Slow Cooker Oxtail Stew

Like so many, I'm visually impaired without my glasses, and often times I'll come home after a grocery shopping spree with many of the wrong items because I'm guilty of not wearing my glasses.  Recently, I went to the store and thought I was grabbing soup bones to make our infamous beef pho, but grabbed oxtails instead.  After doing a little research, I learned that oxtail are a more pricey cut of beef, similar to that of short ribs in that they're just as rich and meaty...perfect for soups and stews.  I learned oxtails are popular in South American traditional recipes.  I decided to save them and create something fabulous for another day.  I love getting out the slow cooker, especially when it starts getting colder out and you can feel Fall in the air.  I looked high and low for the perfect recipe for these meaty bones, and this recipe, with a few minor tweaks, was out of this world delicious.  It made the house smell divine.  My Mother-in-Law, Sara suggested serving this over some mashed potatoes, which would be incredible.  Of course, you have to serve this with a good, crusty bread too.  

2 tablespoons olive oil
Salt and black pepper to taste
4 – 5 lb Oxtail
2 medium leeks, sliced (white and light green parts only) 
1 onion, chopped
6 garlic cloves, minced
1 cup red wine
1 can plum tomatoes
5 tablespoons tomato paste
3 cups beef stock
1 tablespoon Worcestershire sauce
2 sprigs of fresh thyme
2 sprigs of fresh rosemary
2 bay leaves
2 sticks of celery, sliced
4 medium carrots, sliced
3 medium potatoes, peeled and chopped
¼ cup all-purpose flour
1 cup frozen peas
Fresh chopped parsley to garnish (optional)

In a large skillet, heat the oil over medium-high heat.

Salt and pepper the oxtail and add to the skillet and sear on each side for 2-3 minutes.

Transfer beef to the slow cooker.

Add leeks, onion, garlic, red wine, plum tomatoes, tomato paste, beef stock, Worcestershire sauce, thyme, rosemary, and bay leaves.

Cover and cook on low for 4 -6 hours or high for 2 -3 hours, or until the meat falls away from the bone.

Strip the meat from the bones and discard the bones and any excess fat. 

Add carrots, celery, and potatoes. Cover and cook on high for 3 hours, or until vegetables are fork-tender. Taste and add more salt and pepper if necessary.

In a small bowl, whisk together flour and 1/2 cup stew broth. Stir in flour mixture into the slow cooker along with the frozen peas. Cover and cook on high heat for an additional 30 minutes, or until thickened.

Serve immediately, garnished with parsley, if desired.

Notes:

I sometimes substitute green onion for leeks

**Recipe adapted from Mommys Home Cooking