This slow cooker firecracker stew leans into the kind of practical, stretch-what-you-have cooking that made old-fashioned supper recipes so dependable. With just a handful of pantry and freezer staples, you can build a rich, hearty meal with very little hands-on work, which is exactly the kind of recipe I love keeping in rotation during busy workweeks. The long, gentle cooking helps the oxtails turn tender while the green beans and simple seasonings create a cozy, savory stew with a little kick.
Serve this stew with thick slices of buttered bread, cornbread, mashed potatoes, or plain white rice to soak up the broth. If you want to round it out further, a simple cabbage slaw or crisp side salad adds some freshness alongside the rich oxtails. For a cold-weather supper, I also like pairing it with roasted carrots or baked potatoes for an extra-filling plate.
Slow Cooker 5-Ingredient Depression Era Firecracker Stew
Servings: 6
Ingredients
3 pounds frozen raw beef oxtails
Directions
1. Place the frozen beef oxtails in the bottom of a 6-quart slow cooker, spreading them into an even layer as much as possible.
2. Scatter the sliced onion over the oxtails, then pour the undrained canned green beans over the top.
3. Add the beef broth and sprinkle in the crushed red pepper flakes.
4. Cover and cook on low for 8 to 10 hours or on high for 5 to 6 hours, until the oxtails are very tender and the meat is pulling away from the bone.
5. Skim excess fat from the surface if desired, then gently stir and serve the stew hot with plenty of broth.
Variations & Tips
Milder version: If you want the stew cozy rather than spicy, reduce the crushed red pepper flakes to 1/4 teaspoon. You will still get flavor without as much heat.
Add a starch: For an even heartier one-pot meal, serve the stew over mashed potatoes, rice, or egg noodles. That is especially helpful if you want to stretch the meal for a bigger family dinner.
Broth consistency: This stew is naturally brothy. If you prefer it a little richer, remove the lid for the last 30 minutes of cooking on high, or ladle some broth into a saucepan and simmer it briefly before serving.
Storage tip: Leftovers keep well in the refrigerator for up to 3 days. The flavor gets even better overnight, making this a great make-ahead supper for a packed week.
Important safety note: For best food safety, thaw oxtails in the refrigerator before slow cooking rather than starting from frozen, since slow cookers can heat too gradually. If your slow cooker runs cool, this extra step is especially worth doing.
