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"The catalogs that start to flood my mailbox in the fall have added some value: recipes. My favorite spice source, Penzey&amp;#039;s, even launched a food magazine a few years back. This recipe came out of a Williams-Sonoma catalog, and it wasn&amp;#039;t the only recipe that tempted me from the cookware retailer. Fall soups and tarts, decadent pressed sandwiches, and this stew, which is simply beef and vegetables, long-simmered and served with some palate-awakening condiments.   It&amp;#039;s pretty streamlined for something that takes 3-plus hours to cook. You trim the fat from a 3-pound chuck roast and cut it in 6 pieces. Combine beef, 1 peeled and quartered onion, 2 cups stock, 4 cups water, 10 or so peppercorns, a bay leaf and some dried thyme in a Dutch oven and bring to a boil. Simmer 30 minutes, skimming the gunk off the top and throwing it away. After that 1/2 hour, cover and simmer 2 hours. Then add most of a 1-pound bag baby carrots, 3 peeled and cubed waxy potatoes and some salt. Cook 30 minutes more, then add 2 peeled and cubed turnips. Cook 15 minutes more, then remove beef and add some chopped cabbage. Cut beef into smaller pieces and put in plates; surround beef with vegetables and some of the broth. Serve with prepared horseradish, Dijon mustard and salt.  This was remarkably light when you compare it to a rich, heavy stew. Here are some other fall finds:  Apple-Stuffed Chicken Wild Mushroom Tartlets  Gingered Squash and Pear Soup \u2014 Kim Walker "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.womansday.com/food-recipes/a44078/pot-au-feu-4130/>