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1
Sprinkle oxtails with paprika, salt and pepper.
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2
Coat with flour.
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3
Cook bacon in heavy Dutch oven over medium heat until fat is rendered, about 5 minutes.
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4
Remove bacon, using slotted spoon and reserve.
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5
Increase heat to high.
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6
Working in batches, add oxtails and cook until brown on all sides, about 10 minutes.
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7
Transfer oxtails to plate.
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8
Add onions and garlic to Dutch oven, reduce heat to medium and cook until tender, stirring occasionally, about 8 minutes.
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9
Mix in tomato paste and 4 teaspoons rosemary.
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10
Add wine and bring to boil, scraping up any browned bits.
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11
Boil until liquid is reduced by half, about 6 minutes.
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12
Add tomatoes, breaking up with spoon.
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13
Add broth.
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14
Return oxtails with any juices and bacon to Dutch oven.
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15
Bring to boil.
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16
Reduce heat, cover and simmer until tender, about 2 1/2 hours.
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17
Uncover and simmer until liquid is slightly thickened, about 30 minutes.
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18
(Can be made 1 day ahead. Cover and refrigerate. Rewarm over medium heat, stirring occasionally, about 20 minutes.) Add sugar snap peas to oxtails.
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19
Simmer stew uncovered until peas are just crisp-tender, about 2 minutes.
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20
Sprinkle stew with 2 tablespoons rosemary.
