Oxtail Stew

• 1 Ox Tail cut into pieces
• ½ cup plain flour
• 2 cloves garlic
• 2 tablespoons olive oil
• 2 Tablespoons Butter
• 1 large onion, coarsely chopped 
• 2 sticks celery, finely chopped
• 4 medium carrots, coarsely chopped
• 1 cup (250ml) red wine
• 1 can tomato’s,
• 2 cups water
• 2  bay leaves
• 2 sprigs fresh thyme
• 2 tablespoons Worchester Sauce
• 10 small new potatoes (optional)

Preheat oven to 180º c.
Heat oil and butter in a large frypan over medium-high heat.
Place onion, & garlic, and cook 4-5mins until soft and starting to colour.  Place into ovenproof casserole dish (or slow cooker).
Coat oxtail in flour, cook oxtail for 2 minutes each side or until browned, transfer to casserole dish. 
Use wine / stock to deglaze  pan, (scrape down all the brown bits), add bay leaves, and thyme, simmer for 3-4 minutes and add to casserole dish.
Add Vegetables, salt, pepper and cover with lid.
Place in oven on 180ºc for 4-5 hours until meat is falling off bones.  Liquid will thicken up while cooking.  
Add new potatoes about 1 hour before finishing. 

Slow Cooker will take about 8 hours on low. 
At the end of cooking you may wish to add some fresh baby carrots, and serve with Creamy mash