Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      pounds        oxtails -- cut into 2" lengths
     1/4  cup           flour
                        salt and pepper
   2      tablespoons   salad oil
   1      medium        tomato -- peeled and chopped
   1                    onion -- chopped
   3                    carrots -- chopped
   2                    turnips -- chopped
   1      clove         garlic -- crushed
   1                    bay leaf
   3      cups          beef bouillon
   1      cup           port wine
     1/2  teaspoon      pepper
   2                    leeks -- sliced

Preparation:

Coat meat with flour; sprinkle with salt and pepper. In large skillet or slow-cooking pot with browning unit, brown meat in oil. Drain off excess fat. Combine browned meat in slow-cooking pot with remaining ingredients. cover and cook on low for 7 to 9 hours. Remove bay leaf and oxtails. Cut meat off bones; dice and return to stew. Let stand a few minutes; skip excess fat off top. If time permits, refrigerate stew; skim off excess cold fat and then reheat stew at serving time.