Thanks! So this is the list I have so far for things I’ve never made, but will likely try this Fall / Winter:
- Beef Wellington
- Boeuf Bourguignon
- Duck
- Chefguy’s Green Chili Stew (I’ve made chilis and stews plenty of times, but this particular recipe sounds very tasty)
And, if I get really ambitious:
I’ve long wanted to make an authentic pho broth from scratch, and Tokostsu broth sounds like a similar process. This recipe I found sounds pretty authentic, at least in terms of process-- the rolling boil for 12 hours. The article itself contradicts the link preview text that says it’s easy to make at home… 
This is a descent into madness.
Speaking of ramen, another thing I’ve been wanting to try is making my own ramen noodles from scratch-- stretching and folding the dough over and over until the noodles are thin enough, then the alkaline bath. But I suspect if I ever do try this I’ll have a contribution for the “Amateur home chefs: what dish have you made once but will never do again?” thread 