Beef Stew and Bacon with Rum

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Beef Stew and Bacon with Rum - serves 6

3 slices bacon, chopped
2 lbs. lean beef cubes, dredged in flour
1 large onion, chopped
2 cloves garlic, chopped
1 small green pepper, chopped
1/2 tsp thyme
1 16 oz. whole tomatoes, chopped and undrained
1/3 cup Amber rum
1 bay leaf
4 carrots, sliced
2 med. potatoes, cubed
A dash of Worcestershire sauce
Salt and pepper to taste

In a Dutch oven, cook bacon until crispy. Add beef in small batches and brown. Add onions, garlic and green pepper and cook until soft. Add can of undrained tomatoes, rum, Worcestershire sauce, spices and salt and pepper. Stir well, cover and cook over low heat for about 45 minutes.
Add carrots and potatoes. Continue cooking for 20 minutes or until vegetables are cooked.

Submitted By (Miki)

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