Spanish-Style Oxtail Stew

Heat olive oil in a Dutch oven over medium-high heat until smoking. Brown the oxtail in batches and set aside. Add onion garlic and bell pepper to the pot; cook stirring constantly until the onion has softened and turned translucent about 5 minutes.

Pour in white wine bring to a simmer and cook for 5 minutes. Add browned oxtail beef broth chocolate and bay leaves. Return to a simmer then reduce heat to medium-low cover and simmer for 3 hours.

Season with salt and paprika stir in carrots recover and allow to simmer until carrots are tender.