Spanish Stew

Southern Living
1 quart


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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


Place basil, tarragon, and bay leaf on a 6-inch square of cheesecloth; tie corners of cloth together with string.

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.

Combine broth and flour in a jar; cover tightly, and shake vigorously. Stir into stew. Cook, stirring constantly, until thickened. Serve over rice.

Created date

October 2003