Ox tail stew

• 1 cup Chopped onion
• 2 lb Ox tails
• 1 cup Crushed tomato
• 8 medium potatoes cubed
• 3 cup Baby carrots
• 2 Bay leaves
• 2 cup Flour
• 1 packages Sazon seasoning
• 1 Beef stock to cover
• 1 cup Butter
• 2 tsp Olive oil
• 3 clove garlic
• 1 cup Red wine

1. Mix 1 cup of flour and sazon packet, salt and pepper - dredge beef
2. Add oil to large pot - sear meat until golden brown remove and set aside
3. To pot add onions - brown over medium heat, then add garlic,bay leaves,salt,pepper,and italian seasoning
4. Add red wine to deglaze drippings -allow to simmer - then add tomatoes
5. Add beef back to pot while simmering - cover beef with stock bring to boil - reduce heat and simmer for 2 hours
6. Add carrots and potatoes 45 minutes before done
7. If stew needs to be thickened use reserved flour and butter to make a rue and add to pot - serve over rice and enjoy!

onion, tomato, potatoes, carrots, bay leaves, flour, sazon seasoning, cover, butter, olive oil, clove garlic, red wine

Taken from cookpad.com/us/recipes/330980-ox-tail-stew (may not work)