My first assignment was a bit of a bust. As happy as I was with my description of tuna casserole, my instructor was not impressed with my use of the work "slicing" - nor did he like my timing. Fair criticism, and obviously that what I signed up for. Homework assignment number two was to write the header for a favorite recipe. I'm hoping this one goes over better, but...well...who knows at this point.
Fall is the superior season. Not too hot and not too cold, fall is a welcomed respite from the scorching heat of summer. Children are in school, television shows debut and pro sports ticket boxes re-open. It is also the only season to host two food-focused holidays: Halloween and Thanksgiving. It is no coincidence - with so much going on, sustenance is essential.
Stews make for a hearty one-pot meal when busy days do not allow much time for doing dishes. It’s versatile enough to satisfy any picky eater since most root vegetables can easily be traded in and out. This modern take on the classic French Bœuf bourguignon provides the warmth and comfort of a slow-simmered beef stew with an abbreviated preparation and largely-unattended cooking time. It is best made a day ahead, allowing for the flavors to develop between football practice and season premieres. Serve it with a wedge of crusty bread, over rice or heaped on top of a pile of mashed potatoes. Leftovers, if there are any, can easily be repurposed. Poured into a baking dish, covered in potato mash and baked at 350 until bubbly, this stew makes an elegant shepherd’s pie. It can also be sealed between two pastry layers for a tasty pot pie, leaving you plenty of time to get out of the kitchen and enjoy the season.
Recipe posted here