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
Servings: 4
Ingredients
- 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 puree
- Salt and pepper
Instructions
- 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 puree, 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.
Notes
Adapted from from “The Children’s Step-by-Step Cook Book” by Angela Wilkes