Slow Cooker Smoked Oxtail and Sweet Potato Stew

This recipe combines smoked oxtail and sweet potatoes with bell pepper, fire-roasted tomatoes, and spices in the slow cooker for a delicious, 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. Stir in brown sugar, chili powder, bay leaves, salt, black pepper, cinnamon, and allspice.

Step 2

Cover slow cooker. Cook on High for 5 to 6 hours, stirring occasionally.

Step 3

Transfer oxtails to a cutting board; shred meat off bones. Discard bones.

Step 4

Skim fat off top of slow cooker liquid. Return oxtail meat to the slow cooker. Taste; season with brown sugar, salt, and black pepper. Stir to combine. Serve warm, topped with parsley.