Slow Cooker Oxtail and Short Rib Stew

My slow cooker and I are good friends, although I’m pretty sure the slow cooker is bringing more to the relationship than me. I love coming home to a delicious smelling dinner after work that takes maybe 15 minutes of prep time in the morning on my part.

This recipe for Slow Cooker Oxtail and Short Rib Stew from Cooking Light’s latest issue uses an ingredient I’ve never used before, or honestly even noticed in the supermarket: Oxtail. Oxtail is a gelatin-rich cut, which makes it perfect for hearty stews, especially slow cooked ones. The ribs add a bit more meat to the stew, which also has carrots and potatoes to round out the flavors.

This recipe is originally made in a Dutch oven and cooks for about 2 hours so if you’re not in the mood for a slow cooker version, be sure to check out the original recipe.

Ingredients:

• 1 tablespoon canola oil
• 1 pound bone-in short ribs, trimmed
• 1 pound oxtail

• 2 cups chopped onion
• 1/2 cup sliced shallots
• 6 garlic cloves, crushed
• 2 tablespoons tomato paste

• 1 cup dry red wine

• 3 cups unsalted beef stock
• 1 1/4 teaspoons freshly ground black pepper
• 3/4 teaspoon kosher salt
• 4 thyme sprigs
• 2 bay leaves
• 1 tablespoon Worcestershire sauce
• 1 pound very small Dutch Potatoes (bite size)
• 3/4 pound carrots, cut diagonally into 2-inch-thick pieces
• 2 tablespoons chopped fresh flat-leaf parsley
• 2 teaspoons fresh thyme leaves
• 2 teaspoons fresh oregano leaves
• 1 tablespoon corn starch dissolved in cold water, if needed

Heat a large saute pan over medium-high heat. Add canola oil to the pan, swirling to coat. Add the ribs and oxtail and cook for 10 minutes, browning on all sides. Remove from the pan and place in your slow cooker.

Add the onions, shallots, and garlic to the saute pan and cook for 3 minutes.

Add the tomato paste and cook for 1 minute.

Pour in the wine, cooking two minutes, scraping the pan to loosen any browned bits. Pour mixture into the slow cooker. Add the beef stock, pepper, salt, thyme, bay leaves and Worcestershire sauce to the slow cooker.

Top with potatoes and carrots.

Cover and cook on LOW for 8 hours. Remove and discard the bay leaves and thyme sprigs.

Remove meat and separate the meat from the bones, shredding the meat. (It will be falling off the bone so this shouldn’t be too difficult.)

Discard the bones and add the meat back to the slow cooker, mixing to combine.

If the mixture still seems too watery, add the corn starch mixture, mixing until it thickens.

Serve topped with parsley, thyme, and oregano. You can also serve this over cooked egg noodles if desired. (Note: serving over egg noodles makes this recipe NOT gluten free.)

We had this immediately out of the slow cooker and it was tasty, but it really was absolutely delicious the next night. Stew always seems to taste better after it’s had time to meld, don’t you think?

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Yum

Slow Cooker Oxtail and Short Rib Stew

Prep Time: 15 minutes

Cook Time: 8 hours

Total Time: 8 hours, 15 minutes

Yield: 8 servings

Ingredients

• 1 tablespoon canola oil
• 1 pound bone-in short ribs, trimmed
• 1 pound oxtail
• 2 cups chopped onion
• 1/2 cup sliced shallots
• 6 garlic cloves, crushed
• 2 tablespoons tomato paste
• 1 cup dry red wine
• 3 cups unsalted beef stock
• 1 1/4 teaspoons freshly ground black pepper
• 3/4 teaspoon kosher salt
• 4 thyme sprigs
• 2 bay leaves
• 1 tablespoon Worcestershire sauce
• 1 pound very small Dutch Potatoes (bite size)
• 3/4 pound carrots, cut diagonally into 2-inch-thick pieces
• 2 tablespoons chopped fresh flat-leaf parsley
• 2 teaspoons fresh thyme leaves
• 2 teaspoons fresh oregano leaves
• 1 tablespoon corn starch dissolved in cold water, if needed

Instructions

1. Heat a large saute pan over medium-high heat. Add canola oil to the pan, swirling to coat. Add the ribs and oxtail and cook for 10 minutes, browning on all sides. Remove from the pan and place in your slow cooker.
2. Add the onions, shallots, and garlic to the saute pan and cook for 3 minutes.
3. Add the tomato paste and cook for 1 minute.
4. Pour in the wine, cooking two minutes, scraping the pan to loosen any browned bits.
5. Pour mixture into the slow cooker. Add the beef stock, pepper, salt, thyme, bay leaves and Worcestershire sauce to the slow cooker.
6. Top with potatoes and carrots.
7. Cover and cook on LOW for 8 hours. Remove and discard the bay leaves and thyme sprigs.
8. Remove meat and separate the meat from the bones, shredding the meat.
9. Discard the bones and add the meat back to the slow cooker, mixing to combine.
10. If the mixture still seems too watery, add the corn starch mixture, mixing until it thickens.
11. Serve topped with parsley, thyme, and oregano. You can also serve this over cooked egg noodles if desired.

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