Oxtail Stew

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Nutrition per serving    (USDA % daily values)
CAL
697
FAT
51%
CHOL
0%
SOD
28%

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Ingredients for 4 servings

1 (10-ounce) can whole tomatoes

1 large yellow onion, diced

1 large carrot

3 tablespoons olive oil

1 cup Port

1 cup flour

1 cup red wine

Salt and pepper

5 pounds oxtails, cut into 2-inch thick rounds

3 Italian frying peppers, cut into large pieces

1 cup dry Sherry

1 bunch thyme, leaves picked and chopped

1/2 can chipotle pepper adobo

1/2 cup Cajun seasoning

3 stalks celery, diced

3 bay leaves

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