Basque Ox tail Stew

Salt and flour the oxtails. Saute on the oil until golden. Put in a pot and cover with beef stock. Add onions and garlic to the frying oil, and fry until golden. Add the flower and mix. When it acquires a dark color, add wine and a a bit of beef stock. Puree everything. Add the sauce to the oxtails. add green peppers and carrots. Cook everything for about 2 hours. It the sauce remains too liquid, remove oxtails and boil quickly until it's reduced and/or add some cornstarch. serves 4