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Paleo Slow Cooker Oxtail Stew Recipe

Louise | July 27
paleo slow cooker oxtail stew

The first time I made oxtail stew, it turned out not that great. It was a similar recipe to the one below, but I put all the ingredients into the slow cooker. And it came out all watery and not very flavorful. I had given up on oxtail stews until my friend in London made me some delicious oxtail stew in the slow cooker!

So what did she do differently? Just that she cooked the oxtail in the slow cooker first and then made the stew after so there was no watery, flavorless stew. Instead, it was rich, powerful, and really delicious!

Paleo Slow Cooker Oxtail Stew Recipe

I started by putting the oxtail into a slow cooker and just cooking it until it’s super tender. Then once it’s done (around 10 hours), you stew it very quickly with some tomatoes, spices, and garlic. Add salt to taste, and you’re done! You can just cook the amount of oxtail you want to eat that meal and store the rest (without the stew) in the fridge. Then when you’re ready, add in the stew ingredients and it’s ready in 15 minutes.
paleo slow cooker oxtail stew

You can use the leftover broth in the slow cooker for soups (it’s just like bone broth!).

paleo slow cooker oxtail stew

paleo slow cooker oxtail stew

paleo slow cooker oxtail stew

Paleo Slow Cooker Oxtail Stew Recipe

  • Prep Time: 5 minutes
  • Cook Time: 10 hours 15 minutes
  • Total Time: 10 hours 20 minutes
  • Yield: 4 servings 1x
  • Category: Entree
  • Cuisine: American


  • 4 lb oxtail (chopped into segments – get your butcher to do this if possible)
  • 12 cups of water (to fill up half the crockpot/slowcooker)
  • 2 14oz (400g) cans of diced tomatoes (or 10 fresh tomatoes, diced)
  • 10 cloves garlic, crushed
  • 4 teaspoons paprika (add more if preferred)
  • 2 Tablespoons Italian seasoning (optional – great instead of paprika e.g., f you don’t like any heat in your stew)
  • dash of chili powder (optional)
  • salt to taste


  1. Place the oxtail into the slow cooker along with the water and cook on a low heat for 10 hours (the meat should be very tender and fall apart at the end).
  2. To make the stew when you’re ready to eat, add the tomatoes, garlic, and spices into a saucepan with the oxtail (you can cook it in multiple batches if necessary) and stew for 10-15 minutes.
  3. Add salt to taste.


  • Serving Size: 1 bowl
Erin Amirian - September 4

I’ve tried to make this and it’s really good! Kudos. Also great for cold places like Michigan.

    Louise Hendon - September 4

    Thanks Erin – glad you like it!

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