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Oxtail Slow Cooker Stew

A deeply comforting and richly flavored stew built on tender, fall-off-the-bone oxtail simmered for hours in a slow cooker. This dish transforms tough, collagen-rich meat into a luxurious, silky braise infused with vegetables, aromatics, red wine, and tomatoes. The long, gentle cooking extracts natural gelatin from the oxtail, producing a glossy, velvety gravy that coats every bite. With carrots, onions, celery, tomatoes, and warm spices like thyme, smoked paprika, and allspice, the flavor is both hearty and layered. Serve with crusty bread, creamy mashed potatoes, or rice to soak up every drop of the savory broth—perfect for cold-weather comfort cooking.

Servings: 6 servings
Total Time: 500 min

Ingredients

Main Ingredients
  • 2–3 lbs oxtail, cut into pieces
  • 1 onion, chopped
  • 2 carrots, chopped
  • 3 celery stalks, chopped
  • 4 garlic cloves, minced
  • 1 (14 oz) can diced tomatoes
  • 2 tbsp tomato paste
  • 2 cups beef or chicken stock
  • 1 cup red wine (optional; substitute with additional stock)
  • 2 tbsp Worcestershire sauce
  • 2 bay leaves
  • 1 tsp dried thyme
  • 1 tsp smoked paprika
  • 1 tsp ground allspice (optional)
  • Salt and black pepper, to taste
  • 2 tbsp olive oil (for browning)
  • Fresh parsley, chopped (for garnish)
Oxtail Slow Cooker Stew

Instructions

  1. Pat **2–3 lbs oxtail** dry with paper towels and season generously with **salt and black pepper**. Heat **2 tbsp olive oil** in a skillet over medium-high heat and sear the oxtail on all sides until well browned, about 5 minutes per batch. Transfer the browned oxtail pieces to the slow cooker.
  2. In the same skillet, add **1 chopped onion**, **2 chopped carrots**, and **3 chopped celery stalks**. Sauté for 5 minutes until softened. Add **4 minced garlic cloves** and cook for an additional 1 minute. Transfer the vegetables to the slow cooker.
  3. Pour **1 cup red wine** (or additional stock) into the skillet to deglaze, scraping up the browned bits. Simmer for 2–3 minutes, then pour this liquid into the slow cooker.
  4. Add **1 (14 oz) can diced tomatoes**, **2 tbsp tomato paste**, **2 cups beef or chicken stock**, **2 tbsp Worcestershire sauce**, **2 bay leaves**, **1 tsp dried thyme**, **1 tsp smoked paprika**, and **1 tsp ground allspice** to the slow cooker. Stir well to combine the ingredients around the oxtail.
  5. Cover and cook on **LOW for 8–10 hours** or **HIGH for 5–6 hours**, until the oxtail is extremely tender and falling off the bone.
  6. Remove and discard the **2 bay leaves**. Skim off any excess fat from the surface. Taste the stew and adjust seasoning with additional **salt and black pepper** as needed.
  7. Serve the oxtail stew hot with **rice**, **mashed potatoes**, or **crusty bread**, and garnish with **chopped fresh parsley**.

Notes

  • For a thicker gravy, remove 1 cup of cooking liquid, whisk in 1 tablespoon of flour or cornstarch, and return it to the slow cooker during the final 30 minutes.
  • If you chill the stew overnight, the fat will solidify on top and can be easily removed for a leaner result.
  • Oxtail develops even deeper flavor the next day—excellent for meal prep.

Tags

dinner slow cooker stew oxtail comfort winter one-pot