Oxtail stew
Ingredients
- 1.3kg/3lb oxtail, cut into chunky pieces (ask your butcher to do this for you)
- 3 tbsp plain flour
- Salt and freshly ground black pepper
- 3–4 tbsp sunflower oil
- 2 medium onions, sliced
- 2 garlic cloves, finely chopped
- 2 medium carrots, diced
- 2 celery stalks, diced
- 4–5 sprigs fresh thyme (or ½ tsp dried thyme)
- 2 bay leaves
- 300ml/½pint red wine
- 500ml/18fl oz beef stock
- 2 tbsp tomato purée
- 1 tbsp chopped fresh parsley, to serve (optional)
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