Difficulty: Easy - for beginners
3 Tbsp canola oil
4 lb oxtail, trimmed
Kosher salt and freshly ground black pepper, to taste
4 cloves garlic, finely chopped
1 large yellow onion, finely chopped
2 cups dry red wine
6 cups chicken stock
1 (8 oz) can tomato sauce
6 medium carrots, sliced crosswise 1/2" thick
1/4 cup flour
4 Tbsp unsalted butter, softened
Heat oil in an 8 qt saucepan over medium high heat. Season oxtail with salt and pepper; working in batches, cook, turning as needed until browned, 8-10 minutes. Using tongs, transfer oxtail to a plate; set aside.
Add garlic and onion to pan; cook, stirring occasionally until golden, 6-8 minutes. Add wine; cook, stirring and scraping browned bits from bottom of pan until reduced by a third, 3-4 minutes.
Return oxtail to pan and add stock, tomato sauce, salt and pepper; bring to a boil. Reduce heat to medium low; cook, covered until oxtail is tender, 2 1/2 - 3 hours. Uncover and return to a simmer.
Add carrots; cook until tender, 15-20 minutes. Mix flour and butter in a bowl until smooth; stir into stew and cook until slightly thick, 8-10 minutes.