Oxtail Stew

Ingredients

• Thyme - 1 teaspoon
• Bay leaves - 2
• Beef broth - 4 cups
• Red wine - 1 cup
• Tomato paste - 2 tablespoons
• Celery - 2 stalks, chopped
• Carrots - 2, chopped
• Garlic - 4 cloves, minced
• Onion - 1 large, chopped
• Olive oil - 2 tablespoons
• Salt and pepper - To taste
• Oxtail - 2 pounds

Instructions

1. Season the oxtail with salt and pepper.
2. Heat the olive oil in a large pot over medium-high heat. Add the oxtail and brown on all sides. Remove from the pot and set aside.
3. In the same pot, add the onion, garlic, carrots, and celery. Cook until the vegetables are softened.
4. Stir in the tomato paste and cook for another minute.
5. Pour in the red wine, scraping the bottom of the pot to loosen any browned bits.
6. Return the oxtail to the pot. Add the beef broth, bay leaves, and thyme.
7. Bring the stew to a boil, then reduce the heat to low and simmer, covered, for 3-4 hours, until the oxtail is tender.
8. Remove the bay leaves before serving.