Winter is here and it’s cold outside. You want food that will make you feel warm and happy inside.
Hearty stews and savory soups are perfect options for a cold night, and we have 20 delicious recipes to choose from.
These recipes are special because they are all about comfort food that nourishes and comforts you.
You can try a new recipe every day and find your favorite one.
Which one will you try first to warm you up from the inside out?
Hearty Beef Stew
Hearty beef stew is a comforting winter dish.
Ingredients
- 2 pounds beef stew meat
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 medium carrots, peeled and chopped
- 2 medium potatoes, peeled and chopped
- 1 cup beef broth
- 1 cup red wine
- 1 teaspoon dried thyme
- Salt and pepper, to taste
Instructions
- Heat oil in a large Dutch oven over medium-high heat.
- Add the beef and cook until browned, about 5 minutes.
- Add the onion, garlic, carrots, and potatoes, and cook until the vegetables are tender, about 10 minutes.
- Add the beef broth, red wine, and thyme, and bring to a boil.
- Reduce the heat to low, cover, and simmer for 2 1/2 hours, or until the beef is tender.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh herbs, if desired.
Creamy Tomato Soup
Warm and comforting creamy tomato soup perfect for chilly winter nights.
Ingredients
- 2 tablespoons butter
- 1 medium onion
- 3 cloves garlic
- 2 cups chopped fresh tomatoes
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1 teaspoon dried basil
- Salt and pepper
Instructions
- Melt butter in a large pot over medium heat.
- Add the onion and garlic and sauté until softened.
- Add the chopped tomatoes, chicken broth, and dried basil.
- Bring the mixture to a boil, then reduce heat and simmer for 20 minutes.
- Use an immersion blender to puree the soup until smooth.
- Stir in the heavy cream and season with salt and pepper to taste.
- Serve hot and enjoy.
Baked Chicken and Vegetables
Delicious baked chicken and vegetables, perfect for a winter dinner.
Ingredients
- 2 lbs boneless chicken breast
- 2 carrots, peeled and chopped
- 2 potatoes, peeled and chopped
- 1 onion, chopped
- 2 cloves of garlic, minced
- 2 tbsp olive oil
- 1 tsp dried thyme
- Salt and pepper, to taste
Instructions
- Preheat oven to 425°F (220°C).
- In a large bowl, toss the chopped carrots, potatoes, and onion with olive oil, salt, and pepper.
- Spread the vegetables in a single layer on a baking sheet.
- Season the chicken breast with salt, pepper, and thyme.
- Place the chicken on top of the vegetables.
- Bake for 30-35 minutes or until the chicken is cooked through.
- Remove from the oven and let it rest for 5 minutes before serving.
Braised Short Ribs
Tender short ribs in a rich, flavorful sauce.
Ingredients
- 4 pounds beef short ribs
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 cup red wine
- 1 cup beef broth
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat oven to 300°F.
- Season the short ribs with salt and pepper.
- Heat the olive oil in a large Dutch oven over medium-high heat.
- Sear the short ribs until browned on all sides, about 5 minutes per side.
- Remove the ribs from the pot and set them aside.
- Add the chopped onion to the pot and cook until it is softened, about 5 minutes.
- Add the garlic, red wine, beef broth, tomato paste, and thyme to the pot.
- Stir to combine, scraping up any browned bits from the bottom of the pot.
- Return the short ribs to the pot and bring the mixture to a boil.
- Cover the pot and transfer it to the preheated oven.
- Braise the short ribs for 2 1/2 to 3 hours, or until the meat is tender and falling off the bone.
- Remove the pot from the oven and let it cool slightly.
- Serve the short ribs with the braising liquid spooned over the top.
Roasted Vegetable Soup
Roasted Vegetable Soup is a hearty and comforting dish perfect for cold winter nights.
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 3 carrots, chopped
- 2 celery stalks, chopped
- 2 cups mixed vegetables
- 4 cups vegetable broth
- 1 can diced tomatoes
- 1 teaspoon dried thyme
- Salt and pepper, to taste
Instructions
- Preheat the oven to 425°F (220°C).
- Toss the chopped onion, garlic, carrots, and celery with olive oil, salt, and pepper on a baking sheet.
- Roast the vegetables in the oven for 25-30 minutes, or until tender.
- In a large pot, combine the roasted vegetables, mixed vegetables, vegetable broth, diced tomatoes, and thyme.
- Bring the mixture to a boil, then reduce the heat and simmer for 20-25 minutes.
- Purée the soup using an immersion blender or a regular blender.
- Season the soup with salt and pepper to taste.
- Serve the soup hot, garnished with chopped fresh herbs if desired.
Shepherd’s Pie
A classic comfort food dish made with ground meat and mashed potatoes.
Ingredients
- 1 pound ground beef
- 1 onion
- 2 cloves garlic
- 1 cup frozen peas
- 1 cup beef broth
- 2 tablespoons tomato paste
- 2 tablespoons butter
- 2 cups mashed potatoes
- 1 cup grated cheddar cheese
- Salt and pepper to taste
Instructions
- Preheat oven to 350°F.
- Cook the ground beef in a pan until browned, breaking it up into small pieces.
- Add the onion, garlic, peas, beef broth, and tomato paste to the pan and stir to combine.
- Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes.
- Transfer the mixture to a 9×13 inch baking dish.
- Spread the mashed potatoes over the top of the meat mixture.
- Sprinkle the grated cheddar cheese over the potatoes.
- Dot the top of the potatoes with butter.
- Bake the dish in the preheated oven for 25-30 minutes, or until the potatoes are golden brown.
- Serve hot and enjoy.
Creamy Broccoli Pasta Bake
A comforting pasta bake with creamy broccoli sauce and melted cheese.
Ingredients
- 8 oz pasta
- 3 cups broccoli florets
- 2 cups bechamel sauce
- 1 cup grated cheddar cheese
- 1/2 cup grated parmesan cheese
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Preheat the oven to 375°F (190°C).
- Cook the pasta according to package instructions until al dente.
- In a large saucepan, heat the olive oil and steam the broccoli florets until tender.
- In a large bowl, combine the cooked pasta, steamed broccoli, and bechamel sauce.
- In a greased 9×13-inch baking dish, arrange half of the pasta mixture.
- Sprinkle with half of the cheddar and parmesan cheese.
- Repeat the layers, starting with the remaining pasta mixture and then the remaining cheese.
- Bake for 25-30 minutes or until the top is golden brown and the sauce is bubbly.
- Sprinkle with parsley and serve hot.
Pan-Seared Pork Chops
Pan-Seared Pork Chops are a delicious and tender winter dinner option.
Ingredients
- 4 pork chops
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
Instructions
- Preheat the oven to 400°F (200°C).
- Season the pork chops with salt, black pepper, garlic powder, and paprika.
- Heat the olive oil in an oven-safe skillet over medium-high heat.
- Sear the pork chops for 2-3 minutes on each side.
- Transfer the skillet to the preheated oven and bake for 15-20 minutes.
- Remove the pork chops from the oven and let them rest for 5 minutes before serving.
Vegetable and Bean Chili
Hearty Vegetable and Bean Chili warms up a cold winter night.
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 cups mixed beans
- 1 can diced tomatoes
- 2 cups vegetable broth
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper, to taste
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion and cook until softened, about 5 minutes.
- Add the minced garlic and cook for an additional minute.
- Stir in the mixed beans, diced tomatoes, vegetable broth, cumin, and chili powder.
- Bring the mixture to a boil, then reduce the heat to low and simmer for 30 minutes.
- Season with salt and pepper to taste.
- Serve hot, garnished with chopped fresh herbs if desired.
Garlic and Herb Roasted Chicken
Flavorful roasted chicken infused with garlic and herbs.
Ingredients
- 1 whole chicken
- 2 cloves of garlic
- 1 tablespoon olive oil
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh thyme
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C).
- Rinse the chicken and pat it dry with paper towels.
- In a small bowl, mix together garlic, olive oil, rosemary, thyme, salt, and pepper.
- Rub the mixture all over the chicken, making sure to get some under the skin as well.
- Place the chicken in a roasting pan and put it in the oven.
- Roast the chicken for 45-50 minutes, or until the skin is golden brown and the internal temperature reaches 165°F (74°C).
- Let the chicken rest for 10-15 minutes before carving and serving.
Butternut Squash and Apple Soup
A comforting and delicious soup perfect for winter nights.
Ingredients
- 1 large butternut squash
- 2 apples, chopped
- 2 tablespoons butter
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups chicken broth
- 1 cup heavy cream
Instructions
- Preheat the oven to 400°F (200°C).
- Cut the butternut squash in half and roast for 45 minutes, or until tender.
- Sauté the chopped onion and minced garlic in butter until softened.
- Add the chopped apples, cumin, nutmeg, salt, and pepper, and cook for 5 minutes.
- Scoop the roasted squash into the pot and add the chicken broth.
- Bring the mixture to a boil, then reduce heat and simmer for 20 minutes.
- Purée the soup using an immersion blender or a regular blender.
- Stir in the heavy cream and serve hot.
Meatloaf With Mashed Potatoes
Hearty meatloaf with mashed potatoes is a classic winter comfort food dish.
Ingredients
- 1 lb ground beef
- 1/2 cup breadcrumbs
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1 egg
- 1/2 cup ketchup
- 2 cups mashed potatoes
- 1/4 cup grated cheddar cheese
- Salt and pepper, to taste
Instructions
- Preheat oven to 375°F (190°C).
- In a large bowl, combine ground beef, breadcrumbs, chopped onion, garlic, egg, salt, and pepper, and mix well.
- Transfer the mixture to a loaf pan and bake for 45 minutes.
- While the meatloaf is baking, prepare the mashed potatoes by boiling 2-3 large potatoes until tender.
- Mash the potatoes with butter, milk, and grated cheddar cheese.
- After the meatloaf has baked for 45 minutes, brush the top with ketchup and continue baking for an additional 10-15 minutes.
- Remove the meatloaf from the oven and let it rest for 10 minutes before slicing.
- Serve the meatloaf with the mashed potatoes and enjoy.
Chicken and Mushroom Stroganoff
Hearty and flavorful Chicken and Mushroom Stroganoff is a classic winter dinner option.
Ingredients
- 1 pound boneless, skinless chicken breast
- 1 cup mushrooms, sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon tomato paste
- 2 tablespoons Dijon mustard
- 1 cup chicken broth
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 8 ounces sour cream
- 1 cup cooked egg noodles
- Chopped fresh parsley, for garnish
Instructions
- Cook the egg noodles according to package instructions and set aside.
- In a large skillet, heat the olive oil over medium-high heat and add the chopped onion, cooking until translucent.
- Add the sliced mushrooms to the skillet and cook until they release their moisture and start to brown.
- Add the minced garlic to the skillet and cook for 1 minute, until fragrant.
- Add the chicken to the skillet and cook until browned and cooked through.
- In a small bowl, whisk together the tomato paste, Dijon mustard, and chicken broth, then add the mixture to the skillet.
- Stir in the dried thyme and season with salt and pepper to taste.
- Reduce heat to low and simmer the mixture for 5 minutes, until the sauce has thickened.
- Stir in the sour cream and cook for an additional 2 minutes, until heated through.
- Serve the chicken and mushroom mixture over the cooked egg noodles and garnish with chopped fresh parsley.
Slow Cooker Beef and Guinness Stew
Hearty slow-cooked stew with tender beef in rich Guinness gravy.
Ingredients
- 2 pounds beef stew meat
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 carrots, peeled and chopped
- 2 potatoes, peeled and chopped
- 1 cup Guinness stout
- 2 cups beef broth
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Season the beef with salt, pepper, and thyme.
- Heat oil in a pan and sear the beef until browned.
- Add the onion and garlic to the pan and cook until the onion is translucent.
- Add the carrots and potatoes to the pan and cook for 5 minutes.
- Transfer the mixture to a slow cooker and add the Guinness and beef broth.
- Cook on low for 8-10 hours or high for 4-6 hours.
- Serve hot, garnished with fresh herbs if desired.
Roasted Sweet Potato and Black Bean Tacos
Vibrant tacos filled with roasted sweet potatoes and black beans, perfect for a winter evening.
Ingredients
- 2 large sweet potatoes
- 1 can black beans
- 1 red onion
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 6 taco shells
- Optional toppings: avocado, salsa, sour cream, cilantro
Instructions
- Preheat oven to 400°F (200°C).
- Peel and dice the sweet potatoes into 1-inch cubes.
- Place the sweet potatoes on a baking sheet, drizzle with olive oil, and sprinkle with cumin and chili powder.
- Roast the sweet potatoes in the oven for 20-25 minutes, or until tender.
- In a pan, heat the black beans over medium heat with a pinch of salt and pepper.
- Warm the taco shells according to package instructions.
- Assemble the tacos by filling the shells with roasted sweet potatoes, black beans, and desired toppings.
- Serve immediately and enjoy.
Chicken and Dumplings
Hearty chicken and dumplings for a cold winter night.
Ingredients
- 1 pound boneless, skinless chicken breast or thighs
- 4 cups chicken broth
- 2 tablespoons butter
- 2 cups all-purpose flour
- 2 teaspoons salt
- 1/4 teaspoon black pepper
- 2 cups mixed vegetables, such as carrots and peas
Instructions
- In a large pot, melt butter over medium heat and add chicken, cooking until browned.
- Add chicken broth, mixed vegetables, salt, and pepper to the pot, bringing to a boil.
- Reduce heat to low and let simmer for 10-15 minutes or until chicken is cooked.
- In a separate bowl, whisk together flour and a pinch of salt, then gradually add in water to form a dough.
- Drop the dough by tablespoonfuls onto the surface of the simmering chicken and broth.
- Cover the pot and cook for an additional 10-15 minutes, or until dumplings are cooked through.
- Serve hot and enjoy.
Spaghetti Bolognese
Hearty spaghetti dish with rich meat sauce.
Ingredients
- 500g minced beef
- 1 medium onion
- 2 cloves of garlic
- 1 medium carrot
- 1 can of diced tomatoes
- 1 tbsp tomato paste
- 1 tsp dried basil
- 1 tsp dried oregano
- Salt and pepper
- 500g spaghetti
- Grated parmesan cheese
Instructions
- Chop the onion, garlic, and carrot into small pieces.
- Cook the chopped vegetables in a large pan over medium heat until softened.
- Add the minced beef and cook until browned, breaking it up with a spoon.
- Add the tomato paste, diced tomatoes, basil, oregano, salt, and pepper, and stir to combine.
- Reduce heat to low and simmer the sauce for 20 minutes.
- Cook the spaghetti in a large pot of boiling salted water until al dente.
- Reserve 1 cup of pasta water and then drain the spaghetti.
- Add the cooked spaghetti to the sauce and toss to combine, adding some reserved pasta water if needed.
- Serve hot, topped with grated parmesan cheese.
Pan-Roasted Chicken and Carrots
Pan-roasted chicken and carrots is a hearty winter dinner option.
Ingredients
- 1 1/2 pounds boneless, skinless chicken breast or thighs
- 4 large carrots, peeled and chopped
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 cup chicken broth
Instructions
- Preheat oven to 425°F (220°C).
- Season the chicken with thyme, salt, pepper, and garlic powder.
- Heat olive oil in a large oven-safe skillet over medium-high heat.
- Sear the chicken until browned on both sides, about 5-6 minutes per side.
- Remove the chicken from the skillet and set aside.
- Add the chopped carrots to the skillet and cook for 5 minutes, stirring occasionally.
- Add the chicken broth to the skillet and stir to scrape up any browned bits.
- Return the chicken to the skillet and transfer to the preheated oven.
- Roast in the oven for 20-25 minutes, or until the chicken is cooked through and the carrots are tender.
- Serve hot and enjoy.
Lentil and Vegetable Stew
Hearty Lentil and Vegetable Stew for a cold winter’s night.
Ingredients
- 1 cup dried green or brown lentils
- 4 cups vegetable broth
- 1 large onion
- 3 cloves garlic
- 2 medium carrots
- 2 medium potatoes
- 1 large red bell pepper
- 2 teaspoons dried thyme
- Salt and pepper, to taste
Instructions
- Rinse the lentils and pick out any debris or stones.
- Chop the onion, garlic, carrots, potatoes, and red bell pepper into bite-sized pieces.
- In a large pot, sauté the onion, garlic, carrots, potatoes, and red bell pepper in a little water until the vegetables are tender.
- Add the lentils, vegetable broth, and thyme to the pot.
- Bring the stew to a boil, then reduce the heat and let it simmer for 30-40 minutes, or until the lentils are tender.
- Season the stew with salt and pepper to taste.
- Serve hot, garnished with fresh herbs if desired.
Chicken Pot Pie
Hearty chicken pot pie filled with tender chicken and vegetables.
Ingredients
- 1 1/2 cups mixed vegetables
- 1 1/2 cups cooked chicken
- 1/2 cup all-purpose flour
- 1 1/2 cups chicken broth
- 1/2 cup milk
- 2 tablespoons butter
- 2 pie crusts
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- In a large skillet, sauté the mixed vegetables and cooked chicken in butter until the vegetables are tender.
- Add the flour to the skillet and stir to combine.
- Gradually add the chicken broth and milk, stirring constantly to avoid lumps.
- Bring the mixture to a boil, then reduce the heat and simmer for 5 minutes.
- Season the filling with salt and pepper to taste.
- Roll out one of the pie crusts and place it in a 9-inch pie dish.
- Fill the pie crust with the chicken and vegetable mixture.
- Roll out the second pie crust and use it to cover the pie.
- Crimp the edges to seal the pie and cut a few slits in the top crust to allow steam to escape.
- Bake the pie for 25-30 minutes, or until the crust is golden brown.
Conclusion
You’ll feel like you’re wrapping yourself in a warm hug as you savor these comforting winter dinners, just like being in a cozy cabin on a snowy night, reminiscent of a Norman Rockwell painting, with each bite transporting you to a haven of warmth and comfort, like coming home to a crackling fireplace on a cold winter’s night.