Since it’s cold out, I’m having the urge for “stick to your ribs” food. Heavy soups, stews, etc. I love a good salad as much as the next person, but as I write this, it’s currently 30°F and I haven’t seen the sun in days, so all I want to do is curl up on the couch under a blanket with a cup of coffee and some really warm, heavy food. Hence, rum stew.
But more than that, there are a few days where people come over to my house and I need to figure out how to feed dinner to additional people on my teeny food budget. Luckily this recipe allowed me to use up what I had in the fridge and make an oh-so-tasty meal in the process.
Keep in mind that this recipe, like all my cooking, is not an exact science. Have more or less carrots? Fine. More or less meat? No problem. Just go with it and see where you end up.
Beef, Bacon & Rum Stew Recipe
- 4 slices bacon, chopped small
- 2 pounds beef, cubed
- 3 small rutabagas, peeled and cubed
- 4 carrots, cut into 1 inch pieces
- 1 8oz package mushrooms, quartered
- 1 tsp arrowroot powder (optional, see below)
- 16oz beef broth
- 3 tablespoons of Rum (Gold rum preferred. Spiced rum also works.)
- Seasoned Salt, generous pinch
- 3 cloves garlic, crushed and chopped
- In a large, heavy pot, cook down chopped bacon until bacon pieces are crispy and all the fat has liquified.
- Remove the bacon pieces and set aside for later. Add garlic to the bacon fat and cook for a minute until it starts smelling delicious. Add the beef and pinch of seasoned salt to the pot and give the beef a decent sear (it doesn't have to be perfect, but you want at least some of the pieces to have to have a nice sear on it).
- Add bacon pieces, rutabagas, carrots, mushrooms to pot and toss to coat in whatever is left of bacon fat. Add beef broth and a few tablespoons of rum (I didn't measure exactly, but it was probably about 3.) In the first batch I made, I added arrowroot powder to thicken the sauce a little. The second batch I didn't and it seemed to be ok. So either add it or don't add it at this point.
- Cover with lid askew to vent and simmer until sauce has reduced, veggies are softened and meat is tender.
- When it has the right amount of liquid for your taste, remove from heat and serve.
Recipe from domesticsoul.com