Slow Cooker Oxtail Stew [Video] – Mommy’s Home Cooking

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This slow-cooked oxtail stew is plentiful, delicious, and incredibly tender! Melting beef in the mouth loaded with potatoes, carrots and peas, all topped with an incredibly tasty stew broth, this slow-cooked oxtail stew is a comforting and delicious meal any day of the week. The recipe includes step-by-step photos, an instructional video, and lots of tips.

Highlights of the slow cook oxtail stew recipe

Yes, oxtail! Are you intrigued? Read on to see how you can turn this underrated cut of meat into the most delicious meat stew of all time.

I don’t know about you, but some days require an extra dose of comfort. Luckily, this slow-cooker oxtail stew recipe fits the comfort food bill in a big way.

This slow-cooked oxtail stew is plentiful, delicious, and incredibly tender!

I mean… It’s a large pot of tender meat stew loaded with potatoes, carrots, and peas, all topped with an incredibly tasty stew broth. Believe me… Few meals are as comforting as this one.

What is oxtail?

The oxtail is nothing more than the tails of beef cattle. This underrated cut of meat is ideal for making soups and stews. It is as fleshy and rich as short ribs.

Many oxtail recipes are popular traditional dishes in South America. For example, in Venezuela, we use it to make soup: “Sopa de Rabo” and stews “Rabo Guisado”. Today, I am sharing my modified version of the traditional Venezuelan stew recipe adapted to the busy lifestyle most of us have these days.

I love making this recipe on a Sunday. I put my slow cooker on Saturday night, then on Sunday morning, after breakfast, I finish the stew. It doesn’t require anything that difficult for the rest of the cooking time, so I can get on with the rest of my day, and at the end of the day, my family has a hearty, hot meal to enjoy.

There’s nothing better than a large bowl of hearty beef stew to take away the cold during these cold winter months! Serve this comforting stew with some crusty bread or our favorite eggless cornbread muffins to soak up all the tasty meaty sauce.

Step-by-step

recipe photo tutorial

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

Step 1 – Season and brown the tail

Salt and pepper the oxtail and add it to the pan, and sit on each side for 2-3 minutes. Transfer the meat to the slow cooker.

<img src="https://mommyshomecooking.com/wp-content/uploads/2020/10/Slow-Cooker-Oxtail-Stew-47.jpg" alt="

OXTAIL SCORCHED IN A SLOW COOKER

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Why 3 stages

I make this recipe in 3 stages of cooking because oxtail is a fatty cut of meat, and I like to remove large pieces of fat and bones before adding the vegetables, so that it does not end up being a big greasy mess. If you don’t mind the extra fat, you can cook it all together from the beginning, around 6-8 hours over low heat. Then add the flour suspension and peas for the last 30 minutes of cooking. If you decide to do it in stages, like me, you can let the oxtail cook (step 5) overnight in low cooking mode. Then finish the stew the next day.

Storage and freezing instructions Store

leftovers from the stew can be stored in the refrigerator in an airtight container for up to

3 days.

Freeze

The stew can be frozen for up to 3 months. Before serving, thaw the stew in the refrigerator and then reheat on the stove over medium-low heat until hot.

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Recipe card 📖

This is a sponsored post written by me on behalf of Rumba Meats. All opinions are entirely mine.

The recipe was originally published in November 2017, and videos and more tips were added in January 2022. Updated again in September 2022 to add more useful information, with no changes to the recipe.