|Canned tomatoes||8 Ounce (1 Can)|
|Garlic||1 Clove (5 gm), minced|
|Dry red wine||1 Cup (16 tbs)|
|Green pepper||To Taste, cut into strips|
|Onion||1 Large, sliced 1/4 inch thick|
|Beef stew meat||1 Pound, cut into 1 inch cubes|
|All purpose flour||1 Tablespoon|
|Cooking oil||1 Tablespoon|
|Sliced fresh mushrooms||1⁄2 Cup (8 tbs)|
|Dried apricots||1⁄4 Cup (4 tbs), halved|
|Raisins||1⁄4 Cup (4 tbs)|
|Sliced ripe olives||1⁄4 Cup (4 tbs)|
|Hot cooked rice||2 Cup (32 tbs)|
Brown the meat in hot oil.
Stir in next seven ingredients, 1 1/2 teaspoons salt, and 1/8 teaspoon pepper.
Add Bouquet Garni.
Simmer, covered, 1 hour.
Stir in mushrooms and olives; simmer 30 minutes more.
Discard Bouquet Garni.
Blend 1 cup cold water slowly into flour; stir into stew.
Cook, stirring constantly, till mixture bubbles.