Trade Winds Beef Stew

Ingredients

• 1/2 cup all-purpose flour
• 1 tsp salt
• 1/2 tsp freshly ground pepper
• 1/4 tsp paprika
• 3 lb (1.5 kg) boneless beef chuck steak, cubed
• 2 tbsp canola oil
• 2 cups sliced onions
• 1 cup sliced red bell pepper
• 1 cup sliced yellow bell pepper
• 2 cloves garlic, finely chopped
• 2 cans (10 oz/284 mL each) beef broth
• 1 can (14 oz/398 mL) diced tomatoes
• 1/4 cup tomato paste
• 1/4 cup dark rum
• 1 tbsp packed brown sugar
• 1 1/2 tsp hot pepper sauce
• 1/2 tsp freshly ground pepper
• 1 bay leaf
• 1/4 cup dark rum
• 1/2 cup small pimiento-stuffed olives

Directions

1. Preheat oven to 350°F.
2. Combine flour, salt, 1/2 tsp pepper and paprika in a large plastic bag. Add beef to flour mixture and toss to coat.
3. Heat 1 tbsp oil in a Dutch oven over medium heat. Add beef in batches and brown on all sides, adding remaining oil as necessary. Transfer beef to a plate. Reserve any flour mixture remaining in bag.
4. Add onions, bell peppers and garlic to pan; sauce until tender, about 4 minutes. Stir in reserved flour mixture. Gradually stir in broth.
5. Stir in tomatoes, tomato paste, 1/4 cup rum, brown sugar, hot pepper sauce, 1/2 tsp pepper and bay leaf. Bring to a boil, scraping to loosen browned bits. Reduce heat and simmer until slightly thickened, about 5 minutes.
6. Return beef and any accumulated juices to pan. Bake, covered, stirring occasionally, until meat is tender, about 1 1/2 – 2 hours. May be prepared to this point and refrigerated for up to 24 hours.
7. Reheat stew before proceeding. Stir in 1/4 cup rum and olives; continue cooking for 30 minutes. Remove and discard bay leaf before serving.