->Oxtail Stew <-

4 lbs disjointed oxtails, trimmed of fat

8 small red potatoes

2 med onions, cut into 6ths

4 small turnips, quartered

4 carrots, quartered

4 cloves garlic, minced

1/2 tsp dry thyme

1 bay leaf

1/4 c. flour

1-1/2 c. beef broth

2 tbls tomato paste

1 c. frozen peas salt & pepper

Arrange oxtails in single layer on shallow baking pan. Bake in

450 deg oven til well browned (25-30 min).

Meanwhile in 5 qt or larger crockpot, combine potatoes, onions,

turnips, carrots, garlic, thyme and bay leaf. In bowl, mix flour

and about 1/2 c. of the broth til smooth.; then stir in remaining

broth and tomato paste.

Lift browned oxtails from baking pan and arrange on top of veggies

in crockpot. Pour broth mix over oxtails. Cover and cook at low

setting til meat is so tender it pulls away from bones when prodded

(10 - 12 hrs)

Lift oxtail to warm wide serving bowl and keep warm. Skim and discard fat from cooking liquid. Gently mix in peas. Increase

10-12 min

Season to taste with salt and pepper. Spoon veggies over oxtails.

MAKES 4 SERVINGS