Estofado

Ingredients

• 1 lb beef stew meat cut in 1-inch cubes
• 1 Tbsp cooking oil
• 1 c dry red wine
• 1 8 oz can tomatoes cut up
• 1 large onion sliced 14-inch thick
• 1 green pepper cut in strips
• 14 c raisins
• 14 c dried apricots halved
• 1 12 tsp salt
• 18 tsp pepper
• 1 clove garlic minced
• 1 tsp dried basil
• 1 tsp dried thyme
• 1 tsp dried tarragon
• 1 bay leaf
• 12 c sliced fresh mushrooms
• 14 c sliced pitted ripe olives
• 1 c cold water
• 1 Tbsp all-purpose flour
• hot cooked rice

Directions

1. In 10-inch skillet brown beef cubes in hot oil
2. Stir in wine undrained tomatoes onion green pepper raisins apricots salt pepper and garlic
3. In a cheesecloth bag combine basil thyme tarragon and bay leaf
4. Add to meat mixture and simmer covered for 1 hour
5. Stir mushrooms and olives into stew Simmer covered 30 minutes more
6. Discard herb bag
7. Blend cold water with flour stir into stew
8. Cook and stir until thickened and bubbly
9. Serve over rice
10. Makes 6 servings