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1
Heat 1/2 cup of the oil in a heavy-bottomed soup pot or cast-iron skillet.
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2
Place the flour in a shallow bowl.
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3
Sprinkle the oxtails with salt and pepper and toss them in the flour.
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4
Shake off the excess flour and, working in batches, brown on all sides.
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5
Remove to a platter as done.
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6
Add a little more oil to the pot if needed and add half the onions and celery.
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7
Let cook until beginning to soften, 3 to 4 minutes.
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8
Add the garlic and cook 2 minutes more.
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9
Add the tomato paste and let simmer for 2 minutes.
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10
Add 2 cups of the beef stock, scrape the bottom, stir, and return the oxtails to the pot.
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11
Bring to a simmer and add the wine.
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12
Simmer on low for 15 minutes.
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13
Add the bay leaves, thyme, 1 teaspoon salt, 1/2 cup of the carrots and the remaining 2 cups beef stock, 1/2 cup celery and 1/2 cup onions and stir.
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14
Simmer for 30 minutes.
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15
Add the remaining 1/2 cup carrots and simmer for 2 hours.
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16
Add the tomatoes; simmer until the broth begins to thicken and the meat falls easily away from the bone, 30 to 45 minutes more.
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17
Remove the thyme and bay leaves and adjust seasoning to taste.
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18
Put two or so oxtails in each bowl and ladle the soup over them.
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19
Serve with the bread.
