Rabo de Toro (Oxtail Stew)

Ingredients

• 1 1/2 kg (about 3.3 lbs) oxtail, cut into segments
• 2 large onions, chopped
• 2 carrots, peeled and sliced
• 2 celery stalks, chopped
• 4 garlic cloves, minced
• 2 cups red wine (preferably a robust Spanish wine like Tempranillo)
• 2 cups beef broth
• 1 can (14 oz) diced tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon smoked paprika
• 3 bay leaves
• Olive oil
• Salt
• freshly ground black pepper
• Fresh parsley, chopped, for garnish