Slow Cooker Smoked Oxtail and Sweet Potato Stew

Combining smoked oxtail and sweet potatoes in the slow cooker makes for a delicious,and surprisingly easy meal. The sweet potatoes cook down to help thicken the stew, while the oxtail lends a ton of wonderful smokiness. It’s great served with cornbread!

Step: 1

Place oxtails, sweet potatoes, bell pepper, onion, and garlic in a 6-quart slow cooker. Pour tomatoes and beef broth on top. Mix in brown sugar, chili powder, salt, pepper, cinnamon, allspice, and bay leaves.

Step: 2

Cover and cook on high for 5 to 6 hours, stirring occasionally.

Step: 3

Remove oxtails from the slow cooker. Shred meat off the bones; discard bones.

Step: 4

Skim fat off the top of the liquid in the slow cooker. Add meat back to the slow cooker. Taste and adjust levels of brown sugar, salt, and pepper. Stir to combine. Serve warm, topped with parsley.

Per Serving: 312 calories; protein 26.1g; carbohydrates 28.4g; fat 10.6g; cholesterol 83.2mg; sodium 901.5mg.

The name of “stew” can process to 2 time a food and a cooking method. Stewing involves slowly cooking piece of meat, vegetables or beans in a flavorful water based . It’s same as to braising, instead it does have a few piece of differences. The meat is chopped into few of pieces instead of being cooked whole , and the water based material all of it covers the essential in a stew as compared to a braise’s halfway all of it . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a reputation for being a rib-sticking meal that comfortable you up on a cold , winter day. It’s true ; a bowl of classic beef stew can make warming featured food , but stew’s comfort factor goes way beyond preserving you from the chill . It’s all about those tender chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The way they come together creates the ultimate comfort food, no matter the weather.