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

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
Prep Time20 mins
Cook Time2 hrs
Total Time3 hrs 30 mins
Serv­ings: 4
Author: Aimee Bis­sonette


  • 1 ½ lb beef stew meat cut into cubes
  • 3 slices of bacon
  • 2 onions
  • 1 clove gar­lic
  • 1 ¾ cups beef stock
  • 2 car­rots
  • a few strips of orange peel
  • a large pinch of Ital­ian seasoning
  • 2 T veg­etable oil
  • 2 T chopped pars­ley
  • 1 T all-pur­pose flour
  • 1 T toma­to purée
  • Salt and pepper


  • Set the oven to 350 degrees F. Chop the onions and bacon with a sharp knife, slice the car­rots, and crush the garlic.
  • Mix the flour, salt and pep­per on the plate. Lay the meat on top and turn it until each piece is coat­ed with flour.
  • Heat 1 T oil in the casse­role dish and fry the car­rots and onions for a few min­utes. Remove with a slot­ted spoon.
  • 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.
  • Return the veg­eta­bles to the casse­role dish with the meat. Add the toma­to purée, gar­lic, herbs, and orange peel and stir.
  • 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
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