Oxtail Stew
Cooking MethodSlow Cooker
Ingredients
- 4 pound oxtails, cut into 1" pieces
- 3 Tbsp peanut oil
- 4 carrots, coarsely chopped
- 2 turnips, peeled and diced
- 4 stalks celery, coarsely chopped
- 2 onions, peeled and quartered
- 1 cup red wine (Beaujolais)
- 3 cup beef stock
- 2 bay leaves, crushed
- 1 tsp ground thyme
- 1/2 cup fresh Italian parsley, chopped
- salt and pepper
- roux of 1/2 cup flour browned in 1/2 cup melted butter
Instructions
In fry pan, brown meat in oil until dark brown. Place meat into 6 qt Crock-Pot on LOW, cover. In same frying pan, saute carrots, turnips, celery, and onions until limp. Empty into Crock-Pot. Deglaze pan with wine. Empty into Crock-Pot. Add beef stock, spices, and parsley. Cover and cook on LOW for 6-8 hours. Adjust seasonings. Thicken with roux. Serve with iced cold beer and thick slices of sourdough bread.