11 cozy weather dinner ideas
Classic Beef Stew
This hearty beef stew is the ultimate comfort food for a cold winter night. It features tender chunks of beef and garden-fresh vegetables simmered in a rich, savory gravy. Serving it with a side of crusty bread makes for a perfect, warming meal that the whole family will love.
The Pantry
- 2 lbs beef chuck, cubed
- 1/4 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp vegetable oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup red wine
- 4 large carrots, sliced
- 3 russet potatoes, cubed
- 1 tsp dried thyme
- 1 bay leaf
- 1 cup frozen peas
Method
Step 1
1. In a large bowl, toss the cubed beef with flour, salt, and pepper until evenly coated.
Step 2
2. Heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
Step 3
3. Add the beef in batches and brown on all sides, then remove the meat and set it aside on a plate.
Step 4
4. In the same pot, add the onion and garlic, cooking for about 5 minutes until they are soft and fragrant.
Step 5
5. Pour in the red wine and scrape the bottom of the pot with a wooden spoon to release any browned bits.
Step 6
6. Return the beef to the pot and add the beef broth, carrots, potatoes, thyme, and bay leaf.
Step 7
7. Bring the liquid to a boil, then reduce the heat to low, cover, and simmer for 1.5 to 2 hours until the beef is tender.
Step 8
8. Stir in the frozen peas during the last 5 minutes of cooking and remove the bay leaf before serving.
Golden Chicken Pot Pie
Chicken pot pie is a timeless classic that brings warmth to any kitchen table. The combination of a flaky, golden crust and a creamy vegetable filling is simply irresistible. It is a wonderful way to use up leftover roast chicken or fresh vegetables from the market.
The Pantry
- 1 box refrigerated pie crusts
- 1/3 cup butter
- 1/3 cup chopped onion
- 1/3 cup all-purpose flour
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 3/4 cups chicken broth
- 1/2 cup milk
- 2 1/2 cups cooked chicken, shredded
- 2 cups frozen mixed vegetables
- 1 egg, beaten
Method
Step 1
1. Preheat your oven to 425 degrees Fahrenheit and prepare a 9-inch pie plate.
Step 2
2. In a large saucepan, melt the butter over medium heat and sauté the onion until it is translucent.
Step 3
3. Stir in the flour, salt, and pepper until well combined, forming a thick paste.
Step 4
4. Gradually whisk in the chicken broth and milk, stirring constantly until the mixture thickens and bubbles.
Step 5
5. Add the shredded chicken and mixed vegetables to the sauce and stir until everything is evenly coated.
Step 6
6. Place one pie crust in the bottom of the pie plate, pour in the chicken mixture, and top with the second crust.
Step 7
7. Fold the edges under and crimp them with your fingers to seal the pie, then cut small slits in the top for steam to escape.
Step 8
8. Brush the top with the beaten egg and bake for 30 to 35 minutes until the crust is golden brown.
Creamy Tomato Basil Soup
There is nothing quite like a bowl of creamy tomato soup to brighten a rainy afternoon. This recipe uses simple ingredients to create a deep, velvety flavor that pairs perfectly with melted cheese. It is a nostalgic dish that appeals to both children and adults alike during the colder months.
The Pantry
- 2 tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 cans (28 oz each) crushed tomatoes
- 2 cups vegetable broth
- 1/2 cup heavy cream
- 1/4 cup fresh basil leaves, chopped
- 1 tsp sugar
- Salt and pepper to taste
Method
Step 1
1. Heat the olive oil in a large pot over medium heat and add the diced onion.
Step 2
2. Cook the onion for 5 to 7 minutes until it is soft and light gold in color.
Step 3
3. Add the minced garlic and cook for another minute, being careful not to let it burn.
Step 4
4. Pour in the crushed tomatoes and vegetable broth, then stir in the sugar, salt, and pepper.
Step 5
5. Bring the soup to a gentle simmer and let it cook for about 20 minutes to allow the flavors to meld.
Step 6
6. Use an immersion blender to puree the soup until it is completely smooth and creamy.
Step 7
7. Stir in the heavy cream and fresh basil, then heat through for another 2 minutes without boiling.
Step 8
8. Ladle into bowls and serve with your favorite grilled cheese sandwich on the side.
Traditional Shepherd's Pie
This savory Shepherd's Pie features a rich meat base topped with a thick layer of buttery mashed potatoes. It is a complete meal in one dish that provides ultimate satisfaction after a long day. The potato crust gets beautifully crispy in the oven, creating a wonderful texture contrast.
The Pantry
- 1.5 lbs ground beef or lamb
- 1 onion, chopped
- 2 carrots, diced
- 1 cup frozen peas
- 2 tbsp tomato paste
- 1 cup beef broth
- 1 tbsp Worcestershire sauce
- 2 lbs russet potatoes, peeled and chopped
- 4 tbsp butter
- 1/2 cup milk
- 1 cup shredded cheddar cheese
Method
Step 1
1. Boil the potatoes in a large pot of salted water for 15 to 20 minutes until they are soft and easy to mash.
Step 2
2. Drain the potatoes and mash them with butter and milk until smooth, then stir in half of the cheese.
Step 3
3. While potatoes boil, brown the ground meat in a large skillet over medium heat and drain any excess fat.
Step 4
4. Add the onion and carrots to the meat and cook for 5 minutes until the vegetables soften.
Step 5
5. Stir in the tomato paste, beef broth, Worcestershire sauce, and frozen peas, simmering for 10 minutes.
Step 6
6. Spread the meat mixture evenly into a 9x13 inch baking dish.
Step 7
7. Carefully spread the mashed potatoes over the top of the meat and sprinkle with the remaining cheese.
Step 8
8. Bake at 400 degrees Fahrenheit for 20 minutes until the top is golden and the edges are bubbling.
Hearty Slow Cooker Chili
A bold and spicy blend of beans, meat, and tomatoes makes this chili a staple for cozy weather. You can set it in the morning and come home to a house smelling absolutely divine. It is best served with a side of honey cornbread or over a bed of fluffy white rice.
The Pantry
- 1 lb ground beef
- 1 onion, diced
- 1 bell pepper, chopped
- 2 cans (15 oz) kidney beans, drained
- 1 can (28 oz) diced tomatoes
- 1 can (6 oz) tomato paste
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1/2 tsp garlic powder
- Salt and pepper to taste
Method
Step 1
1. In a large skillet over medium heat, brown the ground beef with the diced onion until no pink remains.
Step 2
2. Drain the grease from the skillet and transfer the meat and onions to your slow cooker.
Step 3
3. Add the bell pepper, kidney beans, diced tomatoes, and tomato paste to the slow cooker.
Step 4
4. Stir in the chili powder, cumin, garlic powder, salt, and pepper until all ingredients are well combined.
Step 5
5. Cover the slow cooker with its lid and set the temperature to low.
Step 6
6. Cook the chili for 6 to 8 hours, or on high for 3 to 4 hours if you are in a hurry.
Step 7
7. Taste the chili before serving and add more salt or spice if desired.
Step 8
8. Serve hot in bowls and top with shredded cheese, sour cream, and sliced jalapeños if you like heat.
Roasted Butternut Squash Risotto
This elegant risotto is infused with the natural sweetness of roasted squash and the saltiness of parmesan. While it requires a bit of stirring, the creamy result is well worth the effort for a special dinner. It is a sophisticated way to enjoy the seasonal flavors of autumn and winter.
The Pantry
- 1 medium butternut squash, peeled and cubed
- 2 tbsp olive oil
- 1.5 cups Arborio rice
- 4 cups vegetable broth, kept warm
- 1/2 cup dry white wine
- 2 shallots, minced
- 3 tbsp butter
- 1/2 cup grated parmesan cheese
- 1 tbsp chopped fresh sage
Method
Step 1
1. Preheat your oven to 400 degrees Fahrenheit, toss the squash cubes with olive oil, and roast for 25 minutes until tender.
Step 2
2. In a large wide pan, melt 1 tablespoon of butter and sauté the minced shallots until they are translucent.
Step 3
3. Add the Arborio rice to the pan and cook for 2 minutes, stirring constantly to lightly toast the grains.
Step 4
4. Pour in the white wine and stir until the liquid has been completely absorbed by the rice.
Step 5
5. Begin adding the warm vegetable broth one ladle at a time, stirring frequently and waiting for each ladle to absorb before adding more.
Step 6
6. Continue this process for about 20 minutes until the rice is creamy and tender but still has a slight bite.
Step 7
7. Gently fold in the roasted butternut squash, the remaining butter, parmesan cheese, and fresh sage.
Step 8
8. Serve immediately while the risotto is at its creamiest texture.
French Onion Soup Gratinée
Deeply caramelized onions in a rich beef broth create a flavor profile that is both complex and comforting. This soup is traditionally topped with a crusty baguette slice and a thick layer of melted Gruyere cheese. It is the perfect recipe for those who enjoy slow-cooked, deep savory flavors.
The Pantry
- 4 large yellow onions, thinly sliced
- 4 tbsp butter
- 1 tbsp olive oil
- 6 cups beef broth
- 1/2 cup dry sherry or white wine
- 2 sprigs fresh thyme
- 1 baguette, sliced
- 2 cups shredded Gruyere cheese
- 1 tsp balsamic vinegar
Method
Step 1
1. In a large heavy pot, melt the butter and oil over medium-low heat and add the sliced onions.
Step 2
2. Cook the onions for 45 to 60 minutes, stirring occasionally, until they are deep brown and caramelized.
Step 3
3. Add the balsamic vinegar and sherry to the pot, scraping the bottom to incorporate all the flavor.
Step 4
4. Pour in the beef broth and add the thyme sprigs, then bring the soup to a simmer.
Step 5
5. Let the soup simmer for 30 minutes to develop a rich, unified taste, then remove the thyme sprigs.
Step 6
6. Preheat your oven broiler and ladle the soup into oven-safe crocks or bowls.
Step 7
7. Place a slice of baguette on top of each bowl and cover it generously with the shredded Gruyere cheese.
Step 8
8. Broil the bowls for 3 to 5 minutes until the cheese is melted, bubbly, and slightly browned.
Classic Meat Lasagna
This homemade lasagna features layers of tender pasta, a robust meat sauce, and a blend of three cheeses. It is a labor of love that results in the perfect centerpiece for a cozy family gathering. Each bite offers a satisfying mix of herbs, melted cheese, and savory beef.
The Pantry
- 12 lasagna noodles
- 1 lb ground beef
- 1 jar (24 oz) marinara sauce
- 15 oz ricotta cheese
- 1 egg, lightly beaten
- 3 cups shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- 1 tsp dried oregano
- 2 cloves garlic, minced
Method
Step 1
1. Cook the lasagna noodles in a large pot of boiling water according to package directions, then drain and set aside.
Step 2
2. In a skillet, brown the ground beef with the minced garlic, then stir in the marinara sauce and oregano.
Step 3
3. In a medium bowl, combine the ricotta cheese, the beaten egg, and half of the parmesan cheese.
Step 4
4. Spread a thin layer of the meat sauce on the bottom of a 9x13 inch baking dish.
Step 5
5. Place three noodles over the sauce, then spread a layer of the ricotta mixture and a layer of mozzarella cheese.
Step 6
6. Repeat the layers of sauce, noodles, ricotta, and mozzarella until all ingredients are used, ending with cheese on top.
Step 7
7. Cover the dish with foil and bake at 375 degrees Fahrenheit for 25 minutes.
Step 8
8. Remove the foil and bake for another 15 to 20 minutes until the cheese is bubbly and starting to brown.
Slow-Roasted Pot Roast
A tender beef roast that literally falls apart at the touch of a fork is the hallmark of a great winter dinner. This recipe cooks the meat slowly with root vegetables to create a wholesome, one-pot meal. The natural juices from the beef create a rich gravy that ties the entire dish together.
The Pantry
- 3 lb chuck roast
- Salt and pepper to taste
- 2 tbsp olive oil
- 1 lb carrots, cut into chunks
- 1.5 lbs small potatoes, halved
- 1 large onion, wedged
- 3 cups beef broth
- 3 cloves garlic, smashed
- 2 sprigs fresh rosemary
Method
Step 1
1. Generously season all sides of the beef roast with salt and black pepper.
Step 2
2. Heat the olive oil in a large Dutch oven over medium-high heat and sear the roast until browned on all sides.
Step 3
3. Remove the roast temporarily and place the carrots, potatoes, and onion at the bottom of the pot.
Step 4
4. Place the roast back on top of the vegetables and add the garlic and fresh rosemary sprigs.
Step 5
5. Pour the beef broth over the meat until it reaches about halfway up the side of the roast.
Step 6
6. Cover the pot with a tight-fitting lid and place it in an oven preheated to 300 degrees Fahrenheit.
Step 7
7. Roast for 3 to 4 hours, or until the meat is extremely tender and pulls apart easily with a fork.
Step 8
8. Transfer the meat and vegetables to a serving platter and pour the remaining juices over the top before serving.
Savory Mushroom Stroganoff
This vegetarian twist on the classic Russian dish features earthy mushrooms in a luxurious sour cream sauce. It is served over wide egg noodles for a satisfying texture that feels both fancy and homey. It is an excellent choice for a meatless Monday during the colder months of the year.
The Pantry
- 1 lb cremini mushrooms, sliced
- 1 large onion, thinly sliced
- 3 tbsp butter
- 2 cloves garlic, minced
- 2 tbsp all-purpose flour
- 1.5 cups vegetable broth
- 1 cup sour cream
- 12 oz wide egg noodles
- 1 tsp smoked paprika
- Fresh parsley for garnish
Method
Step 1
1. Bring a large pot of salted water to a boil and cook the egg noodles according to the package instructions.
Step 2
2. While the pasta cooks, melt the butter in a large skillet over medium heat and add the mushrooms and onions.
Step 3
3. Cook the mushrooms for about 10 minutes until they have released their moisture and turned golden brown.
Step 4
4. Stir in the garlic and flour, cooking for 1 minute to remove the raw flour taste.
Step 5
5. Slowly pour in the vegetable broth and paprika, stirring constantly until the sauce thickens and begins to simmer.
Step 6
6. Remove the skillet from the heat and gently fold in the sour cream until the sauce is smooth and creamy.
Step 7
7. Add the cooked and drained noodles directly to the skillet and toss everything together to coat the pasta.
Step 8
8. Garnish with chopped fresh parsley and serve immediately while the sauce is hot.
Three-Cheese Baked Ziti
Baked ziti is a cheesy, comforting pasta dish that is much simpler to assemble than lasagna but just as delicious. It features tubular pasta tossed with marinara and creamy ricotta, then baked under a blanket of mozzarella. This is a great dish for feeding a crowd or for preparing ahead of time.
The Pantry
- 1 lb ziti pasta
- 1 jar (24 oz) marinara sauce
- 15 oz ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- Fresh basil for garnish
Method
Step 1
1. Preheat your oven to 375 degrees Fahrenheit and grease a 9x13 inch baking dish with cooking spray.
Step 2
2. Cook the ziti pasta in boiling water for 2 minutes less than the package directions so it stays firm.
Step 3
3. Drain the pasta and return it to the pot, then stir in the marinara sauce, ricotta cheese, and seasonings.
Step 4
4. Add half of the mozzarella cheese to the pasta mixture and stir until it is evenly distributed.
Step 5
5. Pour the pasta into the prepared baking dish and spread it out into an even layer.
Step 6
6. Sprinkle the remaining mozzarella and the parmesan cheese over the top of the pasta.
Step 7
7. Bake for 25 to 30 minutes until the cheese is melted and the sauce is bubbling around the edges.
Step 8
8. Let the dish rest for 5 minutes before serving to allow the cheese to set slightly.
