Crock-pot Oxtail Stew

I took out my crock-pot today because my mouth was watering for a nice stew with celery, carrots onions even potatoes...You know what I am talking about with all the herbs and spices and seasonings to bring all of those flavors together but I was noot sure what kind of meat to marry with the stew ...we always use beef cubes or potroast I wanted something different so I looked in my deep freezer and I found some oxtails that looked nice and meaty so I went with that because the crock-pot is perfect for them to cook slow and easy so come on and follow me so we can make this recipe together.

Crock-pot Oxtail Stew
Ingredients

2 pounds of oxtails

1/3 cup of flour

1 teaspoon dried marjoram

1 14-oz can of diced tomatoes

2 14-oz can of beef stock

1 large onion, cut into wedges

3 baking potatoes peeled and cubed

3 carrots, peeled and sliced thick

1 large celery stalk, diced

2 tablespoons of olive oil

Sea salt to taste

Smoked black pepper to taste

Methods

To begin working on your stew turn your crock pot on to high add two tablespoons of olive oil so it can get hot at this point grab your oxtail season with a little salt and pepper rub it into the meat, now grab your flour place in medium bowl add your marjoram blend well then coat your oxtails shake off any extra flour the place in the crock-pot so it can cook a little on all sides.

Now that we have browned all sides of the oxtail lets add the diced tomatoes, onions, carrots and potatoes mix it up as best you can then add your beef stock mix well then cover and cook on HIGH 8 to 10 hours, or until the oxtails are tender and falling off the bone at this point taste and season to your liking if it's needed then serve and enjoy.