When the weather turns chilly, I always crave this hearty Spanish oxtail and chorizo stew. The oxtail becomes melt-in-your-mouth tender after hours of slow cooking, and the chorizo adds a smoky, savory kick that’s impossible to resist.

Each spoonful is rich, flavorful, and packed with veggies like carrots and tomatoes. This stew is perfect for cozy nights at home, but it’s also impressive enough to share with friends.

I like to serve it with creamy mashed potatoes or a crusty baguette. Bonus? The leftovers taste even better the next day, making it a great meal to prepare ahead of time.

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Recipe Ingredients

• ½ cup of plain (all-purpose) flour
• 2 kg of oxtail, cut into 2-inch pieces (ask the butcher to prepare this)
• 3 tbsp of olive oil
• 1 onion, finely chopped
• 2 garlic cloves, finely chopped
• 2 carrots, coarsely chopped
• 2 cups of white wine
• 2 cups of chicken stock
• 2 chorizo sausages, coarsely chopped
• 2 tsp of smoked paprika
• Zest and juice of 1 orange
• Leaves from 2 rosemary sprigs
• 2 cans (14 oz each) of tomatoes
• Parsley leaves, to serve

How To Make Slow Cooker Spanish Oxtail and Chorizo Stew

1. Prepare the oxtail: Coat the oxtail in seasoned flour, shaking off any excess before browning. Heat 1 tablespoon of olive oil in a frying pan over medium-high heat, then cook half the oxtail pieces, turning for 6 minutes until browned. Remove and drain on paper towels. Repeat the process with another tablespoon of oil for the rest of the oxtail.
2. Cook the vegetables: Lower the heat to medium and add the remaining tablespoon of olive oil to the pan. Sauté the chopped onion, garlic, and carrots for 5 minutes until the onion becomes soft and translucent, stirring occasionally.
3. Deglaze the pan: Pour the white wine into the pan with the vegetables and stir well. Allow the mixture to simmer for 5 minutes to reduce the wine and evaporate the alcohol completely.
4. Assemble in the slow cooker: Transfer the cooked vegetables and wine mixture into your slow cooker. Add the chicken stock, chopped chorizo, smoked paprika, orange zest, orange juice, rosemary leaves, and canned tomatoes. Stir everything thoroughly to combine the flavors.
5. Add the oxtail and slow cook: Nestle the browned oxtail pieces into the sauce in the slow cooker. Cover with the lid and cook on low for 9 hours, allowing the flavors to meld and the oxtail to tenderize.
6. Finish and serve: Once the cooking is done, skim off any fat from the surface of the stew. Scatter fresh parsley leaves on top before serving, and pair with crusty bread or your favorite side dish.

Recipe Tips

• Use bone-in oxtail for maximum flavor as the slow cooking process extracts rich, hearty notes from the marrow. Browning the oxtail deeply also enhances the stew’s depth.
• Substitute chorizo with smoked sausage if unavailable, ensuring to use a variety with strong, smoky flavors for the best results in complementing the dish.
• If white wine isn’t an option, use an equal amount of unsweetened grape juice with a splash of apple cider vinegar for a balanced acidity and sweetness.
• Add diced potatoes or chickpeas during the last two hours of cooking to create a complete one-pot meal with added texture and nutrition.

Recipe FAQs and Variations

Check out More Recipes:

• Braised Oxtail with Basil Dumplings
• Slow Cooker Beef and Guinness Stew With Buttermilk Dumplings
• Slow Cooker Irish Stew