Naomi Wagman Kirstein of Danvers, Massachusetts, writes: "I would love to have the recipe for the West Indian beef stew served at The Golden Lemon Inn & Villas on St. Kitts, in the West Indies."

　　The green olives in this recipe cut the richness of the stew by adding a slightly pungent flavor.<

　　

Ingredients

Makes 6 servings

　　1/2 cup all-purpose flour

　　2 teaspoons salt

　　1 teaspoon black pepper

　　4 tablespoons vegetable oil

　　2 pounds boneless beef chuck, cut into 1-inch pieces

　　2 garlic cloves, minced

　　2 large onions, chopped (2 1/2 cups)

　　2 green bell peppers, chopped (2 cups)

　　3 tablespoons tomato paste

　　2 cups water

　　1 (14-ounce) can whole tomatoes in juice, juice reserved and tomatoes chopped

　　1 Turkish or 1/2 California bay leaf

　　2 teaspoons Tabasco

　　2 teaspoons sugar

　　3 tablespoons dark rum

　　10 small pimiento-stuffed green olives, thinly sliced (1/4 cup)

　　Accompaniment: steamed white rice

　　

Step 1

Stir together flour, salt, and pepper in a shallow bowl. Heat 1 tablespoon oil in a 6-quart wide heavy pot over moderately high heat until hot but not smoking.

　　

Step 2

While oil is heating, dredge one third of beef in flour, shaking off excess, then brown on all sides, about 6 minutes total. Transfer with a slotted spoon to a bowl. Dredge and brown remaining meat in 2 batches in same manner, adding 1 tablespoon oil per batch and transferring beef as cooked with slotted spoon to bowl.

　　

Step 3

Add remaining tablespoon oil to pot and sauté garlic, onions, and bell peppers, stirring occasionally, until golden, about 12 minutes.

　　

Step 4

Whisk together tomato paste and water in a small bowl.

　　

Step 5

Add tomatoes with reserved juice to onion mixture along with tomato paste mixture, bay leaf, Tabasco, and sugar. Bring to a boil and add beef, then reduce heat and simmer, covered, stirring occasionally, until meat is very tender, about 1 1/2 hours.

　　

Step 6

Stir in rum and olives and simmer, uncovered, 10 minutes, then season with salt and pepper. Discard bay leaf.

　　Cooks' note:

　　Stew can be made 3 days ahead and cooled completely, uncovered, then chilled, covered. Reheat before serving.