Season the oxtail pieces with salt and pepper, coat them in flour, and sear them on all sides in a large pot over high heat. Set aside.

In the same pot, make the sauce: slice the onions thinly and chop the garlic. Sauté until translucent, then add the sliced carrots and diced red bell pepper. Cook until softened.

Add the quartered tomatoes, bay leaves, and a bundle of fresh herbs. Stir, then pour in the red wine and add the sifted flour. Let it reduce.

After 20 minutes, remove the herbs and bay leaves. Blend the sauce until smooth. Add the beef broth, oxtail, peeled and chunked potatoes, and large pieces of carrot. Simmer on low heat for 2 hours.

Let the stew rest for about 24 hours before serving. Enjoy!