11 Cozy Winter Ground Beef Recipes to Warm Your Soul

When the temperature drops and the snow begins to fall, nothing beats the comfort of a hearty meal. Ground beef is an incredibly versatile, budget-friendly, and savory foundation for some of the most comforting winter dishes imaginable. From rich, simmering stews to bubbling casseroles topped with golden cheese, these 11 cozy recipes are designed to fill your kitchen with nostalgic aromas and your stomach with warmth. Whether you are feeding a hungry family or looking for leftovers to brighten up a gloomy week, these traditional favorites are sure to become staples in your winter rotation.

Classic Shepherd's Pie

There is perhaps no dish more synonymous with winter comfort than a traditional Shepherd's Pie. This recipe features a savory, rich layer of ground beef simmered with tender carrots, peas, and onions in a robust gravy, all hidden beneath a fluffy, buttery blanket of golden mashed potatoes. Each bite offers a perfect textural contrast between the meat sauce and the creamy potatoes, warming you from the inside out.

Ingredients

• 1.5 lbs ground beef (85/15 lean)
• 1 large onion, chopped
• 2 large carrots, peeled and diced
• 2 cloves garlic, minced
• 1 cup frozen peas
• 2 tbsp tomato paste
• 2 tbsp all-purpose flour
• 1.5 cups beef broth
• 1 tsp Worcestershire sauce
• 1 tsp dried thyme
• 2.5 lbs Russet potatoes, peeled and cubed
• 4 tbsp butter
• 1/2 cup whole milk
• Salt and black pepper to taste

Directions

1. 1

   1. Place the peeled and cubed potatoes in a large pot and cover with cold water. Bring to a boil, salt the water, and cook for 15-20 minutes until the potatoes are fork-tender. Drain well and return to the pot.

2. 2

   2. Mash the potatoes with the butter and milk until smooth and creamy. Season with salt and pepper to taste, then set aside.

3. 3

   3. While the potatoes cook, preheat your oven to 400°F (200°C).

4. 4

   4. In a large skillet or Dutch oven over medium-high heat, brown the ground beef, breaking it up with a wooden spoon. Drain excess grease if necessary.

5. 5

   5. Add the chopped onion and diced carrots to the beef. Sauté for about 5 minutes until the vegetables begin to soften.

6. 6

   6. Stir in the minced garlic and cook for another minute until fragrant. Add the tomato paste and flour, stirring constantly for 2 minutes to cook off the raw flour taste.

7. 7

   7. Pour in the beef broth and Worcestershire sauce. Stir well to deglaze the pan, scraping up any browned bits from the bottom.

8. 8

   8. Add the frozen peas and dried thyme. Simmer the mixture for 5-10 minutes until the sauce has thickened into a rich gravy.

9. 9

   9. Transfer the beef mixture to a 9x13 inch baking dish (or keep it in the skillet if oven-safe). Spread the mashed potatoes evenly over the top. Use a fork to create textured ridges on the surface of the potatoes.

10. 10

    10. Bake for 25-30 minutes, or until the gravy is bubbling and the peaks of the potatoes are golden brown. Let cool for 10 minutes before serving.

Hearty Beef and Barley Soup

This old-fashioned beef and barley soup is a hug in a bowl. It transforms humble ground beef into a rustic, thick stew loaded with nutritious vegetables and chewy, satisfying pearl barley. The starches from the barley naturally thicken the broth, creating a silky texture that is perfect for dipping crusty bread on a freezing cold evening.

Ingredients

• 1 lb ground beef
• 1 cup pearl barley, rinsed
• 3 carrots, sliced into rounds
• 3 stalks celery, sliced
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes, undrained
• 6 cups beef broth
• 1 tsp dried oregano
• 1 bay leaf
• 2 tbsp olive oil
• Salt and pepper to taste

Directions

1. 1

   1. Heat the olive oil in a large soup pot or Dutch oven over medium-high heat. Add the ground beef and cook until fully browned. Drain any excess fat.

2. 2

   2. Add the diced onion, carrots, and celery to the pot. Sauté for 5-7 minutes until the onions are translucent and the vegetables soften slightly.

3. 3

   3. Stir in the minced garlic and cook for 30 seconds until fragrant.

4. 4

   4. Pour in the beef broth and the can of diced tomatoes (with juices). Scrape the bottom of the pot to release any flavorful bits.

5. 5

   5. Stir in the rinsed barley, dried oregano, bay leaf, salt, and pepper.

6. 6

   6. Bring the soup to a boil, then reduce the heat to low. Cover and simmer gently for 45-50 minutes.

7. 7

   7. Check the soup occasionally; the barley will expand and absorb liquid. If it becomes too thick, add a splash of water or extra broth.

8. 8

   8. Once the barley is tender and vegetables are soft, remove the bay leaf. Taste and adjust seasoning before serving hot.

Creamy Ground Beef Stroganoff

A quicker, budget-friendly take on the classic steak dish, this Ground Beef Stroganoff does not sacrifice flavor. It features a tangy, velvety sour cream and mushroom sauce that coats tender egg noodles and savory crumbled beef. It is an indulgent, creamy winter dinner that comes together in under 30 minutes but tastes like it simmered all day.

Ingredients

• 1 lb ground beef
• 8 oz cremini mushrooms, sliced
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2 tbsp butter
• 3 tbsp all-purpose flour
• 2 cups beef broth
• 1 tbsp Dijon mustard
• 1/2 cup sour cream
• 12 oz wide egg noodles
• Fresh parsley for garnish
• Salt and pepper to taste

Directions

1. 1

   1. Boil a large pot of salted water and cook the egg noodles according to package instructions. Drain and set aside.

2. 2

   2. In a large skillet over medium-high heat, brown the ground beef. Remove the beef from the pan and set aside, leaving about 1 tablespoon of fat in the pan (add butter if the pan is dry).

3. 3

   3. Add the sliced mushrooms and chopped onions to the skillet. Sauté for 6-8 minutes until the mushrooms are browned and onions are soft.

4. 4

   4. Add the minced garlic and butter to the pan. Once the butter melts, sprinkle the flour over the vegetables and stir constantly for 1 minute.

5. 5

   5. Slowly whisk in the beef broth, ensuring no lumps form. Bring the mixture to a simmer and let it thicken for 3-5 minutes.

6. 6

   6. Stir in the Dijon mustard and return the cooked ground beef to the pan. Mix well to coat the meat in the gravy.

7. 7

   7. Remove the skillet from the heat. This is crucial to prevent curdling. Stir in the sour cream until the sauce is creamy and uniform.

8. 8

   8. Season generously with salt and pepper.

9. 9

   9. Add the cooked egg noodles to the skillet and toss to combine, or serve the sauce ladled over the noodles. Garnish with fresh chopped parsley.

Grandma's Glazed Meatloaf

There is nothing quite as nostalgic as a thick slice of meatloaf. This recipe produces a moist, tender loaf bound with savory seasonings and topped with a sweet and tangy ketchup-brown sugar glaze that caramelizes beautifully in the oven. Served alongside mashed potatoes and green beans, it is the quintessential American winter dinner.

Ingredients

• 2 lbs ground beef
• 1 cup plain breadcrumbs or crushed crackers
• 1 small onion, finely diced
• 2 large eggs, beaten
• 1/2 cup milk
• 2 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup ketchup (for glaze)
• 2 tbsp brown sugar (for glaze)
• 1 tbsp yellow mustard (for glaze)

Directions

1. 1

   1. Preheat your oven to 375°F (190°C). Line a baking sheet with foil or grease a loaf pan.

2. 2

   2. In a small bowl, mix the breadcrumbs and milk. Let it sit for 5 minutes so the crumbs absorb the liquid; this panade keeps the meatloaf moist.

3. 3

   3. In a large mixing bowl, combine the ground beef, diced onion, beaten eggs, garlic powder, salt, pepper, and the soaked breadcrumb mixture.

4. 4

   4. Mix gently with your hands just until combined. Do not overmix, or the meatloaf will become dense and tough.

5. 5

   5. Form the meat mixture into a 9x5 inch loaf shape on the prepared baking sheet or press gently into the loaf pan.

6. 6

   6. In a small bowl, whisk together the ketchup, brown sugar, and mustard to create the glaze.

7. 7

   7. Brush half of the glaze over the top and sides of the meatloaf.

8. 8

   8. Bake for 45 minutes. Remove from the oven and brush the remaining glaze over the loaf.

9. 9

   9. Return to the oven and bake for another 15-20 minutes, or until the internal temperature reaches 160°F (71°C).

10. 10

    10. Let the meatloaf rest for 10-15 minutes before slicing. This ensures the juices redistribute and the loaf holds its shape.

Smoky Slow-Cooker Chili

When the wind is howling outside, a slow cooker full of chili is the ultimate remedy. This version uses ground beef, kidney beans, and black beans simmered for hours in a tomato base infused with smoked paprika, cumin, and chili powder. The long cooking time allows the flavors to meld into a deep, complex, and spicy stew that warms you to the bone.

Ingredients

• 2 lbs ground beef
• 1 large onion, chopped
• 1 green bell pepper, chopped
• 2 cans (15 oz each) dark kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 2 cans (14.5 oz each) diced tomatoes with green chilies
• 1 can (15 oz) tomato sauce
• 1 cup beef broth
• 2 tbsp chili powder
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper (optional for heat)
• Salt and pepper to taste

Directions

1. 1

   1. In a large skillet, brown the ground beef over medium-high heat with the chopped onion and bell pepper until the meat is no longer pink and vegetables are soft. Drain excess grease.

2. 2

   2. Transfer the beef and vegetable mixture to a 6-quart slow cooker.

3. 3

   3. Add the kidney beans, black beans, diced tomatoes (undrained), tomato sauce, and beef broth to the slow cooker.

4. 4

   4. Stir in the chili powder, cumin, smoked paprika, cayenne pepper, salt, and pepper.

5. 5

   5. Cover and cook on Low for 6-8 hours or on High for 3-4 hours. The longer it cooks, the more the flavors will develop.

6. 6

   6. Taste and adjust seasonings before serving.

7. 7

   7. Ladle into bowls and top with shredded cheddar cheese, sour cream, and green onions for the full experience.

Old-Fashioned American Goulash

Not to be confused with the Hungarian stew, American Goulash is a beloved one-pot pasta dish featuring macaroni noodles, ground beef, and a tomato-based sauce spiced with paprika and Italian herbs. It is simple, filling, and incredibly cozy—a dish that tastes like childhood and delivers maximum satisfaction with minimal cleanup.

Ingredients

• 1 lb ground beef
• 1 large onion, diced
• 1 green bell pepper, diced
• 3 cloves garlic, minced
• 2 cans (15 oz each) tomato sauce
• 1 can (14.5 oz) diced tomatoes
• 1.5 cups water or beef broth
• 2 tbsp Worcestershire sauce
• 1 tbsp soy sauce
• 1 tbsp dried Italian seasoning
• 2 tsp paprika
• 2 cups uncooked elbow macaroni
• 1 cup shredded sharp cheddar cheese

Directions

1. 1

   1. In a large Dutch oven or soup pot, cook the ground beef, onion, and bell pepper over medium-high heat until the beef is browned and vegetables are tender. Drain fat.

2. 2

   2. Add the minced garlic and cook for 1 minute until fragrant.

3. 3

   3. Pour in the tomato sauce, diced tomatoes, water (or broth), Worcestershire sauce, and soy sauce.

4. 4

   4. Stir in the Italian seasoning, paprika, salt, and pepper. Bring the mixture to a boil.

5. 5

   5. Reduce heat to a simmer, cover, and let cook for 15 minutes to blend flavors.

6. 6

   6. Stir in the uncooked macaroni noodles. Ensure they are submerged in the liquid.

7. 7

   7. Cover and simmer for 12-15 minutes, stirring occasionally to prevent sticking, until the pasta is tender.

8. 8

   8. Remove from heat. Stir in the cheddar cheese until melted and gooey. Serve immediately.

Salisbury Steak with Mushroom Gravy

Salisbury Steak is a retro diner classic that deserves a spot on your winter table. Seasoned ground beef patties are seared to create a crust, then braised in a rich, dark onion and mushroom gravy. Served over mashed potatoes or egg noodles, the savory sauce soaks into everything, making this a savory masterpiece of comfort food.

Ingredients

• 1.5 lbs ground beef
• 1/3 cup breadcrumbs
• 1 egg
• 1 tsp onion powder
• 1/2 tsp garlic powder
• 1 tbsp olive oil
• 1 onion, thinly sliced
• 8 oz mushrooms, sliced
• 2 cups beef broth
• 1 tbsp Worcestershire sauce
• 1 tbsp ketchup
• 2 tbsp cornstarch mixed with 2 tbsp cold water (slurry)
• Salt and pepper

Directions

1. 1

   1. In a mixing bowl, combine ground beef, breadcrumbs, egg, onion powder, garlic powder, salt, and pepper. Gently mix by hand and form into 4-5 oval-shaped patties.

2. 2

   2. Heat olive oil in a large skillet over medium-high heat. Add patties and sear for 3-4 minutes per side until browned. They do not need to be cooked through yet. Remove patties to a plate.

3. 3

   3. In the same skillet, add the sliced onions and mushrooms. Sauté for 5-7 minutes until caramelized and tender.

4. 4

   4. Pour in the beef broth, Worcestershire sauce, and ketchup. Scrape the bottom of the pan to release browned bits.

5. 5

   5. Bring the liquid to a simmer. Whisk in the cornstarch slurry slowly until the gravy thickens to your desired consistency.

6. 6

   6. Return the patties to the skillet, spooning the gravy over them.

7. 7

   7. Reduce heat to low, cover, and simmer for 10-15 minutes until the patties are cooked through and tender.

8. 8

   8. Serve hot with plenty of gravy ladled over the top.

Cheesy Tater Tot Casserole

Often called 'Hotdish' in the Midwest, this casserole is the definition of winter comfort. It features a base of seasoned ground beef and vegetables mixed with creamy mushroom soup, all topped with a generous layer of crispy golden tater tots and melted cheese. It’s crispy, creamy, savory, and undeniably satisfying on a cold night.

Ingredients

• 1.5 lbs ground beef
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 can (10.5 oz) condensed cream of mushroom soup
• 1/2 cup milk
• 2 cups frozen mixed vegetables (peas, carrots, corn, beans)
• 1 cup shredded cheddar cheese
• 1 bag (32 oz) frozen tater tots
• Salt and pepper

Directions

1. 1

   1. Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish.

2. 2

   2. In a large skillet, brown the ground beef and onion over medium heat until fully cooked. Drain grease.

3. 3

   3. Stir in the minced garlic, salt, and pepper, cooking for 1 minute.

4. 4

   4. In a small bowl, whisk together the condensed soup and milk until smooth.

5. 5

   5. Add the soup mixture and the frozen vegetables to the skillet with the beef. Stir until well combined and heated through.

6. 6

   6. Pour the beef mixture into the prepared baking dish, spreading it into an even layer.

7. 7

   7. Sprinkle half of the shredded cheese over the beef mixture.

8. 8

   8. Arrange the frozen tater tots in a single, neat layer over the top, covering the meat entirely.

9. 9

   9. Bake for 35-40 minutes until the casserole is bubbling and the tots are golden brown and crispy.

10. 10

    10. Sprinkle the remaining cheese over the hot tots and bake for an additional 5 minutes until melted. Let stand 5 minutes before serving.

Swedish Meatballs

These tender, spiced meatballs are distinct from their Italian cousins due to the addition of warm spices like nutmeg and allspice. Pan-fried and then simmered in a luxurious, creamy gravy, they are traditionally served with lingonberry jam. The combination of savory meat, rich cream sauce, and tart sweetness is perfect for a cozy winter feast.

Ingredients

• 1 lb ground beef
• 1/2 lb ground pork (or use all beef)
• 1/2 cup breadcrumbs
• 1/4 cup milk
• 1 small onion, grated
• 1 egg
• 1/4 tsp ground nutmeg
• 1/4 tsp ground allspice
• 4 tbsp butter
• 3 tbsp flour
• 2 cups beef broth
• 1/2 cup heavy cream
• 1 tsp soy sauce
• Salt and white pepper

Directions

1. 1

   1. In a small bowl, soak breadcrumbs in milk for 5 minutes.

2. 2

   2. In a large bowl, combine beef, pork, soaked breadcrumbs, grated onion, egg, nutmeg, allspice, salt, and pepper. Mix until just combined.

3. 3

   3. Roll the mixture into small balls, about 1 inch in diameter.

4. 4

   4. Heat 2 tablespoons of butter in a large skillet over medium heat. Add meatballs in batches and fry until browned on all sides and cooked through. Remove to a warm plate.

5. 5

   5. Add the remaining 2 tablespoons of butter to the skillet. Sprinkle in the flour and whisk constantly for 1-2 minutes to make a roux.

6. 6

   6. Slowly pour in the beef broth while whisking to prevent lumps. Simmer until the sauce begins to thicken.

7. 7

   7. Stir in the heavy cream and soy sauce. Simmer for another 2 minutes until the gravy is rich and creamy.

8. 8

   8. Return the meatballs to the pan and toss to coat them in the gravy. Simmer gently for 2-3 minutes to heat everything through.

9. 9

   9. Serve over mashed potatoes or egg noodles.

Stuffed Bell Peppers

Stuffed peppers are a colorful and healthy way to enjoy ground beef in the winter. Sweet bell peppers are hollowed out and filled with a savory mixture of beef, rice, onions, and tomato sauce, then baked until the peppers are tender and the cheese on top is bubbly. It is a complete meal in an edible bowl.

Ingredients

• 6 large bell peppers (any color), tops removed and seeds hollowed
• 1 lb ground beef
• 1.5 cups cooked white rice
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (15 oz) tomato sauce, divided
• 1 tbsp Worcestershire sauce
• 1 tsp Italian seasoning
• 1 cup shredded mozzarella cheese
• Salt and pepper

Directions

1. 1

   1. Preheat oven to 375°F (190°C).

2. 2

   2. Bring a large pot of water to a boil. Parboil the hollowed peppers for 3-4 minutes to soften them slightly. Drain and set upright in a baking dish.

3. 3

   3. In a large skillet, cook ground beef and onion over medium heat until browned. Drain fat.

4. 4

   4. Stir in garlic and cook for 1 minute. Remove from heat.

5. 5

   5. In a large bowl, mix the cooked beef, cooked rice, half of the tomato sauce, Worcestershire sauce, Italian seasoning, salt, and pepper.

6. 6

   6. Spoon the beef and rice mixture generously into each bell pepper.

7. 7

   7. Pour the remaining tomato sauce over the tops of the peppers and into the bottom of the baking dish to keep them moist.

8. 8

   8. Cover the dish with foil and bake for 30 minutes.

9. 9

   9. Remove foil, sprinkle mozzarella cheese over the top of each pepper, and bake uncovered for another 10-15 minutes until the cheese is melted and browned.

10. 10

    10. Serve hot, spooning the sauce from the dish over the peppers.

Slow-Simmered Bolognese with Pappardelle

While many pasta sauces are quick, a true Bolognese is a labor of love perfect for a snowed-in weekend. This sauce uses ground beef (and often pork) simmered slowly with milk, wine, and tomatoes until it transforms into a tender, concentrated ragù. Served over wide pappardelle ribbons, it coats the pasta perfectly for a luxurious and warming meal.

Ingredients

• 1 lb ground beef
• 1/2 lb ground pork
• 1 large onion, finely diced
• 1 large carrot, finely diced
• 1 celery stalk, finely diced
• 1/2 cup dry white wine
• 1/2 cup whole milk
• 1 can (28 oz) crushed tomatoes
• 2 tbsp tomato paste
• 2 tbsp olive oil
• 1 lb pappardelle pasta
• Fresh parmesan cheese
• Nutmeg, salt, and pepper

Directions

1. 1

   1. Heat olive oil in a heavy-bottomed pot over medium heat. Add onion, carrot, and celery. Sauté gently for 8-10 minutes until very soft (do not brown).

2. 2

   2. Add the ground beef and pork. Cook, breaking up the meat finely with a spoon, until browned.

3. 3

   3. Pour in the white wine and cook until it has almost completely evaporated.

4. 4

   4. Reduce heat to medium-low. Add the milk and a pinch of nutmeg. Simmer, stirring frequently, until the milk has evaporated and been absorbed by the meat.

5. 5

   5. Stir in the tomato paste and cook for 1 minute. Add the crushed tomatoes.

6. 6

   6. Reduce heat to the lowest setting. Cover and simmer gently for at least 2 to 3 hours. Stir occasionally and add a splash of water if it becomes too dry. The sauce should be thick and rich.

7. 7

   7. Season with salt and pepper to taste.

8. 8

   8. When ready to serve, cook pappardelle pasta in salted boiling water until al dente.

9. 9

   9. Toss the pasta directly with the sauce to coat every strand.

10. 10

    10. Serve immediately topped with freshly grated parmesan cheese.