This chunky slow cooker oxtail soup is a family favorite that’s great in the winter.
Slow Cooker Oxtail Soup
This chunky slow cooker oxtail soup is a family favorite that's great in the winter.
Ingredients
- 2 tablespoons butter or as needed
- 1 pound beef oxtail cut into pieces
- 1 onion chopped
- 750 milliliter bottle red wine or to taste
- water to cover
- 1 pound potatoes peeled and cubed
- 2 carrots chopped
- 2 ribs celery chopped
- 1 cup green beans
- 14.5 ounce can stewed tomatoes
- salt and ground black pepper to taste
Instructions
- Heat butter in a large skillet over medium heat. Add oxtail and onion; cook until oxtail is browned, 5 to 7 minutes per side. Transfer oxtail and onion to a slow cooker.
- Pour wine into the skillet and bring to a boil while scraping the browned bits of food off the bottom of the skillet with a wooden spoon. Pour wine mixture into the slow cooker; add water to cover.
- Cover and cook on Low for 8 hours. Add potatoes, carrots, celery, and green beans; cook soup for 4 hours more.
- Cool soup slightly; refrigerate until fat has risen to the top and solidified, about 1 hour. Scoop off fat; stir in tomatoes. Reheat soup before serving.
