Oxtail Stew

From my collection of handwritten recipes 1964.

• Ready In: 4 hrs 10 mins
• Serves: 4
• Yields: 1 stew

Ingredients

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

Directions

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.