Preheat your oven to 350°F (175°C).

Season the oxtail with salt and pepper. In an oven-safe Dutch oven or large oven-proof skillet, heat 2 tablespoons of olive oil over medium-high heat. Brown the oxtail on all sides until they develop a rich, golden color. Remove the oxtail from the pan and set them aside.

In the same Dutch oven, add the chopped onion, carrots, celery, and minced garlic. Sauté for about 5 minutes until the vegetables start to soften.

Stir in the tomato paste and cook for an additional 2 minutes, allowing it to caramelize and deepen in flavor.

Pour in the red wine, scraping up any browned bits from the bottom of the pan. Allow the wine to reduce by half.

Return the browned oxtail to the Dutch oven. Add the beef broth, bay leaves, dried thyme, and dried rosemary. Season with salt and pepper to taste. Bring the mixture to a simmer.

Cover the Dutch oven with a lid and transfer it to the preheated oven. Let the oxtail braise for 2.5 to 3 hours or until they are tender and easily pull away from the bone.

While the oxtail is cooking, prepare the roasted rutabagas or turnips. Toss the turnip chunks with olive oil, salt, and pepper. Spread them out on a baking sheet in a single layer. Roast in the oven at 400°F (200°C) for 30-35 minutes or until they are golden and tender.

Once the oxtail is done, remove it from the oven and skim off any excess fat from the surface of the stew.

Serve the roasted oxtail stew with the roasted turnips and garnish with fresh parsley. Enjoy your hearty and flavorful meal!