Super easy to make and deliciously fall off the bone-rich Oxtail Stew with Lima Beans and Spinach! You will fall in love with this rich beefy stew and pair it with your favorite root-boiled vegetables or grains.
Oxtails are a tough cut of meat, but they are full of flavor and can be incredibly tender when cooked properly. Slow cooking is the perfect way to cook oxtails, as it allows the meat to break down and become fall-off-the-bone tender.
This recipe for Slow Cooker Oxtail Stew with Lima Beans and Spinach is a hearty and flavorful dish that is perfect for a cold winter day. The oxtails are braised in a rich sauce made with red wine, tomatoes, beef broth, and spices. The lima beans and spinach add additional flavor and nutrients to the stew.
Slow cooking is the best way to cook oxtails, whether you’re using a slow cooker, stovetop, or oven. It results in fall-off-the-bone tender meat and a rich sauce that’s perfect for spooning over rice, mashed potatoes, or dumplings.
Once a humble cut of meat, beef oxtails have become a prized delicacy, making their preparation a special occasion. They’re also very versatile and can be used to make a variety of dishes, such as stews, soups, and curries.
How to buy and prepare oxtail for cooking
Although oxtails have always been a relatively expensive cut of meat in the US, oxtail stew lovers continue to enjoy this comfort food year-round.
When buying oxtails, look for lean meat with as little attached fat as possible. If you are purchasing whole oxtails from a butcher, ask them to remove some of the fat before weighing them.
Before cooking, cut the oxtails into 2-4 inch slices so that they will fit easily into your cooking pot or pan.
Oxtails do not require much preparation other than removing any excess fat and cleaning the meat to your liking. In the Caribbean, oxtails are often cleaned with a mixture of lemon or lime juice and water or vinegar and water.
How to make this Oxtail Stew with Lima Beans and Spinach in the Slow Cooker
The ingredients you will need.
- Beef oxtail, trimmed of excess fat and sliced into 2-4 inch pieces, gleaming with moisture.
- A can of stewed tomatoes, organic if possible, with a rich, vibrant red hue.
- Roasted bell peppers, roughly chopped, their charred flesh exuding a sweet, smoky aroma.
- A celery stalk, sliced on the bias, its emerald green stalks contrasting with the earthy tones of the other ingredients.
- A red onion, sliced thinly, its ruby red flesh adding a touch of sweetness and spice to the dish.
- Garlic cloves, their papery skin peeled away, revealing their plump, pearly white flesh.
- Dried thyme, its earthy fragrance wafting through the air.
- Dried oregano has warm, herbaceous notes, adding depth to the flavor profile.
- Osem Consomme Chicken, its golden granules promise a rich, savory broth. You can also use Maggi cubes.
- Thai curry paste, red or garlic, has an intense aroma filling the kitchen.
- Fresh lemon juice has citrusy acidity, adding a bright counterpoint to the richness of the other ingredients.
- Oil, optional, for browning the oxtail if necessary.
- Warm water to deglaze the pan and create a flavorful broth.
- Coconut aminos are a versatile seasoning that adds a touch of umami and sweetness to the dish.
- Salt and pepper or Mrs. Dash Original for a more complex flavor.
- Fresh spinach‘s delicate leaves add a pop of color and nutrients to the dish.
- Frozen lima beans are a convenient and nutritious addition to the stew.
These ingredients are a symphony of flavors and aromas; the oxtail stew is a feast for the senses.
How to make the oxtail stew slow cooker
- Clean and trim the oxtail. Remove any excess fat, but be careful not to remove too much, as this will help to keep the meat moist during cooking.
- Place the oxtail in the slow cooker.
- Add all of the remaining ingredients: stewed tomatoes, roasted bell peppers, celery, onion, garlic, thyme, oregano, chicken bouillon, Thai curry paste, lemon juice, and oil (if using).
- Cook on high for 3 hours or on low for 6-8 hours.
- Stir in the spinach and lima beans, and season to taste with salt and pepper.
- Continue cooking for another hour or until the vegetables are tender and the meat falls off the bone.
- Serve hot with bread, rice, or boiled plantains, potatoes, yam, or yucca.
Here are some tips for making oxtail stew in a slow cooker:
Oxtail is a tough cut of meat that requires slow cooking to become tender. This recipe is for four servings, but you can easily adjust the seasoning and ingredient quantities to make more or less.
- Brown the oxtails in a skillet over medium-high heat before adding them to the slow cooker. This will help to develop the flavor of the stew.
- Use a good quality beef broth. The broth is a key ingredient in the stew, so it is important to use a good quality broth.
- Add the vegetables towards the end of the cooking time. This will prevent them from becoming overcooked.
- If you want a thicker stew, you can add a flour slurry (1 tablespoon flour + 2 tablespoons water) in the last 30 minutes of cooking.
Benefits of Oxtails
Oxtails are a good source of protein, iron, and zinc. They are also a good source of collagen, which is a protein that is important for healthy skin, joints, and bones.
If you cannot find oxtails, you can substitute another tough cut of beef, such as chuck roast or short ribs. You can also use canned lima beans instead of dried lima beans. If you do not have spinach, you can use another leafy green vegetable, such as kale or Swiss chard.
How to serve oxtail stew
Traditionally, oxtail stew is served with rice and peas or rice and beans. White rice is a great option, and boiled root vegetables such as potato, yam, or yucca. This stew is rich, so enjoy it with your best carb dish.
To conclude, oxtail stew is a delicious and hearty dish that is perfect for a cold winter day. It is also relatively inexpensive to make and can be easily prepared in a slow cooker.
Here are some tips for making the best oxtail stew:
- Use high-quality ingredients, including beef broth, stewed tomatoes, and vegetables.
- Brown the oxtails before cooking to develop the flavor.
- Don’t overcook the oxtails, or they will become tough.
- Add the vegetables towards the end of cooking to prevent them from becoming overcooked.
- Season to taste with salt, pepper, and other herbs and spices.
- Add NouBess Hot and Spicy Sauce to make it spicier and more flavorful.
Serve the oxtail stew with rice, mashed potatoes, or dumplings. Enjoy!
- 2 ½ pound of oxtail cleaned
- 1 14.5 oz can Stewed Tomatoes
- 1 10 oz jar roasted bell peppers roughly chopped
- 1 celery stalk sliced
- 1 medium red onion sliced
- 3 garlic cloves chopped/minced
- ½ tsp dried thyme or 1 sprig fresh thyme leaves
- ½ tsp oregano
- 2 tbsp chicken bouillon seasoning
- 2-3 tbsp Thai curry paste either red curry paste or garlic curry paste
- 2 tbsp lemon juice
- Oil optional
- 1 cup warm water
- 1 tbsp Coconut amino
- Salt and pepper or Mrs. Dash Original to taste
- 8 oz fresh spinach
- 1 cup lima beans
- Clean the oxtail and remove some of the fat.
- Place the oxtail inside the slow cooker or crockpot.
- Add all the stewed tomatoes, roasted bell peppers, celery, onion, garlic, thyme, oregano, chicken bouillon, Thai Curry Paste, lemon juice, and oil if using.
- Cook on high for 3 hours
- Add spinach and lima beans, and season to taste.
- Continue cooking for another hour.
- Serve hot with your preferred side dish
- Oxtail is in the singular form because this recipe only required one. If you want to make it, more adjust the seasoning.
- There is no need to add cornstarch or flour to thicken the sauce. The lima beans will thicken the sauce.
- Make sure the meat is fully thawed before starting
- You can use beef broth if you want. I find chicken broth to be tastier than beef broth and less salty.
- There’s no need to sear the oxtail before adding the pieces into the slow cooker.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
Nutrition info is automatically generated and provided as a courtesy and as an estimate only.