West Indian Rum Stew Recipe

This is a savory stew that contains dark rum--great for a cold night. Make it and curl up by the fire and enjoy.

• Ready In: 1 hr 20 mins
• Serves: 8-10

Ingredients

• 4  cups onions, chopped
• 1  bay leaf
• 2  lbs  stew meat, cubes 3/4-inch
• 2  teaspoons fresh garlic, pressed
• 1  teaspoon fresh ground black pepper
• 1  tablespoon sugar
• 1  green pepper, cut into julienne 1/4-inch x 2-inch
• 1  red pepper, cut into julienne 1/4-inch x 2-inch
• 1  yellow pepper, cut into julienne 1/4-inch x 2-inch
• 2  fresh tomatoes, chopped

• Sauce Mix

• 1  cup water
• 1⁄3 cup tomato paste
• 1  teaspoon Tabasco sauce
• 1  teaspoon  cantonese sauce

• Finishing

• 1⁄3 cup  stuffed olives
• 1⁄4 cup Meyer's dark rum

Directions

1. In a large casserole place all ingredients in layers.
2. Combine sauce ingredients.
3. Pour mixture on ingredients in pan; cover and heat in 325°F oven for 1 hour to 1-1/2 hours or until meat is done and veggies are soft.
4. Just before serving or storing add and mix in olives and rum.