Oxtail Stew

January 8th, 2012

This morning I prepped my vegetables and threw them in the crockpot with some oxtail for my very first attempt at an Oxtail Stew recipe. While everything was in the slow cooker I headed off to open gym, where I worked on my Clean & Jerk. I actually got a small 5 pound PR today. My 1RM is now 120lb…that’s come a loooooong way;) Anyway back to the stew….

After I left the gym I got a call from Tim saying, “This is the best freaking stew I have ever tasted!” When hubby is happy, I am happy. I had a bowl when I came home and I have to agree with him, it was pretty damn good. I see more oxtail in our future!

I got this recipe from Bi-Polar Paleo  (love that name). Here is the recipe:

Serves 4


  • 1 T coconut oil
  • 4 oxtail pieces
  • 2 cloves garlic, peeled and chopped
  • 1 large onion, roughly chopped
  • 3 carrots, peeled and sliced
  • 2 turnips, peeled and roughly chopped  (I cooked mine without the turnips) 
  • 2 stalks celery, chopped
  • 5 large cherry tomatoes, halved  (I used the little tomatoes)
  • 1 1/2 cups beef broth
  • 4 slices bacon, chopped
  • salt, pepper, and cayenne (for a little kick)


  1. Heat the coconut oil over medium-high heat.
  2. Brown the oxtails on all sides. Place them in the slow cooker.
  3. Season the oxtails with salt and pepper, and cayenne, if using.
  4. Fry the garlic until fragrant.
  5. Add vegetables to the pan and fry for 3-5 minutes until they begin to brown.
  6. Add just enough beef broth so you can easily scrape up any bits from the bottom of the pan.
  7. Pour beef broth into the slow cooker.
  8. Add vegetable mixture to the slow cooker. Do not stir.
  9. Top the slow cooked contents with chopped bacon.
  10. Secure the lid and cook for 4-5 hours on High.