Tender Smoked Oxtail and Sweet Potato Stew for the Slow Cooker Recipe

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FROM THE KITCHEN • Tender Smoked Oxtail and Sweet Potato Stew for the Slow Cooker

01 THE RECIPE

Let's make it.

Follow these steps for a delicious result. Tick off each step as you go.

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01

Step 1

Start by tossing the oxtails, sweet potatoes, bell pepper, onion, and garlic into a 6-quart slow cooker. Pour in the canned tomatoes and beef broth, then sprinkle the brown sugar, chili powder, salt, pepper, cinnamon, allspice, and bay leaves over everything. Give it a gentle stir to combine. Cover the slow cooker and let it cook on high for about 5 to 6 hours, stirring now and then.

02

Step 2

When the cooking time is up, carefully take the oxtails out and shred the meat off the bones, discarding the bones afterward. If there’s any fat floating on the surface of the stew, skim it off before adding the shredded meat back into the slow cooker. Give the stew a taste and adjust the seasoning with a little more brown sugar, salt, or pepper if needed. Stir everything together and serve it warm, garnished with some fresh parsley.

Why you’ll love it

This stew is a comforting blend of rich, smoky flavors and tender meat that melts in your mouth. The slow cooking process brings out the natural sweetness of the potatoes and deepens the savory notes, making every bite satisfying and hearty. It’s perfect for cozy dinners and feeds a crowd with minimal effort.

How to serve

Serve this stew with a side of crusty bread or steamed rice to soak up the flavorful sauce. A simple green salad with a light vinaigrette can add a fresh contrast. Garnish with chopped fresh herbs like parsley or cilantro for a pop of color and brightness.

Storage & leftovers

Let the stew cool completely before storing it in an airtight container. It keeps well in the refrigerator for up to four days. For longer storage, freeze portions in freezer-safe containers for up to three months. Thaw overnight in the fridge and reheat gently on the stove.

02 YOUR CHECKLIST

Ingredients

2 pounds smoked oxtail, cut into segments 2 medium sweet potatoes, chopped 1 large red bell pepper, chopped 1 medium onion, chopped 4 cloves garlic, chopped 1 (14.5 ounce) can fire-roasted diced tomatoes 1 cup beef broth 2 tablespoons brown sugar 2 teaspoons chili powder 1 teaspoon salt ½ teaspoon ground black pepper ¼ teaspoon ground cinnamon ¼ teaspoon ground allspice 2 bay leaves 2 tablespoons chopped fresh parsley (Optional)