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Oxtail Stew

kept bytihleigh

1 oxtail about 2-2.5 lb. Cut up
4 tblsp. cornflour
2 tblsp. cooking oil
Salt and Black pepper
4 rashers (slices) Bacon (Sugar cured, rindless)
2 medium onions sliced
1 clove garlic crushed
4 carrots pared and sliced
1 cup peeled chopped tomatoes
1 pint (16 fl. Oz) hot water
2 stalks green onions finely sliced
1 spring thyme
1 can butter beans (Lima beans)



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