Five on Friday: Rabbits Mean Good Luck, and Autumn Means Beef Stew

November 1, 2013 | By | Comments (0)

Each Friday, we share five things that are getting buzz around the Cooking Light offices—from what we’re reading around the Web, to what’s hot on Instagram, or even our latest favorite ingredient.

Rabbit, rabbit, rabbit.

Happy November 1st, everyone! An old British superstition claims that if your first words upon waking on the first day of the new month are “Rabbit, rabbit, rabbit,” then you’ll receive good luck for the duration of that month. No one is exactly sure where this superstition came from, but it’s been around for quite a while and most likely relates to the fact that rabbits are commonly considered lucky. And hey, who’s to argue with something that might bring a bit of extra luck? Certainly not me.

However, you don’t need much extra luck to whip up a hearty, delicious beef stew, so we gathered together five of our top-rated recipes for this favorite late-autumn dish.

Beef and Guinness Stew
This filling beef stew is made with lean boneless chuck that’s cooked with carrots, parsnips and turnips and flavored with dark beer. Simmering it in a Dutch oven for about 2 hours makes the meat and vegetables fork tender and delicious.

Beef and Guiness Stew

Hearty Beef and Potato Stew
If you’re looking to make your beef stew even heartier, this beef and potato version is exactly what you’re looking for. It’s also easy to make the night before you need it; simply reheat single servings in the microwave the next day or reheat in the slow cooker.

Beef and Potato Stew

Beef, Beer, and Barley Stew
The recipe list may seem a bit long, but we promise it will pay off in absolutely amazing flavor! The barley offers a unique texture you don’t normally encounter in beef stew, but trust us—it’s dang good eatin’.

Beef, Beer, and Barley Stew

Chinese Hot Pot of Beef and Vegetables
This comforting stew teams beef with spinach, an efficient pairing because the iron in the beef enhances your body’s ability to absorb the iron in the spinach. Serve it over plain Chinese noodles or all by itself with some crusty French bread.

Chinese Hot Pot of Beef and Vegetables

Beef Daube Provençal
This classic French braised beef, red wine, and vegetable stew is simple and delicious. It offers the homey comfort and convenience of pot roast yet is versatile and sophisticated enough for entertaining.

Beef Daube ProvencalTell us below: What’s your favorite kind of beef stew? Do you have another favorite autumn dish?

COMMENTS

Leave a Comment

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s