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 stew.

• Preparation Time: 30 mins
• Cooking Time: 5 hr
• Total Time: 5 hr 30 mins
• Calories: 312 Calories

Ingredients

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

Recipe Instructions

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.