Ingredients:
Mom’s Oxtail Stew
3 ½ to 4 lbs oxtails, cut into 2 inch lengths
½ cup flour
salt and pepper
2 tbsp.butter
2 onions, chopped
garlic cloves, minced
2 tbsp.oil
4 c. beef broth
2 c. water
1 tsp. dried thyme
2 bay leaves
2 tbs. tomato paste
3 large potatoes, peeled and quartered
4 carrots, peeled and chopped
3 ribs celery, chopped
2 green onions, chopped
2 turnips, peeled and chopped

Directions:
Place flour in a plastic bag. Add a generous amount of salt and pepper or to taste.
Shake the oxtail pieces in flour. Set aside. Melt butter in large stockpot.  Add onions and garlic, cook until they begin to turn translucent, about 5 minutes.  Remove from pot. Add oil, raise temperature and brown oxtails in hot oil.  Drain oxtails. Add onions, garlic, broth and water, scraping up any browned bits from pot. Stir in thyme, bay leaves, tomato paste, 1 tsp.salt and ½ tsp.pepper. Cover and bring to a boil. Reduce heat to low and simmer 2 hours, Add all of the vegetables, stirring well.
Cover and continue cooking until vegetables are tender, about 45 more minutes. Check
seasoning.   Good eating.