West Indies-Inspired Sirloin Steak Stew

West Indies-Inspired Sirloin Steak Stew
1/2 cup all-purpose flour
2 teaspoons salt
1 teaspoon freshly ground black pepper
2 pounds boneless sirloin, trimmed of all visible fat and cut into 1-inch pieces
2 tablespoons olive oil, divided
4 onions, chopped
2 large green bell peppers, cored and chopped coarse
1 large garlic clove, peeled and mashed
3 tablespoons tomato paste
2 teaspoons sugar
1 bay leaf
2 teaspoons hot pepper sauce, or to taste
1 can (16 ounces) diced tomatoes, drained, reserve liquid
Water (enough to make 1 cup with the tomato liquid)
8 pimento-stuffed green olives, sliced thin
2 tablespoons dark rum
Add the flour, salt and pepper to a resealable plastic bag, shaking to combine. Add half the sirloin pieces to the bag, seal and shake until coated.
Place a large, heavy nonstick skillet over medium-high heat and add 2 teaspoons of the olive oil. When the oil is hot, add the coated sirloin pieces and sauté until golden brown, about 4 to 5 minutes. Using a slotted spoon, transfer the pieces to a thick layer of papers towels. Toss the remaining beef in the seasoned flour; add the remaining 2 teaspoons of olive oil to the skillet and brown and transfer as before.
Lower the heat to medium, add the onions and peppers to the skillet and cook, stirring, until they are softened, about 5 to 6 minutes. Add the garlic and cook the mixture, stirring, for 1 minute or until fragrant. Stir in the tomato paste, sugar, bay leaf, hot pepper sauce, diced tomatoes, tomato liquid and water, bringing the liquid to a boil, and simmer the stew, covered, stirring occasionally, for 15 minutes.
Add the beef and simmer the mixture for 5-7 minutes, or until the beef is tender. Add the olives and rum and heat the stew, stirring, for 1 minute. Serve immediately.
Serves four to six.
SaltSense: Eliminating the salt added to the flour reduces the sodium to 498 milligrams per serving.
Nutrition values per serving (assumes six): 338 calories (31 percent from fat), 11.8 g fat (3.3 g saturated fat), 18.8 g carbohydrates, 3 g fiber, 34.7 g protein, 93 mg cholesterol, 853 mg sodium.