This Slow Cooker Tomato and Mushroom Oxtail Stew is a nourishing, deeply comforting dish packed with flavour and nutrients. Oxtail, a collagen-rich cut of meat, becomes incredibly tender when slow-cooked, creating a rich and silky broth that supports gut health and joint repair. The combination of tomatoes, mushrooms, onions, and herbs gives this stew a beautifully balanced depth, earthy, savoury, and slightly sweet.

Slow cooking isn’t just convenient; it’s also one of the most digestion-friendly cooking methods. The gentle, low heat breaks down connective tissue and collagen over several hours, making the meat easier to digest while releasing amino acids that nourish the intestinal lining. This slow process also allows the vegetables and herbs to infuse fully, maximising nutrient absorption and flavour without the need for added fats or thickeners.

This oxtail stew is ideal for those following an anti-inflammatory or whole-food lifestyle. The collagen and gelatin support gut integrity, while the tomatoes and mushrooms provide antioxidants, vitamins, and natural umami. It’s also a fantastic make-ahead recipe; the flavours deepen as it rests, making it even more delicious the next day.

Whether you’re looking to improve digestion, support recovery, or simply enjoy a hearty, slow-cooked dinner, this dish delivers comfort, nourishment, and satisfaction in every bite.

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