Oxtail Stew

Ingredients
2 oxtails
2 large carrots
1/2 cup flour
4 cups water
salt, pepper
3 beef stock cubes
3 tablespoons oil
parsley
2 onions
1 bayleaf

Wash oxtails and cut into pieces.
Toss in flour seasoned with salt and pepper.
Heat oil in a large pan and brown meat well. Remove from the pan.
Peel and thinly slice onions and carrots.
Fry onions and carrots in pan for 5 minutes.
Add water, stock cubes, a few sprigs of parsley and bayleaf.
Bring to the boil, stirring.
Return meat to pan, reduce heat, cover and simmer for 2 to 3 hours or until tender.
Allow to cool and skim off the fat.
Remove bayleaf.
Reheat and serve with hot vegetables.