; 2 tablespoons chopped fresh parsley; 1 tablespoon Worcestershire sauce; 1 teaspoon dried thyme; 0.5 teaspoon smoked paprika; 1 (8 ounce) package sliced mushrooms; 1 cup frozen peas; 1 pinch salt and freshly ground black pepper to taste

Recipe by Soup Loving Nicole from allrecipes.com

Dinner 9 Hr. 30 Mins.

Ingredients

12 servings

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1 tablespoon vegetable oil
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3 pounds beef oxtail, cut into pieces
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1.5 pounds russet potatoes, peeled and cut into chunks
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4 carrots, peeled and cut into large chunks
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3 stalks celery, cut into large chunks
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1 onion, chopped
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1 (15 ounce) can tomato sauce
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1 cup beef broth

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0.5 cup dry red wine
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2 tablespoons chopped fresh parsley
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1 tablespoon Worcestershire sauce
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1 teaspoon dried thyme
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0.5 teaspoon smoked paprika
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1 (8 ounce) package sliced mushrooms
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1 cup frozen peas
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1 pinch salt and freshly ground black pepper to taste

Instructions

Heat oil in a large skillet over medium-high heat. Sear oxtail for 4 minutes. Flip and continue cooking until browned on all sides, about 4 minutes. Transfer oxtail to a slow cooker.
Add potatoes, carrots, celery, onion, tomato sauce, beef broth, red wine, parsley, Worcestershire sauce, thyme, and paprika.
Cook on Low for 7 hours. Add mushrooms and peas. Cook for 1 additional hour.
Ladle into bowls and season with salt and pepper.