Beef Stew with Rum and Olives

Preparation info
    • Difficulty


Appears in
Classic Bull

By Stephen Bull

Published 2001

  • About


  • 50 g streaky bacon
  • 1 kg chuck steak, cut into 5cm pieces, well trimmed
  • 1


Cut the bacon into 2cm pieces and cook over moderate heat in an iron or stainless-steel casserole until the fat has run and the bacon starts to crisp. Remove to a bowl. Raise the heat and brown the meat in batches for several minutes, turning two or three times, until it has coloured well. Don’t overcrowd the pan or the heat will drop and the juice start to run, preventing any more browning. Re