Slow-cooker oxtail stew

Slow-cooker oxtail stew

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Make the most of this often over-looked cut of beef with taste member loans_ladys version of slow-cooker oxtail stew.

The ingredient of Slow-cooker oxtail stew

  1. 1kg oxtail pieces
  2. 2 tablespoons plain flour
  3. 2 tablespoons olive oil
  4. 8 rashers middle cut bacon, chopped
  5. 1 large onion, coarsely chopped
  6. 2 sticks celery, coarsely chopped
  7. 4 medium carrots, coarsely chopped
  8. 150g button mushrooms, halved
  9. 1/2 cup (125ml) red wine
  10. 1 1/2 cups (375ml) Massel beef stock
  11. 1 bay leaf
  12. 2 sprigs fresh thyme
  13. 1 tablespoon tomato paste
  14. 2 tablespoons coarsely chopped fresh flat-leaf parsley

The instruction how to make Slow-cooker oxtail stew

  1. Season oxtail. Coat pieces in flour, shaking off excess.
  2. Heat oil in a large frypan over medium-high heat. Cook oxtail for 2 minutes each side or until browned. Transfer to the bowl of a 5 litre slow-cooker. Add bacon to frypan and cook, stirring, for 3 minutes or until browned. Add to oxtail.
  3. Add vegetables, wine, stock, bay leaf, thyme and tomato paste to slow-cooker. Cover with lid. Turn slow-cooker on low. Cook for 8 hours or until oxtail is tender. Stir in parsley just before serving.

Nutritions of Slow-cooker oxtail stew

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calories: https://schema.org
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