3 lb. oxtails, cut in 2-inch pieces
2 qt. water
1 bay leaf
4 cloves garlic
1 lg. onion with 2 cloves inserted
4 carrots, sliced
4 stalks celery, sliced
2 sprigs parsley
1 tbsp. salt
1/4 tsp. pepper
6 white onions
1/4 c. butter
3 level tbsp. flour
1 c. Cabernet, Burgundy or other red dinner wine
1 tsp. Kitchen Bouquet
2 tbsp. finely chopped parsley

Simmer oxtails in water with bay leaf, spiced onion, carrot and celery slices, parsley, salt and pepper. Cook until tender, about 2 hours.

Meanwhile, cook onions until tender; set aside. When oxtails are tender, melt butter in saucepan; stir in flour. Slowly add 2 cups of strained hot broth from oxtails and wine; stir constantly until smooth. Add Kitchen Bouquet. Taste; correct seasoning. Add pieces of oxtail, carrot slices and cooked onions. Simmer 10 minutes; sprinkle chopped parsley over stew before serving. 6 to 8 servings.