OXTAIL STEW

3 POUNDS OXTAILS

6 CUPS WATER (ABOUT)

2 ONIONS, CHOPPED

3 POTATOES, CUBED

3 CARROTS, SLICED

2 STALKS CELERY, CHOPPED

SALT AND PEPPER

GARLIC POWDER, IF DESIRED

1/2 CUP FLOUR

OIL

DIRECTIONS:

WASH AND DRY THE OXTAILS.

SALT AND PEPPER THE OXTAILS.

BROWN OXTAILS IN OIL.

DRAIN WELL.

       ADD WATER, CELERY, ONIONS AND SEASONINGS.

BRING TO A GOOD BOIL.

      REDUCE HEAT AND SIMMER FOR ABOUT 2 HOURS.

       IN A JAR, MIX FLOUR AND 1 CUP WATER TO MAKE A PASTE.

SHAKE.

          SLOWLY POUR PASTE INTO THE OXTAILS, STIRRING CONSTANTLY.

ADD THE POTATOES AND CARROTS.

COOK UNTIL VEGETABLE ARE TENDER.

TASTE AND RESEASON IF NECESSARY.

SLOWLY POUR THE PASTE AND STIR.