Trade Winds Beef Stew
We added some tropical flair to this winter stew. This stew is a convenient make-ahead meal when expecting company.
Yield: Serves 6
December 11, 2020
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
- Preheat oven to 350°F.
- Combine flour, salt, 1/2 tsp pepper and paprika in a large plastic bag. Add beef to flour mixture and toss to coat.
- 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.
- Add onions, bell peppers and garlic to pan; sauce until tender, about 4 minutes. Stir in reserved flour mixture. Gradually stir in broth.
- 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.
- 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.
- Reheat stew before proceeding. Stir in 1/4 cup rum and olives; continue cooking for 30 minutes. Remove and discard bay leaf before serving.
Nutritional analysis per serving:
527 calories, 18.5 g fat, 59 g protein, 22.3 g carbohydrates, 3.2 g fibre, 971 mg sodium