I need a dinner recipe that is warm, that is just perfect for a cold winter night.?

Question

it needs lots of beef!!!

Answer 1

Make a big pot of chili. I make mine pretty specific to how we like it, I just take 3 can of tomato juice, put in a pot and add garlic salt and lots of chili powder. I fry up lots of ground beef and ground sausage, drain and season the beef with chili powder. Add that to the pot and let simmer. The kids and I like it soupy and without beans. We dip peanut butter and jelly sandwiches in it. I make a separate pot for my darling hubby, he likes his thick with lots of beef/sausage and some onions/peppers and beans.

You could also cook up the beef, sesaon the way you like, maybe add some cut up carrots or a drained can of mixed veggeis, place in a non-stick casserold dish and top with mashed taters, stick in oven and have Shepard's pie.

Or make loosements. Brown up the burger, salt/pepper, add some ketchup, mustard, Worchestier sauce, horseradish, some brown sugar, mix well, simmer and have loosemeats. Just add the ingrediants until it taste the way you prefer. I love mine with a kick so I add lots of horseradish. Serve on hamburger buns or even better, crusty rolls.

Answer 2

Until I read your details, I was going to suggest chicken soup with barley. Oh, well. In this case, how about a good and hearty beef soup? Barley's really good in that, too. Yes, I like barley in soups; it's not gooey like noodles and has a nicer texture than rice.

Simmer a big pot of beef soup on the stove and this will help your home feel warmer. It may not raise the indoor temp, but it will feel warmer. Honest. Human senses are easily fooled.

Cut up the beef and brown it well. Season it with salt, pepper, onion, and garlic. These four go everywhere! Use fresh onion and garlic, if you prefer, or use powdered. They're still tasty. When the meat is just about done browning, add a little water and simmer it a few minutes. Transfer this to a large stockpot and add more water. Use as much of the 'drippings' from browning the meat as you can. These give the soup a fuller flavor. Add your family's favorite sliced veggies, if you like, and barley (or rice, if you prefer.) The barley will be what determines when your soup's done, as a general rule, since it's usually the last item to be fully cooked. Check the barley package for cooking times. Some good veggies for soup are carrots, potatoes, and celery, if your family has no preference.

When the soup is almost done, pop some biscuits into the oven. Your family will think they've died and gone to Heaven! They'll also wish winter would last longer if it means meals like this.

Answer 3

Zinfandel Minestrone
Serve with French bread


1 pound hot Italian sausage
1 pound mild Italian sausage
1 chopped onion
3 carrots, chopped
1 zucchini, sliced
4 cloves garlic, chopped
3 quarts chicken broth
2 cans diced tomatoes
2 cans cannelloni beans, rinsed and drained
1 tablespoon dried basil
¼ cup Zinfandel
2 cups large shell-shaped pasta
Salt and pepper to taste
1 cup fresh grated parmesan cheese

1. Squeeze sausages from casings into a large pan. Cook until brown and crumbly, approximately 10 minutes. Discard fat.
2. Add carrots, onion, zucchini, and garlic. Cook for about 6 minutes until onions are soft.
3. Add chicken broth, tomatoes, beans, basil, and Zinfandel. Bring to a boil.
4. Add pasta. Reduce heat and simmer, covered, for about 10 minutes until pasta is tender.
5. Add salt and pepper. Serve into bowls and top with parmesan cheese.


This will make 12 servings.

Answer 4

my partner is aboriginal and a mad cook and makes the meanest soup/stew
here's what you do
brown some onions, add some curry powder, as much as you like-this is optional
then add your beef and as much as you like and cook until brown
add all your favorite vegies, we use corrots chopped, potato, pumpkin, and turnip and cook for a few minutes while stirring
then add some beef stock to cover all ingredients
and a little tomato sauce and salt and pepper
cover and let simmer for a few hours
the longer it simmers the more tender the meat will become
the soup is better served the next day the flavor is enhanced.
you can also add a little thickened cream to it if you like it creamy
sometimes we eat it with plain rice or crusty bread rolls
anyway ITS REALLY GOOD you can use any meat, chicken lamb or steak, i like chicken

Answer 5

How about an Enchilada Casserole? Oh my goodness, this is awesome and always warms you up and it does have alot of beef. Try it.

2 pounds ground chuck
1 medium onion, chopped
2/3 c. water
1 package taco seasoning (envelope)
1 (15-oz.) can pinto beans, drained
1 (4-oz.) can chopped green chilies
1 (14.5-oz.) can petite diced tomatoes, undrained
1 (19-oz.) can enchilada sauce
20 (5-1/2 in.) corn tortillas
2 (8-oz.) packages shredded Colby-Jack cheese

Preheat oven to 350°. Lightly grease a 13-in. x 9-in. x 2-in. baking dish.
In a large skillet, cook ground chuck and onion over medium heat until meat is browned and crumbles; drain. Add 2/3 c. water and taco seasoning; cook over medium heat for 10 minutes, stirring occasionally. Stir in beans, corn, chilies, tomatoes, and enchilada sauce. Remove from heat.
Tear corn tortillas into bite-sized pieces. Place half of tortillas into bottom of prepared baking dish. Spoon half of meat mixture evenly over tortillas. Sprinkle with half of the cheese. Repeat layers. Bake for 30 to 40 minutes, or until hot and bubbly.

Answer 6

casseroled beef
800g stew beef
80 g bacon
200 g tomato puree
2 onions
1 carrot
4 clovrs garlic
1 tsp grated orange peel
3-4 cloves
black peppercorns
red wine
olive oil
1 bouget garni(thyme,sge,bay leaf,rosemary,parsely)
1.Peel the onions.stud one of the clovea;cut into wedges.peel the carrot and cut into chunks(prepare the bouget garni with the rinsed and rimmed herbs

2.cut the bacon into strips and cook in a deep prying pan in 4 tabelspoons olive oil with the onions,carrot,tomatopuree,garlic,bouqet garni,orange peel,a pinch of salt,and a few peppercorns.After 5-6 minutes,add the beef cut into chunks,and enough red wine to cover.cover the pan and bring to a boil over high heat;lower the heat and simmer very slowly.for at least 2 1/2 hours

3.serve with rice and a sallad,enjoy!!

Answer 7

Homemade Chicken Noodle Soup:

1 whole chicken
1 full stalk of celery cut up
2 onions cut up medium pieces
1/2 bag carrots
1 large box chicken broth
4 chicken bullion cubes
1 pkg small egg noodles
Italian Seasoning (i just put in till it taste right for me) maybe 1/2 cup
pepper to taste
1 basil leaf
@ 3-4 cups of water

Boil Chicken till it falls off bone let cool then debone chicken.
Place chicken in Large stock pot with all other ingredients
(OTHER THAN NOODLES)
Cook till it starts boiling then reduce heat to simmer for 1 hour.
Cook noodles as stated on package.
NOTE: I do not mix my noodles into the soup as they tend to swell overnight. I make just enough for everyone that night and freeze the rest of the soup for another time.
Also do not eat the basil leaf..

Answer 8

Hi,
Here's something that will warm you up .............
Lancashire Hot Pot ..... 4 peeps
1 tablespoon vegetable oil
12 ounces chopped onion
1 1/2 pounds cubed shin of beef
2 1/2 pounds potatoes, peeled and thinly sliced
2 tablespoons chopped fresh thyme
1 ounce butter
2 cups chicken or beef stock

Heat oil in a large skillet over medium high heat. Saute onion until soft and deep golden in colour, remove from skillet set aside.Add beef to skillet and fry (in batches if necessary) until rich chestnut brown in color, 12 to 15 minutes. Drain fat and place to one side, keep warm.
Preheat oven 200 cl
Spread 1/2 of the potatoes in the bottom of a 9x13 inch baking dish. Season with salt and pepper to taste. Place browned beef and onions on top, then sprinkle with thyme and season to taste. Cover with remaining potatoes, season to taste and dot with butter. Pour stock over all, place in middle preheated oven for 1 1/2 to 2 hours
Serve with a side bowl of mixed fresh vegetables
Tip: if it begins to brown to quickly add little more stock and cover
with tin foil.
Lots of warm crusty farmhouse bread and real butter, if inclined
a full bodied red wine would be just perfect.
bon appetite

Answer 9

Nice Hearty Stew*

cut up stew beef or steak.into cubes.
cover them in flour
brown in oil in pot
add onions
carrots
peeled and cut potatoes
just cover with water
salt and pepper
a bit of HP Sauce (Or A1 sauce)
let simmer for an hour or until potatoes and meat are tender
serve with french loaf and salad
bottle of red wine
enjoy*
OR
Peel and cut up carrots and onion..put in bottom of crock pot(slow cooker) add chicken breasts or chicken legs, or porkchops any kind...add salt and pepper to taste, a few more carrots and onions ontop, bit of water , a bit of bbq or chicken sauce, cover...on low..walk away for 5-6hrs. Make minute rice or potatoes with it. Enjoy a hot hearty healthy filling dinner with lots of flavour*~

Answer 10

pot roast beef ; onions whole ; potatoes leave skin on and cut into 4 ; can of beer garlic salt and pepper


bake in one pan in oven 15 min per lb at 350

in pan on stove boil carrots and peas add to beer gravy when ready to eat