We are keeping the garden growing all year and with cold weather come root vegetables. Cheffy is growing beets, turnips, onions, parsnips, leeks, chard and herbs that will be used in our winter menu items. We all want something warm to eat on a cold winter night to warm our homes and our bellies. He is sharing a recipe that is currently on our dinner menu and uses some of the items grown in our garden.

An oxtail stew is a brewing and here is how you make it at home:

10lb Oxtail

1 gallon stock or water

4 bay leaves

Put the above ingredients in a deep pan, cover and place in the oven at 400 degrees for 3-4 hours. Pull out of oven and let cool, drain liquid but keep to re-use later in recipe, continue to let cool until you can pick meat off the bone. This will yield about 5 lbs of usable meat.

2 lbs baby red potatoes

1/2 head of celery

1 large yellow onion chopped

2 large carrots chopped

2 cups chopped turnips

2 cups chopped leeks

2 cups chopped parsnips

1 bay leaf

1/2 lb butter

1 cup all purpose flour

2 cups chopped garlic

1 quart white wine

4 tablespoons fresh thyme

*Yields 12  6 ounce servings

Sautee all vegetables with butter, add garlic and continue until all vegetables are tender, add flour, liquid from oxtail broth, bay leaf, thyme, wine and more liquid(water or broth) until ingredients are submerged in liquid. Let simmer until vegetables are soft, add pulled oxtail meat and season to your liking. Stock should be thick and vegetables tender, making for a comforting winter stew.