This is probably the eleventy-billionth time I have made a Fall Bucket List. Every year I get this laundry list of ideas in my head that I want to do before the leaves and snow hit the ground. Usually, I manage like two of them. But once again, I’m going to put my list out there and hope that I can get at least three done this year! I did pare it down a bit this year in hopes that it would make it easier to accomplish!

Ready? Let’s go…

• Visit a Pumpkin Patch – OK, easy enough, we have plenty around, and while carving pumpkins isn’t really my forte, I live with a couple of budding artists, so I think we can manage. Both Tom Styer’s and Green Barn Berry Farm have pumpkin patches and lots of fun fall activities, so I can probably check a couple of these off by heading to one of these! Kohls Stony Hill Tree Farm outside of Milton also has some great fall family fun!

• Apple Picking – Marshalek’s, Wentzler’s, and Steinbacher’s all offer great opportunities for apples in the fall!

• Have a Bonfire – Well, lucky for me, I can do this right in my own backyard! This is a great way to spend an evening with friends and neighbors! There is something about spending a Saturday night around a fire with those near and dear that just makes it feel like fall!

• Eat S’Mores – Well, this just goes hand in hand with the bonfire, doesn’t it? Two birds and all that! Ooey, gooey goodness abounds in my backyard this fall!

• Visit a Corn Maze – Again, there are a lot of great places around to find a corn maze. We went to Kohl’s last year, but it’s always fun to see how they change from year to year!

• Make Chili, or Goulash, or a Pot Roast, or Beef Stew – OK, OK, you get the point. There are just some meals that are better in the fall and winter. Even with central air, no one wants to spend a hot summer day over the stove. So these meals are better suited for cooler weather. I’ll even share my FAVORITE beef stew recipe with you!

Irish Beef Stew:

Ingredients:

• 1/4 cup olive oil
• 1 1/4 pounds well-marbled chuck beef stew meat, cut into 1-inch pieces (NOT extra-lean)
• 6 large garlic cloves, minced
• 6 cups beef stock or canned beef broth
• 1 cup of Guinness beer
• 1 cup of red wine (just make sure it’s a decent wine, if you wouldn’t drink it, don’t cook with it)
• 2 tablespoons tomato paste
• 1 tablespoon sugar
• 1 tablespoon dried thyme
• 1 tablespoon Worcestershire sauce
• 2 bay leaves
• 2 tablespoons (1/4 stick) butter
• 3 pounds russet potatoes, peeled, cut into 1/2-inch pieces (about 7 cups)
• 1 large onion, chopped
• 2 cups 1/2-inch pieces peeled carrots
• Salt and Pepper
• 2 tablespoons chopped fresh parsley

Directions:

Heat olive oil in heavy large pot (I use my dutch oven) over medium-high heat. Lightly salt the beef pieces. Working in batches if necessary, add the beef (do not crowd the pan, or the meat will steam and not brown) and cook, without stirring, until nicely browned on one side, then use tongs to turn the pieces over. Continue to cook in this manner until all sides are browned, about 5 minutes. Add garlic and sauté 1 minute. Add beef stock, Guinness, red wine, tomato paste, sugar, thyme, Worcestershire sauce and bay leaves. Stir to combine. Bring mixture to boil. Reduce heat to medium-low, then cover and simmer 1 hour, stirring occasionally.

While the meat and stock is simmering, melt butter in another large pot over medium heat. Add potatoes, onion and carrots. Sauté vegetables until golden, about 20 minutes. Set aside until the beef stew in step one has simmered for one hour.

Add vegetables to beef stew. Simmer uncovered until vegetables and beef are very tender, about 40 minutes. Discard bay leaves. Tilt pan and spoon off fat. Transfer stew to serving bowl. Add salt and pepper to taste. Sprinkle with parsley and serve. (Can be prepared up to 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate. Bring to simmer before serving.)

So, there you have it! My Fall Bucket List – planned out and ready to go! I’ll let you know in December how it worked out for me 😉