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Spanish Stew

Yield 1 quart


  • 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

How to Make It

  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.