This slow-cooked oxtail stew transforms meaty, tender beef into a luscious, rich dish where creamy butter beans soak up savory juices, aromatic vegetables, and warming spices. Ready with minimal effort, it’s a comforting, no-fuss meal that feels like it simmered all day—perfect for dinner parties, family meals, or as luscious leftovers.

Why You’ll Love This Recipe

Deep, comforting flavor thanks to long, slow braising that melts collagen into silky sauce.
Effortlessly hands‑off — just prep, slow‑cook, and return hours later to a restaurant‑quality meal.
Balanced richness — butter beans add creamy softness that tames the bold beef.
Easily customizable – scale the heat, swap herbs, or elevate it with a splash of acidity.
Great texture contrast — fall‑off‑the‑bone oxtail pairs beautifully with velvety beans and tender roots.

Slow Cooker Oxtail and Butter Beans

There’s something utterly soothing about the aroma of oxtail laced with butter beans, slow‑cooked into a thick, savory mélange that fills the house with warmth. It’s the kind of dish that transforms your kitchen into a cozy haven, where every inhaled scent promises a mouthwatering dinner. Think deeply flavored, succulent meat falling off the bone, nestled among soft vegetables and buttery legumes that soak up every drop of the fragrant broth. It’s a fusion of rustic comfort and subtle sophistication, simple enough for a weeknight yet elegant enough for a gathering.

This recipe thrives on slow‑cooking magic. Oxtails—once considered humble cuts—gain legendary texture through long, gentle simmering. The marrow-rich bones break down, adding unmatchable mouthfeel and nostril‑pleasing aroma. Butter beans lend pillowy creaminess, thickening the stew while introducing a delicate nuttiness that balances the robust beef. With every spoonful, you experience a layered symphony of flavors: aromatic onion and garlic, the earthy whisper of thyme, smoky paprika’s warmth, and a gentle heat that can be dialed to preference.

By marinating the meat first, the flavors aren’t just surface-deep but seep into every fiber, enhancing the final depth. The slow cooker allows hours of flavor development without demanding attention—perfect for busy days or leisurely Sunday cooking. Left unattended, the stew simmers away, and when you return, you’re greeted by velvety sauce, tender meat, and a sense of “wow.”

This is more than a dinner; it’s a vessel for connection. Serve it over creamy mashed potatoes, crusty bread, or rice to soak up the sauce, and you’ve got a meal that invites friends and family to linger at the table. Leftovers taste even better the next day as the flavors meld and intensify.

Feel free to customize. Prefer a smoother texture? Blend part of the beans. Want a brighter finish—stir in a splash of vinegar or a squeeze of lemon just before serving. For extra heat, stir in fresh chopped peppers or a dusting of chili flakes at the table.

Also, this recipe is a great multitasker — while it cooks, focus on side dishes, prep dessert, or simply relax. The slow cooker does the heavy lifting, making you look like a pro host with zero stress.

Whether it’s a chilly evening, a casual dinner party, or a weekend comfort meal, this braised oxtail with butter beans delivers complexity, ease, and soulful satisfaction. A true home-cooked luxury that tastes indulgent and grounded at once.

Servings

Serves 6–8 generous portions.

Time

Prep Time: 20 minutes (plus optional 4‑hour or overnight marinade)
Cook Time: 7–8 hours on high (or 8–10 hours on low)
Total Time: ~8 hours (not counting resting)

Ingredients

4 pounds trimmed beef oxtails
1 (15 oz) can butter beans, drained and rinsed
2 large onions, chopped
3 scallions, sliced
4 cloves garlic, smashed
3 carrots, peeled and chopped
1 can (14.5 oz) chopped tomatoes
Fresh thyme sprigs
1–2 teaspoons red pepper flakes (adjust to heat preference)
4 teaspoons hot paprika
2 bay leaves
1 tablespoon Worcestershire-style sauce
1 tablespoon soy sauce
2 tablespoons ketchup
4 cups low-sodium beef broth (or just enough to gently cover oxtails in cooker)
2 teaspoons tomato paste
1–2 tablespoons fine sea salt (to taste near end)
Freshly ground black pepper, to season before serving

Instructions

Marinate (optional but flavor‑boosting): In a bowl, combine oxtails, onions, scallions, garlic, thyme, red pepper flakes, paprika, bay leaves, Worcestershire-style sauce, soy sauce, and ketchup. Stir well, cover, and marinate in the fridge for at least 4 hours or overnight.
Sear the oxtails: Heat a splash of neutral oil in a skillet over medium-high. Brown oxtails on all sides (do not crowd); transfer to slow cooker.
Layer the remaining ingredients: Add the reserved marinade, carrots, chopped tomatoes, tomato paste, and beef broth to the cooker. Ensure oxtails are partially submerged.
Slow‑cook gently: Cook on High for 7–8 hours (or Low for 8–10 hours), uncovering and ensuring liquid still gently covers the meat every hour.
Finish with beans: With about 1 hour left, stir in butter beans. If needed, add more broth or water to maintain coverage. Remove any excess fat from the surface.
Final seasoning: In the last half‑hour, adjust seasoning—add salt and pepper to taste, skim fat if needed.
Rest before serving: Let the stew rest 10 minutes before serving. Serve over rice, polenta, or with crusty bread to soak up the rich sauce.

Tips

Flavor boost: Deglaze the searing pan with a splash of broth and pour into the slow cooker—captures browned flavor.
Bean texture: For creamier texture, mash ¼ of beans before stirring in.
Thicker sauce: Remove meat, simmer the sauce on high (in stockpot) for 5 minutes to reduce, then return meat.
Make‑ahead magic: Refrigerate overnight and gently reheat—the flavors deepen beautifully.
Spice level: Control the heat by adjusting red pepper flakes—add fresh chili at the end for punchy heat.
Herb swap: Substitute thyme with rosemary or add a cinnamon stick for aromatic twist.
Fat handle: Skim or chill and remove fat layer before reheating for a lighter version.