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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
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 |
Directions:
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.
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