Name: West Indian Beef Stew
Yield: Makes 6 servings
Ingredients: 1/2 cup all-purpose flour; 2 teaspoons salt; 1 teaspoon black pepper; 4 tablespoons vegetable oil; 2 pounds boneless beef chuck, cut into 1-inch pieces; 2 garlic cloves, minced; 2 large onions, chopped (2 1/2 cups); 2 green bell peppers, chopped (2 cups); 3 tablespoons tomato paste; 2 cups water; 1 (14-ounce) can whole tomatoes in juice, juice reserved and tomatoes chopped; 1 Turkish or 1/2 California bay leaf; 2 teaspoons Tabasco; 2 teaspoons sugar; 3 tablespoons dark rum; 10 small pimiento-stuffed green olives, thinly sliced (1/4 cup); Accompaniment: steamed white rice

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.<

Cooks' note:

Stew can be made 3 days ahead and cooled completely, uncovered, then chilled, covered. Reheat before serving.

Recipe notes

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