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Ingredients
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • 4 to 5 lb Rumba Meat Oxtail (about 3 packages)
  • 2 medium leeks
  • 1 onion, chopped
  • 6 garlic cloves, chopped
  • 1 cup red wine
  • 1 can (400 gr) plum tomatoes
  • 5 tablespoons tomato paste
  • 3 cups beef or chicken stock (I usually use chicken when making stew)
  • 1 tablespoon Worcestershire sauce
  • 2 sprigs of fresh thyme
  • 2 sprigs of fresh rosemary
  • 2 bay leaves
  • 2 sticks of celery, sliced
  • 4 medium carrots, sliced
  • 3 medium potatoes, peeled and chopped
  • ¼ cup all-purpose flour
  • 1 cup frozen peas
  • Fresh chopped parsley to garnish (optional)
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