Slow Cooker Oxtail Stew

This tender, hearty slow cooker oxtail stew is packed with veggies and fall-off-the-bone tender oxtails cooked in savory tomato broth. It’s comforting Southern cooking at its finest!

Hey friends! Today, I’m showing y’all how to make some of the finest Southern cooking — a hearty, slow-cooked oxtail stew with a rich, savory broth and tons of veggies. I’ll be making this homemade oxtail stew in my slow cooker, which means it’s a super easy, dump-and-go recipe.

Making an Easy, Hearty Slow Cooked Oxtail Recipe

When I make stews, it’s usually when I’m trying to clean out my fridge and freezer – I use whatever I have on hand, toss it in a pot with some water or broth, and there you have a simple “kitchen sink” type stew.

When I made this recipe, I had a ton of vegetables, both fresh and frozen, to use up. I also happened to have some nice, lean beef oxtails in my freezer. And that’s when I knew I had to make a comforting slow cooker oxtail stew. It’s hearty and satisfying, perfect for the cold months when you need an easy meal! I’d even recommend making this recipe for special occasions, especially the holidays!

Ingredients for Slow Cooker Oxtail Stew

As I said, this is the kind of recipe where you can toss in what you have on hand. Below, I will share my ingredient list, as well as some swaps, additions, and extras you can add as well! Be sure to check out the recipe card for exact ingredient measurements. Here are the main ingredients you need for a tasty homemade oxtail stew.

• Beef Oxtails: if yours have a lot of fat, be sure to trim them down.
• Vegetables: I used carrots, onions, peppers, celery, and potatoes. These are pretty typical vegetable stew ingredients, so they’re perfect in this recipe.
• Crushed Tomatoes: I happened to have a ton of garden grape tomatoes on hand, so I tossed them into my food processor and used them as the base for my stew broth. Canned crushed tomatoes are perfectly fine to use!
• Bay Leaves & Basil: I used dried herbs, which infuse the stew with tons of earthy flavor during the slow cooking process.
• Garlic: can’t forget the garlic! Feel free to use fresh garlic or minced garlic.
• Salt Free Seasoning & Onion Powder: my go-to all-purpose seasoning is Mrs. Dash Original – I’ve always got a bottle of it somewhere!
• Brown Sugar: you may be wondering, “What the heck?! Sugar in stew?!” But trust me, cousins! It adds a whole layer of richness and depth to the stew – it’s a must-have!

Oxtail Stew Ingredient Notes

There’s so much you can add to this recipe! In my vegetable mix, I used a frozen onion and bell pepper blend, as well as frozen carrots and frozen potatoes. Fresh vegetables work just as well (and you may be able to trim some cooking time). Other vegetables you can toss into this oxtail stew are:

• Peas are a traditional ingredient in oxtail stew, so they’re a great option. You could also add green beans.
• Lima beans are another traditional addition, and when slow-cooked, they become tender and buttery.

You also may have noticed that I didn’t list salt as an ingredient I use. That’s because I try to watch my salt intake for my health, so I tend to use salt-free seasoning instead. Mrs. Dash is my favorite salt-free seasoning blend, and they have a ton of different flavor combinations to choose from. The best blends to use in oxtail soup would be tomato and basil, garlic and herb, or the original blend.

How to Make Homemade Slow Cooker Oxtail Stew

Making this homemade oxtail stew couldn’t be easier! Y’all don’t even need a video tutorial for this one! First things first, you’ll need at least a 4-quart slow cooker. You can also easily double this recipe with a larger slow cooker. For easy cleanup, use a slow cooker liner. Other than that, y’all just need your ingredients!

Here’s how to make homemade oxtail stew in the slow cooker:

1. Prep your oxtails by trimming any excess fat. If desired, you can sear them in a pan on the stovetop until just browned, but it’s optional!
2. Prep your veggies. You want them to be all uniform size if possible, for more even cooking.
3. Toss all your ingredients – veggies, oxtails, and seasonings – into the slow cooker, then add four cups of water.
4. Set the slow cooker to low and let that stew cook for 8-10 hours.

When done, the beef oxtails should be fork-tender, falling apart. This is a great recipe to make overnight, or first thing in the morning, so it’s ready when dinner rolls around. A true set-it-and-forget-it meal!

Best Ways to Serve Slow Cooked Oxtail Stew

Nothing beats a large, hot bowl of this hearty stew, but there are some pretty killer ways to enjoy it. Of course, a few slices of thick, crusty French bread are a must for soaking up the hearty broth. Buttery homemade dinner rolls are another great side dish. If your stew is a little thicker, you can serve it over mashed potatoes or white rice.

Oxtail Stew Recipe Tips & Variations

Okay, fam. As y’all can see, my homemade oxtail stew is simple: beef oxtails and veggies cooked in a simple tomato and herb broth. However, there are plenty of ways to spice up this stew to suit your personal tastes. Here are some common variations you’ll see in oxtail stew recipes, as well as some handy Cousin Rosie tips!

• Add a few dashes (about a tablespoon) of Worcestershire sauce, balsamic vinegar, or soy sauce to add a deep, rich flavor to your oxtail stew broth.
• Some more traditional recipes add tomato paste and red wine to make a hearty red sauce for their stew.
• Additionally, you can add all-purpose flour or cornstarch to thicken your stew if you prefer a thicker consistency.
• Instead of water, use beef stock! This is an easy swap to add more flavor to your stew.
• Oxtails a little out of your budget? Try this slow cooker stew recipe with short ribs, or even regular stew meat if you’re on a tighter budget. It would also be delicious with chicken. (Note that the cooking times will definitely vary if you choose a different meat option.)
• Oxtail stew is one of those recipes that’s ten times better the next day, after the flavors have had time to marry together. Store your leftovers in an airtight container in the fridge for 2-3 days or freeze them for up to 3 months.

Should I sear my oxtails before putting them in the slow cooker?

You don’t have to! It’s a completely optional step (one I clearly do not do), but it does add great flavor. To do so, simply heat some olive oil in a skillet and sear the oxtails for 3-4 minutes per side, just long enough to give them a nice golden-brown crisp on the outside.

Can you make oxtail stew on the stovetop?

You sure can! I have a recipe for stovetop oxtails that are tender and savory, cooked in a super flavorful sauce. Try it out!

More Soulful Oxtail Recipes from I Heart Recipes

So, did y’all try this recipe yet? What are you waiting for?! If you loved it, drop a comment down below! Tell me how you tweaked your slow cooker oxtail stew to fit your tastes. Want to experiment with more oxtail recipes? I’ve got plenty for y’all to try.

• Southern Slow Cooker Smothered Oxtails
• Smoked Oxtails Recipe
• Slow Cooker Barbecue Oxtails
• Jamaican Oxtails
• Baked Smothered Oxtails

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