Slow Cooked Beef Shin and Oxtail Stew (GF and DF)


It is the season to dig the slow cooker out.  It is a joyful piece of kitchen equipment that ensures dinner is ready when you get home and you walk in on a cold night to the smell of divine food.

Cooking vegetables in with the stew helps them take on the meaty taste and this helps with children eating it. H calls it meaty veg.

Beef Shin and Oxtail are delicious in the slow cooker, melt in the mouth, you could cut it with a spoon and friendlier on the pocket.  Just chat to your butcher.

This serves 8 so great for bulk cooking, leftovers and freezing.

Macros per serving:

Calories 337, Fat 10.33g, Carbs 9.83g, Fiber 1.33g and Protein 39.83g


  • 1/2 Tbsp Olive Oil
  • Beef Shin Diced 650g
  • Oxtail 400g
  • 200g Diced Carrots
  • 250g Diced Swede
  • 4 Cloves of Garlic
  • 500ml Beef Stock
  • 350ml Red Wine
  • 1 Tbsp Tomato Puree
  • 4 Sprigs of Fresh Thyme
  • 3 Sprigs of Fresh Rosemary

You will need:

  • Slow Cooker
  • Frying Pan
  • Measuring Spoons / Scales
  • Vegetable Chopping Board
  • Vegetable Peeler
  • Sharp Knife
  • Dig out your slow cooker and give it a wash

  • Plate up your meat

  • Heat olive oil in frying pan over a medium high heat

    Brown the oxtail on all sides then set aside

  • Add the beef shin and brown

  • Peel and chop your swede, carrots and garlic

    Place them on bottom of slow cooker

  • Add the browned meat on top and then then the herbs

  • Mix your stock, red wine and tomato puree together

  • Pour over the top of the contents in your slow cooker and cook for 8 – 10 hours on the low heat setting

  • Serve with sides of your choice.

    H and I chose mashed potato, green beans and broccoli.

    Wonderful stuff.


Massage Therapist. Meditation and Mindfulness Instructor. Mum. Love cooking, Lifting Weights, Appreciating the best in people, Walking barefoot and Smiling.

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