Recipe Categories
Soup & Stews
Beef Stew

Lynn's Oxtail Stew

1/3-cup all-purpose flour

1-tsp salt

Dash pepper

5-pounds oxtails, cut into 1 1/2-inch lengths

1/4-cup cooking oil

(1) 10-ounce can condensed beef broth

1-cup water

1-cup dry white wine

1-large onion, chopped (1 cup)

1-tomato, peeled and chopped

1-large carrot, finely chopped

1-medium turnip, peeled and finely chopped (1 cup)

2-cloves garlic, minced

Few sprigs parsley

1-bay leaf

1/2-tsp salt

Dash pepper

2-cups pearl onions or frozen small whole onions

3-medium carrots, sliced (1 1/2 cups)

Combine the flour, the 1 tsp salt and dash pepper. Coat oxtails with flour mixture. In 10-quart Dutch oven slowly brown oxtails, half at a time, in hot oil, turning often; drain off excess fat. Return all meat to pan. Add condensed beef broth, water, 1/2 cup of the wine, the chopped onion, garlic, parsley and bay leaf. Bring to boiling. Reduce heat; cover and simmer 1 1/2 hours. Remove and discard parsley and bay leaf. Skim off and stir in remaining 1/2 cup wine, the 1/2 tsp salt, and dash pepper. Cover and simmer for 30 minutes. Add pearl onions and sliced carrots, cover and simmer 20 to 25 minutes more. Makes 5 to 8 servings.

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