Low Carb Oxtail Stew

Submitted by Nissi-Sharon Chikadza

Low Carb Oxtail Stew

This will sure be your regular in your house ?
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Serving: 4
Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings 4


  • 1.5 onions
  • 4½ garlic cloves
  • 45 g butter
  • 5¼ tbsp tomato paste
  • 1.5 kg oxtails, cut into pieces
  • 1½ tbsp salt
  • ¾ tbsp ground black pepper
  • 1 orange
  • 1 400g tin crushed tomatoes
  • 3 tbsp red wine vinegar
  • 3 bay leaves
  • 1½ tbsp dried oregano
  • 2 tbsp Italian seasoning


  • Peel the onions and garlic, and cut them in half. Brown them slightly in butter and add in the tomato paste. Stir well, and sauté with the onions for a few minutes — this will remove some of the acidic tang from the paste. Transfer the onion mixture into a slow cooker.
  • Brown the oxtail - season with salt and pepper.
  • Wash and julienne the orange peel with a zester or a potato peeler. Juice the orange, and mix juice and orange peel into the oxtail along with the crushed tomatoes, vinegar, bay leaves, Italian seasoning , oregano.
  • Place the meat into the sauce, and deglaze the sauté pan with 50 ml water; pour the resulting sauce over the stew.
  • Cook on low in the Slow cooker on low for about 7 to 8 hours

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