When the temperature drops, nothing beats a warm, comforting meal. Whether you want a rich stew, a creamy soup, or a hearty casserole, these slow-cooked dishes fill the kitchen with inviting aromas and make chilly evenings feel cozy and satisfying.
Beef stew: Cut 2 lbs stew beef into cubes, season with salt and pepper, and brown in a large pot. Remove the meat, then sauté 1 chopped onion, 4 peeled and sliced carrots, 4 peeled and diced potatoes, and 2 minced garlic cloves until fragrant. Return the beef to the pot and add 4 cups beef broth, 1 cup red wine, 2 tablespoons tomato paste, 2 bay leaves, and 1 teaspoon dried thyme. Simmer on low for 2–3 hours, stirring now and then, until the beef is tender and the broth thickens. Serve with crusty bread or over rice.
Chicken and rice casserole: Cook 2 cups rice and set aside. Cook and shred 2 boneless, skinless chicken breasts. In a bowl, mix the rice, shredded chicken, 1 can cream of mushroom soup, 1 teaspoon garlic powder, 1 teaspoon onion powder, and salt and pepper to taste. Spread in a greased baking dish, cover with foil, and bake at 350°F (175°C) for 30 minutes. Remove the foil and bake 10–15 minutes more until the top is golden and bubbly.
Creamy tomato soup: Sauté 1 chopped onion and 2 minced garlic cloves in a large pot until soft. Add 2 cans crushed tomatoes (about 28 oz each), 4 cups vegetable broth, and 1 teaspoon dried basil. Bring to a boil, then simmer 20 minutes. Purée with an immersion blender or in batches in a blender until smooth. Return to the pot, stir in 1 cup heavy cream, and simmer 10 more minutes. Season with salt and pepper. Serve alone or with a grilled cheese.
Beef and vegetable casserole: Brown 1 lb ground beef with salt, pepper, and 1 teaspoon garlic powder. Add 1 chopped onion, 2 diced carrots, 2 diced potatoes, and 1 cup frozen peas; cook 5–7 minutes until the vegetables soften. Transfer to a baking dish, stir in 1 can cream of mushroom soup to coat, top with shredded cheddar, and bake at 350°F (175°C) for 25–30 minutes, until hot and the cheese is melted and golden.
Chili: Brown 1 lb ground beef or turkey, then put it in a slow cooker. Add 1 chopped onion, 2 minced garlic cloves, 1 can diced tomatoes, 1 can kidney beans, and 1 can black beans (drained and rinsed). Stir in 2 tablespoons chili powder, 1 teaspoon cumin, and a pinch of cayenne. Cook on low for 6–8 hours. Taste and adjust seasoning with salt and pepper. Serve with sour cream, shredded cheese, or cornbread.
Chicken pot pie: Cook and dice 2 cups chicken breast. In a pot, sauté 1 chopped onion, 2 chopped carrots, 1 cup frozen peas, and 2 minced garlic cloves in butter until soft. Stir in 1/4 cup flour and cook 1–2 minutes, then add 2 cups chicken broth and 1 cup milk, stirring until thickened. Return the chicken, season with salt, pepper, and 1 teaspoon dried thyme. Pour into a pie dish, top with crust, cut slits for steam, and bake at 375°F (190°C) for 30–35 minutes until the crust is golden.
Baked ziti: Cook 1 lb ziti according to package directions and drain. Sauté 1 chopped onion and 2 minced garlic cloves in olive oil until soft. Add 1 jar marinara sauce and 1/2 cup water, simmer 10 minutes. Stir in the cooked pasta and 2 cups ricotta until well mixed. Transfer to a greased baking dish, top with 2 cups shredded mozzarella, and bake at 350°F (175°C) for 20–25 minutes, until the cheese melts and bubbles.
Potato leek soup: Sauté 2 cleaned, sliced leeks and 2 minced garlic cloves in 2 tablespoons butter until soft. Add 4 peeled and diced potatoes and 4 cups vegetable broth. Bring to a boil, then simmer 20–25 minutes until the potatoes are tender. Purée until smooth, stir in 1 cup heavy cream, and season with salt and pepper.
Macaroni and cheese: Cook 1 lb elbow macaroni and set aside. In a saucepan, melt 4 tablespoons butter and whisk in 4 tablespoons flour to make a roux. Slowly add 2 cups milk, whisking until thickened. Stir in 2 cups shredded cheddar and 1 cup grated Parmesan until smooth. Mix with the pasta, place in a greased dish, top with breadcrumbs and extra cheese, and bake at 350°F (175°C) for 20–25 minutes until the top is golden and crispy.
Shepherd’s pie: Brown 1 lb ground lamb or beef. Add 1 chopped onion, 2 diced carrots, and 1 cup peas, cooking until softened. Stir in 1 tablespoon tomato paste, 1 cup beef broth, and 1 teaspoon Worcestershire sauce and simmer 10 minutes. Boil and mash 4 peeled potatoes with 2 tablespoons butter, 1/4 cup milk, and salt and pepper. Spread the meat mixture in a greased dish, top with the mashed potatoes, and bake at 400°F (200°C) for 15–20 minutes until the top is golden.
Slow-cooked beef brisket: Season a 3–4 lb brisket with salt, pepper, and your favorite barbecue rub. Sear both sides in a hot skillet, then place in a slow cooker with 1 chopped onion, 4 garlic cloves, and 1 cup beef broth. Cook on low for 8–10 hours until fork-tender. Let rest 10 minutes, slice against the grain, and serve with mashed potatoes or roasted vegetables.
