Recipe: Bacardi and Beef (beef stew using onion, mushrooms, rum and sherry, 1970's)

BACARDI AND BEEF



2 tbsp. butter
1 dozen peeled small white onions
1/2 lb. sliced mushrooms
2 1/2 lbs. lean beef, cut in 1-inch cubes
1/4 cup flour
1 tsp. salt
1/8 tsp. ground black pepper
2 tbsp. oil
1 cup beef stock or bouillon
3/4 cup Bacardi dark rum, divided use*
2 tbsp. cream sherry
2 sliced carrots
1 crushed garlic clove
1/2 tsp. thyme
1/2 tsp. marjoram

Heat butter in a Dutch oven or large deep casserole. Saute onions until just golden, turning often.

Add mushrooms. Cook 5 minutes, stirring occasionally. Remove onions and mushrooms; set aside.

Dredge beef cubes in flour, salt and pepper mixture. Heat oil in pan and brown cubes on all sides, a few at a time. Remove from pan as they brown. Pour off fat.

Add stock, 1/3 cup rum and sherry to pan. Stir over low heat to loosen browned bits. Add carrots; garlic, herbs, browned beef cubes. Cover and simmer over low heat, stirring occasionally. Add a little more stock if necessary.

After 1 1/2 hours, uncover pan and add sauteed onions, mushrooms, remaining rum. Cover. Simmer 1/2 hour longer or until beef and onions are tender.

*Use 80 proof rum.

Makes 6 servings
Source: The Bacardi Party Book by Bacardi Imports, Inc., 1970's