Cozy Winter Food Recipes

Welcome to the R-k Foodie File! We are passionate about sharing our love of food and cooking with you through our site. We've got something for everyone, from slow cooker beef stew to chicken pot pie. So, let's embark on this culinary adventure and explore the world of winter comfort cuisine together!

 

1.       Slow Cooker Beef Stew:

 

slow cooker beef stew 

Ingredients:

 

• 2-pound chuck roast, sliced into 1-inch cubes

• 4 peeled and chopped carrots

• 4 peeled and cut potatoes

• 1 large chopped onion • 3 minced garlic cloves

• 2 cups beef broth

• 1 cup red wine

• 2 tbsp tomato paste

• 1 tsp dried thyme

• 1 tsp dried rosemary

• 1 tsp salt

• 1/2 tsp black pepper

• 2 tbsp corn flour

 

Instructions:

 

1. Combine the meat, carrots, potatoes, onion, garlic, beef broth, red wine, tomato paste, thyme, rosemary, salt, and pepper in a slow cooker. Stir until thoroughly blended.

2. Cover and simmer on low heat for 7-8 hours, or until the beef is done and the veggies are soft.

3. To make a slurry, whisk together the corn flour and water in a small bowl. Incorporate the slurry into the slow cooker.

4. Cook, covered, for a further 10-15 minutes on high heat, or until the sauce has thickened.

5. Serve the beef stew hot, garnished if preferred with chopped fresh parsley or thyme.

On a cold winter night, enjoy this warm, cozy, and delicious slow-cooker beef stew. It's the ideal method to heal your soul while also satisfying your taste buds!

 

2.       Chicken Pot Pie Recipe:

 

chicken pot pie

Ingredients:

 

• 2 pounds boneless, skinless chicken breasts, diced

• 3 cups mixed veggies (peas, carrots, maize, and green beans)

• 1 large chopped onion

• 3 minced garlic cloves

• 2 tbsp unsalted butter

• 2 tbsp all-purpose flour

• 2 cups chicken broth

• 1/2 cup heavy cream

• 1 tsp dried thyme

• 1 tsp dried basil

• 1 tsp salt

• 1/2 tsp black pepper

• 2 refrigerated pie crusts

 

Instructions:

 

1. Preheat the oven to 400 degrees Fahrenheit.

2. Melt the butter in a large skillet over medium heat. Cook until the onion and garlic are softened, about 3-4 minutes.

3. Cook until the chicken is browned, about 5-7 minutes.

4. Combine the mixed vegetables, thyme, basil, salt, and pepper in a mixing bowl. Cook for around 2-3 minutes.

5. Stir the flour into the chicken mixture until completely blended. Add the chicken broth gradually, stirring frequently, until the mixture thickens.

6. Remove from the heat and mix in the heavy cream.

7. Fill a 9x13-inch baking dish halfway with the chicken mixture.

8. Roll out one of the pie crusts to fit the baking dish's top. Trim any excess dough from the crust and place it on top of the chicken mixture. Make a few slits in the crust's top to allow steam to escape.

9. Brush the beaten egg over the top of the crust.

10. Bake the chicken pot pie for 20-25 minutes, or until the crust is golden brown and the filling is hot and bubbly in a preheated oven.

11. Allow 10 minutes for the chicken pot pie to cool before serving.