Oxtail Stew And Lentils Recipe | woman&home Magazine

Ingredients

• For The Stew:
• 1.5 kg oxtail, in big chunks (ask your butcher to cut it)
• 3 tbsp all-purpose flour
• Salt and freshly ground black pepper
• 3 or 4 tbsp olive oil
• 2 onions, diced
• 2 garlic cloves, minced
• 2 carrots, cubed
• 2 stalks celery, cubed
• 2 cans whole peeled tomatoes
• 5 sprigs fresh thyme, or 1 tsp dried thyme
• 2 bay leaves
• 1¼ cups (300 ml) red wine
• about 2¼ cups (500 ml) beef broth
• 1⅓ cups (200 g) lentils
• 1 tbsp chopped fresh parsley (optional)
• For The Polenta:
• 2 cups (300 g) polenta
• Salt
• ½ cup plus 2 tbsp (150 g) butter
• Freshly ground black pepper