When the nights are chilly and winter seems to be never-ending, you may want some of these warm winter recipes on hand. It can help boost your spirits to get the family together to cook a wholesome meal. Then you can eat together, chat, and warm up with a hearty meal.

Here is the best roundup of recipes to make this winter to keep you warm all evening:

Hearty Beef Stroganoff

INGREDIENTS

1 (12-oz.) package egg noodles

2 tbsp. butter

1 tbsp. vegetable oil

1 lb. beef chuck roast, cut into 1″ pieces

Kosher salt

Freshly ground black pepper

2 tbsp. extra-virgin olive oil, divided

1 lb. baby Bella mushrooms, thinly sliced

1/2 large onion, chopped

2 cloves garlic, minced

2 tsp. fresh thyme leaves

1 tbsp. tomato paste

4 c. low-sodium beef or chicken broth

2 tsp. Dijon mustard

1 tsp. Worcestershire sauce

2 tbsp. cornstarch

2 tbsp. sour cream, plus more for serving

2 tbsp. freshly chopped parsley

DIRECTIONS

Prepare egg noodles according to package instructions and toss with butter while still hot.

In a large skillet over medium-high heat, heat vegetable oil. Add beef and sear 8 to 10 minutes, until golden on all sides, and season with salt and pepper. Work in batches if needed. Remove beef and place in a large bowl.

Lower heat to medium and add one tablespoon olive oil. Add mushrooms and cook until golden and tender, 8 to 10 minutes. Remove from skillet and place in a bowl with beef.

Add remaining olive oil and add onion. Cook until tender, 6 minutes. Add garlic, thyme, and tomato paste and cook until fragrant, 2 minutes more. Stir in broth, mustard, and Worcestershire sauce and bring to a simmer.

In a small bowl, whisk some of the hot broth into your cornstarch. Stir into broth along with reserved beef and mushrooms and continue to simmer until thickened by about half, 10 to 12 minutes. Remove from heat and stir in sour cream. Season with salt and pepper.

Spoon beef mixture over prepared egg noodles and garnish with a dollop of sour cream and parsley.

Recipe courtesy of Delish.

Chicken Pot Pie

INGREDIENTS

FOR THE CRUST

3 c. all-purpose flour, plus more for surface

1 tsp. baking powder

1 tsp. kosher salt

1 c. unsalted butter, cut into 1/2″ pieces

1/2 c. ice water (or more, if needed)

FOR THE FILLING

4 boneless skinless chicken breasts (or 3 cups shredded cooked chicken)

1/2 c. butter, plus more for baking dish

kosher salt

Freshly ground black pepper

2 large carrots, peeled and diced

1 medium onion, chopped

3 cloves garlic, minced

3/4 c. all-purpose flour

3 c. low-sodium chicken broth

1/4 c. heavy cream

1 c. frozen peas

2 tbsp. freshly chopped parsley

2 tsp. freshly chopped thyme leaves

Egg wash

Flaky sea salt

DIRECTIONS

Make the dough: Place flour and butter into the freezer for 30 minutes before starting crust process. In a large food processor, pulse flour, baking powder, and salt until combined. Add butter and pulse until pea-sized and some slightly larger pieces form. With the machine running, add ice water into the feed tube, 1 tablespoon at a time until dough just comes together and is moist but not wet and sticky (test by squeezing some with your fingers).

Turn dough onto a lightly floured surface, form into 2 balls, and flatten into 2 discs (making sure there are no/minimal cracks). Cover with plastic wrap and refrigerate for at least 30 minutes.

Cook chicken: Preheat oven to 400°. Grease a large baking dish with butter and grease one side of a large piece of parchment with butter. Season chicken all over with salt and pepper then place in baking dish. Place buttered side of parchment paper over chicken, so that chicken is completely covered. Bake until chicken is cooked through, 30 to 40 minutes. Let reset 10 minutes before cutting into cubes.

Meanwhile, start filling: In a large pot over medium heat, melt butter. Add onions and carrots and cook until vegetables are beginning to soften about 10 minutes. Stir in garlic, then stir in flour and cook until the flour mixture is golden and beginning to bubble. Gradually whisk in chicken broth. Bring mixture to a boil and cook until thickened, about 5 minutes. Stir in heavy cream, cubed chicken, peas, parsley, and thyme. Season mixture with salt and pepper.

Assemble pie: On a lightly floured surface, roll out one disc of dough into a large round about ¼” thick. Place in a shallow pie dish then add filling. Roll out the second disc of dough into a large round, about ¼” thick and place on top of filling. Trim and crimp edges, then use a paring knife to create slits on top. Brush with egg wash and sprinkle with flaky sea salt.

Reduce heat to 375° and bake pie until crust is golden about 45 minutes. Let cool for at least 15 minutes before serving.

Recipe courtesy of Delish.

Classic Beef Chili 

INGREDIENTS

1 tbsp. extra-virgin olive oil

1/2 large white onion, chopped

3 cloves garlic, minced

2 tbsp. tomato paste

1 1/2 lb. ground beef

1 1/2 tbsp. chili powder

1 tsp. ground cumin

1 tsp. dried oregano

1/2 tsp. paprika

1/4 tsp. cayenne pepper (optional)

Kosher salt

Freshly ground black pepper

1 (15-oz) can kidney beans, drained

1 (28-oz) can crushed tomatoes

TOPPINGS

Shredded cheddar

Sour cream

Thinly sliced green onions

DIRECTIONS

In a large pot over medium heat, heat oil. Add onion and cook until soft, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute more, then add tomato paste, stirring to combine. Add ground beef and cook until no longer pink. Drain fat and return to heat.

Add chili powder, cumin, oregano, paprika, cayenne (if using), and season generously with salt and pepper. Pour in kidney beans and crushed tomatoes and bring chili to a boil. Reduce heat and simmer 20 minutes. Season with more salt and pepper, if necessary.

Ladle into bowls and top with cheddar, sour cream, and green onions.

Chili gets thicker as it cooks. If you prefer thick chili, let this one simmer for at least 1 hour.

Recipe courtesy of Delish.

Chicken Tortilla Soup

INGREDIENTS

1 lb. boneless skinless chicken breasts

1 15-oz. can black beans, rinsed

1 c. frozen corn

2 bell peppers, chopped

1 white onion, chopped

1 15-oz. can fire-roasted tomatoes

1/4 c. freshly chopped cilantro, plus more for garnish

3 cloves garlic, minced

1 tbsp. cumin

1 tbsp. chili powder

1 tsp. kosher salt

2 c. low-sodium chicken broth

1 c. shredded Monterey Jack

1 tbsp. extra-virgin olive oil

3 small corn tortillas, cut into strips

Sliced avocado, for serving

Sour cream, for serving

Lime wedges, for serving

DIRECTIONS

In a large slow cooker, combine chicken, black beans, corn, peppers, onion, fire-roasted tomatoes, cilantro, garlic, cumin, chili powder, salt, and chicken broth.

Cover and cook on low until chicken is cooked and falling apart, 5 to 6 hours.

Shred chicken with a fork, then top the soup with Monterey Jack and cover to let melt, 5 minutes more.

Meanwhile, make tortilla crisps: In a large skillet over medium heat, heat oil. Add tortilla strips and cook until crispy and golden, 3 minutes. Transfer to a paper towel-lined plate and season with salt.

Serve soup topped with tortilla crisps, avocado, sour cream, cilantro, and lime.

Recipe courtesy of Delish.

Which recipe will you try first? What other warm winter recipes do you love to whip up for dinner?

If you enjoyed this article, please SHARE with your friends and family who could use some new dinner recipe ideas!

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