Braised Oxtail Stew

Name: Braised Oxtail Stew
Total time: 160
Yield: 6
Ingredients: 1 tablespoon vegetable oil; 3 pounds beef oxtail; 3 medium carrots, diced; 2 stalks celery, diced; 1 large onion, diced; 4 cloves garlic, chopped; 2 teaspoons chili powder; 1 teaspoon ground black pepper; 4 cups beef stock; 1 cup dry red wine; 3 tablespoons all-purpose flour; 3 bay leaves; 1 cup sliced fresh mushrooms

Recipe by fed1999 from allrecipes.com

Dinner 3 Hr. 40 Mins.

Ingredients

6 servings

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1 tablespoon vegetable oil
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3 pounds beef oxtail
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3 medium carrots, diced
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2 stalks celery, diced
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1 large onion, diced
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4 cloves garlic, chopped
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2 teaspoons chili powder

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1 teaspoon ground black pepper
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4 cups beef stock
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1 cup dry red wine
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3 tablespoons all-purpose flour
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3 bay leaves
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1 cup sliced fresh mushrooms

Instructions

Preheat the oven to 325 degrees F (165 degrees C).
Heat oil in a cast iron casserole dish over medium-high heat. Add oxtail and brown on all sides, about 10 minutes. Transfer oxtail to a plate.
Add carrots, celery, onion, garlic, chili powder, and pepper to the casserole. Cook, stirring frequently, until vegetables are tender, about 5 minutes. Add oxtail back to the casserole, then add beef stock and red wine. Bring to a boil.
Stir in flour and simmer until sauce has thickened, about 3 minutes. Add bay leaves and submerge in the sauce. Add mushrooms.
Bake, covered, in the preheated oven until meat is tender and falling off the bone, about 2 hours. Serve in the casserole dish.