A comforting and creamy pasta dish infused with the flavors of chicken corn chowder, perfect for a cozy meal.

Ingredients: 2 cups cooked pasta. 1 cup cooked shredded chicken. 1 cup corn kernels. 1 onion, diced. 2 cloves garlic, minced. 2 cups chicken broth. 1 cup heavy cream. 1 teaspoon dried thyme. Salt and pepper to taste. 2 tablespoons olive oil. 2 tablespoons all-purpose flour. Chopped parsley for garnish.

Instructions: Put olive oil in a big pot and heat it over medium-low heat. Put in the minced garlic and diced onion and saut until the onion is soft. If you want it golden brown, cook for one to two minutes after adding the all-purpose flour. Slowly add the chicken broth while stirring all the time to keep the mixture from getting lumpy. Put in corn kernels, dried thyme, salt, and pepper, along with the chicken shreds. Simmer for 10 to 15 minutes, or until the soup thickens and the flavors blend. Add the cooked pasta and heavy cream, and cook for 5 more minutes. If necessary, change the seasoning. Serve hot with chopped parsley on top.

Prep Time: 15 minutes

Cook Time: 25 minutes

This Simple Beef Stew is perfect for a cozy dinner on a chilly evening. It's packed with tender beef and hearty vegetables, all cooked to perfection in the slow cooker. The combination of flavors from the tomatoes, herbs, and red wine if using creates a rich and comforting dish that the whole family will love.

Ingredients: 1.5 lbs stew beef, cubed. 1 onion, chopped. 3 carrots, sliced. 3 potatoes, cubed. 2 cloves garlic, minced. 1 can 14.5 oz diced tomatoes. 1 cup beef broth. 1/2 cup red wine optional. 2 tbsp tomato paste. 1 tsp dried thyme. 1 tsp dried rosemary. Salt and pepper to taste.

Instructions: Garlic, onion, carrots, potatoes, and beef should all be put in the slow cooker. Cut up the tomatoes and put them in a different bowl. Add the beef broth, red wine if using, tomato paste, thyme, rosemary, salt, and pepper. Add the mix to the slow cooker with the beef and vegetables. Use a stir to mix. There should be no leaks. Cook on low for 7 to 8 hours or high for 4 to 5 hours, until the beef is soft and the vegetables are done.

Prep Time: 15 minutes

Cook Time: 300 minutes

Manchmal frage ich mich, ob dieses ständige Unterwegssein jemals ein Ende hat.

Ich packe meinen Koffer, nehme Abschied von einem Ort, nur um mich schon wieder auf den Weg zum nächsten zu machen.

This hearty dish is made with tender beef, potatoes, and cabbage that are braised in a tasty broth that has beer in it. Great for a cozy dinner on a cold night.

Ingredients: 2 lbs beef chuck roast, cubed. 2 tbsp olive oil. Salt and pepper to taste. 1 onion, chopped. 3 cloves garlic, minced. 2 cups beef broth. 2 cups beer stout or dark ale. 4 potatoes, peeled and cubed. 1 small head cabbage, chopped. 2 tbsp Worcestershire sauce. 1 tbsp brown sugar. 1 tsp thyme. 1 tsp paprika.

Instructions: Season beef cubes with salt and pepper. Heat olive oil in a large pot over medium-high heat. Add beef cubes and brown on all sides. Remove from pot and set aside. In the same pot, add chopped onion and garlic. Cook until softened. Return beef cubes to the pot. Pour in beef broth and beer. Bring to a simmer. Add potatoes, cabbage, Worcestershire sauce, brown sugar, thyme, and paprika. Cover and simmer for 2-3 hours, or until beef is tender and potatoes are cooked through. Adjust seasoning if necessary. Serve hot.

Prep Time: 20 minutes

Cook Time: 180 minutes

Roasted Sunchoke Soup with Caramelized Shallots is a warm and cozy dish that is great for a cold night. Soup tastes nutty from the sunchokes, which are also called Jerusalem artichokes. Caramelized shallots give it a sweet touch. This soup is creamy and filling, and it's good for people on the keto diet.

Ingredients: 1 lb sunchokes, scrubbed and sliced. 2 tbsp olive oil. 4 shallots, thinly sliced. 4 cups chicken or vegetable broth. 1/2 cup heavy cream or coconut cream for dairy-free option. Salt and pepper to taste. Fresh thyme leaves for garnish.

Instructions: Get the oven ready by heating it up to 400F 200C. Spread out sliced sunchokes on a baking sheet after tossing them with 1 tablespoon of olive oil. Roast for 25 to 30 minutes, or until soft and slightly browned. Put the last tablespoon of olive oil in a large pot and heat it over medium-low heat. To make the caramel, add the sliced shallots and cook, stirring every now and then, for about 10 to 12 minutes. When the shallots are caramelized, add the sunchokes that have been roasted. Put in the broth, raise the heat, and cook for 10 minutes. Blend the soup until it's smooth, either with an immersion blender or a regular blender. Add the heavy cream or coconut cream and mix it in. Add salt and pepper to taste. Add fresh thyme leaves on top and serve hot. Enjoy your tasty Roasted Sunchoke Soup that is low in carbs and high in fat.

Prep Time: 15 minutes

Cook Time: 40 minutes

This Chunky Thick Italian Beef Stew will take you back to the hearty flavors of Italy. This stew is easy to make and tastes great. It has tender beef stew meat, tasty vegetables, and fragrant Italian seasoning. Great for a cozy dinner on a cold night!

Ingredients: 2 lbs beef stew meat, cut into chunks. 2 tbsp olive oil. 1 onion, chopped. 2 cloves garlic, minced. 1 can 14 oz diced tomatoes. 2 cups beef broth. 1 cup sliced carrots. 1 cup sliced celery. 1 cup sliced mushrooms. 2 tsp Italian seasoning. Salt and pepper, to taste. Fresh parsley, for garnish.

Instructions: Heat olive oil in a large pot over medium heat. Add beef stew meat and brown on all sides. Add chopped onion and minced garlic to the pot, and cook until softened. Stir in diced tomatoes, beef broth, sliced carrots, sliced celery, sliced mushrooms, Italian seasoning, salt, and pepper. Bring to a simmer. Reduce heat to low, cover, and simmer for 1.5-2 hours, or until beef is tender. Serve hot, garnished with fresh parsley.

Prep Time: 15 minutes

Cook Time: 120 minutes

This Brazilian fish soup is quick and easy to make. The coconut milk and aromatic spices give it a lot of flavor. Perfect for a warm meal on a cold night.

Ingredients: 500g fish fillets, cubed. 2 tomatoes, chopped. 1 onion, sliced. 3 cloves garlic, minced. 1 red bell pepper, sliced. 1 green bell pepper, sliced. 1 cup coconut milk. 2 cups fish or vegetable broth. 2 tbsp olive oil. 1 lime, juiced. Salt and pepper to taste. Fresh cilantro leaves for garnish.

Instructions: Put olive oil in a big pot and heat it over medium-low heat. Put in the garlic and onions, and cook them until they get soft. Cook until soft after adding tomatoes and bell peppers. Add the broth and coconut milk, and then bring the whole thing to a simmer. Put in the fish fillets and cook for 5 to 7 minutes, until they are fully cooked. Add lime juice, salt, and pepper to taste. Add fresh cilantro leaves on top and serve hot.

Prep Time: 15 minutes

Cook Time: 20 minutes