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Oxtail stew
Fruit and vegetables
2
onions
, thinly sliced
2
garlic
cloves, finely chopped
2
carrots
, finely chopped
2
celery
stalks, finely chopped
4–5 sprigs
thyme
(or ½ tsp dried
thyme
)
1 tbsp finely chopped flatleaf
parsley
, to serve (optional)
Tins, packets and jars
3 tbsp
plain flour
Cooking ingredients
3–4 tbsp
sunflower oil
2
bay leaves
500ml/18fl oz
beef stock
2 tbsp
tomato purée
salt and freshly ground
black pepper
Meat, fish and poultry
1.3kg/3lb
oxtail
, cut into chunky pieces (ask your butcher to do this for you)
Other
300ml/½pint
red wine
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