Rum Beef Stew

Rum Beef Stew — The Golden Lemon

Instructions

In a bowl stir together the salt, the pepper, and the flour and in the mixture dredge the chuck, shaking off the excess. In a kettle heat the oil over moderately high heat until it is hot but not smoking, in it brown the chuck in batches, turning it, and transfer it as it is browned to paper towels to drain. To the fat remaining in the kettle add the garlic, the onion, and the bell pepper and cook the vegetables, stirring occasionally, until they are softened. Add the bay leaf, the hot pepper sauce, the tomato paste, the sugar, 1½ cups water, and salt and pepper to taste, bring the mixture to a boil, and simmer it, covered, stirring occasionally, for 15 minutes. Add the chuck and continue to simmer the stew, covered, stirring occasionally, for 1½ to 2 hours, or until the chuck is tender. Stir in the rum, the olives, and the tomatoes, simmer the stew for 15 minutes more, and serve it over the rice. Serves 6.