Oxtail Stew

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Oxtail Stew

Cooking MethodSlow Cooker

Ingredients

  • 4 pounds 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 cups 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.

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