Mar. 27, 2015   25°F   School Closings
Listen Live WCPN / WCLV
Mission 4
Values 1
Values 2
Values 3
Vision 3
Vision 4
Vision 5
Values 4
Values 5
Values 6
Vision 1
Vision 2

Choose a station:

90.3 WCPN
WCLV 104.9

Choose a station:

90.3 WCPN
WCLV 104.9
Applause and The Sound of Applause

Autumn Memories

Thursday, October 31, 2013

Share on Facebook Share Share on Twitter Tweet

Autumn Memories Dee Perry welcomes ideastream friends and you as she opens the phones for a special Autumn memories call-in show. Whether it's a Fall walk through the woods or a spooky memory from Halloween Dee invites you to join her with your own Autumnal reminiscings.

Additional Information

Braised Beef w/ Autumn vegetables


• 3 lb. beef bottom round, trimmed of most fat and cut into 1 1/4-inch chunks
• Kosher salt, to taste, plus 1/4 tsp.
• Freshly ground pepper, to taste
• 2 Tbs. olive oil
• 1 yellow onion, finely chopped
• 2 fresh thyme sprigs
• 3 bay leaves

• 4 garlic cloves, finely chopped
• 1 cinnamon stick
• 1/3 cup dry red wine
• 2 Tbs. plus 1 tsp. red wine vinegar
• 2 large carrots, peeled and cut into chunks
• 1 can (15 oz.) diced tomatoes, drained
• 1/3 cup beef or chicken stock
• 1 lb. r butternut squash, peeled, seeded and cut into 3/4-inch chunks
• 2 green onions, thinly sliced
• 1 Tbs. chopped fresh mint

Season the beef with salt and pepper. Warm 1 Tbs. of the olive oil in a frying pan. Working in batches, brown the beef on all sides, about 8 minutes per batch. Using a slotted spoon, transfer the beef to a plate

Now add the yellow onion, thyme sprigs and bay leaves to pan and sauté until the onion begins to brown, 4 to 6 minutes. Add the garlic and cinnamon stick and cook for 1 minute. Stir in the wine, the 2 Tbs. vinegar, carrots, tomatoes, stock and beef.
Place beef and the other sautéed ingredients in a crock pot.  Set the crock pot to high setting and cook for two hours.

Scatter the butternut over the beef, cover and cook until the beef and pumpkin are very tender, 1 to 2 hours more. Discard the thyme sprigs, bay leaves and cinnamon stick. Using a large spoon, skim off the fat.

In a small bowl, whisk together the remaining 1 Tbs. olive oil, the 1 tsp. vinegar, the 1/4 tsp. salt and several grinds of pepper. Stir in the green onions and mint.

Ladle the meat and vegetables into warmed bowls and spoon the green onion mixture on top. Serve immediately. Serves 6.

Adapted from Williams-Sonoma The New Slow Cooker, by Brigit Binns (Weldon Owen, 2010).


Arts and Culture, Community/Human Interest

Leave a Comment

Please follow our community discussion rules when composing your comments.

Special Thanks

Special thanks to the Oberlin Conservatory of Music at Oberlin College for the use of their Steinway Piano.

ideastream Arts Funding

Production of arts and culture programming on ideastream is made possible by grants from:


By residents of Cuyahoga County through a public grant from Cuyahoga Arts & Culture.

The Cleveland Foundation; The Dominion Foundation; Eaton; The George Gund Foundation; The George W. Codrington Charitable Foundation; The Kulas Foundation; The John P. Murphy Foundation; Stroud Family Exempt Trust; The Robert O. and Annamae Orr Family Foundation; and The Nord Family Foundation.


The Ohio Arts Council helped fund this program with state tax dollars to encourage economic growth, educational excellence and cultural enrichment for all Ohioans.

Beyond the Dish Music Monday


Applause is an Emmy award-winning locally produced TV show that celebrates artists and cultural groups around Cleveland and Northeast Ohio.

The Sound of Applause, ideastream’s weekday radio magazine, celebrates the visual and performing arts, explores cultural trends, and examines current events through an artistic lens.

Show ideas & comments? Let us know.

Air Dates


Thursday 7:30 PM
Friday 11:00 PM
Saturday 4:00 PM

The Ohio Channel
Monday 12:30 AM / 4:30 AM / 8:30 PM
Tuesday 12:30 AM / 4:30 AM / 8:30 AM / 4:00 PM
Wednesday 12:00 AM / 8:00 AM

Applause America

Saturday 6:30 PM
Sunday 12:30 PM

The Sound of Applause

90.3 WCPN
Monday-Thursday 2:00 PM / 10:00 PM

Dee Perry image courtesy Chris Stephens, The Plain Dealer