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OXTAIL & VEGETABLE STEW

4 lbs disjointed oxtails, trimmed of fat
8 small red potatoes
2 med onions, cut into 6ths
4 small turnips, quartered
4 carrots, quartered
4 cloves garlic, minced
1/2 tsp dry thyme
1 bay leaf
1/4 c. flour
1-1/2 c. beef broth
2 tbls tomato paste
1 c. frozen peas
salt & pepper

Arrange oxtails in single layer on shallow baking pan. Bake in
450 deg oven til well browned (25-30 min).

Meanwhile in 5 qt or larger crockpot, combine potatoes, onions,
turnips, carrots, garlic, thyme and bay leaf. In bowl, mix flour
and about 1/2 c. of the broth til smooth.; then stir in remaining
broth and tomato paste.

Lift browned oxtails from baking pan and arrange on top of veggies
in crockpot. Pour broth mix over oxtails. Cover and cook at low
setting til meat is so tender it pulls away from bones when prodded
(10 - 12 hrs)

Lift oxtail to warm wide serving bowl and keep warm. Skim and
discard fat from cooking liquid. Gently mix in peas. Increase
cooker heat setting to high til peas are heated thru (10-12 min).
Season to taste with salt and pepper. Spoon veggies over oxtails.

MAKES 4 SERVINGS

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