Ox Tail Stew

• stew meat or beef tails
• chopped carrots (big pieces)
• chopped potatoes
• green onions, chopped
• garlic salt
• pepper
• 2 tbsp (30 ml). cornstarch
• water
• whole kernel corn
• 2 cans beef broth
• (optional) egg noodles
• salt

1. Sprinkle stew meat with pepper and garlic salt.
2. Brown stew meat or beef tails in skillet until outsides are mostly done.
3. Drain grease from meat and place in large cooking pot, add beef broth and vegetables.
4. Add water as needed to fill cooking pot to desired level.
5. Cook on medium, stirring often, until carrots are tender.
6. Continue adding water if needed.
7. Once vegetables are near tender, add egg noodles if desired, cook until tender.
8. Just before serving, mix cornstarch with 1/4 cup (60 ml) water in a seperate container, mixing until lumps are gone.
9. Add cornstarch mixture to soup and stir until thickened.
10. Add salt and pepper to taste.

stew meat, carrots, potatoes, green onions, garlic, pepper, cornstarch, water, kernel corn, beef broth, egg noodles, salt

Taken from online-cookbook.com/goto/cook/rpage/000C5B (may not work)