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Slow cooker Spicy Oxtail Stew
100%
0
EUPHEMIA ANUMBA
By EUPHEMIA ANUMBA

Slow cooker Spicy Oxtail Stew

1 step
Prep:20minCook:8h
Updated at: Tue, 27 May 2025 08:34:33 GMT

Nutrition balance score

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Ingredients

6 servings

2.5–3 lbs oxtail 2 tbsp oil 1 large onion, chopped 4 cloves garlic, minced 1 thumb-sized piece of ginger, grated 1–2 Scotch bonnet or habanero peppers, finely chopped (or to taste) 1 tbsp tomato paste 1 can (14 oz) diced tomatoes 2 cups beef broth or water 2 tsp smoked paprika 1 tsp ground allspice 1 tsp dried thyme 1 tsp black pepper 1 tsp salt (adjust to taste) 2 bay leaves 2 carrots, chopped 2 potatoes, cubed 1 bell pepper, sliced Optional: 1 tbsp soy sauce or Worcestershire Fresh parsley or green onions
2.5 lbsoxtail
2.5–3 lbs oxtail 2 tbsp oil 1 large onion, chopped 4 cloves garlic, minced 1 thumb-sized piece of ginger, grated 1–2 Scotch bonnet or habanero peppers, finely chopped (or to taste) 1 tbsp tomato paste 1 can (14 oz) diced tomatoes 2 cups beef broth or water 2 tsp smoked paprika 1 tsp ground allspice 1 tsp dried thyme 1 tsp black pepper 1 tsp salt (adjust to taste) 2 bay leaves 2 carrots, chopped 2 potatoes, cubed 1 bell pepper, sliced Optional: 1 tbsp soy sauce or Worcestershire Fresh parsley or green onions
2 Tbspoil
2.5–3 lbs oxtail 2 tbsp oil 1 large onion, chopped 4 cloves garlic, minced 1 thumb-sized piece of ginger, grated 1–2 Scotch bonnet or habanero peppers, finely chopped (or to taste) 1 tbsp tomato paste 1 can (14 oz) diced tomatoes 2 cups beef broth or water 2 tsp smoked paprika 1 tsp ground allspice 1 tsp dried thyme 1 tsp black pepper 1 tsp salt (adjust to taste) 2 bay leaves 2 carrots, chopped 2 potatoes, cubed 1 bell pepper, sliced Optional: 1 tbsp soy sauce or Worcestershire Fresh parsley or green onions
1ginger
2.5–3 lbs oxtail 2 tbsp oil 1 large onion, chopped 4 cloves garlic, minced 1 thumb-sized piece of ginger, grated 1–2 Scotch bonnet or habanero peppers, finely chopped (or to taste) 1 tbsp tomato paste 1 can (14 oz) diced tomatoes 2 cups beef broth or water 2 tsp smoked paprika 1 tsp ground allspice 1 tsp dried thyme 1 tsp black pepper 1 tsp salt (adjust to taste) 2 bay leaves 2 carrots, chopped 2 potatoes, cubed 1 bell pepper, sliced Optional: 1 tbsp soy sauce or Worcestershire Fresh parsley or green onions
1Scotch bonnet peppers
2.5–3 lbs oxtail 2 tbsp oil 1 large onion, chopped 4 cloves garlic, minced 1 thumb-sized piece of ginger, grated 1–2 Scotch bonnet or habanero peppers, finely chopped (or to taste) 1 tbsp tomato paste 1 can (14 oz) diced tomatoes 2 cups beef broth or water 2 tsp smoked paprika 1 tsp ground allspice 1 tsp dried thyme 1 tsp black pepper 1 tsp salt (adjust to taste) 2 bay leaves 2 carrots, chopped 2 potatoes, cubed 1 bell pepper, sliced Optional: 1 tbsp soy sauce or Worcestershire Fresh parsley or green onions
1 Tbsptomato paste
2.5–3 lbs oxtail 2 tbsp oil 1 large onion, chopped 4 cloves garlic, minced 1 thumb-sized piece of ginger, grated 1–2 Scotch bonnet or habanero peppers, finely chopped (or to taste) 1 tbsp tomato paste 1 can (14 oz) diced tomatoes 2 cups beef broth or water 2 tsp smoked paprika 1 tsp ground allspice 1 tsp dried thyme 1 tsp black pepper 1 tsp salt (adjust to taste) 2 bay leaves 2 carrots, chopped 2 potatoes, cubed 1 bell pepper, sliced Optional: 1 tbsp soy sauce or Worcestershire Fresh parsley or green onions
1can tomatoes
2.5–3 lbs oxtail 2 tbsp oil 1 large onion, chopped 4 cloves garlic, minced 1 thumb-sized piece of ginger, grated 1–2 Scotch bonnet or habanero peppers, finely chopped (or to taste) 1 tbsp tomato paste 1 can (14 oz) diced tomatoes 2 cups beef broth or water 2 tsp smoked paprika 1 tsp ground allspice 1 tsp dried thyme 1 tsp black pepper 1 tsp salt (adjust to taste) 2 bay leaves 2 carrots, chopped 2 potatoes, cubed 1 bell pepper, sliced Optional: 1 tbsp soy sauce or Worcestershire Fresh parsley or green onions
2 cupsbeef broth
2.5–3 lbs oxtail 2 tbsp oil 1 large onion, chopped 4 cloves garlic, minced 1 thumb-sized piece of ginger, grated 1–2 Scotch bonnet or habanero peppers, finely chopped (or to taste) 1 tbsp tomato paste 1 can (14 oz) diced tomatoes 2 cups beef broth or water 2 tsp smoked paprika 1 tsp ground allspice 1 tsp dried thyme 1 tsp black pepper 1 tsp salt (adjust to taste) 2 bay leaves 2 carrots, chopped 2 potatoes, cubed 1 bell pepper, sliced Optional: 1 tbsp soy sauce or Worcestershire Fresh parsley or green onions
2 tspsmoked paprika
2.5–3 lbs oxtail 2 tbsp oil 1 large onion, chopped 4 cloves garlic, minced 1 thumb-sized piece of ginger, grated 1–2 Scotch bonnet or habanero peppers, finely chopped (or to taste) 1 tbsp tomato paste 1 can (14 oz) diced tomatoes 2 cups beef broth or water 2 tsp smoked paprika 1 tsp ground allspice 1 tsp dried thyme 1 tsp black pepper 1 tsp salt (adjust to taste) 2 bay leaves 2 carrots, chopped 2 potatoes, cubed 1 bell pepper, sliced Optional: 1 tbsp soy sauce or Worcestershire Fresh parsley or green onions
1 tspground allspice
2.5–3 lbs oxtail 2 tbsp oil 1 large onion, chopped 4 cloves garlic, minced 1 thumb-sized piece of ginger, grated 1–2 Scotch bonnet or habanero peppers, finely chopped (or to taste) 1 tbsp tomato paste 1 can (14 oz) diced tomatoes 2 cups beef broth or water 2 tsp smoked paprika 1 tsp ground allspice 1 tsp dried thyme 1 tsp black pepper 1 tsp salt (adjust to taste) 2 bay leaves 2 carrots, chopped 2 potatoes, cubed 1 bell pepper, sliced Optional: 1 tbsp soy sauce or Worcestershire Fresh parsley or green onions
1 tspdried thyme
2.5–3 lbs oxtail 2 tbsp oil 1 large onion, chopped 4 cloves garlic, minced 1 thumb-sized piece of ginger, grated 1–2 Scotch bonnet or habanero peppers, finely chopped (or to taste) 1 tbsp tomato paste 1 can (14 oz) diced tomatoes 2 cups beef broth or water 2 tsp smoked paprika 1 tsp ground allspice 1 tsp dried thyme 1 tsp black pepper 1 tsp salt (adjust to taste) 2 bay leaves 2 carrots, chopped 2 potatoes, cubed 1 bell pepper, sliced Optional: 1 tbsp soy sauce or Worcestershire Fresh parsley or green onions
1 tspblack pepper
2.5–3 lbs oxtail 2 tbsp oil 1 large onion, chopped 4 cloves garlic, minced 1 thumb-sized piece of ginger, grated 1–2 Scotch bonnet or habanero peppers, finely chopped (or to taste) 1 tbsp tomato paste 1 can (14 oz) diced tomatoes 2 cups beef broth or water 2 tsp smoked paprika 1 tsp ground allspice 1 tsp dried thyme 1 tsp black pepper 1 tsp salt (adjust to taste) 2 bay leaves 2 carrots, chopped 2 potatoes, cubed 1 bell pepper, sliced Optional: 1 tbsp soy sauce or Worcestershire Fresh parsley or green onions
1 tspsalt
2.5–3 lbs oxtail 2 tbsp oil 1 large onion, chopped 4 cloves garlic, minced 1 thumb-sized piece of ginger, grated 1–2 Scotch bonnet or habanero peppers, finely chopped (or to taste) 1 tbsp tomato paste 1 can (14 oz) diced tomatoes 2 cups beef broth or water 2 tsp smoked paprika 1 tsp ground allspice 1 tsp dried thyme 1 tsp black pepper 1 tsp salt (adjust to taste) 2 bay leaves 2 carrots, chopped 2 potatoes, cubed 1 bell pepper, sliced Optional: 1 tbsp soy sauce or Worcestershire Fresh parsley or green onions
2bay leaves
2.5–3 lbs oxtail 2 tbsp oil 1 large onion, chopped 4 cloves garlic, minced 1 thumb-sized piece of ginger, grated 1–2 Scotch bonnet or habanero peppers, finely chopped (or to taste) 1 tbsp tomato paste 1 can (14 oz) diced tomatoes 2 cups beef broth or water 2 tsp smoked paprika 1 tsp ground allspice 1 tsp dried thyme 1 tsp black pepper 1 tsp salt (adjust to taste) 2 bay leaves 2 carrots, chopped 2 potatoes, cubed 1 bell pepper, sliced Optional: 1 tbsp soy sauce or Worcestershire Fresh parsley or green onions
2carrots
2.5–3 lbs oxtail 2 tbsp oil 1 large onion, chopped 4 cloves garlic, minced 1 thumb-sized piece of ginger, grated 1–2 Scotch bonnet or habanero peppers, finely chopped (or to taste) 1 tbsp tomato paste 1 can (14 oz) diced tomatoes 2 cups beef broth or water 2 tsp smoked paprika 1 tsp ground allspice 1 tsp dried thyme 1 tsp black pepper 1 tsp salt (adjust to taste) 2 bay leaves 2 carrots, chopped 2 potatoes, cubed 1 bell pepper, sliced Optional: 1 tbsp soy sauce or Worcestershire Fresh parsley or green onions
2potatoes
2.5–3 lbs oxtail 2 tbsp oil 1 large onion, chopped 4 cloves garlic, minced 1 thumb-sized piece of ginger, grated 1–2 Scotch bonnet or habanero peppers, finely chopped (or to taste) 1 tbsp tomato paste 1 can (14 oz) diced tomatoes 2 cups beef broth or water 2 tsp smoked paprika 1 tsp ground allspice 1 tsp dried thyme 1 tsp black pepper 1 tsp salt (adjust to taste) 2 bay leaves 2 carrots, chopped 2 potatoes, cubed 1 bell pepper, sliced Optional: 1 tbsp soy sauce or Worcestershire Fresh parsley or green onions
1bell pepper
2.5–3 lbs oxtail 2 tbsp oil 1 large onion, chopped 4 cloves garlic, minced 1 thumb-sized piece of ginger, grated 1–2 Scotch bonnet or habanero peppers, finely chopped (or to taste) 1 tbsp tomato paste 1 can (14 oz) diced tomatoes 2 cups beef broth or water 2 tsp smoked paprika 1 tsp ground allspice 1 tsp dried thyme 1 tsp black pepper 1 tsp salt (adjust to taste) 2 bay leaves 2 carrots, chopped 2 potatoes, cubed 1 bell pepper, sliced Optional: 1 tbsp soy sauce or Worcestershire Fresh parsley or green onions
1 Tbspsoy sauce
or Worcestershire Fresh parsley or green onions
1 large onion, chopped
1onion
large, chopped
4 gloves of garlic, Minced
4cloves garlic
minced

Instructions

Step 1
1. Brown the Oxtail (Optional but recommended) Heat oil in a skillet over medium-high. Season oxtail with salt & pepper, then brown on all sides (5–7 min). Transfer to the slow cooker. 2. Sauté Aromatics (Optional) In the same skillet, sauté onions, garlic, ginger, and hot peppers for 3–4 min. Stir in tomato paste and cook for 1 min. Transfer to the slow cooker. 3. Build the Stew Add all remaining ingredients (tomatoes, broth, spices, vegetables, etc.) to the slow cooker. Stir well. Place bay leaves on top. 4. Cook Low for 8–10 hours or High for 5–6 hours, until oxtail is fork-tender and falling off the bone. 5. Finish & Serve Skim excess fat if needed. Remove bay leaves. Adjust seasoning. Garnish with chopped parsley or green onions. Serve with rice, yam, or plantains.

Notes

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