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
- 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.