Best 2 Slow Cooker Smoked Oxtail And Sweet Potato Stew Recipes

SLOW COOKER SMOKED OXTAIL AND SWEET POTATO STEW

Slow Cooker Smoked Oxtail and Sweet Potato Stew image

Combining smoked oxtail and sweet potatoes in the slow cooker makes for a delicious,and surprisingly easy meal. The sweet potatoes cook down to help thicken the stew, while the oxtail lends a ton of wonderful smokiness. It's great served with cornbread!

Provided by Kim

Categories Soups, Stews and Chili Recipes Stews Beef

Time 5h30m

Yield 6

Number Of Ingredients 15

Ingredients

2 pounds smoked oxtail, cut into segments
2 medium sweet potatoes, chopped
1 large red bell pepper, chopped
1 medium onion, chopped
4 cloves garlic, chopped
1 (14.5 ounce) can fire-roasted diced tomatoes
1 cup beef broth
2 tablespoons brown sugar
2 teaspoons chili powder
1 teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon ground cinnamon
¼ teaspoon ground allspice
2 bay leaves
2 tablespoons chopped fresh parsley

Steps:

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.
Cover and cook on high for 5 to 6 hours, stirring occasionally.
Remove oxtails from the slow cooker. Shred meat off the bones; discard bones.
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.

Nutrition Facts : Calories 311.5 calories, Carbohydrate 28.4 g, Cholesterol 83.2 mg, Fat 10.6 g, Fiber 4.2 g, Protein 26.1 g, SaturatedFat 4.3 g, Sodium 901.5 mg, Sugar 11.2 g

SLOW COOKER CHICKPEA SWEET POTATO STEW

Slow Cooker Chickpea Sweet Potato Stew image

Slow Cooker Chickpea Sweet Potato Stew with warm flavors from cumin, coriander and cinnamon is the perfect winter stew you'll eat all season long.

Provided by Gina

Categories Dinner Soup

Time 4h15m

Number Of Ingredients 12

Ingredients

1 medium yellow onion (chopped)
2 15 oz cans garbanzo beans (drained)
1 pound sweet potatoes (peeled and chopped)
1 tablespoon garlic (minced)
1/2 teaspoon Kosher salt
1/4 teaspoon coarse ground black pepper
1 teaspoon ground ginger
1 1/2 teaspoons ground cumin
1 teaspoon ground coriander
1/4 teaspoon ground cinnamon
4 cups vegetable broth (fat free)
4 cups fresh baby spinach

Steps:

Place the onions in a microwave safe dish and microwave 2 to 3 minutes.
Add all the ingredients to your slow cooker except the spinach.
Cook on low for 6-7 hours or on high for 3-4 hours.
Add in the spinach leaves and stir.
Cook an additional 15 minutes on high.

Nutrition Facts : ServingSize 1 1/2 cups, Calories 165 kcal, Carbohydrate 32.3 g, Protein 6.3 g, Fat 2.2 g, SaturatedFat 1.4 g, Sodium 751 mg, Fiber 6.2 g, Sugar 5.4 g

Tips:

Choose high-quality oxtails for the best flavor and texture. Look for oxtails that are firm and have a good amount of meat on them.
Soak the oxtails in cold water for at least 30 minutes before cooking. This will help to remove any impurities and make the meat more tender.
Brown the oxtails in a large pot or Dutch oven over medium-high heat. This will help to develop the flavor and color of the meat.
Add the browned oxtails, along with the remaining ingredients, to the slow cooker. Cook on low for 8-10 hours, or on high for 4-6 hours.
Serve the oxtail stew with mashed potatoes, rice, or your favorite side dish.

Conclusion:

This slow cooker smoked oxtail and sweet potato stew is a hearty and flavorful dish that is perfect for a cold winter day. The oxtails are fall-off-the-bone tender, and the sweet potatoes add a touch of sweetness to the stew. This stew is also very easy to make, simply brown the oxtails and add all of the ingredients to the slow cooker. Then, let the slow cooker do the work!