1 quart

How to Make It

Step 1

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

Step 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.

Step 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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