Spanish Stew

• 1 teaspoon dried basil
• 1 teaspoon dried tarragon
• 1 bay leaf
• 1 pound lean stew beef, cut into cubes
• 1 tablespoon vegetable oil
• 1 large onion, sliced and separated into rings
• 1 green bell pepper, cut into thin strips
• 1 garlic clove, minced
• 1 (8-ounce) can whole tomatoes, undrained and chopped
• 1 cup dry red wine
• 1/4 cup dried apricot halves
• 1/4 cup raisins
• 1 teaspoon salt
• 1/8 teaspoon pepper
• 1 (4-1/2-ounce) can sliced mushrooms, drained
• 1 (4-ounce) can sliced ripe olives, drained
• 1 (14-1/2-ounce) can beef broth
• 1 tablespoon all-purpose flour
• Hot cooked rice

1. Place basil, tarragon, and bay leaf on a 6-inch square of cheesecloth; tie corners of cloth together with string.
2. Brown beef in hot oil in a Dutch oven over medium heat. Add herb bag, onion, and next 8 ingredients; bring to a boil. Cover, reduce heat, and simmer, stirring often, 1 hour. Stir in mushrooms and olives; simmer 30 minutes. Remove and discard herb bag.
3. Combine broth and flour in a jar; cover tightly, and shake vigorously. Stir into stew. Cook, stirring constantly, until thickened. Serve over rice.

basil, tarragon, bay leaf, beef, vegetable oil, onion, green bell pepper, garlic, tomatoes, red wine, apricot halves, raisins, salt, pepper, mushrooms, olives, beef broth, flour, rice

Taken from www.myrecipes.com/recipe/spanish-stew (may not work)