This simple Spanish stew is warm and flavourful, perfect on a chilly winter evening.
- 1 lb lean beef, cubed
- 1 Tbsp cooking oil
- 1 cup dry red wine
- 1 cup tomatoes
- 1 large onion, sliced
- 1 green pepper, cut in strips
- 1/4 cup raisins
- 1/4 cup dried apricots
- 1 clove garlic, minced
- 1 1/2 tsp salt
- 1/8 tsp pepper
Bundle the following 3 herbs in a cheesecloth:
- 1 tsp basil
- 1 tsp thyme
- 1 tsp tarragon
- 1/2 cup mushrooms, sliced
- 1/2 cup olives, sliced
- 1 Tbsp flour
- 1 cup water
Season beef with salt and pepper before browning meat in oil in a large pot.
Add garlic, onions, and pepper and sautee until soft, 1-2 minutes.
Add wine, tomatoes, raisins, apricots, and herb bundle. Simmer for 1 hour.
Add mushrooms and olives. Simmer 3 minutes more.
Remove herb bundle. Combine flour and cold water. Stir in and cook until the mixture thickens.
Serve with rice.
