Easy Slow Cooker Oxtail Recipe: Tender and Flavorful Oxtail Stew
Tender slow cooker oxtail with carrots, peas, and potatoes smothered in rich gravy is one of the easiest ways to prepare the best oxtail stew!
Why This Recipe Works
The slow cooker transforms this tough cut into ultra-tender pieces of melt-in-your-mouth beef. Every last morsel of flavor is absorbed by the oxtail as it cooks low and slow. This recipe is relatively hands-off, with the most challenging part being the wait for it to finish cooking.
There are several methods to prepare a delicious oxtail stew. You can braise it with red wine, use an instant pot, or opt for the slow cooker method. The slow cooker is ideal when you have time, allowing the oxtail to tenderize and blend with the other ingredients beautifully.
Ingredients You Will Need
Find all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
Oxtail: Choose beef oxtails that are well-marbled and free from discoloration. You’ll need 2 pounds for this recipe.
Veggies: Potatoes, carrots, onion, and peas are our go-to choices for oxtail stew. Feel free to add celery as well. Yukon gold or russet potatoes both work well.
How to Make Slow Cooker Oxtail
These step-by-step photos and instructions will help you visualize how to make this recipe. You can Jump to Recipe for the printable version, complete with measurements and instructions at the bottom.
- Place the oxtails in a large mixing bowl. Add half of the olive oil and toss to coat using gloved hands.
- Season with garlic salt and pepper, then toss again to coat.
- Heat the remaining olive oil in a skillet over medium-high heat until shimmering.
- Add the oxtails and sear well on all sides.
- Turn the slow cooker on high and add minced garlic, onion, and tomato paste. Sauté for one minute.
- Add beef base, soy sauce, red wine, and water. Stir to combine well.
- Nestle the oxtails into the liquid mixture.
- Add carrots, potatoes, and half of the peas. Adding peas this early is optional, as we enjoy the flavor they add.
- Add rosemary, bay leaves, and thyme. Cover the slow cooker and turn the heat down to low. Cook on low for 7-8 hours.
- Scoop out the herbs and bay leaves. You can also scoop out the cooked peas if desired, but we prefer to leave them in.
- Add the remaining peas and stir. Place the lid back on the slow cooker for another 5 minutes to soften the peas.
- Use a slotted spoon to remove the meat and vegetables, then strain the remaining liquid through a fat separator.
- You can thicken the liquid with a little cornstarch or flour, or leave it as is and serve with the meat and vegetables.
Frequently Asked Questions & Expert Tips
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat over medium-low heat on the stovetop until warmed through.
Yes, you can freeze the fully cooked and cooled oxtail along with the veggies and gravy in an airtight container or large zip-top bag. Leave enough space at the top for expansion and freeze for up to 3 months. Thaw in the refrigerator overnight and reheat in a skillet over medium-low heat, adding a splash of water or beef broth to loosen the gravy if needed.
Serving Suggestions
Serve your slow cooker oxtail over a bed of white rice, mashed potatoes, or egg noodles to complete the meal. It’s also delicious served stew-style with crusty bread on the side to soak up the gravy!
More Related Recipes
- Braised Oxtail
- Instant Pot Oxtail
- Crockpot Roast Beef
- Braised Beef Short Ribs
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