Beef Stew seems like a fitting choice. I have a new aqua Le Creuset pot. I love the one pot method of cooking, and as Mark generally does clean up, so does he. As I have lamented before we never get snow in San Diego, but for those of you with snow this would be an excellent dinner on a snowy night.
1 tbs olive oil
1 large onion thinly sliced
3 garlic cloves, minced
1 1/2 pounds beef top round, trimmed and cut into 1 1/2 inch chunks
1 sweet potato, peeled and cut into 3/4 inch chunks
2 cups dry white wine
1 (14 1/2 ounce) can whole peeled tomatoes
2 tbs dijon mustard
1 tbs fresh thyme leaves
1/2 tsp salt
1/4 tsp black pepper
1 lb oyster, chanterelle, or white mushrooms
1. Heat oil in medium Dutch oven over medium heat. Add onion and garlic; cook stirring, until onion is softened, about 5 minutes.
2. Add all remaining ingredients except mushrooms and thyme leaves. Bring to boil. Reduce heat and simmer covered 1 hour.
3. Add mushrooms and thyme to pot and simmer, covered until meat is fork tender, about 1 hour longer.
Serve with a salad and crusty french bread and if you're so inclined a nice bottle of red wine. Enjoy!