Taiwanese Style Oxtail Stew


Slow-cooked decadent oxtail is cooked to perfection in this rich and hearty stew. Leave out the potatoes and serve over rice if desired.

Recipe From allrecipes.com

Provided by Soup Loving Nicole

Time 8h20m

Yield 12

Categories Soups, Stews and Chili Recipes,Stews,Beef


  • Heat oil in a large skillet over medium-high heat. Cook oxtail for 4 minutes. Flip and continue cooking until browned on all sides, about 4 minutes. Transfer oxtail to a slow cooker.
  • Add potatoes, carrots, celery, onion, tomato sauce, beef broth, red wine, parsley, Worcestershire sauce, thyme, and paprika.
  • Cook on Low for 7 hours. Add mushrooms and peas. Cook for 1 additional hour.
  • Ladle into bowls and season with salt and pepper.

Slow Cooker Oxtail Stew image

Number Of Ingredients: 16


  • 1 tablespoon vegetable oil
  • 3 pounds beef oxtail, cut into pieces
  • 1 ½ pounds russet potatoes, peeled and cut into chunks
  • 4 carrots, peeled and cut into large chunks
  • 3 stalks celery, cut into large chunks
  • 1 onion, chopped
  • 1 (15 ounce) can tomato sauce
  • 1 cup beef broth
  • ½ cup dry red wine
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • ½ teaspoon smoked paprika
  • 1 (8 ounce) package sliced mushrooms
  • 1 cup frozen peas
  • 1 pinch salt and freshly ground black pepper to taste

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