2 tbsp. butter
1 dozen peeled sm. white onions
1/2 lb. sliced mushrooms
2 1/2 lbs. lean beef, cut in 1" cubes
1/4 c. flour
1 tsp. salt
1/8 tsp. pepper
2 tbsp. oil
1 c. beef stock or bouillon
3/4 c. Bacardi dark rum
2 tbsp. cream sherry
2 sliced carrots
1 crushed garlic clove
1/2 tsp. thyme
1/2 tsp. marjoram

Heat butter in a Dutch oven or large deep casserole. Saute onions until just golden, turning often. Add mushrooms. Cook 5 minutes, stirring occasionally. Remove onions and mushrooms; set aside.

Dredge beef cubes in flour, salt and pepper mixture. Heat oil in pan and brown cubes on all sides, a few at a time. Remove from pan as they brown. Pour off fat. Add stock, 1/3 cup rum and sherry to pan. Stir over low heat to loosen browned bits in pan. Add carrots, garlic, herbs and browned beef cubes. Cover and simmer over low heat occasionally. Add a little more stock if necessary. After 1 1/2 hours, uncover pan and add sauteed onions, mushrooms and remaining rum. Cover and simmer 1/2 hour longer or until beef and onions are tender. Makes 6 servings.