Low-Carb Paleo Oxtail Stew

Low-Carb Paleo Oxtail Stew

Oxtail stew recipe & content provided by Ryan Carter, Livevitae

Oxtail stew is made for colder and darker nights during fall and winter. With hearty flavor and tender veggies, this recipe is the perfect low-carb meal that makes the most of nose-to-tail cooking.

Related: Chicken Feet Bone Broth

This oxtail stew recipe requires a little patience, since you’ll need a slow cooker or time to roast your oxtail low and slow in the oven, but it’s worth it. Slow cooking will break down the tough fibers and gelatin in the oxtail, transforming it into a melt-in-your-mouth tender cut of beef. Best of all, oxtail stew uses a budget-friendly cut of beef that is easy to prepare.

I prepared my oxtail stew in the slow cooker, but a casserole dish in the oven works well. After 12 hours, the oxtail was falling off the bone, so make sure you use a large spoon to fish out the meat and juices. Oxtail stew can take many forms, but this version uses aromatic curry spices like cardamom and coriander. Braising in coconut milk and chopped tomatoes creates a creamy and satisfying broth.

Serve oxtail stew as a main dish with the seasonal steamed greens, or with paleo-friendly side dishes like mashed cauliflower or creamy whipped sweet potatoes.

This warm, nourishing, and low-carb oxtail stew recipe cooks a budget-friendly cut of meat low and slow for a tender and hearty dish. (Paleo and Whole30)

Low-Carb Paleo Oxtail Stew

Start to Finish: 6-10+ hours (15 minutes active)


  • 1 1/2 pounds oxtails, cut crosswise into 1.5-inch rounds
  • 1 tablespoon grass-fed ghee or avocado oil
  • 2 carrots, peeled and roughly chopped
  • 1 celery stick, roughly chopped
  • 1/2 tablespoon freshly ground coriander seeds
  • 1/2 tablespoon freshly ground cumin seeds
  • 1/2 tablespoon ground ginger
  • 1/2 tablespoon chilli powder
  • 1 teaspoon fenugreek
  • Few sprigs of thyme – leaves only
  • 1 teaspoon ceylon cinnamon
  • One 14-ounce can full-fat coconut milk (BPA-free)
  • 4 medium tomatoes, or 1 cup tomato passata
  • 1 teaspoon salt

Slow cooker instructions:

  1. On the stovetop, heat a cast iron skillet or dutch oven on medium heat and add ghee or avocado oil. (You can do this step straight in your slow cooker if it has a saute function.)
  2. Add carrot and celery, and soften for 5 minutes.
  3. Add spices and herbs and stir to incorporate. Cook for an additional 30 seconds.
  4. Add oxtail pieces to the pan and stir to coat in spices. Using tongs, lightly brown the oxtail on both sides.
  5. If you’re working on the stovetop, transfer the oxtail and spices into your slow cooker. Add coconut milk and chopped tomatoes. If the milk does not cover 75% of the meat, add filtered water until the liquid reaches this level.
  6. Place the lid on your slow cooker and adjust to low heat. Cook for 6-10 hours, or up to 12 hours.
  7. Serve warm with your favorite low-carb sides.

Oven instructions:

  1. Preheat oven to 270 degrees.
  2. In a dutch oven or cast iron skillet on medium heat, add cooking oil of choice.
  3. Add carrot and celery, and soften for 5 minutes.
  4. Add spices and herbs, and stir through for 30 seconds.
  5. Place oxtail pieces in the pan and stir to coat in spices. Using tongs, lightly brown on both sides.
  6. Add coconut milk and chopped tomatoes. If the milk does not cover 75% of the meat, add filtered water until the liquid reaches this level.
  7. Bring to a gentle simmer, then transfer to the oven.
  8. Cook for approximately 8 hours, or up to 12 hours. (Do not leave your oven unattended.)
  9. Serve warm.

Serves: 4

Nutritional Information (Per Serving):

  • Calories: 104
  • Protein: 55.4g
  • Total Carbs: 13.1g
  • Fiber: 2.9g
  • Sugars: 6g
  • Net Carbs: 10.2g
  • Total Fat: 26g
  • Saturated Fat: 6.6g
  • Polyunsaturated: 1.73g
  • Monounsaturated: 10g
  • Trans fat: 0g
  • Cholesterol: 172.5mg
  • Sodium: 759.2mg
  • Potassium: 1079.8mg
  • Vitamin A: 6165.4mg
  • Vitamin C: 21mg
  • Vitamin E: 1.7mg
  • Vitamin K: 27ug
  • Calcium: 48.1mg
  • Iron: 4.6mg
  • Zinc: 9.4mg

Note on ingredients: Tomatoes are in the nightshade family and can cause inflammation in sensitive people. All pepper (including chili powder) is a suspect spice on the Bulletproof Diet, and highly susceptible to performance-robbing mold toxins. To reduce your risk, omit pepper or grind it fresh using high-quality whole peppercorns.

Note on cooking method: Slow cooking is “suspect” on the Bulletproof Diet because it can lead to overcooked food, which produces toxic compounds. To reduce your risk, use the shortest cook times recommended and season with antioxidant-rich herbs like oregano and turmeric to combat some of these effects.

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