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Slow Cooker Oxtail and Butter Beans

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.
Print Recipe
Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings 6

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.

Notes

  • 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.