Homemade Vegetable Beef (Oxtail) Soup

Ingredients in this Oxtail Soup Recipe:

• 2 lbs. oxtails (or other beef cut like short ribs)
  
  

  if you use stew meat, try to get a soup bone--it makes a difference in the flavor and texture of the soup!

• 1/2 cup flour
• 1 - 2 Tablespoons oil
• 5 cups of water
• 2 teaspoons of salt (or to taste)
• 1/2 teaspoon black pepper (or to taste)
• 1 tablespoon dried parsley flakes
• 2 bay leaves
• 1 medium onion, chopped
• 1 quart (4 cups) tomatoes (canned or frozen)(yes, used juice if you want)
• 1 1/2 Tablespoons Worcestershire sauce
• 2 teaspoons sugar
• 2 teaspoons celery salt
• 1/8 teaspoon powdered cloves
• 1/2 pound carrots, sliced thin
• 1 1/2 cup frozen green beans (you can use more--or you can used canned)
• 2 medium red potatoes, cubed and unpeeled
• 2 or 3 large mushrooms, sliced thin -- optional ingredient
• 1 cup celery, sliced thin -- optional ingredient

Instructions for making Beef Oxtail Soup:

1. Dredge pieces of oxtail in flour and brown them in heated oil in 2 3/4 quart soup pot (or a "dutch oven" pot).
2. Add water, salt, pepper, parsley and bay leaves.
   
   Cover and simmer for 2 hours.
3. Add remaining ingredients and simmer 1 to 1 1/2 hours longer. Taste and correct seasonings.