Rich Oxtail Stew with Port

This has got to be the best winter-warmer, comfort food.
I owe the base for this recipe to Delia Smith, her recipes and tips are fool-proof).
My husband has always enjoyed a good goulash and this stew is rich, tasty and will definitely take away any winter blues.

Rich Oxtail Stew with Port 
Ingredients:
1kg Oxtail
500g shin on the bone
1 cup chopped tomatoes
1 tbsp fresh thyme
black pepper
1 tsp salt
olive oil for frying
1/2 cup flour seasoned with salt, white pepper and black pepper
1 bay leaf
sprig fresh parsley, chopped
4 cloves garlic, crushed
500ml water
200 ml Port (good quality)
4 tsp Ina Paarman's Beef Stock Powder
2 large onions, chopped roughly
1 can Cannellini beans (optional)
1tbsp lemon juice
2 heaped tbsp cornflour for thickening
1 de-seeded chilli
4 carrots, chopped in rounds

Method:
Roll meat in seasoned flour and fry in very hot olive oil in a deep pot.
Brown meat well on all sides and set aside. Fry onion in a little more olive oil until translucent. Add in crushed garlic, chilli.
Return meat to the pot and add in the tomatoes, stock, carrots, parsley, port, Cannellini beans, water and bay leaf.
Bring to the boil, then turn down to a very low heat, and simmer for three hours.
Add in lemon juice, cornflour (mixed with a little cold water) and check seasoning.
Serve with Basmati rice and oven-roasted vegetables.