Crockpot beef on the bone stew recipe

Crockpot beef on the bone stew slow cooker recipe served in white bowl with potatoes, carrots, onions and gravy.

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5 from 1 vote

Crockpot beef on the bone stew recipe

Slow cooker beef stew made with oxtail beef bones in the Crockpot.

Prep Time15

Cook Time4

Total Time4 15

Course: Main Meals

Cuisine: American, British, Traditional

Keyword: beef bones, beef stew, crockpot recipe, meat stew, oxtail beef, slow cooker

Servings: portions

Calories: 647kcal

Author: Sarah Trivuncic

Equipment

1 Slow Cooker (Mine is a Crockpot)

Ingredients

600 g meat from oxtail bones (use 1kg worth on the bone) - oxtail or other beef on bones
2 tbsp flour plain, to coat meat
2 tbsp oil groundnut
1 cube beef bouillon
500 ml water
300 g shallots peeled and trimmed (cut banana shallots in half)
300 g carrots (I used whole Chanteney carrots as they are small)
600 g potatoes small, new
salt to season
pepper to season

Metric - US Customary

Instructions

Toss the beef pieces in flour with some salt and pepper.
Over a medium heat, heat the oil and fry the coated beef until brown on each side.
Lay the browned meat in the base of the Crockpot.
Cover with the shallots, carrots, potatoes and beef stock.
Cook on "high" setting for 4-6 hours.

Notes

Although I used Chantenay carrots whole, you can use any type of carrot.

Although I used banana shallots (or French shallots), you can use small shallots in larger quantities. You can also substitute with onion if shallot is hard to find.

The nutritional values here reflect an approximation of 600g worth of meat being yielded from 1kg of beef bones. Obviously you don't eat the actual bones and if I put 1kg beef bones in the quantity, the nutritional values would be wildly out.

The fat content of this beef stew could be much reduced by using lean cubes of casserole steak.

Nutrition