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Slow Cooker Oxtail Stew

This hearty and flavorful oxtail stew is slow-cooked until the meat is fall-off-the-bone tender, making it a comforting and satisfying dish perfect for chilly days.
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Prep Time 25 minutes
Cook Time 8 hours
Total Time 8 hours 25 minutes
Course Dinner
Cuisine Caribbean
Servings 6 servings
Calories 450 kcal

Equipment

  • Slow Cooker
  • Skillet

Ingredients
  

  • 2 tablespoons vegetable oil
  • 3 pounds oxtail, cut into pieces
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 2 cups beef broth
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried thyme
  • 1 bay leaf

Instructions
 

  • Heat oil in a skillet over medium-high heat. Brown the oxtail pieces on all sides. Transfer to slow cooker.
  • Add chopped onion and garlic to the same skillet and sauté until soft. Stir in tomato paste.
  • Pour in beef broth and bring to a simmer. Scrape the bottom of the skillet to deglaze, then pour contents over oxtail in the slow cooker.
  • Add salt, pepper, thyme, and bay leaf. Cover and cook on Low for 8 hours or until oxtail is tender.

Notes

For extra flavor, add carrots and potatoes during the last 2 hours of cooking. Great served with rice or crusty bread.
Keyword Oxtail, Slow Cooker, Stew