Oxtail stew

1. In a skillet, sear the oxtails on every side. Set aside.

2. Place carrots and onions in the skillet, cook for 3-5 minutes.

3. Add the Sherry to deglaze the pan. Cook for 2-5 additional minutes.

4. Add the oxtails, carrots, onions, garlic, bay leaves, Sherry,and beef stock to a crockpot.

5. Cook on high for 3-6 hours.

6. You will need to skim the fat off the top from the oxtails. You can can prepare this part all the night before and then chill the stew. This will make it easier to skim off the fat.

7. Place turnips, potatoes, and parsnips on a baking sheet, sprinkling with salt and pepper.

8. Roast the vegetables on 350 for about an hour.

9. Add roasted vegetables to the stew.

10. Add tomato paste (if desired)

11. Simmer for 1-2 hours.

12. Note: This can all be done in the crockpot, and the roasting aspect can be skipped. It tastes fine without the parsnips and turnips if this is something that you are not into.

13. Season to your liking. Thyme works well in here.

14. This is my first attempt at making this with my additions, I hope that everyone else likes it.