Instructions:
1. Prep and brown oxtails:
• Pat oxtails dry and season with salt and pepper.
• Heat olive oil in a heavy pot or Dutch oven over medium-high heat.
• Brown oxtails on all sides (about 5–7 minutes). Remove and set aside.
2. Sauté aromatics:
• In the same pot, add onion, garlic, carrots, celery, and bell pepper.
• Cook until softened, 5–6 minutes.
3. Add tomatoes and seasoning:
• Stir in tomato paste and diced tomatoes.
• Add thyme, paprika, bay leaves, salt, and pepper.
4. Braise the oxtails:
• Return oxtails to the pot.
• Pour in beef broth to cover the meat.
• Bring to a boil, then reduce heat to low. Cover and simmer 3–4 hours, until meat is tender and falling off the bone.
5. Optional thickening:
• Mix flour with a little water to make a slurry.
• Stir into the stew and simmer for 5–10 minutes until thickened.
6. Serve:
• Garnish with fresh parsley.
• Serve hot with rice, mashed potatoes, or crusty bread.
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