Beef Stew with Rum

Preparation time: 1.15 hours Cooking time: 2 hours Serves: 6


Super tasty warming winter stew made with dark rum for extra richness.


  • 1.3kg of cubed stewing steak
  • 1 1/2 tbsp ground allspice
  • 1 tsp salt
  • ground black pepper
  • 2 garlic gloves
  • 2 large onions
  • 2 tbsp Worcestershire sauce
  • 2 tbsp flour
  • 2-3 tbsp oil for browning
  • 600ml beef stock
  • 150ml dark rum
  • 1 bay leaf
  • 2 whole cloves
  • 1 tbsp tomato puree
  • 1 tsp brown sugar
  • 3 potatoes, peeled and cubed
  • 1 tbsp chopped fresh parsley or chives, to garnish


  1. Marinade beef with the allspice, salt, pepper, garlic, onions and Worcestershire sauce, for at least an hour before hand, overnight is best.
  2. Place some of the oil in a pan, remove the beef from the marinade dusting off any excess, then coat in the flour and place into the pan and brown it off for about 10 mins.
  3. Once the beef is browned off and to the pot along with any reserved seasoning you have left, then deglaze the pan with half of the rum, making sure to scrape off the sticky bits off the bottom, add the stock, bay leaf, cloves, tomato puree and brown sugar then add to the pot and cook for an hour.
  4. Remove from oven and check the how tender the meat is, add the potato’s and any other veg you wish, cover and return to the oven for another 30 mins- 1hr, keeping an eye on the liquid.
  5. Remove from the oven, stir, adjust the seasoning, garnish and serve.

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