Name: Paleo Slow Cooker Oxtail Stew Recipe
Prep time: 5 min
Cook time: 10 h 15 min
Total time: 10 h 20 min
Cuisine: American
Ingredients: 4 lb oxtail (chopped into segments – get your butcher to do this if possible); 1-2 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

Ingredients

4 lb oxtail (chopped into segments – get your butcher to do this if possible)
1–2 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

Instructions

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).
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.
Add salt to taste.

Nutrition

Serving Size: 1 bowl