Ahhh, fall. The crispness of the air as it begins to cool, the chill in your chest as you take that first brisk breath. The sting of the frost, the bite of the wind, the…the hell with that! This is exactly why I moved to L.A. Three-hundred-plus days of beach barbeques until the weather dips down into the 70s. Then of course, you’re forced to move inside. Ugh! I get goose bumps just thinking about it…
I grew up in the Midwest—northern Indiana to be exact—and I miss the cold Lake Michigan wind chill about as much as I miss acne. Ten-degree mornings and ice cold leather car seats? F that! If I can’t get a sunburn on Thanksgiving, I’m bummed! So pardon me Mr. Gore, while I release these fluorocarbons. Bring on the global warming, Woo Hoo!
But, we still like our fall food out here on the left coast, and when I feel it dip below the 80s, I like to bring out the soups and the chilies. So how about a little beef stew to get things crackin’? What I really like about the following recipe is how it magically changes from rank tasting to righteous during the long simmer. You’ll see. Try it and you won’t be disappointed.