Beef, Bacon, and Rum Stew Recipe

Beef, Bacon, and Rum Stew Recipe from

Since it’s cold out, I’m having the urge for “stick to your ribs” food. Heavy soups, stews, etc. I love a good salad as much as the next person, but as I write this, it’s currently 30°F and I haven’t seen the sun in days, so all I want to do is curl up on the couch under a blanket with a cup of coffee and some really warm, heavy food. Hence, rum stew.

But more than that, there are a few days where people come over to my house and I need to figure out how to feed dinner to additional people on my teeny food budget. Luckily this recipe allowed me to use up what I had in the fridge and make an oh-so-tasty meal in the process.

Keep in mind that this recipe, like all my cooking, is not an exact science. Have more or less carrots? Fine. More or less meat? No problem. Just go with it and see where you end up.

Beef, Bacon, and Rum Stew Recipe Photo Tutorial
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4 slices bacon, chopped small
2 pounds beef, cubed
3 small rutabagas, peeled and cubed
4 carrots, cut into 1 inch pieces
1 8oz package mushrooms, quartered
1 tsp arrowroot powder (optional, see below)
16oz beef broth
3 tablespoons of Rum (Gold rum preferred. Spiced rum also works.)
Seasoned Salt, generous pinch
3 cloves garlic, crushed and chopped

Step 1: In a large, heavy pot, cook down chopped bacon until bacon pieces are crispy and all the fat has liquified.

Beef, Bacon, and Rum Stew Recipe from

Step 2: Remove the bacon pieces and set aside for later. Add garlic to the bacon fat and cook for a minute until it starts smelling delicious.

Beef, Bacon, and Rum Stew Recipe from

Step 3: Add the beef and pinch of seasoned salt to the pot and give the beef a decent sear (it doesn’t have to be perfect, but you want at least some of the pieces to have to have a nice sear on it).

Beef, Bacon, and Rum Stew Recipe from

Step 4: Add bacon pieces, rutabagas, carrots, mushrooms to pot and toss to coat in whatever is left of bacon fat. Add beef broth and 3 tablespoons of rum. In the first batch I made, I added arrowroot powder to thicken the sauce a little. The second batch I didn’t and it seemed to be ok. So either add it or don’t add it at this point.

Beef, Bacon, and Rum Stew Recipe from

Step 5: Cover with lid askew to vent and simmer until sauce has reduced, veggies are softened and meat is tender – about 45 minutes.

Beef, Bacon, and Rum Stew Recipe from

Step 6: When it has the right amount of liquid for your taste, remove from heat and serve.

Beef, Bacon, and Rum Stew Recipe from

This stew is delicious by itself, but it’s also delicious served over lacto-fermented rice. Enjoy!



    • I haven’t made this in a few months, so my timing may be a few minutes off, but I believe once I added the beef broth and cover to simmer I let it cook about 45 minutes.

      Hope that helps!

      – DS

  1. […] 4. Beef, Bacon & Rum Stew Here’s a beef stew that combines 3 things that should go together quite well. Doing shots of rum is not recommended on Paleo, but if you happen to have some on hand you can use it in your cooking. The alcohol will burn off during the simmering process, and you’ll be left with the flavor of the rum. It will also help tenderize the meat during the cooking process. Combining beef with bacon is pretty common on Paleo, since most types of meats get the green light. Be sure to use premium, lean cuts of bacon for this stew so it doesn’t come out greasy. […]


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