Oxtail stew with butter bean mash

Oxtail stew

• 200 g onion, cut into pieces
• 200 g fennel, trimmed and cut into halves, fronds reserved
• 2 leeks, white part only, cut into pieces (4 cm)
• 20 g dried porcini mushrooms, cut into slices
• 1 carrot, cut into pieces (4 cm)
• 4 garlic cloves
• 8 sprigs fresh flat-leaf parsley, leaves only, plus extra to garnish
• 40 g olive oil
• 800 - 1000 g oxtail (see Tips)
• 3 dried bay leaves
• 400 g canned chopped tomatoes
• 1 tbsp tomato paste
• 1 tbsp plain flour
• 1 tbsp Vegetable stock paste or Chicken stock powder (see Tips)
• 150 g red wine
• 1 - 2 pinches sea salt
• 1 - 2 pinches ground black pepper

Butter bean mash

• 800 g canned butter beans, rinsed and drained
• 1 - 2 pinches sea salt
• 1 - 2 pinches ground black pepper
• olive oil, to drizzle
• paprika, to serve