It is finally starting to feel like fall here in Connecticut and I couldn’t be more excited!! Fall and spring are my favorite seasons…. and in the past few years fall has really been gaining an edge over spring! Yesterday it was chilly enough to wear a cardigan (yay!), and sleep cozily under my comforter! With fall comes some of my favorite things- Pumpkin Spice Lattes from Starbucks, Chrysanthemums, pumpkin carving, Halloween!, scary movies (my favorite kind!), cool sweater weather, and all kinds of soups and stews! I don’t make soup and stew as often as I’d like for dinners as my boyfriend is not the biggest fan, but I try to sneak them in occasionally. I do make them often to bring to work for lunch though, so hopefully I’ll be posting some good ones this season! Recently I was perusing Pioneer Woman’s website and I came upon her recipe for beef and mushroom stew- it seemed to me like a simplified recipe for beef bourguignon focusing just on the beef and mushroom aspect of it, and I just had to try it, so I added it to my menu for last week! It was definitely a wonderful fall meal!
- PW’s recipe calls for beef stew meat which is what I bought for my stew and it was okay, but a little tough. She actually says that most stew meat is usually sirloin, but mine was not, so I’d suggest seeking out sirloin and cutting it into chunks yourself if your local store doesn’t carry sirloin stew meat.
- In PW’s recipe she left the mushrooms whole, but I decided to cut them in half so that there would be more mushrooms per bite! Cremini mushrooms, since they are meatier, would be best for this recipe, but I used white button mushrooms as they were on sale, and they were delicious as well.