This hearty stew combines tender, smoky oxtail with sweet potatoes for a comforting meal that's perfect for slow cooking. It's an easy recipe that fills your home with amazing aromas and warms you from the inside out.
Start by tossing the oxtails, sweet potatoes, bell pepper, onion, and garlic into a 6-quart slow cooker. Pour the canned tomatoes and beef broth over everything. Then sprinkle in the brown sugar, chili powder, salt, pepper, cinnamon, allspice, and add the bay leaves. Give it all a good stir to combine.
Cover the slow cooker and let it cook on high for about 5 to 6 hours. It’s a good idea to give it a gentle stir now and then while it’s cooking.
Once the time’s up, carefully take the oxtails out and set them aside to cool a bit. When they’re cool enough to handle, shred the meat off the bones and toss the bones away.
There might be some fat floating on top of the stew—skim that off with a spoon. Then add the shredded meat back to the slow cooker. Give it a taste and adjust the sweetness, salt, or pepper if you feel it needs a little something extra.
Finally, stir everything together, ladle it into bowls, and sprinkle with some fresh parsley before serving. Enjoy!
- Brown the oxtail before adding it to the slow cooker to enhance the depth of flavor.
- Use low heat for 6-8 hours to ensure the meat becomes tender and falls off the bone.
- Skim off any excess fat during cooking for a lighter stew.
This stew combines rich, smoky flavors with tender meat and sweet, comforting vegetables. It’s perfect for slow cooking, allowing the ingredients to meld together and create a hearty, satisfying meal. The mix of oxtail and sweet potato offers a wonderful balance of savory and sweetness that warms you from the inside out.
Serve the stew over a bed of creamy mashed potatoes or fluffy white rice to soak up the sauce. Garnish with fresh herbs like parsley or cilantro for a pop of color and freshness. A side of crusty bread also pairs well for dipping.
Allow the stew to cool completely before transferring it to airtight containers. It can be stored in the refrigerator for up to 3 days or frozen for up to 3 months. Reheat gently on the stove or in the microwave to maintain the texture and flavor.
