Spanish-Style Oxtail Stew

• 3 tablespoons olive oil
• 4 pounds beef oxtail, cut into pieces
• 2 onions, chopped
• 1 tablespoon minced garlic
• 2 green bell pepper, chopped
• 4 cups dry white wine
• 1 cup beef broth
• 1 (1 ounce) square unsweetened chocolate
• 3 bay leaves
• 1/2 teaspoon salt
• 2 tablespoons paprika
• 2 carrots, thickly sliced

1. Heat olive oil in a Dutch oven over medium-high heat until smoking. Brown the oxtail in batches, and set aside. Add onion, garlic, and bell pepper to the pot; cook, stirring constantly, until the onion has softened and turned translucent, about 5 minutes.
2. Pour in white wine, bring to a simmer, and cook for 5 minutes. Add browned oxtail, beef broth, chocolate, and bay leaves. Return to a simmer, then reduce heat to medium-low, cover, and simmer for 3 hours.
3. Season with salt and paprika, stir in carrots, recover, and allow to simmer until carrots are tender.

olive oil, beef oxtail, onions, garlic, green bell pepper, white wine, beef broth, chocolate, bay leaves, salt, paprika, carrots

Taken from www.allrecipes.com/recipe/128573/spanish-style-oxtail-stew/ (may not work)