If I was ever asked to epitomize fall in a handful of smells, I would say it smells like wood crackling in a fireplace, damp leaves after a recent rain, and a hearty bowl of beef stew that warms you to the bone. To me, there isn’t anything better than fall, or anything better than those smells.
Fall has always been special to me, not only because my October birthday is smack-dab in the middle of it, but because where I grew up, pumpkins would grow bigger than beach balls, the cute farm boy would always putt-putt by on his tractor, and the smell of a simmering stew were some of the happiest memories of my childhood.
All it took was a quick Google search to find this recipe, but though I’m sure my mom has an old, dog-eared stew recipe of her own, I figured it was about time to make some fall memories of my own and try something new. I can already tell this one will be a longtime favorite.
In this recipe are all the typical ingredients you’d find in beef stew: tomatoes, onions, rosemary and red wine. But, while the directions are minimal the simmer time is a tomato-softening, meat-tenderizing two hours. So, while it’s not a weekday meal, it will give you a reason to stay in on a Saturday, watch re-runs and let the delicious smell saturate your walls.
I hope you enjoy this one, or at least drool a little over the photos! As always, I’d love to hear your thoughts on the recipe, and if you make it, how it turns out for you!
Tuscan Beef Stew with Honey Cornbread
Yield: Beef Stew serves 6 / Cornbread serves 9
3 tbsp. honey
1/2 cup melted butter
2 large eggs
1/2 tsp. baking soda
1 cup buttermilk (for buttermilk substitute, see “Tips & Tricks” section)
1/2 tsp. salt
1 cup yellow cornmeal
1 cup flour