IS A STEW A SOUP RECIPES

Steps:

• In a slow cooker, combine beef, onions, garlic, celery, carrots, green beans, mushrooms, and potatoes. Pour in the tomatoes and tomato sauce. Season with bay leaf, pepper, thyme, and marjoram. Stir together chicken broth and flour. Pour chicken broth mixture and beef consomme into slow cooker, and stir.
• Cover, and cook on Low 6 to 10 hours. Remove bay leaf before serving.

Steps:

• Remove excess fat from oxtail.
• Lightly coat oxtail (and beef shank, if using) pieces with a mixture of the flour and !/2 tsp. salt.
• Pour 4 Tbsp. oil in a large heavy bottomed kettle/Dutch oven and place over medium heat.
• Once oil is heated, add oxtail and brown on all sides. Keep on low-medium heat while browning. It will probably take 15 to 20 minutes to complete.
• Once browned, add 2 cups of water, increase heat to high and bring to a boil. Once it boils, reduce heat, cover, and simmer.
• Remove grayish material from on top of simmering liquid as able.
• After one hour, remove oxtails to a dish.
• Strain liquid into a bowl or a dish that can be placed in the refrigerator or freezer. Allow to cool at room temperature then move to the refrigerator or freezer to cool further until the fat separates to the surface and solidifies.
• Remove excess fat.
• Meanwhile, in the same large kettle or Dutch oven used earlier, add 2 Tbsp. oil over medium-high heat.
• When oil is heated, add garlic, stirring constantly, then add tomato paste.
• Allow the paste to cook for a minute or two before adding wine and beef stock.
• Season with salt and pepper. Add bay leaves, thyme, and cloves either wrapped in a piece of cheesecloth tied with kitchen twine or loose if able to remove sprigs, leaves, and cloves individually later.
• Add back the oxtail and bring to a boil.
• Reduce heat and simmer, covered, for another 1 1/2 to 2 hours, until the meat is tender.
• Add back the broth from earlier once the fat has been removed.
• Add the onions, potatoes, carrots, celery, parsnips (if using), tomatoes (if using) and brown sugar (if using tomatoes) and any other vegetables you decide to use to the kettle.
• Cover and simmer 30 - 45 minutes longer until the vegetables are tender and the meat is VERY tender.
• Remove oxtails and place in or on a dish to cool enough to handle.
• Once cool enough, remove meat from bones. Remove any excess fat, etc. and place just the edible meat back into the simmering soup.
• Remove bay leaves, thyme sprigs, and all cloves.
• Add parsley.
• Taste and add more salt and pepper as needed.
• Serve warm.