A Hearty Stew

A real "stick to your ribs" stew that is wonderful on a cold winters day. I developed this stew for a friend of mine who wanted a recipe he could use with venison. This stew held up well. It also works well with beef and pork.

• Ready In: 3 hrs 10 mins
• Serves: 6-8

Ingredients

• 2  lbs  stew meat, in 1 inch pieces
• 2  tablespoons  oil
• 1 1⁄2 cups dry red wine
• 1 (28 ounce) can tomatoes with juice, chopped
• 2  large onions, sliced
• 4  garlic cloves, minced
• 2  teaspoons bouquet garni
• 1  slice  orange rind
• 2  teaspoons salt (or to taste)
• 1⁄2 teaspoon ground black pepper
• 1  green pepper
• 1  cup  sliced mushrooms (I liked the earthy flavors of shitakes with this recipe)
• 3⁄4 cup  dried apricot, halved
• 1⁄2 cup raisins
• 1⁄2 cup kalamata olive, sliced & pitted
• 1  teaspoon flour
• 3⁄4 cup cold water

Directions

1. In a large skillet, brown the meat in the oil over medium heat.
2. Pour off liquid and then add all the ingredients up to and including the ground black pepper.
3. Simmer covered for about 2 hours.
4. Add the remaining ingredients except the flour and water.
5. Simmer covered another 30 minutes.
6. Combined the flower with 2 tbsp of water; stir into rest of water and then to the stew.
7. Raise temperature to medium. Stir constantly until stew thickens.
8. Serve ASAP.