Oxtail Stew

Add the Broth and Spices: Return the oxtail to the pot and add the beef broth or water, bay leaves, thyme, Worcestershire sauce, and smoked paprika. Bring to a boil, then reduce the heat to low and cover the pot.
Slow-Cook the Stew: Simmer the stew on low for about 3-4 hours, or until the oxtail is tender and falling off the bone. Stir occasionally and check the liquid levels, adding more broth or water if needed.
Add the Potatoes and Peas: About 30 minutes before the stew is done, add the baby potatoes and peas to the pot. Continue to cook until the potatoes are tender.
Adjust Seasoning and Serve: Taste the stew and adjust salt and pepper as needed. Remove the bay leaves and thyme sprigs, and serve hot with your favorite sides.