Oxtail Stew

INGREDIENTS:5 lbs. beef oxtails
1 cup Spanish onion
1 cup turnips, medium dice
1 cup salsify, peeled and sliced
½ cup carrot, medium dice
3 Tbsp. garlic, minced
1 cup white wine
2 qts. beef stock
to taste, salt and pepper
2 cups baby red potatoes, halved
4 Tbsp. olive oil DIRECTIONS:In pan with 4 Tbsp. olive oil, sear oxtails until they are golden brown. Remove them from the pan. In same pan, sauté onions, salsify, turnips, carrots and

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