OXTAIL STEW

4 LBS OXTAILS

1/4 C. SEASONED FLOUR

SALT AND PEPPER

2 TBSP. OIL

1 ONION, CHOPPED

3-4 CARROTS, CHOPPED

1-2 CLOVES GARLIC, MINCED

1-2 BAY LEAVES

3 C. BEEF BROTH

1 C. PORT WINE (IF DESIRED)

DIRECTIONS:

DREDGE OXTAILS IN FLOUR.

BROWN MEAT IN FLOUR.

DRAIN.

IN A SLOW COOKER, COMBINE REMAINING INGREDIENTS.

COOK ON LOW SETTING AT LEAST 8 HOURS.

SKIM AS MUCH FAT AS POSSIBLE.

(IT IS BEST IF YOU CAN REFRIGERATE STEW AND SKIM OFF

EXCESS COLD FAT AND THEN REHEAT.)