While the first day of autumn is fast approaching I can’t help the feeling of excitement building for the changing leaves and cooler temps. Now that we are living in a more tropical climate I’m not really sure how that’s going to pan out but the temperature seems to have dropped (in the night and morning at least) and it’s raining a lot so I’m definitely feeling more at home and in the mood for some hearty scran. Any excuse really. I love this time of year. Over the last few years, we’ve had some great family holidays with my parents around this time of year in the Lake District, in London and in Scotland so there are lots of recent happy memories to feed off. This year we’ll be in New York with Gaby’s parents right at the “official” start of autumn so that is proper exciting. I’m sure the leaves turning in Central park will be worth the trip alone. I’ve only been once before and I can safely say it immediately climbed to the top of my favourite places list. I’m sure it won’t disappoint the second time around. However, let’s see how we get on navigating the city with two kids (and one in the oven 😃) We’ll be fine, right?
Anyhow, I digress, let’s get into this autumn/winter warmer. The triumph that is, Slow and low Guinness and beef stew with honey-maple roast carrots and creamy bacon topped mash. What can I say, it’s a winner. Melt in the mouth tummy hugging joy. A classic and a must. If you can make the stew the day before or early on the day of it will only get better with time and it frees up the oven for your carrots when it comes to it. On top of that it’s a much more stress-free approach doing the beef in advance and then simply focussing on the potatoes, carrots and re-heating the beef to finish. With all slow cooked dishes, one of the main attractions (second only to the joyous result) is banging everything together and letting the oven do all the work leaving you to get out the house of kick back with a beverage. So, what that in mind I’d highly recommend you opt for this approach. Enjoy!