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1
Cook bacon in heavy large pot over medium-high heat until brown and crisp. Using slotted spoon, transfer bacon to plate. Pour drippings into small bowl.
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2
Return 6 Tb drippings to pot (add olive oil, if necessary, to measure 6 Tb total; reserve bacon for another use).
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3
Tie parsley, thyme, and bay leaves together for bouquet garni.
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4
Stir 1 Tb flour and butter in small bowl to smooth paste.
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5
Whisk 1 1/2 cups flour, 2 tsp salt, 1/2 tsp freshly ground black pepper, and nutmeg in medium bowl. Add oxtails, a few pieces at a time, to seasoned flour and toss to coat.
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6
Heat bacon drippings in pot over medium-high heat. Working in batches, add oxtails and brown on all sides, about 6 minutes per batch. Transfer oxtails to bowl after each batch.
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7
Reduce heat to medium-low. Add chopped onions, diced carrot, and minced garlic to pot. Saute until onions soften, 5 to 6 minutes. Return oxtails and any accumulated juices to pot. Add bouquet garni, then broth and wine. Bring to boil. Cover and simmer until meat is almost tender, adjusting heat occasionally to maintain gentle simmer, about 3 hours.
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8
Mix in mushrooms, shallots, carrot chunks, and whole garlic cloves. Increase heat and return to boil. Reduce heat to low. Cover pot and simmer gently until meat and vegetables are tender, about 45 minutes longer.
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9
Tilt pot and spoon off any fat that rises to surface. Stir flour paste into stew. Simmer uncovered until sauce thickens slightly, stirring occasionally, 6 to 8 minutes. Season to taste with salt and pepper.
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10
Do Ahead: Can be made 1 day ahead. Cool 1 hour. Refrigerate uncovered until cold, then cover and keep refrigerated. Rewarm over low heat before serving.
