Instructions: Brown oxtail in hot oil in a pan, a few pieces at a time. As they are browned, remove the pieces to a large heavy casserole with a lid.

Sprinkle with salt, pepper, and flour and cook, uncovered, over medium heat, keeping the pieces moving until all traces of flour disappear and oxtail is slightly crusty.

Add the beef stock and red wine to the pan in which you browned the meat; scrape up all the brown bits and bring to the boil. Pour into the casserole, add tomatoes, garlic, thyme and bay leaf. Bring to a boil, lower heat and simmer. Cover and cook for 45 minutes.

Pour boiling water over the white onions and slip off the outer skins. Make a cross in the root ends with a knife. Sear them in butter in a pan, then turn down the heat and saute them gently for 10 minutes, shaking the pan from time to time so they cook evenly. Sprinkle with the sugar and cook a few minutes more to glaze lightly. Set aside. Peel the carrots and cut into finger-size pieces; peel potatoes and halve or quarter them if they are large.

After 45 minutes, taste the sauce and correct seasoning if necessary. Put all the vegetables except the peas around the meat pieces and spoon the sauce over them. Bring again to the simmer, cover and cook about 1/2 an hour or until the vegetables are tender.

Just before the stew is ready add peas and heat through.

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