Oxtail Stew

• 6 pieces oxtails
• 8 ounces stew meat (adjust to taste)
• 4 carrots
• 2 celery ribs
• 4 bell peppers, color based on preference
• 1 cup red wine
• 1 cup white wine, such as verduzzo
• 16 ounces tomato sauce
• 4 -6 large heirloom tomatoes
• 1 onion
• 2 -6 garlic cloves, depending on taste
• Tabasco sauce

1. Like most stews, this consists of chopping everything, sweating the onions and garlic a bit in the oil, and then dumping everything into a big pot.
2. I let this simmer overnight.
3. The oxtail was falling off the bone by the end, and it was transcendently good.

oxtails, stew meat, carrots, celery, bell peppers, red wine, white wine, tomato sauce, tomatoes, onion, garlic, tabasco sauce

Taken from www.food.com/recipe/oxtail-stew-201240 (may not work)