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Slow Cooker Oxtail Stew

yield: 8 total time: 85 minutes

Ingredients

2 tablespoons olive oil
salt
black pepper
5 pounds oxtail Rumba Meat, about 3 packages
2 leeks medium
1 onion chopped
6 garlic cloves chopped
1 cup red wine
400 grams plum tomatoes
5 tablespoons tomato paste
3 cups beef stock I usually use chicken when making stew
1 tablespoon worcestershire sauce
2 sprigs fresh thyme
2 sprigs fresh rosemary
2 bay leaves
2 sticks celery sliced
4 medium carrots sliced
3 medium potatoes peeled and chopped
1/4 cup all purpose flour
1 cup frozen peas
chopped parsley Fresh, to garnish, optional

Nutrition

Calories : 1090 calories
Carbohydrate : 34 grams
Cholesterol : 200 milligrams
Fat : 80 grams
Fiber : 6 grams
Protein : 55 grams
SaturatedFat : 35 grams
Sodium : 630 milligrams
Sugar : 9 grams

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