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

Trade Winds Beef Stew


  • 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


  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.
Nutritional analysis per serving:


527 calories, 18.5 g fat, 59 g protein, 22.3 g carbohydrates, 3.2 g fibre, 971 mg sodium