Estofado - cooking recipe

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 1/4-inch thick
1 green pepper, cut in strips
1/4 c. raisins
1/4 c. dried apricots, halved
1 1/2 tsp. salt
1/8 tsp. pepper
1 clove garlic, minced
1 tsp. dried basil
1 tsp. dried thyme
1 tsp. dried tarragon
1 bay leaf
1/2 c. sliced fresh mushrooms
1/4 c. sliced pitted ripe olives
1 c. cold water
1 Tbsp. all-purpose flour
hot, cooked rice

Preparation

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