Naomi Wagman Kirstein of Danvers, Massachusetts, writes: "I would love to have the recipe for the West Indian beef stew served at The Golden Lemon Inn & Villas on St. Kitts, in the West Indies."
The green olives in this recipe cut the richness of the stew by adding a slightly pungent flavor.<
Stew can be made 3 days ahead and cooled completely, uncovered, then chilled, covered. Reheat before serving.
Recipe information
Yield
Makes 6 servings
Ingredients
Preparation
Step 1
Stir together flour, salt, and pepper in a shallow bowl. Heat 1 tablespoon oil in a 6-quart wide heavy pot over moderately high heat until hot but not smoking.
Step 2
While oil is heating, dredge one third of beef in flour, shaking off excess, then brown on all sides, about 6 minutes total. Transfer with a slotted spoon to a bowl. Dredge and brown remaining meat in 2 batches in same manner, adding 1 tablespoon oil per batch and transferring beef as cooked with slotted spoon to bowl.
Step 3
Add remaining tablespoon oil to pot and sauté garlic, onions, and bell peppers, stirring occasionally, until golden, about 12 minutes.
Step 4
Whisk together tomato paste and water in a small bowl.
Step 5
Add tomatoes with reserved juice to onion mixture along with tomato paste mixture, bay leaf, Tabasco, and sugar. Bring to a boil and add beef, then reduce heat and simmer, covered, stirring occasionally, until meat is very tender, about 1 1/2 hours.
Step 6
Stir in rum and olives and simmer, uncovered, 10 minutes, then season with salt and pepper. Discard bay leaf.
