Estofado

• 1 lb. beef stew meat, cut in 1-inch cubes
• 1 Tbsp. cooking oil
• 1 c. dry red wine
• 1 (8 oz.) can tomatoes, cut up
• 1 large onion, sliced 1/4-inch thick
• 1 green pepper, cut in strips
• 1/4 c. raisins
• 1/4 c. dried apricots, halved
• 1 1/2 tsp. salt
• 1/8 tsp. pepper
• 1 clove garlic, minced
• 1 tsp. dried basil
• 1 tsp. dried thyme
• 1 tsp. dried tarragon
• 1 bay leaf
• 1/2 c. sliced fresh mushrooms
• 1/4 c. sliced pitted ripe olives
• 1 c. cold water
• 1 Tbsp. all-purpose flour
• hot, cooked rice

1. In 10-inch skillet, brown beef cubes in hot oil.
2. Stir in wine, undrained tomatoes, onion, green pepper, raisins, apricots, salt, pepper and garlic.
3. In a cheesecloth bag, combine basil, thyme, tarragon and bay leaf.
4. Add to meat mixture and simmer, covered, for 1 hour.
5. Stir mushrooms and olives into stew. Simmer, covered, 30 minutes more.
6. Discard herb bag.
7. Blend cold water with flour; stir into stew.
8. Cook and stir until thickened and bubbly.
9. Serve over rice.
10. Makes 6 servings.

beef stew meat, cooking oil, red wine, tomatoes, onion, green pepper, raisins, dried apricots, salt, pepper, clove garlic, basil, thyme, tarragon, bay leaf, mushrooms, olives, cold water, flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=582431 (may not work)