Oxtail Stew (Daube Queue de Boeuf) | Tante Marie's Kitchen

Ingredients

• 1 lb. onions, peeled and quartered
• 1 head of garlic, cloves peeled and halved
• 1 lb. carrots, peeled and cut into 3/4 inch slices
• 2 bottles red wine, (such as Cotes du Rhone)
• 1 bunch fresh parsley
• 4 imported bay leaves
• 1 bunch fresh thyme
• 1 tsp. black peppercorns
• 5 lbs. oxtail, cut into 4-inch pieces