Oxtail Stew
- 20m Prep Time
- 8h Cook Time
- 8h Ready In
A hearty oxtail stew slow-cooked with carrots and potatoes in a rich tomato-beef broth. This comforting dish is a full meal on its own, often served with fried cabbage.
Ingredients
- 118 ml all-purpose flour
- 17.3 ml seasoning salt
- 9.86 ml paprika
- 2.46 ml ground black pepper
- 1.81 kg oxtails fat trimmed
- 59.1 ml vegetable oil
- 1 large yellow onion chopped
- 1 can diced tomatoes
- 4 garlic cloves
- 3 sprig fresh thyme
- 3 bay leaves
- 1 can tomato paste
- 946 ml beef broth
- 454 g baby carrots
- 680 g baby red potatoes chopped
Nutrition (per serving, estimated)
Estimated based off 12 of 15 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 183 mg
- Iron: 4.35 mg
- Magnesium: 66.1 mg
- Phosphorus: 232 mg
- Potassium: 1269 mg
- Zinc: 1.54 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 118 ml all-purpose flour
- 17.3 ml seasoning salt
- 9.86 ml paprika
- 2.46 ml ground black pepper
- 59.1 ml vegetable oil
- 1 can diced tomatoes
- 4 garlic cloves
- 3 sprig fresh thyme
- 3 bay leaves
- 1 can tomato paste
- 946 ml beef broth
- 454 g baby carrots
Prepare
- 1.81 kg oxtails, fat trimmed
- Chop 1 large yellow onion
- Chop 680 g baby red potatoes
Let's Cook
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Step 1.
In a large ziplock freezer bag, combine ½ cup all-purpose flour, 3½ teaspoons seasoning salt, 2 teaspoons paprika, and ½ teaspoon ground black pepper. Seal the bag and shake to mix well.
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Step 2.
Add the oxtails to the bag, a few at a time, shaking to coat each piece evenly. Remove the coated oxtails and set them on a plate or baking sheet.
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Step 3.
Heat ¼ cup vegetable oil in a large pan over medium heat. Once the oil is hot, add the oxtails in a single layer (work in batches if needed) and brown on all sides, about 3 minutes per side. Transfer the browned oxtails to a 6-quart slow cooker.
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Step 4.
Add the chopped onion to the same pan and cook, stirring occasionally, until tender, about 3–4 minutes. Transfer the cooked onion to the slow cooker with the oxtails.
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Step 5.
Add 1 (14.5-ounce) can diced tomatoes (or 4 large fresh Roma tomatoes, diced), 4 garlic cloves (whole or minced), 3 sprigs fresh thyme, and 3 bay leaves to the slow cooker.
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Step 6.
In a large bowl, whisk together 1 (6-ounce) can tomato paste and 1 quart (32 ounces) beef broth until smooth. Pour the mixture into the slow cooker, stir gently to combine, then cover and cook on low for 6 hours.
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Step 7.
After 6 hours, add 1 pound baby carrots and 1½ pounds baby red potatoes (chopped) to the slow cooker. Stir to combine, cover, and continue cooking on low for 2 more hours, until the oxtails are tender and the vegetables are cooked through.
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Step 8.
Remove the bay leaves and thyme sprigs before serving. Serve the stew hot, with fried cabbage on the side if desired.