Crock Pot Oxtail Stew

Ever since signing up for Walden Local Meat I have been cooking a lot more at home. Part of the reason I have been cooking more is also because I’ve been working from home since March. Regardless, Walden has given me the opportunity to purchase and cook different cuts of meat that I cannot necessarily find in the grocery store. For this month’s share I added oxtail and was overjoyed when it arrived. Side note: oxtail in your every day supermarket is mostly bone and fat, the ones from Walden have a good chunk of meat on them.

  • Ingredients:
  • Olive oil
  • 2-3 pounds beef oxtail
  • 1.5 pounds russet potatoes, peeled and and cut into chunks
  • Baby carrots cut in half (you can play with the amount of these)
  • 1 yellow onion, chopped
  • 1 (15 oz.) can tomato sauce
  • 1 cup beef broth
  • 3/4 cup dry red wine
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon Worcestershire sauce
  • Dried thyme
  • 1 teaspoon smoked paprika
  • 1.5 cups frozen peas
  • Salt & Pepper, to taste
  1. Heat oil in a cast iron pan. Cook oxtail for about 4 minutes on each side, until browned. Transfer oxtail to a Crock Pot (slow cooker).
  2. Add potatoes, carrots, onion, tomato sauce, beef broth, red wine, parsley, Worcestershire sauce, thyme, and smoked paprika to Crock Pot.
  3. Cook on low for 7 hours.
  4. At the 7 hour mark, add the peas, some salt & pepper, and stir. Cook on low for 1 more hout.
  5. Season with more salt & pepper (as needed) and ladle into bowls.
IMG_20200615_094250

Right before putting the lid on and starting to cook.

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Meat, not just fat & bone.

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The stew itself was even delicious!

Super easy to make. Something a bit on the healthier side. Great on a day that isn’t too hot outside but you still want something along the lines of comfort food.

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