20+ Delicious Winter Beef Recipes

20 hours agoLast Updated: November 28, 2024

22 minutes read

Winter is the perfect time to indulge in hearty, comforting meals that warm you from the inside out.

Beef dishes, with their rich flavors and satisfying textures, are ideal for cozy winter nights when you want something filling and delicious.

From slow-cooked stews and braises to savory roasts and rich casseroles, beef is the perfect protein to feature in your winter menu.

In this blog post, we’ve gathered over 20 winter beef recipes that will help you create satisfying meals for every occasion.

Whether you’re cooking for a family dinner, hosting friends, or simply craving something hearty, these recipes are sure to hit the spot.

20+ Delicious Winter Beef Recipes

These 20+ winter beef recipes provide a variety of options that are perfect for the colder months.

Whether you prefer slow-braised short ribs, rich beef stews, or savory meatballs, each dish is designed to bring warmth and satisfaction to your winter table.

Beef is not only a versatile ingredient but also a comforting choice for creating filling, flavorful meals.

With these recipes in hand, you’ll have everything you need to stay cozy and enjoy delicious meals all winter long.

Hearty Beef Stew with Root Vegetables

This comforting beef stew is packed with tender chunks of beef, hearty root vegetables, and a rich broth. Perfect for chilly winter nights, it’s a filling and flavorful dish that brings warmth to the table. The combination of carrots, potatoes, parsnips, and onions, all simmered in a savory broth, creates a satisfying meal everyone will love.

Ingredients:

2 lbs beef stew meat, cut into chunks

4 cups beef broth
3 carrots, peeled and chopped
3 potatoes, peeled and chopped

2 parsnips, peeled and chopped
1 large onion, chopped
3 cloves garlic, minced

1 cup red wine (optional)
2 tbsp tomato paste
1 tsp thyme

1 tsp rosemary
Salt and pepper to taste
2 tbsp olive oil

2 tbsp flour (for thickening)

Instructions:

Heat the olive oil in a large pot over medium-high heat. Brown the beef stew meat in batches, ensuring all sides are seared. Remove the beef and set it aside.

In the same pot, sauté the onions and garlic until fragrant, about 3 minutes.
Add the tomato paste, thyme, rosemary, and a pinch of salt and pepper. Stir well.
Pour in the red wine (if using), scraping the bottom of the pot to loosen any browned bits. Cook for 2 minutes.

Return the beef to the pot and add the beef broth, carrots, potatoes, and parsnips. Bring to a boil.
Reduce the heat and simmer, covered, for 1.5–2 hours or until the beef is tender.
In a small bowl, mix the flour with a bit of water to create a slurry. Stir this into the stew to thicken the broth and cook for an additional 10 minutes.

Taste and adjust the seasoning with salt and pepper as needed.

This hearty beef stew with root vegetables is the perfect dish for winter. The slow cooking process ensures the beef becomes melt-in-your-mouth tender, while the vegetables add a touch of sweetness that balances the savory flavors. With the rich, thick broth, this stew is sure to warm you up from the inside out. It’s an easy-to-make, one-pot wonder that’s ideal for cozy family dinners.

Braised Beef Short Ribs with Red Wine Sauce

These tender braised beef short ribs, simmered in a rich red wine sauce, make for an indulgent winter dish that’s perfect for special occasions or a cozy dinner at home. The slow-cooking process allows the meat to absorb all the deep flavors, resulting in juicy, fall-off-the-bone short ribs.

Ingredients:

4 beef short ribs
2 tbsp olive oil

Salt and pepper to taste
1 onion, chopped
2 carrots, chopped

2 celery stalks, chopped
3 cloves garlic, minced
2 cups red wine

2 cups beef broth
2 tbsp tomato paste
2 sprigs fresh thyme

1 bay leaf
1 tbsp butter (for finishing)

Instructions:

Preheat the oven to 325°F (163°C).
Season the short ribs generously with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat. Brown the short ribs on all sides, about 5-7 minutes. Remove and set aside.
In the same pot, sauté the onion, carrots, and celery until softened, about 5 minutes. Add the garlic and cook for another minute.

Stir in the tomato paste and cook for 2 minutes.
Pour in the red wine, scraping the bottom of the pot to release any browned bits. Bring the wine to a boil and let it reduce by half, about 10 minutes.
Add the beef broth, thyme, and bay leaf. Return the short ribs to the pot and cover.

Transfer the pot to the oven and braise the short ribs for 2.5-3 hours, or until the meat is tender and falling off the bone.
Remove the ribs from the pot. Strain the sauce and discard the vegetables.
Return the sauce to the pot and simmer on the stovetop for 10-15 minutes to thicken. Stir in the butter for a glossy finish.

Serve the short ribs with the red wine sauce.

Braised beef short ribs with red wine sauce are a winter classic that’s as indulgent as it is comforting. The deep, complex flavors of the wine sauce perfectly complement the rich, tender meat. The slow braising method ensures the beef becomes exceptionally tender and flavorful, while the sauce brings everything together with a luxurious finish. Perfect for impressing guests or treating yourself to a decadent meal.

Beef and Barley Soup

Beef and barley soup is the ultimate winter comfort food. Hearty and nutritious, this soup combines tender chunks of beef, earthy barley, and a mix of vegetables in a savory broth. It’s a warming dish that’s perfect for cold weather, offering both richness and a healthy balance of flavors.

Ingredients:

1 lb beef stew meat, cut into cubes
1 cup pearl barley

4 cups beef broth
2 carrots, chopped
2 celery stalks, chopped

1 onion, chopped
2 cloves garlic, minced
1 bay leaf

1 tsp thyme
Salt and pepper to taste
2 tbsp olive oil

1 tbsp Worcestershire sauce (optional)
Fresh parsley for garnish

Instructions:

Heat olive oil in a large pot over medium-high heat. Brown the beef cubes on all sides, about 5 minutes. Remove and set aside.
In the same pot, sauté the onion, carrots, and celery until softened, about 5 minutes. Add the garlic and cook for another minute.
Add the beef broth, barley, thyme, bay leaf, and Worcestershire sauce. Stir to combine.

Return the beef to the pot and bring the soup to a boil. Reduce the heat, cover, and simmer for 1.5 hours, or until the barley is tender and the beef is cooked through.
Season the soup with salt and pepper to taste.
Serve with a sprinkle of fresh parsley.

Beef and barley soup is the perfect winter dish, offering a nourishing blend of flavors and textures. The barley adds a pleasant chewiness while absorbing the rich broth, and the tender beef provides hearty satisfaction. This soup is great for meal prepping or feeding a crowd and pairs wonderfully with crusty bread for dipping. It’s a comforting meal that’s both wholesome and delicious, ideal for keeping you cozy during the colder months.

Classic Beef Wellington

Beef Wellington is an impressive and luxurious dish, ideal for special winter occasions. With a perfectly seared beef tenderloin wrapped in a rich mushroom duxelles and buttery puff pastry, it’s a showstopper that combines elegance with robust flavors. Despite its grandeur, this recipe can be surprisingly straightforward to make, ensuring your guests will be wowed.

Ingredients:

2 lb beef tenderloin
2 tbsp olive oil
Salt and pepper to taste

8 oz cremini mushrooms, finely chopped
2 tbsp unsalted butter
2 cloves garlic, minced

1/4 cup dry white wine
1 tbsp fresh thyme leaves
2 tbsp Dijon mustard

1 package puff pastry (enough to wrap the beef)
1 egg, beaten (for egg wash)

Instructions:

Preheat the oven to 400°F (200°C).
Season the beef tenderloin with salt and pepper. Heat the olive oil in a large skillet over medium-high heat and sear the beef on all sides until browned, about 8 minutes. Remove from the pan and let it cool. Once cooled, brush the beef with Dijon mustard.
In the same skillet, melt butter over medium heat. Add the chopped mushrooms and garlic, cooking until the mushrooms release their moisture and become dry, about 10 minutes. Add the wine and thyme, then cook until the wine evaporates, and the mixture is thick. Set the mushroom mixture aside to cool.

Roll out the puff pastry on a floured surface. Spread the mushroom duxelles evenly on the pastry, then place the beef in the center. Wrap the pastry around the beef, sealing the edges.
Brush the pastry with the beaten egg for a golden finish.
Place the wrapped beef on a baking sheet and bake for 25-30 minutes, or until the pastry is golden brown and the beef reaches your desired level of doneness (125°F for rare, 130°F for medium-rare).

Let the Wellington rest for 10 minutes before slicing.

Beef Wellington is the epitome of comfort and luxury, a perfect dish for winter holidays or any special occasion. The contrast between the tender beef, flavorful mushroom duxelles, and flaky puff pastry makes each bite unforgettable. Though it looks impressive, this recipe is straightforward with a little planning. It’s sure to be the centerpiece of any festive winter gathering and leave everyone asking for seconds.

Spicy Beef Chili with Cornbread

This spicy beef chili is a perfect winter dish that combines tender ground beef with beans, tomatoes, and a kick of heat. It’s rich, satisfying, and the ideal comfort food to warm you up on a cold winter day. Pair it with a side of cornbread for a complete meal that’s both hearty and full of flavor.

Ingredients:

1 lb ground beef
1 onion, chopped

2 cloves garlic, minced
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) black beans, drained and rinsed

1 can (14 oz) diced tomatoes
1 tbsp chili powder
1 tsp ground cumin

1/2 tsp smoked paprika
1/4 tsp cayenne pepper (optional, for extra heat)
2 cups beef broth

1 tbsp olive oil
Salt and pepper to taste
1/4 cup fresh cilantro, chopped (for garnish)

Instructions:

In a large pot, heat the olive oil over medium-high heat. Add the ground beef, breaking it apart as it cooks. Once browned, remove excess fat.
Add the onion and garlic, cooking for 3-4 minutes until softened.

Stir in the chili powder, cumin, paprika, cayenne (if using), salt, and pepper. Cook for another minute to bring out the spices’ flavors.
Add the beans, diced tomatoes, and beef broth to the pot. Bring to a simmer and cook uncovered for 30-45 minutes, allowing the flavors to meld together and the chili to thicken.
Taste and adjust seasoning as needed.

Serve the chili with a dollop of sour cream, shredded cheese, and fresh cilantro. Pair with cornbread on the side for a complete meal.

This spicy beef chili is perfect for warming you up on a chilly winter evening. With a balance of heat from the spices and the comforting richness of the beef and beans, it’s a crowd-pleasing dish that’s easy to prepare and full of flavor. The cornbread adds a touch of sweetness and the perfect contrast to the heat, making this meal a delightful combination of flavors and textures.

Beef and Vegetable Shepherd’s Pie

Beef and vegetable shepherd’s pie is a classic winter comfort food that combines a hearty beef filling with a creamy mashed potato topping. This dish is great for using up leftover beef or vegetables and is perfect for a cozy family meal. The layers of savory beef, vegetables, and creamy potatoes make it a warm, satisfying dish for the colder months.

Ingredients:

1 lb ground beef
2 cups frozen mixed vegetables (peas, carrots, corn)

1 onion, chopped
2 cloves garlic, minced
2 tbsp tomato paste

1 cup beef broth
1 tbsp Worcestershire sauce
4 cups mashed potatoes (prepared ahead of time)

1 tbsp olive oil
Salt and pepper to taste
Fresh parsley for garnish

Instructions:

Preheat the oven to 400°F (200°C).
Heat olive oil in a large skillet over medium-high heat. Add the ground beef, breaking it apart as it cooks. Once browned, remove any excess fat.

Add the onion and garlic, cooking for about 3 minutes until softened.
Stir in the tomato paste, beef broth, Worcestershire sauce, and mixed vegetables. Simmer for 10 minutes, allowing the sauce to thicken slightly. Season with salt and pepper to taste.
Transfer the beef mixture to a 9×9-inch baking dish. Spread the mashed potatoes evenly over the top, smoothing them out with a spatula.

Bake in the oven for 20 minutes, or until the top is golden brown.
Garnish with fresh parsley before serving.

Beef and vegetable shepherd’s pie is the ultimate winter comfort dish, offering a satisfying combination of savory beef and creamy mashed potatoes. It’s easy to make, filling, and great for feeding a crowd. The savory filling paired with the crispy potato topping makes it a perfect cold-weather meal that the whole family will enjoy. Plus, it’s an excellent way to use up leftovers and turn them into a delicious, hearty meal.

Braised Beef Short Ribs

Braised beef short ribs are a melt-in-your-mouth winter dish. Slow-cooked in a rich red wine sauce with aromatic vegetables and herbs, these tender ribs are perfect for a cozy winter dinner. The long cooking time allows the beef to absorb all the flavors of the braising liquid, resulting in a dish that’s both rich and comforting.

Ingredients:

4-6 beef short ribs

2 tbsp olive oil
1 onion, chopped
2 carrots, chopped
2 celery stalks, chopped
4 cloves garlic, minced
2 cups red wine
2 cups beef broth
2 tbsp tomato paste
2 sprigs fresh rosemary
2 sprigs fresh thyme
Salt and pepper to taste

Instructions:

Preheat your oven to 325°F (165°C).
Heat olive oil in a large, oven-safe pot over medium-high heat. Season the short ribs with salt and pepper, then sear them in the hot oil for about 4 minutes per side, until they are nicely browned. Remove the ribs from the pot and set aside.
In the same pot, add the onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened. Add the garlic and cook for another minute.
Stir in the tomato paste and cook for 2 minutes.
Pour in the red wine and beef broth, scraping up any browned bits from the bottom of the pot. Add the rosemary and thyme. Bring the mixture to a simmer.
Return the short ribs to the pot, ensuring they are mostly submerged in the liquid. Cover with a lid and place in the oven.
Braise the ribs for 2.5-3 hours, until the meat is fall-apart tender.
Remove the ribs from the pot and discard the herb sprigs. Skim any excess fat from the braising liquid, then return the liquid to the stove and simmer for 10-15 minutes to thicken.
Serve the short ribs with mashed potatoes or polenta and spoon the sauce over the top.

Braised beef short ribs are the perfect winter meal, offering tender, juicy meat with deep, rich flavors. The long, slow cooking process creates a comforting dish that’s ideal for special occasions or a cozy evening at home. The combination of beef, red wine, and herbs creates a sauce that’s full of depth and richness, making every bite a treat. Paired with mashed potatoes or polenta, this dish is a comforting and indulgent way to spend a cold winter night.

Beef and Barley Soup

Beef and barley soup is a hearty, nutritious dish that’s perfect for the cold winter months. Tender chunks of beef, vegetables, and barley simmer in a flavorful broth, creating a warming and filling soup that’s packed with protein and fiber. It’s a comforting, one-pot meal that’s easy to make and perfect for feeding a crowd.

Ingredients:

1 lb beef stew meat, cubed
1 tbsp olive oil
1 onion, chopped
2 carrots, chopped
2 celery stalks, chopped
3 cloves garlic, minced
1 cup pearl barley
6 cups beef broth
1 tsp dried thyme
2 bay leaves
Salt and pepper to taste
Fresh parsley for garnish

Instructions:

Heat olive oil in a large pot over medium-high heat. Add the beef stew meat and season with salt and pepper. Brown the beef on all sides for about 5 minutes.
Add the onion, carrots, and celery to the pot, cooking for another 5 minutes until the vegetables begin to soften.
Stir in the garlic and cook for 1 minute, then add the barley, beef broth, thyme, and bay leaves. Bring to a boil.
Reduce the heat to low, cover, and simmer for 1-1.5 hours, or until the barley is tender and the beef is cooked through.
Remove the bay leaves, taste, and adjust seasoning with more salt and pepper if necessary.
Serve hot, garnished with fresh parsley.

Beef and barley soup is the ultimate winter comfort food. It’s hearty, flavorful, and incredibly filling, making it perfect for a cozy dinner on a cold day. The combination of tender beef, hearty barley, and savory vegetables provides a nutritious, satisfying meal in one bowl. It’s a great make-ahead dish as the flavors continue to develop over time, and the leftovers are just as delicious. This soup is sure to become a winter favorite in your home.

Beef Pot Roast with Root Vegetables

Beef pot roast with root vegetables is a classic winter dish that’s perfect for family dinners. The tender beef roast is slow-cooked with a mixture of hearty root vegetables, such as carrots, potatoes, and parsnips, in a savory broth. The slow cooking process ensures that the beef is melt-in-your-mouth tender, and the vegetables absorb all the rich flavors of the roast.

Ingredients:

3 lb beef chuck roast
2 tbsp olive oil
1 onion, quartered
4 garlic cloves, smashed
4 carrots, peeled and cut into chunks
4 potatoes, peeled and cut into chunks
2 parsnips, peeled and cut into chunks
2 cups beef broth
1 cup red wine
2 sprigs rosemary
2 sprigs thyme
Salt and pepper to taste

Instructions:

Preheat the oven to 325°F (165°C).
Heat olive oil in a large oven-safe pot over medium-high heat. Season the beef chuck roast with salt and pepper, then sear it on all sides until browned, about 3-4 minutes per side.
Remove the beef from the pot and set aside. Add the onion and garlic to the pot, cooking for 3 minutes until fragrant.
Return the beef to the pot, adding the carrots, potatoes, and parsnips around the roast. Pour in the beef broth and red wine, then add the rosemary and thyme.
Cover the pot with a lid and transfer it to the oven. Roast for 3-4 hours, or until the beef is fork-tender and easily shreds.
Remove the beef from the pot and let it rest for 10 minutes before slicing.
Serve the beef with the roasted vegetables and spoon the broth over the top.

Beef pot roast with root vegetables is a quintessential winter dish. The slow-cooked beef is incredibly tender, and the root vegetables soak up all the flavors from the broth, making for a rich and hearty meal. This one-pot dish is perfect for a cozy family dinner, and the leftovers are even better the next day. It’s a simple yet delicious way to warm up during the winter months and enjoy a comforting, satisfying meal.

Spicy Beef and Sweet Potato Stew

Spicy beef and sweet potato stew is a flavorful, hearty dish that combines tender beef, creamy sweet potatoes, and a zesty kick of spices. This stew is perfect for a winter meal, offering warmth and comfort with each spoonful. The blend of beef, root vegetables, and warming spices creates a comforting balance of flavors that are both satisfying and nourishing.

Ingredients:

1 lb beef stew meat, cubed
2 tbsp olive oil
1 onion, chopped
2 cloves garlic, minced
2 tsp ground cumin
1 tsp chili powder
1/2 tsp paprika
1/4 tsp cayenne pepper (adjust to taste)
4 cups beef broth
2 large sweet potatoes, peeled and diced
1 can diced tomatoes (14 oz)
1 cup frozen corn kernels
Salt and pepper to taste
Fresh cilantro, chopped for garnish

Instructions:

Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the beef stew meat and season with salt and pepper. Brown the beef for about 5 minutes, then remove and set aside.
In the same pot, add the onion and cook for 3-4 minutes until softened. Add garlic and cook for another minute until fragrant.
Stir in the cumin, chili powder, paprika, and cayenne pepper. Cook for 1-2 minutes to bloom the spices.
Add the beef back into the pot along with the beef broth, sweet potatoes, diced tomatoes, and corn. Bring to a boil, then reduce the heat to low.
Cover and simmer for 1.5-2 hours, or until the beef is tender and the sweet potatoes are cooked through.
Taste and adjust the seasoning with salt and pepper if needed.
Serve hot, garnished with fresh cilantro.

This spicy beef and sweet potato stew is a perfect winter dish, providing the right balance of comfort and heat. The tender beef and sweet potatoes combined with the warming spices create a rich and flavorful stew that will leave you feeling full and satisfied. It’s a one-pot wonder that’s easy to prepare and can be made ahead of time, perfect for a busy winter evening. The slight kick from the cayenne pepper adds a wonderful depth of flavor, making it a dish you’ll want to enjoy all winter long.

Beef Wellington

Beef Wellington is an impressive and luxurious winter dish, perfect for special occasions or holiday gatherings. The tender beef tenderloin is coated in a rich mushroom duxelles and wrapped in puff pastry, creating a golden, flaky crust that contrasts beautifully with the juicy, perfectly cooked beef. Though it requires a little effort, the result is a show-stopping meal that’s well worth it.

Ingredients:

2 lb beef tenderloin
2 tbsp olive oil
Salt and pepper to taste
2 tbsp Dijon mustard
1 lb mushrooms, finely chopped
1/4 cup dry white wine
1/4 cup heavy cream
1 sheet puff pastry (enough to wrap the beef)
1 egg, beaten for egg wash

Instructions:

Preheat the oven to 400°F (200°C).
Heat olive oil in a large skillet over medium-high heat. Season the beef tenderloin with salt and pepper, then sear it on all sides for 2-3 minutes per side. Remove from the skillet and brush with Dijon mustard.
In the same skillet, add the mushrooms and cook over medium heat until they release their moisture and it evaporates, about 5-7 minutes. Add the white wine and cook until the liquid is reduced by half. Stir in the heavy cream and cook for another 2 minutes until the mixture thickens. Remove from heat and allow to cool.
Roll out the puff pastry on a lightly floured surface. Once the mushroom mixture has cooled, spread it evenly over the center of the pastry, leaving a small border around the edges.
Place the beef tenderloin in the center of the pastry, then fold the edges of the pastry over the beef, sealing it completely. Brush the outside of the pastry with the beaten egg.
Place the wrapped beef on a baking sheet and bake for 25-30 minutes, or until the pastry is golden brown and the internal temperature of the beef reaches 120°F for medium-rare.
Let the beef rest for 10 minutes before slicing and serving.

Beef Wellington is the epitome of indulgence, making it a perfect choice for special winter meals or celebrations. The combination of tender beef, earthy mushrooms, and crisp puff pastry creates a symphony of textures and flavors that’s sure to impress your guests. Though it takes some time and effort to prepare, the results are absolutely worth it. This showstopper is a luxurious dish that’s sure to elevate any winter meal and leave everyone asking for the recipe.

Beef and Cabbage Stir-Fry

Beef and cabbage stir-fry is a quick and easy winter dish that’s packed with flavor. Thinly sliced beef and cabbage are stir-fried together with garlic, ginger, and soy sauce, creating a savory, slightly sweet dish that’s both satisfying and light. It’s a great weeknight meal that can be prepared in less than 30 minutes, perfect for busy winter evenings.

Ingredients:

1 lb beef sirloin or flank steak, thinly sliced
2 tbsp vegetable oil
1 small head of cabbage, shredded
3 cloves garlic, minced
1-inch piece of ginger, grated
1/4 cup soy sauce
1 tbsp rice vinegar
1 tbsp brown sugar
1/2 tsp crushed red pepper flakes (optional)
2 green onions, chopped for garnish

Instructions:

Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the beef and stir-fry for 3-4 minutes, or until the beef is browned and cooked through. Remove from the pan and set aside.
In the same pan, add the garlic and ginger and cook for 1 minute until fragrant.
Add the shredded cabbage to the pan and stir-fry for 5-7 minutes, or until the cabbage is tender but still crisp.
Stir in the soy sauce, rice vinegar, brown sugar, and red pepper flakes (if using). Return the beef to the pan and toss everything together until well combined and heated through.
Serve hot, garnished with chopped green onions.

Beef and cabbage stir-fry is a deliciously simple dish that’s perfect for winter nights when you need a quick, flavorful meal. The savory soy sauce and sweet brown sugar combine to make a rich sauce that coats the tender beef and cabbage, creating a balanced dish that’s both satisfying and healthy. With just a handful of ingredients and a short cooking time, this stir-fry is a perfect weeknight dinner that doesn’t compromise on flavor or nutrition.

Braised Short Ribs with Red Wine Sauce

Braised short ribs with red wine sauce is the ultimate winter comfort food, featuring rich, tender beef that falls off the bone. The slow-braising process allows the flavors to meld beautifully, creating a deep, savory sauce made with red wine, aromatics, and herbs. This dish is perfect for a cozy winter evening, and when served with mashed potatoes or polenta, it offers a meal that’s both hearty and satisfying.

Ingredients:

4 bone-in beef short ribs
2 tbsp olive oil
Salt and pepper to taste
1 large onion, chopped
2 carrots, chopped
2 celery stalks, chopped
3 cloves garlic, minced
1 cup red wine (choose a dry red wine)
2 cups beef broth
2 tbsp tomato paste
2 sprigs thyme
1 bay leaf
1 tbsp fresh parsley, chopped for garnish

Instructions:

Preheat the oven to 325°F (160°C).
Season the short ribs with salt and pepper. Heat olive oil in a large oven-safe pot (Dutch oven) over medium-high heat. Sear the short ribs for 3-4 minutes on each side until browned. Remove the ribs and set aside.
In the same pot, add the onion, carrots, and celery. Cook for about 5 minutes, stirring occasionally, until softened. Add the garlic and cook for 1 more minute.
Stir in the tomato paste and cook for another minute to caramelize.
Pour in the red wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer and cook for 5 minutes to reduce slightly.
Add the beef broth, thyme, and bay leaf. Return the short ribs to the pot, making sure they are partially submerged in the liquid.
Cover the pot with a lid and transfer it to the preheated oven. Braise the ribs for 2.5 to 3 hours, or until the meat is tender and easily pulls away from the bone.
Remove the short ribs from the pot and set aside. Discard the thyme sprigs and bay leaf.
For the sauce, bring the remaining liquid to a simmer on the stovetop and cook for 10-15 minutes to reduce and thicken.
Serve the short ribs with the sauce, garnished with fresh parsley.

These braised short ribs with red wine sauce are an ideal dish for any winter gathering. The slow-cooked, melt-in-your-mouth beef paired with the rich, aromatic sauce creates a meal that’s deeply satisfying and full of flavor. The time spent braising ensures that every bite is tender and flavorful, making it a perfect choice for a cozy dinner or special occasion. This dish is guaranteed to impress and provide comfort on the coldest winter nights.

Beef and Butternut Squash Chili

Beef and butternut squash chili is a warming, hearty dish that combines the richness of beef with the natural sweetness of roasted butternut squash. This chili is perfect for those chilly winter days when you crave something spicy and filling. With a blend of spices, vegetables, and ground beef, it’s an easy one-pot meal that’s full of comforting flavors, making it an excellent option for both weeknights and entertaining.

Ingredients:

1 lb ground beef
1 tbsp olive oil
1 small onion, chopped
1 bell pepper, chopped
2 cloves garlic, minced
1 medium butternut squash, peeled and diced
1 can diced tomatoes (14 oz)
1 can kidney beans, drained and rinsed
1 can black beans, drained and rinsed
2 tbsp chili powder
1 tsp cumin
1/2 tsp smoked paprika
1/4 tsp cayenne pepper (optional for extra heat)
4 cups beef broth
Salt and pepper to taste
Sour cream and fresh cilantro for garnish

Instructions:

Heat olive oil in a large pot over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until browned, about 5-6 minutes.
Add the chopped onion, bell pepper, and garlic. Cook for 4-5 minutes until the vegetables soften.
Stir in the chili powder, cumin, smoked paprika, and cayenne pepper, cooking for another minute to toast the spices.
Add the diced butternut squash, diced tomatoes, kidney beans, black beans, and beef broth to the pot. Bring to a boil, then reduce the heat to low.
Simmer the chili, uncovered, for 45 minutes to 1 hour, or until the butternut squash is tender and the flavors have melded together.
Taste and adjust seasoning with salt and pepper as needed.
Serve hot, topped with a dollop of sour cream and fresh cilantro.

This beef and butternut squash chili is a delightful twist on the classic chili, offering a perfect balance of savory, spicy, and slightly sweet flavors. The ground beef provides richness, while the butternut squash adds a comforting sweetness that complements the spices beautifully. It’s the perfect one-pot meal to warm you up during the cold winter months. This chili is both satisfying and nutritious, and can easily be doubled for larger gatherings or leftovers that taste even better the next day.

Beef and Mushroom Stroganoff

Beef and mushroom stroganoff is a rich and creamy comfort food, combining tender strips of beef with earthy mushrooms in a velvety sour cream sauce. This dish is perfect for winter, as it’s indulgent yet simple to prepare. Served over egg noodles, mashed potatoes, or rice, this hearty dish is guaranteed to satisfy your cravings for a warm, filling meal.

Ingredients:

1 lb beef sirloin or flank steak, thinly sliced into strips
2 tbsp butter
1 medium onion, chopped
2 cups mushrooms, sliced
2 cloves garlic, minced
1 tbsp flour
1 cup beef broth
1 tbsp Worcestershire sauce
1 tsp Dijon mustard
1/2 cup sour cream
Salt and pepper to taste
Fresh parsley for garnish

Instructions:

Heat butter in a large skillet over medium-high heat. Add the beef strips in batches and cook until browned, about 3-4 minutes per batch. Remove the beef and set aside.
In the same skillet, add the chopped onion and mushrooms. Cook for 5-6 minutes, until the vegetables are softened and the mushrooms have released their moisture.
Add the minced garlic and cook for 1 more minute.
Sprinkle the flour over the mushroom mixture and stir to coat. Cook for 1-2 minutes to remove the raw flour taste.
Slowly pour in the beef broth while stirring, and add the Worcestershire sauce and Dijon mustard. Bring to a simmer and cook for 5-7 minutes, until the sauce thickens.
Stir in the sour cream and cooked beef. Simmer for an additional 5 minutes until the beef is heated through and the sauce is creamy.
Taste and adjust seasoning with salt and pepper as needed.
Serve the stroganoff over egg noodles, mashed potatoes, or rice, and garnish with fresh parsley.

Beef and mushroom stroganoff is the perfect winter comfort food—rich, creamy, and full of flavor. The tender beef, earthy mushrooms, and tangy sour cream sauce make for an indulgent dish that’s both satisfying and easy to prepare. Whether served over noodles, potatoes, or rice, this dish will quickly become a family favorite. It’s ideal for cozy dinners on cold winter nights and can be made ahead, allowing the flavors to develop even further.

Note: More recipes are coming soon!

20 hours agoLast Updated: November 28, 2024

22 minutes read