#warmwintermeal

Impress your friends and family with this warm winter dinner and a strong red wine. The soft beef melts in your mouth, and the vegetables and herbs add rich flavors to the dish. During the winter, it's great for a cozy night in.

Ingredients: 1 bottle of full-bodied red wine such as Cabernet Sauvignon or Merlot. 2 pounds of beef chuck roast, trimmed and cut into chunks. 2 tablespoons olive oil. 1 large onion, chopped. 4 cloves garlic, minced. 2 carrots, peeled and sliced. 2 celery stalks, sliced. 1 cup beef broth. 1 cup red wine same as used for drinking. 1 tablespoon tomato paste. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. Salt and pepper to taste. Fresh parsley for garnish. Crusty bread for serving.

Instructions: Warm the oven up to 325F 160C. Add salt and pepper to the beef chunks. Put olive oil in a Dutch oven and heat it over medium-high heat. Once all sides of the beef are well-seared, remove from the pan and set it aside. Put the onions and garlic in the same pot and cook them until they get soft. After you add the carrots and celery, cook for a few more minutes. Put the beef back in the pot. Red wine, tomato paste, thyme, and rosemary should all be stirred in. Bring to a simmer, then cover and put in an oven that is already hot. As the beef gets soft, braise it for two to two and a half hours. After taking it out of the oven, let it sit for one hour. Before serving, sprinkle with fresh parsley. With a piece of crusty bread and the rest of the red wine, serve.

Prep Time: 20 minutes

Cook Time: 150 minutes

A hearty and nutritious bean stew perfect for winter comfort. Packed with a variety of beans and aromatic vegetables, this stew will warm you up on chilly days.

Ingredients: 2 cups dried mixed beans. 1 onion, chopped. 3 carrots, diced. 3 celery stalks, chopped. 4 cloves garlic, minced. 1 can 14 oz diced tomatoes. 6 cups vegetable broth. 1 teaspoon dried thyme. 1 teaspoon smoked paprika. 1 bay leaf. Salt and pepper to taste. 2 tablespoons olive oil.

Instructions: Rinse the mixed beans and soak them in water overnight. In a large pot, heat olive oil over medium heat. Add chopped onion, carrots, and celery. Saut until vegetables are tender. Add minced garlic and saut for an additional minute. Drain and rinse the soaked beans, then add them to the pot. Pour in diced tomatoes, vegetable broth, thyme, smoked paprika, bay leaf, salt, and pepper. Bring the stew to a boil, then reduce heat and simmer for 2 hours or until beans are tender. Adjust seasoning to taste and discard the bay leaf before serving.

Prep Time: 20 minutes

Cook Time: 120 minutes