Soul Beef Chuck and Oxtail Stew

Ingredients:

1 pound beef chuck, cut into cubes

1 pound oxtail, cut into pieces

2 tablespoons vegetable oil

1 large onion, diced

4 cloves garlic, minced

2 carrots, peeled and sliced

2 celery stalks, sliced

2 potatoes, peeled and diced

1 can (14.5 ounces) diced tomatoes

4 cups beef broth

1 cup red wine (optional)

1 bay leaf

1 teaspoon dried thyme

1 teaspoon dried rosemary

Salt and pepper to taste

Chopped fresh parsley for garnish

 Instructions:

Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.

Season the beef chuck and oxtail pieces with salt and pepper. Add them to the pot and cook until browned on all sides, about 5-7 minutes. Remove the meat from the pot and set aside.

In the same pot, add the diced onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for another minute.

Add the carrots, celery, and potatoes to the pot, and cook for 5 minutes, stirring occasionally.

Return the browned meat to the pot. Pour in the diced tomatoes (with their juices), beef broth, and red wine (if using). Add the bay leaf, dried thyme, and dried rosemary. Stir to combine.

Bring the stew to a boil, then reduce the heat to low. Cover the pot and let it simmer for 2-3 hours, or until the meat is tender and the flavors have melded together. Stir occasionally and add more broth if needed to keep the stew from getting too thick.

Once the stew is done cooking, taste and adjust the seasoning with salt and pepper as needed.

Serve the Soul Beef Chuck and Oxtail Stew hot, garnished with chopped fresh parsley.