umami

Last night's dinner: turkey soup, the carcass simmered for about two hours, with wild rice and a mirepoix of carrots, onions, and celery.

Tonight's dinner: carbonnade flamande, a Flemish beef-and-onion stew. It took a while to brown all the chunks of meat and the onions, but then we put them into a cast-iron pot in the oven, along with broth, spices, and ale, for two and a half hours of slow braising (while we walked the Things). Cast iron makes a difference!

Both: rich and flavorful, with a luscious mouth feel and a smell that fills the house.

We has teh leftoverz :-)