Hearty Beef Stew With Root Vegetables
Hearty Beef Stew With Root Vegetables is a comforting and satisfying dish that makes for a perfect meal during the crisp fall months. Packed with tender chunks of beef and a medley of seasonal root vegetables like carrots, potatoes, and parsnips, this stew is not only delicious but also nourishing. With its rich flavors and warm aroma, it’s a dish that brings everyone around the dinner table.
| Ingredients | Quantity |
|---|---|
| Beef chuck, cut into chunks | 2 pounds |
| Olive oil | 2 tablespoons |
| Onion, chopped | 1 large |
| Garlic, minced | 4 cloves |
| Carrots, peeled and sliced | 3 large |
| Potatoes, peeled and cubed | 4 medium |
| Parsnips, peeled and sliced | 2 medium |
| Beef broth | 4 cups |
| Tomato paste | 2 tablespoons |
| Worcestershire sauce | 1 tablespoon |
| Bay leaves | 2 |
| Fresh thyme | 1 teaspoon |
| Salt | to taste |
| Black pepper | to taste |
Cooking Steps:
- In a large pot or Dutch oven, heat olive oil over medium heat. Add the beef chunks and brown on all sides.
- Add chopped onion and garlic; sauté until the onion is translucent.
- Stir in carrots, potatoes, and parsnips; cook for another 5 minutes.
- Pour in beef broth, and add tomato paste, Worcestershire sauce, bay leaves, thyme, salt, and black pepper. Bring to a boil.
- Reduce heat, cover, and let simmer for 1.5 to 2 hours, or until the beef is tender and the vegetables are cooked through.
- Remove bay leaves before serving and enjoy your hearty beef stew!
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Maple-Glazed Pork Chops
Maple-Glazed Pork Chops are a delightful dish that brings together the savory flavor of pork and the sweet, rich taste of maple syrup. This dish is perfect for autumn dinners, as the hint of sweetness pairs beautifully with the crispness of fall air, creating a comforting and elegant meal that is sure to impress family and friends.
| Ingredients | Quantity |
|---|---|
| Bone-in pork chops | 4 (about 1 inch thick) |
| Maple syrup | 1/3 cup |
| Dijon mustard | 2 tablespoons |
| Soy sauce | 2 tablespoons |
| Garlic, minced | 2 cloves |
| Olive oil | 1 tablespoon |
| Fresh rosemary, chopped | 2 teaspoons |
| Salt | to taste |
| Black pepper | to taste |
Cooking Steps:
- In a bowl, whisk together maple syrup, Dijon mustard, soy sauce, minced garlic, olive oil, rosemary, salt, and pepper to create the glaze.
- Place the pork chops in a shallow dish and pour half of the glaze over them, reserving the other half for later. Let the chops marinate for at least 30 minutes.
- Preheat the grill or a skillet over medium heat. Remove the chops from the marinade and grill or cook for about 5-7 minutes on each side, until they reach an internal temperature of 145°F (63°C).
- Brush the reserved glaze over the chops during the last few minutes of cooking.
- Remove the chops from heat and let them rest for a few minutes before serving. Enjoy your sweet and savory Maple-Glazed Pork Chops!
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Roasted Chicken With Herb Butter
Roasted Chicken with Herb Butter is a classic dish that showcases the delicious tenderness of roasted chicken enhanced with a aromatic butter infused with fresh herbs. This dish is perfect for autumn gatherings, as it fills the home with comforting scents and never fails to impress guests with its golden, crispy skin and juicy meat.
| Ingredients | Quantity |
|---|---|
| Whole chicken | 4-5 pounds |
| Unsalted butter | 1 cup (softened) |
| Fresh rosemary | 2 tablespoons (chopped) |
| Fresh thyme | 2 tablespoons (chopped) |
| Garlic | 4 cloves (minced) |
| Lemon | 1 (juiced and zested) |
| Salt | to taste |
| Black pepper | to taste |
| Vegetable broth | 1 cup |
Cooking Steps:
- Preheat the oven to 425°F (220°C).
- In a bowl, mix softened butter with chopped rosemary, thyme, minced garlic, lemon zest, salt, and pepper to create the herb butter.
- Pat the chicken dry and gently loosen the skin over the breast using your fingers, being careful not to tear it. Spread half of the herb butter under the skin and the remaining on the outside of the chicken.
- Squeeze lemon juice over the chicken and season with additional salt and pepper. Place the chicken in a roasting pan and pour vegetable broth into the pan.
- Roast the chicken in the preheated oven for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C).
- Let the chicken rest for 10-15 minutes before carving. Serve and enjoy your flavorful Roasted Chicken with Herb Butter!
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Spicy Sausage and Pumpkin Pasta
Spicy Sausage and Pumpkin Pasta is a hearty and flavorful autumn dish that combines the warmth of spicy Italian sausage with the sweetness of fresh pumpkin. This comforting pasta recipe is perfect for meat lovers looking for a cozy dinner option as the cooler weather sets in, providing a delightful balance of savory and sweet flavors.
| Ingredients | Quantity |
|---|---|
| Pasta (penne or rigatoni) | 12 ounces |
| Italian sausage (bulk or casings removed) | 1 pound |
| Fresh pumpkin (peeled and diced) | 2 cups (or canned pumpkin puree) |
| Olive oil | 2 tablespoons |
| Onion | 1 medium (chopped) |
| Garlic | 3 cloves (minced) |
| Red pepper flakes | 1 teaspoon |
| Vegetable or chicken broth | 1 cup |
| Heavy cream | 1 cup |
| Parmesan cheese | 1/2 cup (grated) |
| Salt | to taste |
| Black pepper | to taste |
| Fresh parsley (for garnish) | Optional |
Cooking Steps:
- Cook the pasta according to package instructions; drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté until translucent.
- Add the sausage to the skillet, breaking it up as it cooks. Stir in minced garlic and red pepper flakes until fragrant.
- Stir in the diced pumpkin and broth; cook for about 10-15 minutes until the pumpkin is tender.
- Mix in the heavy cream and bring to a simmer, then add the cooked pasta and toss to combine. Season with salt and black pepper.
- Serve topped with grated Parmesan cheese and fresh parsley for garnish. Enjoy your Spicy Sausage and Pumpkin Pasta!
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Braised Lamb Shanks With Red Wine
Braised Lamb Shanks with Red Wine is a luxurious and robust dish that is perfect for meat lovers seeking a warm and hearty meal during the fall. The tender lamb shanks are slow-cooked until they are fall-off-the-bone tender, infused with the rich flavors of red wine and aromatic herbs. This dish is excellent for special occasions or cozy family dinners, served best with creamy mashed potatoes or a crusty bread to soak up the hearty sauce.
| Ingredients | Quantity |
|---|---|
| Lamb shanks | 4 (about 2 pounds) |
| Olive oil | 2 tablespoons |
| Salt | to taste |
| Black pepper | to taste |
| Onion | 1 large (chopped) |
| Carrot | 1 medium (chopped) |
| Celery | 1 stalk (chopped) |
| Garlic | 4 cloves (minced) |
| Fresh rosemary | 2 sprigs |
| Fresh thyme | 2 sprigs |
| Red wine | 2 cups |
| Beef or lamb broth | 1 cup |
| Tomato paste | 2 tablespoons |
| Bay leaves | 2 |
Cooking Steps:
- Preheat your oven to 325°F (163°C).
- Season the lamb shanks with salt and pepper. In a large oven-safe pot, heat olive oil over medium-high heat. Sear the lamb shanks on all sides until browned, then remove and set aside.
- In the same pot, add onion, carrot, and celery. Sauté for about 5 minutes until softened. Add minced garlic, tomato paste, rosemary, and thyme, cooking for another minute.
- Pour in the red wine and broth, scraping the bottom of the pot to deglaze. Return the lamb shanks to the pot, adding bay leaves.
- Bring the mixture to a simmer, then cover and transfer to the oven. Braise for about 2 to 2.5 hours until the lamb is tender and the meat easily pulls away from the bone.
- Remove from the oven, discard herbs and bay leaves, and serve warm with your choice of sides. Enjoy your delicious Braised Lamb Shanks with Red Wine!
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Beef and Mushroom Shepherd’s Pie
Beef and Mushroom Shepherd’s Pie is a comforting and hearty dish, perfect for fall dinners and meat lovers alike. This savory pie features a rich filling of ground beef and earthy mushrooms, topped with creamy mashed potatoes. It’s a complete meal baked in one dish, making it an excellent choice for family gatherings or cozy nights in.
| Ingredients | Quantity |
|---|---|
| Ground beef | 1 pound |
| Mushrooms (sliced) | 8 ounces |
| Onion (chopped) | 1 large |
| Carrot (diced) | 1 medium |
| Garlic (minced) | 2 cloves |
| Beef broth | 1 cup |
| Worcestershire sauce | 2 tablespoons |
| Tomato paste | 2 tablespoons |
| Olive oil | 2 tablespoons |
| Salt | to taste |
| Black pepper | to taste |
| Mashed potatoes | 4 cups (prepared) |
| Fresh thyme (optional) | 1 teaspoon |
Cooking Steps:
- Preheat your oven to 400°F (200°C).
- Heat olive oil in a large skillet over medium heat. Add chopped onion, carrot, and garlic, and sauté until softened.
- Add ground beef and mushrooms to the skillet. Cook until browned, then drain excess fat.
- Stir in beef broth, Worcestershire sauce, tomato paste, and season with salt and pepper. Simmer for about 5 minutes until slightly thickened.
- Transfer the beef mixture into a greased baking dish and spread mashed potatoes on top, smoothing them out.
- Bake in the oven for about 25-30 minutes until the top is golden brown. Serve warm and enjoy your Beef and Mushroom Shepherd’s Pie!
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Slow Cooker Chili Con Carne
Slow Cooker Chili Con Carne is a robust and flavorful dish that’s perfect for satisfying meat lovers during the fall season. This hearty chili combines ground beef with a variety of beans, tomatoes, spices, and a touch of heat, creating a comforting meal that’s ideal for warming you up on cool autumn nights. Simply throw all your ingredients into the slow cooker, and let it do the work for you!
| Ingredients | Quantity |
|---|---|
| Ground beef | 1 pound |
| Onion (chopped) | 1 medium |
| Garlic (minced) | 3 cloves |
| Bell peppers (diced) | 1 medium |
| Canned diced tomatoes | 28 ounces |
| Canned kidney beans | 15 ounces |
| Canned black beans | 15 ounces |
| Beef broth | 1 cup |
| Chili powder | 2 tablespoons |
| Cumin | 1 tablespoon |
| Paprika | 1 teaspoon |
| Salt | to taste |
| Black pepper | to taste |
| Optional toppings (sour cream, cheese, cilantro) | as desired |
Cooking Steps:
- In a skillet, brown the ground beef over medium heat, then drain excess fat.
- Transfer the beef to the slow cooker and add chopped onion, minced garlic, diced bell peppers, diced tomatoes, kidney beans, black beans, beef broth, and spices.
- Stir the mixture until everything is well combined. Cover and cook on low for 6-8 hours or high for 3-4 hours.
- Taste and adjust seasoning, then serve hot with your choice of toppings. Enjoy your Slow Cooker Chili Con Carne!
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Barbecue Beef Short Ribs
Barbecue Beef Short Ribs are a classic, mouthwatering dish that meat lovers will adore. These tender, fall-off-the-bone ribs are infused with a rich barbecue sauce that caramelizes beautifully during cooking, making them a perfect centerpiece for a cozy fall dinner. Cooking them low and slow brings out the deep, savory flavors, ensuring they are juicy and delicious.
| Ingredients | Quantity |
|---|---|
| Beef short ribs | 4 pounds |
| Barbecue sauce | 2 cups |
| Garlic (minced) | 4 cloves |
| Onion (chopped) | 1 medium |
| Brown sugar | 1/4 cup |
| Apple cider vinegar | 1/4 cup |
| Worcestershire sauce | 2 tablespoons |
| Salt | to taste |
| Black pepper | to taste |
| Optional garnish (parsley) | as desired |
Cooking Steps:
- Preheat your oven to 300°F (150°C).
- In a large bowl, mix together the barbecue sauce, minced garlic, chopped onion, brown sugar, apple cider vinegar, Worcestershire sauce, salt, and pepper.
- Place the beef short ribs in a large baking dish and coat them generously with the barbecue sauce mixture.
- Cover the dish tightly with aluminum foil and bake in the preheated oven for 3-4 hours, or until the ribs are tender.
- Remove the foil in the last 30 minutes of cooking to allow the sauce to caramelize.
- Once cooked, let them rest for a few minutes before serving. Garnish with chopped parsley if desired. Enjoy your delectable Barbecue Beef Short Ribs!
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Stuffed Acorn Squash With Ground Turkey
Stuffed Acorn Squash with Ground Turkey is a delightful fall dish that brings together the earthy flavors of acorn squash and the savory richness of seasoned ground turkey. This meal is not only hearty but also visually appealing and makes for a perfect centerpiece at your dinner table. It’s a wonderful way to enjoy seasonal produce while indulging in a protein-packed dish that satisfies meat lovers and veggie enthusiasts alike.
| Ingredients | Quantity |
|---|---|
| Acorn squash | 2 medium |
| Ground turkey | 1 pound |
| Onion (chopped) | 1 small |
| Garlic (minced) | 2 cloves |
| Cooked quinoa | 1 cup |
| Bell pepper (chopped) | 1 medium |
| Olive oil | 2 tablespoons |
| Dried oregano | 1 teaspoon |
| Salt | to taste |
| Black pepper | to taste |
| Grated Parmesan cheese | 1/2 cup |
| Fresh parsley (chopped) | for garnish |
Cooking Steps:
- Preheat the oven to 400°F (200°C).
- Halve the acorn squashes and scoop out the seeds, then brush with olive oil and season with salt and pepper.
- Place the squash halves cut side down on a baking sheet and roast for about 25-30 minutes, or until fork-tender.
- In a skillet, heat olive oil over medium heat. Add chopped onion, garlic, and bell pepper, and sauté until softened.
- Stir in the ground turkey, oregano, salt, and pepper. Cook until the turkey is browned and cooked through.
- Mix in the cooked quinoa and half of the Parmesan cheese until well combined.
- Remove the acorn squash from the oven and carefully turn them cut side up. Fill each half with the turkey-quinoa mixture.
- Top with the remaining Parmesan cheese and bake for an additional 10-15 minutes until heated through and lightly golden.
- Garnish with fresh parsley before serving. Enjoy your Stuffed Acorn Squash with Ground Turkey!
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Balsamic Glazed Meatballs
Balsamic Glazed Meatballs are a savory and tangy dish that pairs perfectly with the cozy flavors of fall. These meatballs are made from a blend of ground meat, herbs, and spices, then coated in a sweet and tangy balsamic glaze that elevates their taste. They are great as an appetizer or served with pasta or on sub rolls for a hearty meal that will surely satisfy any meat lover.
| Ingredients | Quantity |
|---|---|
| Ground beef | 1 pound |
| Breadcrumbs | 1/2 cup |
| Egg | 1 large |
| Garlic (minced) | 2 cloves |
| Fresh parsley (chopped) | 1/4 cup |
| Dried oregano | 1 teaspoon |
| Salt | 1/2 teaspoon |
| Black pepper | 1/2 teaspoon |
| Balsamic vinegar | 1/2 cup |
| Honey | 2 tablespoons |
| Olive oil | 2 tablespoons |
Cooking Steps:
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, combine the ground beef, breadcrumbs, egg, minced garlic, chopped parsley, dried oregano, salt, and black pepper. Mix until well combined.
- Form the mixture into small meatballs, about 1 inch in diameter, and place them on the prepared baking sheet.
- In a small saucepan, combine balsamic vinegar and honey. Bring to a simmer and cook for about 5-7 minutes until slightly thickened.
- Brush or drizzle the balsamic glaze over the meatballs before baking.
- Bake in the preheated oven for about 20-25 minutes, or until the meatballs are cooked through and browned.
- Serve warm, drizzled with any remaining balsamic glaze. Enjoy your delicious Balsamic Glazed Meatballs!
Chicken and Leek Pot Pie
Chicken and Leek Pot Pie is a comfort food classic that combines tender chicken, savory leeks, and a creamy sauce enveloped in a flaky pastry crust. This hearty dish is perfect for fall evenings, delivering warmth and satisfaction with every bite. It’s a delightful way to enjoy seasonal ingredients while catering to meat lovers’ appetites.
| Ingredients | Quantity |
|---|---|
| Cooked chicken (shredded) | 2 cups |
| Leeks (sliced) | 2 large |
| Carrots (diced) | 1 cup |
| Frozen peas | 1 cup |
| Chicken broth | 2 cups |
| Heavy cream | 1 cup |
| Butter | 4 tablespoons |
| All-purpose flour | 1/4 cup |
| Thyme (fresh or dried) | 1 teaspoon |
| Salt | 1/2 teaspoon |
| Black pepper | 1/2 teaspoon |
| Pie crust (store-bought or homemade) | 1 (9-inch) |
Cooking Steps:
- Preheat your oven to 425°F (220°C).
- In a large skillet, melt the butter over medium heat. Add the sliced leeks and carrots; cook until softened, about 5 minutes.
- Sprinkle in the flour, stirring well to combine, then gradually add the chicken broth and heavy cream. Cook for a few minutes until thickened.
- Stir in the shredded chicken, peas, thyme, salt, and black pepper. Remove from heat.
- Pour the filling into a pie dish, then cover with the pie crust, sealing the edges. Cut slits in the top for steam to escape.
- Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown.
- Allow to cool slightly before serving. Enjoy your delicious Chicken and Leek Pot Pie!
