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Add tomatoes, wine and beef stock, sugar and vinegar.

Bring to a boil, then add the browned oxtails, bay leaves, thyme.

Lower the heat and simmer for 3 1/2 hours, stirring occasionally and adding water as required.

This is the part where you might want to add more wine for a richer flavor; the important thing is to check the stew constantly and keep the liquid level slightly above the oxtails in order to allow them to cook thoroughly.

Remember to add water from time to time as required; otherwise the stew will be too rich.