Spanish Stew

Ingredients

• 0.3 cup apricot halves dried
• 1  bay leaf 
• 1 pound stew beef lean cut into cubes
• 14 ounce beef broth canned
• 4.5 ounce mushrooms drained sliced canned
• 8 ounce canned tomatoes whole undrained chopped canned
• 2 servings rice hot cooked
• 1 teaspoon basil dried
• 1 teaspoon tarragon dried
• 1 cup cooking wine dry red
• 1 tablespoon flour all-purpose
• 1  garlic clove minced
• 1  bell pepper green cut into thin strips
• 4 ounce olives ripe drained sliced canned
• 1 large onion separated sliced
• 0.1 teaspoon pepper 
• 0.3 cup raisins 
• 1 teaspoon salt 
• 1 tablespoon vegetable oil 

Equipment

• dutch oven
• cheesecloth

Directions

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.
3. 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.
4. Remove and discard herb bag.
5. Combine broth and flour in a jar; cover tightly, and shake vigorously. Stir into stew. Cook, stirring constantly, until thickened.
6. Serve over rice.