Ingredients
- 1 tablespoon vegetable oil
- 3 pounds beef oxtail, cut into pieces
- 1 ½ pounds russet potatoes, peeled and cut into chunks
- 4 carrots, peeled and cut into large chunks
- 3 stalks celery, cut into large chunks
- 1 onion, chopped
- 1 (15 ounce) can tomato sauce
- 1 cup beef broth
- ½ cup dry red wine
- 2 tablespoons chopped fresh parsley
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- ½ teaspoon smoked paprika
- 1 (8 ounce) package sliced mushrooms
- 1 cup frozen peas
- 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.
