#coldnightcomfort

This tasty beef stew will make your family feel good and fill them up. Beef, potatoes, carrots, and celery that are soft and cooked in a tasty broth make a hearty dish that is great for cold nights.

Ingredients: 1 1/2 lbs beef stew meat, cut into 1-inch cubes. 1/4 cup all-purpose flour. 2 tablespoons olive oil. 4 cups beef broth. 1 onion, diced. 3 cloves garlic, minced. 4 carrots, peeled and sliced. 3 potatoes, peeled and cubed. 2 stalks celery, sliced. 1 teaspoon dried thyme. 1 bay leaf. Salt and pepper to taste.

Instructions: In a large bowl, toss beef cubes with flour until evenly coated. In a Dutch oven or large pot, heat olive oil over medium-high heat. Add beef cubes and cook until browned on all sides, about 5 minutes. Add diced onion and minced garlic, saut until fragrant, about 2 minutes. Pour in beef broth and stir, scraping up any browned bits from the bottom of the pot. Add carrots, potatoes, celery, thyme, and bay leaf. Season with salt and pepper. Bring to a boil, then reduce heat to low and simmer, covered, for 1 1/2 to 2 hours, or until beef and vegetables are tender. Remove bay leaf before serving.

Prep Time: 20 minutes

Cook Time: 120 minutes

This Vegan Lentil Shepherd's Pie is a hearty and comforting dish that is perfect for a cozy dinner. Lentils are cooked with vegetables and savory herbs, then topped with creamy mashed potatoes and baked until golden.

Ingredients: 1 cup dry green lentils. 2 cups vegetable broth. 1 onion, chopped. 2 carrots, diced. 2 celery stalks, diced. 2 cloves garlic, minced. 1 cup frozen peas. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. Salt and pepper to taste. 4 cups mashed potatoes prepared. 2 tablespoons olive oil.

Instructions: Preheat oven to 375F 190C. In a large pot, combine lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until lentils are tender. In a separate pan, heat olive oil over medium heat. Add onions, carrots, and celery. Cook until softened, about 5-7 minutes. Add garlic and cook for another minute. Add cooked vegetables, peas, thyme, rosemary, salt, and pepper to the pot with the lentils. Stir to combine. Transfer the lentil mixture to a baking dish. Spread mashed potatoes evenly over the top. Bake in the preheated oven for 25-30 minutes or until the mashed potatoes are lightly golden. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 60 minutes

A rich and comforting cheddar cauliflower soup with a Wisconsin twist, great for cold nights. Very tasty, creamy, and cheesy!

Ingredients: 1 large cauliflower, chopped. 1 onion, diced. 2 cloves garlic, minced. 4 cups vegetable broth. 2 cups sharp cheddar cheese, shredded. 1 cup milk. 1/2 cup heavy cream. 1/4 cup all-purpose flour. 1/4 cup unsalted butter. 1 tsp Dijon mustard. Salt and pepper to taste. Chopped chives for garnish.

Instructions: In a large pot, melt butter over medium heat. Add onions and garlic, saut until softened. Stir in flour to create a roux. Gradually whisk in vegetable broth, ensuring no lumps. Add cauliflower and simmer until tender. Use an immersion blender to puree the soup until smooth. Stir in milk, heavy cream, Dijon mustard, and season with salt and pepper. Gradually add cheddar cheese, stirring until melted and creamy. Simmer for an additional 10 minutes. Serve hot, garnished with chopped chives.

Prep Time: 15 minutes

Cook Time: 30 minutes

Grandpa's Beef Stew is a hearty and comforting dish that is great for cold nights. People in the family love it because it's full of tender beef, tasty vegetables, and savory broth. Let the slow cooker do the work while you enjoy the delicious smell that fills the house.

Ingredients: 2 lbs beef stew meat, cubed. 4 potatoes, diced. 3 carrots, sliced. 1 onion, chopped. 2 cloves garlic, minced. 1 can 14.5 oz diced tomatoes. 4 cups beef broth. 1/4 cup all-purpose flour. 1 tsp salt. 1/2 tsp black pepper. 1/2 tsp dried thyme. 1/2 tsp dried rosemary. 1/2 cup frozen peas.

Instructions: Put the beef in a bowl and coat it with flour. The slow cooker should have diced tomatoes, onion, garlic, beef broth, salt, pepper, thyme, rosemary, and beef. Use a stir to mix. Put the lid on top and set the timer for 8 hours on low or 4 hours on high. During the last 30 minutes of cooking, add the frozen peas and mix them in. Enjoy while hot!

Prep Time: 20 minutes

Cook Time: 240 minutes

If you're having a cold night in the winter, this Instant Pot beef stew will warm you up. A tasty meal is made with tender beef, savory vegetables, and fragrant herbs in a savory broth.

Ingredients: 2 lbs beef stew meat, cubed. 1 onion, diced. 3 carrots, sliced. 3 potatoes, cubed. 2 cups beef broth. 1 can diced tomatoes. 2 cloves garlic, minced. 1 tsp thyme. 1 tsp rosemary. Salt and pepper to taste.

Instructions: In the Instant Pot, put the beef stew meat, onion, carrots, potatoes, beef broth, diced tomatoes, garlic, thyme, rosemary, salt, and pepper. Put the Instant Pot away and seal it. For 30 minutes, set the Instant Pot to high pressure on its own. After the cooking cycle is over, let the pressure drop naturally for 10 minutes. Then, release any remaining pressure by hand. Open the lid slowly, stir the stew, and serve hot.

Prep Time: 15 minutes

Cook Time: 30 minutes

This soup is hearty and tasty, and it tastes just like buffalo chicken wings. It's great for cold nights or getting together with friends on game day.

Ingredients: 1 lb boneless, skinless chicken breasts, cooked and shredded. 4 cups chicken broth. 1 cup hot sauce. 2 cups diced celery. 1 cup diced carrots. 1 cup diced onion. 2 cloves garlic, minced. 1 cup ranch dressing. 1 cup shredded cheddar cheese. 1 cup crumbled blue cheese. 1/4 cup butter. 1/4 cup all-purpose flour. Salt and pepper to taste.

Instructions: Put chicken, chicken broth, hot sauce, celery, carrots, onion, garlic, and celery in a slow cooker. Put the lid on top and cook on low for 6 to 8 hours or high for 3 to 4 hours. Melt the butter in a saucepan over medium heat about 30 minutes before you serve. Blend the flour in until the mixture is smooth. Then, add the ranch dressing slowly while whisking the mixture. Add the ranch mix to the soup and mix it in. Mix in the blue and cheddar cheeses until they melt. Add pepper and salt to taste. Serve hot, and if you want, top with extra cheese and celery.

Prep Time: 20 minutes

Cook Time: 360 minutes