Slow Cooker Oxtail Stew
A comforting and hearty oxtail stew cooked slowly to perfection.
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- •600 g Oxtailenough for two people
- •1 tbsp Plain flourheaped
- •Black pepperto taste
- •Saltto taste
- •Rapeseed oilor vegetable oil
- •1 Onionchopped
- •2 Carrotschopped
- •1 stick Celeryfinely diced
- •2 cloves Garlicchopped
- •1 tbsp Tomato puree
- •150 ml Red wineor 200 ml
- •2 Bay leaves
- •1 Star anisebe careful, very strong
- •Worcestershire saucea dash
- •500 ml Beef stock
- 1
Chop the onion into large chunks, slice the carrots, and finely dice the celery. Chop the garlic.
5 min
- 2
Coat the oxtail pieces with plain flour, salt, and pepper.
2 min
- 3
Heat oil in a pan and brown the oxtail pieces until golden brown.
5 min
- 4
Transfer the browned oxtail to the slow cooker.
1 min
- 5
In the same pan, cook the onion, carrots, celery, and garlic until the onion is soft.
3 min
- 6
Add tomato puree and leftover flour to the pan, cook for a few minutes.
2 min
- 7
Add red wine to the pan, bring to a boil, and reduce slightly.
3 min
- 8
Transfer the vegetable mixture and wine to the slow cooker.
1 min
- 9
Add bay leaves, star anise, Worcestershire sauce, and beef stock to the slow cooker.
2 min
- 10
Cook on high for 4-5 hours or low for 8-9 hours until the oxtail is tender.
8h 0m
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