Winter dinner recipes are all about warmth, comfort, and heartiness.
As temperatures drop, meals like stews, casseroles, and roasted meats become favorites, filling kitchens with inviting aromas.
Root vegetables, squashes, and grains like barley or wild rice add seasonal depth to dishes.
Soups, chili, and creamy pasta also make regular appearances, perfect for cozy nights indoors.
Slow cookers and ovens become your best friends, transforming simple ingredients into rich, flavorful meals.
Whether it’s a classic beef stew, roasted chicken, or vegetarian shepherd’s pie, winter dinners are designed to nourish both the body and soul, making every evening a little warmer.
It’s rich rich stews and creamy pastas. Enjoy!
The 9 Best winter dinner recipes
1. Beef Stew
When I prepare a soothing beef stew I like to take plenty of pieces of fork-tender beef, russet potatoes, and (of course) big sweeping carrots of every color, toss in the obligatory onion, and a hearty dose of garlic for warmth. The perfect note is added with a good splash of red wine, and a few sprigs of fresh thyme.
Ingredients
2 pounds beef chuck, cut into 1-inch cubes
Salt and freshly ground black pepper, to taste
3 tablespoons all-purpose flour
2 tablespoons vegetable oil, divided
1 large onion, chopped
2 cloves garlic, minced
2 tablespoons tomato paste
4 cups beef broth
1 cup red wine
4 carrots, peeled and sliced into 1-inch pieces
3 large potatoes, peeled and cubed
2 tablespoons Worcestershire sauce
2 bay leaves
1 teaspoon dried thyme
1 cup frozen peas
Fresh parsley, chopped (for garnish)
Instructions
1. Season the beef with salt and pepper, then toss in flour until coated.
2. Heat 1 tablespoon oil in a large pot over medium-high. Brown the beef in batches, adding more oil as needed, and transfer to a plate.
3. Add onion and garlic to the pot, and sauté until softened. Stir in the tomato paste and simmer for 1 minute.
4. Put the beef back in the pot, pour in the beef stock and the wine, then add carrots, potatoes, Worcestershire sauce, bay leaves and thyme.
5. Bring to a boil, then reduce heat and simmer for 2-3 hours or until tender. Serve with rice.
6. Add peas for last 15 minutes of cooking. Remove bay leaves, then sprinkle parsley over before serving.
2. Chicken Pot Pie
I love a hot chicken pot pie. Chunks of tender chicken in a creamy sauce, something extra like carrots, peas and celery, a flaky crust to crunch into, and sometimes some thyme for a herby burst flavor.
Ingredients
- 1 pound boneless, skinless chicken breasts, cubed
- 1 cup sliced carrots
- 1 cup frozen peas
- 1/2 cup sliced celery
- 1/3 cup butter
- 1/3 cup chopped onion
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon celery seed
- 1 3/4 cups chicken broth
- 2/3 cup milk
- 2 (9 inch) unbaked pie crusts
Instructions
1 Preheat the oven to 425°F (220°C). In a large pot, combine the chicken, carrots, peas and celery. Cover with water, bring to the boil, and simmer for 15 minutes. Remove from the heat, drain, and set to one side.
2. Cook the onions in the saucepan over medium heat in butter until they are soft and translucent. Stir in the flour, the salt, pepper and celery seed. Slowly stir in the chicken broth and milk. Simmer over medium-low heat until thick, and then remove from the heat.
3. Put the chicken mixture in bottom pie crust; pour hot liquid mixture over. Cover with top crust; seal edges and cut away excess dough. Make small cuts in top pie crust to allow steam to escape.
4. Bake in the preheated oven for 30 to 35 minutes until the pastry is golden brown and filling is bubbly.
5. Cool for 10 minutes before serving.
3. Butternut Squash Soup
There is perhaps no more comforting food than the rich, velvety bowl of heart-warming soup that I describe here.
It’s just the sweetest, most filling and notorious soup I think I can make. Perfect vegetables which are in season for winter!
Ingredients
1 medium butternut squash, peeled, seeded, and cubed
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
4 cups vegetable broth
1/2 teaspoon ground nutmeg
Salt and pepper to taste
1/2 cup heavy cream (optional)
Fresh parsley for garnish (optional)
Instructions
1. Heat the oven to 400°F (200°C). Toss butternut squash cubes with olive oil, salt and pepper. Spread on a baking sheet and roast 25-30 minutes, until tender and slightly charred.
2. Chop the onion and garlic. In a large pot, heat the oil and sauté the onion and garlic over medium heat until the onion is translucent, about 5 minutes.
3. Add the roasted squash to the pot with the vegetable broth and the grated nutmeg. Bring to a boil, then reduce the heat and simmer for around 15 minutes to blend the flavors.
4. Puree the soup with an immersion blender until smooth or work in batches in a countertop blender (be careful of hot liquid).
5. Add the heavy cream, if using, and season to taste with more salt and pepper. Stir and heat through, but do not boil.
6. Serve hot, garnished with fresh parsley if desired.
4. Meatloaf with Mashed Potatoes
It’s hard to think of something more comforting than meatloaf with mashed potatoes, and you can’t go wrong with fresh ingredients like my ground beef, onions and garlic, which give it that extra layer of flavor. My mashed potatoes are smooth and rich because I add butter and cream.
Ingredients
1 ½ pounds ground beef
1 cup breadcrumbs
1 onion, finely chopped
2 cloves garlic, minced
1 egg
½ cup milk
3 tablespoons ketchup
2 tablespoons Worcestershire sauce
Salt and pepper to taste
4 large potatoes, peeled and quartered
4 tablespoons butter
½ cup milk (for mashed potatoes)
Salt to taste (for mashed potatoes)
Instructions
1. Heat the oven to 375°F (190°C) and combine ground beef, breadcrumbs, onion, garlic, egg, milk, ketchup, Worcestershire sauce, salt and pepper in a large mixing bowl. Mix until just combined.
2. Form the mixture into a loaf and place into a baking dish. Bake for about 45-60 minutes, or until the internal temperature reads 160°F (71°C).
3. With the meatloaf in the oven, meanwhile, toss the chopped potatoes into a large pot, cover with cold water and bring to a boil; cook until tender, 15-20 minutes.
4. Drain the potatoes and put them back into the saucepan. Add butter and milk and mash until smooth and creamy. Season with salt.
5. When meatloaf is cooked, remove from the oven and let sit for a few minutes before slicing. Serve hot with the mashed potatoes served on the side.
5. Shepherd’s Pie
Nothing epitomizes the concept of comfort food like this classic meat pie – literally layers of ground lamb or beef mixed with a medley of vegetables such as peas and carrots. I usually cover mine with creamy mashed potatoes and a generous sprinkling of cheddar cheese..
Ingredients
2 tablespoons olive oil
1 large onion, chopped
2 carrots, peeled and diced
2 cloves garlic, minced
1 pound ground lamb
2 tablespoons tomato paste
1 cup beef broth
1 teaspoon Worcestershire sauce
1 teaspoon fresh thyme leaves
Salt and pepper, to taste
1 cup frozen peas
2 pounds potatoes, peeled and quartered
4 tablespoons butter
1/2 cup milk
Salt, to taste
Instructions
1.Coat a large skillet in olive oil over medium heat and add chopped onion and carrots. Cook until soft. Stir in garlic and cook for another minute.
2. Brown the ground lamb in the skillet, then stir in the tomato paste, beef broth, Worcestershire sauce, thyme, and a pinch of salt and pepper, and simmer for about 10 minutes. Stir in the peas.
3. While the meat mixture simmers, boil potatoes in a pot of salted water until cooked through. Drain and return to the pot.
4. Beat in the butter and the milk, mash the potatoes into a creamy, smooth mixture. Season with salt.
5. Place the mashed potato mixture on the meat mixture and smooth and level with a spoon.
6. Bake in a preheated oven at 400°F (200°C) for 25-30 minutes, until the top is golden. Serve warm.
6. Chili Con Carne
When I make a pot of chili con carne, it feels like a comfort zone in a bowl. It’s rich with deep flavors, I start with meaty tomatoes and spicy chili powder, then I usually add beef, often some kidney beans and peppers, and then a little cumin to warm things.
Ingredients
2 tablespoons vegetable oil
1 large onion, chopped
2 cloves garlic, minced
1 pound ground beef
1 teaspoon ground cumin
1 teaspoon ground paprika
1 teaspoon ground cayenne pepper (adjust for heat preference)
1 teaspoon ground coriander
1 teaspoon dried oregano
Salt and freshly ground black pepper to taste
2 tablespoons tomato paste
1 can (14 ounces) crushed tomatoes
1 cup beef broth
1 can (14 ounces) kidney beans, drained and rinsed
1 can (14 ounces) black beans, drained and rinsed
1 red bell pepper, chopped
1 green bell pepper, chopped
Instructions
- Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and saute until translucent, about 5 minutes. Add the garlic and cook for 1 more minute.
2. Brown the beef in the pot. Drain off any grease. Add beef to the pot; brown and cook through, breaking the beef apart with a spoon, about 8-10 minutes. Drain off excess fat.
3. Add the remaining spices – the ground cumin, paprika, cayenne pepper, coriander, oregano, salt and pepper – and cook for 1 minute, to toast the spices.
4. Add the tomato paste, the one can of crushed tomatoes, and 4 cups of beef broth. Stir well to combine, bring to a low simmer and…
5. Add kidney beans, black beans, red bell pepper and green bell pepper. Stir and simmer uncovered 30-45 minutes, or to desired thickness, stirring occasionally.
6. Taste, correct seasoning if necessary, and serve hot with accompaniments such as sour cream, cheddar cheese or chopped green onions.
7. Creamy Mushroom Risotto
I like it when my kitchen smells of a creamy risotto simmering on the stove top. There’s just something about the way arborio rice soaks up a lush, earthy mushroom broth.
I’ll add a handful of shiitake and cremini mushrooms, some freshly grated Parmesan and a glug of white wine, and voila – it’s almost like a meal worthy of a five-star restaurant.
Ingredients
- 1 1/2 cups Arborio rice
- 8 oz mushrooms, sliced
- 4 cups chicken or vegetable broth
- 1 cup grated Parmesan cheese
- 1/2 cup dry white wine
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
1. Heat the broth in a medium saucepan over low heat until it is simmering, then keep it warm.
2. To a large skillet or saucepan, add olive oil and 1 tablespoon of butter. Heat over medium heat, then add the onions and cook until clear. Add the garlic and cook for one more minute.
3. Place sliced mushrooms and cook until soft and golden, add seasoning with salt and pepper.
4. Add the Arborio rice, stir for 1-2 minutes, then coat the rice thoroughly. Add the white wine and stir until it’s mostly absorbed.
5. Gradually add the warm broth by ladles, stirring every few minutes. Let the liquid absorb before adding more. Cook for 18-20 minutes until creamy and al dente.
6. Take it off the heat and beat in the remaining butter and grated Parmesan, season with salt and pepper, and garnish with chopped parsley before serving.
8. Stuffed Cabbage Rolls
I just love making stuff like this, satisfying savory comfort food. Mine usually involve soft cabbage leaves wrapped around rice and meat (ground beef usually), with onions and garlic, and maybe some paprika for spice, all cooked in tomato sauce.
Ingredients
1 large head of cabbage
1 lb ground beef
1/2 lb ground pork
1 cup cooked rice
1 onion, finely chopped
2 cloves garlic, minced
1 egg
1 teaspoon salt
1/2 teaspoon black pepper
2 cups tomato sauce
1 tablespoon sugar
1 tablespoon vinegar
1 teaspoon Worcestershire sauce
Instructions
1. Preheat the oven to 350°F (175°C). Strip the core out of the cabbage and then boil it in water until the leaves become pliable, then separate.
2. Combine the ground beef, ground pork, cooked rice, chopped onion, minced garlic, egg, and salt and pepper in a large mixing bowl.
3. Roll up tight: take a heaping forkful of the meat filling and put it in the middle of each cabbage leaf, fold in the ends, then roll up.
4. In a separate bowl, combine the tomato sauce, sugar, vinegar, and Worcestershire sauce.
5. Pour some of the sauce in a baking dish, place the cabbage rolls – seam side down – and add the remaining sauce.
6. Cover the baking dish and bake for 1.5 hours or until the rolls are cooked and the cabbage is tender.
9. Roast Chicken with Root Vegetables
When I think of a hearty dinner, what comes to mind is a whole, roast chicken served with chunks of vibrant root vegetables: carrots, fleshy potatoes and parsnips, which absorb the juices and become tender, almost as delicious as the chicken.
Ingredients
- 1 whole chicken (3 to 4 pounds), giblets removed
- 2 tablespoons olive oil
- Salt and freshly ground black pepper
- 1 lemon, halved
- 4 cloves garlic, smashed
- 4 sprigs fresh thyme or rosemary
- 1 pound carrots, peeled and cut into chunks
- 1 pound parsnips, peeled and cut into chunks
- 1 pound potatoes, scrubbed and cut into chunks
- 1 onion, quartered
- 2 tablespoons melted butter
Instructions
1. Preheat your oven to 425°F (220°C).
2. Pat the chicken dry with paper towels. Rub the chicken with olive oil, season it generously with salt and pepper, and put the lemon halves and garlic inside the cavity. Sprigs of thyme or rosemary are also a nice addition, for fragrance.
3. Preheat the oven to 325°F. Spread the carrots, parsnips, potatoes and onion in a single layer in a large roasting pan. Toss with olive oil, salt, and pepper.
4. Put the chicken, breast down, on the vegetables in the roasting pan. Brush with melted butter to help it to brown.
5. Roast in the preheated oven for about 1 to
1.5 hours, or until the chicken has reached a temperature of 165°F (74°C) and the juices run clear, and the vegetables are tender and caramelised.
6. Allow the chicken to rest, covered in foil for 10-15 minutes after baking to allow the juices to settle, before carving. Serve with the roasted root vegetables, and some lemon wedges for random freshness!.
