Oxtail Stew

• 1 1/2 kg oxtail, cut into chunks
• 1/4 cup olive oil
• 4 cloves garlic
• 1 white onion, chopped
• 1 red onion, chopped
• 1 cup yellow and red bell pepper, chopped
• 1 cup spring onions, chopped
• 1 cup white wine
• 1 cup chopped tomatoes
• 3 bay leaves
• 4 small carrots peeled or 2 of big ones, chopped into large chunks
• 3 cups watercress

1. In a bowl season well the oxtail with salt and pepper.
2. Prepare all the ingredients.
3. In a large iron pot over high heat, add the olive oil and heat.
4. When the oil is hot, add the meat, and brown on all sides, about 3 minutes per side.
5. When all of the meat is browned, add the bay leaves.
6. Add the onions.
7. Add the garlic and cook for a few minutes until they are translucent.
8. Add the peppers and cook for more 2 minutes.
9. Add the white wine.
10. Add the carrots, the tomatoes and the spring onion.
11. Add enough hot water to cover the meat, bring to a simmer and simmer over medium heat for 2 1/2 to 3 hours, until meat is fork tender.
12. Add the watercress and serve.
13. Serve with polenta.

olive oil, garlic, white onion, red onion, red bell pepper, spring onions, white wine, tomatoes, bay leaves, carrots, watercress

Taken from cookpad.com/us/recipes/263540-oxtail-stew (may not work)