Ingredients
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1 tablespoon vegetable oil
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3 pounds beef oxtail, cut into pieces
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1 ½ pounds russet potatoes, peeled and cut into chunks
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4 carrots, peeled and cut into large chunks
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3 stalks celery, cut into large chunks
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1 onion, chopped
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1 (15 ounce) can tomato sauce
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1 cup beef broth
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½ cup dry red wine
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2 tablespoons chopped fresh parsley
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1 tablespoon Worcestershire sauce
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1 teaspoon dried thyme
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½ teaspoon smoked paprika
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1 (8 ounce) package sliced mushrooms
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1 cup frozen peas
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1 pinch salt and freshly ground black pepper to taste
Directions
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Gather the ingredients.
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Heat oil in a large skillet over medium-high heat. Sear oxtail for 4 minutes. Flip and continue cooking until browned on all sides, about 4 minutes. Transfer oxtail to a slow cooker.
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Add potatoes, carrots, celery, onion, tomato sauce, beef broth, red wine, parsley, Worcestershire sauce, thyme, and paprika.
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Cook on Low for 7 hours. Add mushrooms and peas. Cook for 1 additional hour.
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Ladle into bowls and season with salt and pepper.
Nutrition Facts (per serving)
| 241 | Calories |
| 9g | Fat |
| 18g | Carbs |
| 21g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 241 | |
| % Daily Value * | |
| Total Fat 9g | 12% |
| Saturated Fat 3g | 17% |
| Cholesterol 62mg | 21% |
| Sodium 428mg | 19% |
| Total Carbohydrate 18g | 7% |
| Dietary Fiber 4g | 13% |
| Total Sugars 5g | |
| Protein 21g | 42% |
| Vitamin C 20mg | 22% |
| Calcium 44mg | 3% |
| Iron 4mg | 21% |
| Potassium 687mg | 15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
