Used to take to tailgate parties. Took in Motor Home and boy it tasted good after the game. Great on a winter night in front of the fireplace.

RUM STEW

2 Tablespoons butter
1 dozen small white onions, peeled
1/2 pound mushrooms, sliced
2 1/2 pounds lean beef in 1-inch cubes
1/4 cup flour
1 teaspoon salt
1/8 teaspoon pepper
2 tablespoons oil
1 cup beef stock or bouillion
3/4 cup dark rum
2 sliced carrots'
4 potatoes, diced
1 clove garlic, crushed
1/2 teaspoon marjoram

Heat butter in large casserole or Dutch oven. Saute onions until golden.

Add mushrooms and cook 5 minutes; set aside.

Dredge beef in flour, salt and pepper.

Heat oil in pan and brown cubes. Remove beef from pan and pour off fat. Add stock, 1/3 cup rum to pan. Stir over low heat to loosen browned bits.

Add carrots, potatoes, garlic, herbs and beef cubes. Cover, simmer over low heat. Add more stock as needed. After 1 1/2 hours, uncover and add onions, mushrooms and remaining rum. Simmer covered for 1/2 hour or until beef and onions are tender.

Serves 6