Winter Warmers: Hearty Recipes to Keep You Toasty
As the chill of winter settles in, there’s nothing quite like a hearty meal to warm the soul. Whether you’re a meat lover or a vegetarian, a comforting bowl of something delicious is the perfect remedy for frosty evenings. Marjorie here, and I’m sharing two delightful recipes — a rich Beef and Root Vegetable Stew for the carnivores and a creamy Mushroom and Lentil Stroganoff for the vegetarians. Both are packed with flavour and perfect for cosy nights in.
FOOD
Beef and Root Vegetable Stew
A classic winter dish, this slow-cooked stew is rich, tender, and brimming with seasonal vegetables.
Ingredients:
500g beef stewing steak, diced
2 tbsp plain flour
2 tbsp vegetable oil
1 onion, diced
2 garlic cloves, minced
2 carrots, chopped
1 parsnip, chopped
1 small swede, diced
2 potatoes, peeled and cubed
400ml beef stock
200ml red wine (optional)
2 tbsp tomato purée
1 tsp dried thyme
1 bay leaf
Salt and pepper to taste
Fresh parsley, chopped (to garnish)
Method:
Toss the beef in flour, seasoned with salt and pepper. Heat oil in a large pot and brown the beef in batches. Set aside.
In the same pot, sauté the onion and garlic until softened.
Add the carrots, parsnip, swede, and potatoes. Cook for a few minutes, stirring occasionally.
Stir in the tomato purée, then return the beef to the pot.
Pour in the beef stock and red wine (if using). Add thyme and the bay leaf. Bring to a simmer.
Cover and cook on low heat for 2-3 hours, or until the beef is tender and the vegetables are cooked through.
Season with salt and pepper. Serve hot with crusty bread and a sprinkle of parsley.
Mushroom and Lentil Stroganoff
This vegetarian twist on a Russian classic is creamy, satisfying, and full of earthy goodness.
Ingredients:
2 tbsp olive oil
1 onion, diced
2 garlic cloves, minced
400g mixed mushrooms, sliced
1 tsp smoked paprika
1 tsp dried thyme
100ml vegetable stock
150g cooked green or brown lentils (tinned is fine, drained and rinsed)
150ml sour cream (or vegan alternative)
1 tsp Dijon mustard
Salt and pepper to taste
Fresh parsley, chopped (to garnish)
Cooked rice or noodles, to serve
Method:
Heat olive oil in a large pan and sauté the onion until softened.
Add the garlic and cook for 1 minute until fragrant.
Stir in the mushrooms, paprika, and thyme. Cook until the mushrooms release their liquid and begin to brown.
Add the vegetable stock and lentils, stirring well. Simmer for 5 minutes to combine flavours.
Reduce the heat and stir in the sour cream and mustard. Cook gently, without boiling, until creamy and heated through.
Season with salt and pepper. Serve over rice or noodles, garnished with fresh parsley.
These two winter warmers are as easy as they are comforting, giving you the choice between hearty beef or indulgent mushrooms. Perfect for family dinners or a cosy treat just for yourself, they’ll help you beat the winter blues.
Happy cooking, and stay warm!
Love,
Marjorie ❤️
(Pics are for ref!)
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