Advertisement. Click on the ad for more information.
Winding Oak's Bookology Magazine

Lighthouse Beef Stew

Author Aimee Bis­sonette writes, “To accom­pa­ny your read­ing of Miss Colfax’s Light­house, here’s the type of recipe Har­ri­et would have cooked in win­ter months. It gets incred­i­bly cold on Lake Michi­gan in the win­ter and Har­ri­et was always so busy! She would have need­ed some­thing that was pret­ty easy to make (no time to fuss) but would warm her inside and out.

My sug­ges­tion: beef stew. Here’s a recipe my daugh­ters and I used to use when they were lit­tle and learn­ing to cook.”

Light­house Beef Stew
Serves 4
Meal in a pot: The fin­ished stew is rich and smooth. Sprin­kle it with chopped pars­ley and serve it with baked, boiled, or mashed pota­toes and a green veg­etable or sal­ad
Write a review
Print
Prep Time
20 min
Cook Time
2 hr
Total Time
3 hr 30 min
Prep Time
20 min
Cook Time
2 hr
Total Time
3 hr 30 min
Ingre­di­ents
  1. 1 ½ lb beef stew meat, cut into cubes
  2. 3 slices of bacon
  3. 2 onions
  4. 1 clove gar­lic
  5. 1 ¾ cups beef stock
  6. 2 car­rots
  7. a few strips of orange peel
  8. a large pinch of Ital­ian sea­son­ing
  9. 2 T veg­etable oil
  10. 2 T chopped pars­ley
  11. 1 T all-pur­pose flour
  12. 1 T toma­to purée
  13. Salt and pep­per
Instruc­tions
  1. Set the oven to 350 degrees F. Chop the onions and bacon with a sharp knife, slice the car­rots, and crush the gar­lic.
  2. Mix the flour, salt and pep­per on the plate. Lay the meat on top and turn it until each piece is coat­ed with flour.
  3. Heat 1 T oil in the casse­role dish and fry the car­rots and onions for a few min­utes. Remove with a slot­ted spoon.
  4. Heat the rest of the oil in the casse­role dish, then add the meat and stir it as it cooks until it is light­ly browned all over.
  5. Return the veg­eta­bles to the casse­role dish with the meat. Add the toma­to purée, gar­lic, herbs, and orange peel and stir.
  6. Add the stock and stir. Then put the lid on the casse­role and cook it for about two hours, until the meat is ten­der.
Adapt­ed from from “The Children’s Step-by-Step Cook Book” by Angela Wilkes
Adapt­ed from from “The Children’s Step-by-Step Cook Book” by Angela Wilkes
Bookol­o­gy Mag­a­zine https://www.bookologymagazine.com/
No comments yet.

Leave a comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.