Oxtail stew with dumplings – Lewis of Sunningdale

Ingredients

• 2 tbsp plain flour
• 2 oxtail , jointed and cut into pieces
• 4 tbsp sunflower oil , for frying
• 2 onions , chopped
• 3 carrots , cut into small chunks
• 2 celery sticks, cut into small chunks
• 2 garlic cloves , chopped
• 2 tbsp tomato purée
• bay leaves and thyme sprigs, tied together
• 1 bottle full-bodied red wine
• 1 beef stock cube
• 300g self-raising flour
• bunch basil leaves, removed
• 75g butter
• 3 egg whites
• olive oil, for drizzling