Oxtail Stew

• large oxtails, cut into joints↗2
• onion, diced↗1
• beef broth↗2 cups
• water↗2 cups
• canned tomatoes2 cups
• salt↗1 teaspoon
• pepper↗
• bay leaf↗1
• carrot, chopped↗1⁄4 cup
• celery, chopped↗1⁄4 cup
• parsley, chopped↗1 tablespoon
• potatoes, boiled separately↗6

Step-by-step instructions

1. 1

   Roll oxtails in flour and brown well in butter or shortening. Brown onion at the same time. Add beef broth and water, tomatoes and bay leaf, salt, and pepper. Simmer 4 hours. At end of 3 hours add carrots, celery, and parsley. Thicken gravy with flour and butter, and serve all together including potatoes.