Hearty Beef Stew With Root Vegetables
Hearty Beef Stew With Root Vegetables is a comforting and satisfying dish perfect for fall dinners. Packed with tender beef and a medley of root vegetables, this stew warms you from the inside out and fills your home with delightful aromas that invite everyone to the table. It’s a classic choice for meat lovers looking for a delicious and filling meal.
| Ingredients | Quantity |
|---|---|
| Beef chuck, cut into cubes | 2 pounds |
| Olive oil | 2 tablespoons |
| Onion, chopped | 1 medium |
| Carrots, sliced | 3 medium |
| Potatoes, diced | 2 large |
| Parsnips, sliced | 2 medium |
| Garlic, minced | 3 cloves |
| Beef broth | 4 cups |
| Tomato paste | 2 tablespoons |
| Bay leaves | 2 leaves |
| Thyme, dried | 1 teaspoon |
| Salt | To taste |
| Pepper | To taste |
- In a large pot, heat olive oil over medium heat and brown the beef cubes.
- Remove beef and set aside. In the same pot, sauté onion and garlic until softened.
- Add carrots, potatoes, and parsnips; stir for a few minutes.
- Return the beef to the pot, then add beef broth, tomato paste, bay leaves, and thyme.
- Bring to a simmer, cover, and cook on low heat for 2-3 hours until meat is tender.
- Season with salt and pepper to taste before serving.
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Herb-Crusted Roast Chicken
Herb-Crusted Roast Chicken is a delectable dish that showcases the incredible flavors of fall with its fragrant herb seasoning and crispy, golden skin. This roast chicken is perfect for cozy family dinners or gatherings, providing both great taste and a stunning presentation. The combination of fresh herbs, garlic, and lemon guarantees that the chicken is juicy and flavorful.
| Ingredients | Quantity |
|---|---|
| Whole chicken | 4-5 pounds |
| Olive oil | 4 tablespoons |
| Fresh rosemary, chopped | 2 tablespoons |
| Fresh thyme, chopped | 2 tablespoons |
| Fresh parsley, chopped | 2 tablespoons |
| Garlic, minced | 6 cloves |
| Lemon, sliced | 1 medium |
| Salt | To taste |
| Pepper | To taste |
- Preheat your oven to 425°F (220°C).
- In a bowl, mix the olive oil, rosemary, thyme, parsley, garlic, salt, and pepper together.
- Rub the herb mixture all over the chicken, making sure to get under the skin and inside the cavity.
- Place lemon slices inside the cavity of the chicken and tie the legs together with kitchen twine.
- Roast the chicken in the preheated oven for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C).
- Let the chicken rest for 10-15 minutes before carving and serving.
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Smoky BBQ Brisket
Smoky BBQ Brisket is a hearty dish that brings the bold flavors of barbecue to your fall dinner table. This slow-cooked, tender cut of beef is infused with a smoky rub, making it perfect for serving alongside classic sides like coleslaw and cornbread. It’s an excellent choice for gatherings, allowing everyone to enjoy the rich taste and fall vibes.
| Ingredients | Quantity |
|---|---|
| Brisket (whole) | 5-7 pounds |
| Smoked paprika | 2 tablespoons |
| Brown sugar | 2 tablespoons |
| Garlic powder | 1 tablespoon |
| Onion powder | 1 tablespoon |
| Cumin | 1 teaspoon |
| Salt | 1 tablespoon |
| Black pepper | 1 teaspoon |
| BBQ sauce | 1 cup |
| Beef broth | 1 cup |
- Preheat your smoker or grill to 225°F (107°C).
- In a bowl, mix together the smoked paprika, brown sugar, garlic powder, onion powder, cumin, salt, and black pepper to form a dry rub.
- Rub the spice mixture generously all over the brisket.
- Place the brisket in the smoker or grill, fat side up, and cook for about 1.5 hours per pound, or until it reaches an internal temperature of 195°F (90°C).
- During the last hour of cooking, baste the brisket with BBQ sauce and beef broth to keep it moist.
- Once done, remove the brisket from the heat, wrap it in foil, and let it rest for at least 30 minutes before slicing and serving.
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Savory Pork Tenderloin With Apples
Savory Pork Tenderloin with Apples is a delightful fall dish that marries the savory flavors of tender pork with the subtle sweetness of apples. This recipe features a succulent pork tenderloin, seasoned and roasted to perfection, then complemented by sautéed apples and onions for a seasonal twist. It’s the ideal centerpiece for your fall dinner gatherings, offering a comforting yet elegant taste profile that pairs wonderfully with roasted vegetables or creamy mashed potatoes.
| Ingredients | Quantity |
|---|---|
| Pork tenderloin | 2 pounds |
| Olive oil | 2 tablespoons |
| Salt | 1 teaspoon |
| Black pepper | 1 teaspoon |
| Garlic powder | 1 teaspoon |
| Fresh thyme | 2 teaspoons |
| Apples (sliced) | 2 medium |
| Onion (sliced) | 1 medium |
| Chicken broth | 1 cup |
| Brown sugar | 1 tablespoon |
- Preheat your oven to 400°F (200°C).
- Rub the pork tenderloin with olive oil, salt, black pepper, garlic powder, and fresh thyme.
- In a skillet, heat over medium-high heat, sear the pork tenderloin on all sides until golden brown, about 3-4 minutes per side.
- Transfer the seared pork to a baking dish and arrange the sliced apples and onions around it.
- Pour chicken broth and sprinkle brown sugar over the apples and onions.
- Roast in the preheated oven for 25-30 minutes, or until the internal temperature of the pork reaches 145°F (63°C).
- Remove from the oven, let the pork rest for 5-10 minutes, then slice and serve with the roasted apples and onions.
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Classic Beef and Mushroom Stroganoff
Classic Beef and Mushroom Stroganoff is a comforting and hearty dish perfect for fall dinners. This creamy, savory recipe features tender strips of beef sautéed with mushrooms and onions, all enveloped in a rich sauce made with sour cream and herbs. Served over egg noodles or rice, this dish is sure to warm you up on cool autumn evenings and impress your guests with its robust flavors.
| Ingredients | Quantity |
|---|---|
| Beef sirloin (sliced) | 1 pound |
| Olive oil | 2 tablespoons |
| Onion (chopped) | 1 medium |
| Garlic (minced) | 2 cloves |
| Mushrooms (sliced) | 8 ounces |
| Beef broth | 1 cup |
| Worcestershire sauce | 2 tablespoons |
| Sour cream | 1 cup |
| Fresh parsley (chopped) | 2 tablespoons |
| Egg noodles (cooked) | 8 ounces |
| Salt | To taste |
| Black pepper | To taste |
- In a large skillet, heat olive oil over medium-high heat. Add the beef strips and brown on all sides. Remove and set aside.
- In the same skillet, sauté the chopped onion and minced garlic until translucent. Add the sliced mushrooms and cook until softened.
- Return the beef to the skillet and pour in the beef broth and Worcestershire sauce. Simmer for about 5 minutes.
- Reduce heat, stir in the sour cream, and season with salt and pepper to taste.
- Serve the stroganoff over cooked egg noodles, garnished with chopped parsley.
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Braised Lamb Shanks With Pumpkin
Braised Lamb Shanks With Pumpkin is a delightful and savory dish that embodies the flavors of fall. This meal combines tender, slow-cooked lamb shanks with the sweetness of pumpkin and aromatic herbs, creating a warm and hearty entree that is perfect for cozy dinners. The tender meat falls off the bone and pairs beautifully with a velvety pumpkin puree or roasted pumpkin chunks, making it an impressive addition to your autumn table.
| Ingredients | Quantity |
|---|---|
| Lamb shanks | 2 pounds |
| Olive oil | 2 tablespoons |
| Onion (chopped) | 1 medium |
| Garlic (minced) | 3 cloves |
| Carrots (chopped) | 2 medium |
| Celery (chopped) | 2 stalks |
| Pumpkin (peeled and cubed) | 2 cups |
| Beef or vegetable broth | 2 cups |
| Red wine | 1 cup |
| Fresh rosemary | 2 sprigs |
| Bay leaf | 1 leaf |
| Salt | To taste |
| Black pepper | To taste |
- Preheat your oven to 325°F (163°C).
- In a large, oven-safe pot or Dutch oven, heat olive oil over medium-high heat. Season the lamb shanks with salt and pepper, then brown them on all sides. Remove and set aside.
- In the same pot, sauté the chopped onion, minced garlic, carrots, and celery until softened.
- Add the red wine to deglaze the pot, scraping up any brown bits. Bring it to a simmer, then add the broth, rosemary, bay leaf, and pumpkin.
- Return the lamb shanks to the pot, cover, and transfer to the oven. Braise for 2 to 2.5 hours, or until the meat is tender and falling off the bone.
- Serve the lamb shanks accompanied by the pumpkin and cooking juices, garnished with additional fresh rosemary if desired.
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Spicy Italian Sausage and Peppers
Spicy Italian Sausage and Peppers is a vibrant and flavorful dish that brings the warmth of autumn to your dinner table. This hearty combination of savory Italian sausage, colorful bell peppers, and aromatic onions creates a comforting meal that’s quick to prepare and perfect for both weeknight dinners and special occasions. The spices in the sausage add a delightful kick, while the peppers and onions offer sweetness and freshness, making it a true crowd-pleaser.
| Ingredients | Quantity |
|---|---|
| Spicy Italian sausage | 1 pound |
| Olive oil | 2 tablespoons |
| Onion (sliced) | 1 medium |
| Bell peppers (sliced) | 3 (mixed colors) |
| Garlic (minced) | 2 cloves |
| Crushed red pepper flakes | 1 teaspoon |
| Italian seasoning | 1 teaspoon |
| Salt | To taste |
| Black pepper | To taste |
| Fresh basil (for garnish) | Optional |
- In a large skillet, heat olive oil over medium heat. Add the sliced sausage and cook until browned.
- Add the sliced onions and bell peppers to the skillet, cooking until softened.
- Stir in minced garlic, crushed red pepper flakes, and Italian seasoning, cooking until fragrant.
- Season with salt and black pepper to taste, and cook for an additional 5 minutes.
- Serve hot, garnished with fresh basil if desired.
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Honey-Glazed Ham With Maple Mustard
Honey-Glazed Ham with Maple Mustard is a deliciously sweet and savory dish that makes a stunning centerpiece for any fall dinner. The combination of honey’s rich sweetness and the tanginess of maple mustard creates a flavorful glaze that caramelizes beautifully as the ham bakes. This dish pairs perfectly with seasonal sides, bringing warmth and comfort to your autumn gatherings.
| Ingredients | Quantity |
|---|---|
| Bone-in ham | 5-7 pounds |
| Honey | 1 cup |
| Maple syrup | 1/4 cup |
| Dijon mustard | 1/4 cup |
| Ground cinnamon | 1 teaspoon |
| Ground cloves | 1/2 teaspoon |
| Salt | To taste |
| Black pepper | To taste |
| Whole cloves (for studding) | 10-12 |
- Preheat your oven to 325°F (165°C).
- In a bowl, mix honey, maple syrup, Dijon mustard, cinnamon, and cloves to create the glaze.
- Score the surface of the ham in a diamond pattern and season with salt and black pepper. Insert whole cloves into the intersections of the score marks.
- Place the ham in a roasting pan and brush half of the glaze over the ham.
- Bake the ham in the preheated oven for about 1.5 to 2 hours, basting with the remaining glaze every 30 minutes, until heated through and caramelized.
- Allow the ham to rest before slicing and serving. Enjoy with your favorite side dishes!
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Chicken Pot Pie With a Flaky Crust
Chicken Pot Pie with a Flaky Crust is a classic comfort food that warms the soul on chilly fall evenings. This hearty, savory pie combines tender chunks of chicken, fresh vegetables, and a creamy gravy, all encased in a golden, flaky crust. It’s an ideal dish to showcase the seasonal bounty while satisfying meat lovers’ cravings.
| Ingredients | Quantity |
|---|---|
| Cooked chicken, diced | 2 cups |
| Carrots, diced | 1 cup |
| Peas | 1 cup |
| Celery, diced | 1 cup |
| Onion, chopped | 1 medium |
| Chicken broth | 2 cups |
| Milk | 1/2 cup |
| All-purpose flour | 1/3 cup |
| Butter | 1/2 cup |
| Dried thyme | 1 teaspoon |
| Salt | To taste |
| Black pepper | To taste |
| Pie crust (store-bought or homemade) | 1 (for top and bottom) |
- Preheat your oven to 425°F (220°C).
- In a large skillet, melt butter over medium heat and sauté onion, carrots, and celery until tender.
- Stir in flour, cooking for 1 minute, then gradually whisk in chicken broth and milk to create a thickened sauce; add chicken, peas, thyme, salt, and pepper.
- Roll out the bottom pie crust and place it in a pie dish; pour the chicken mixture into the crust.
- Cover with the top pie crust, sealing the edges, and cut slits in the top to allow steam to escape.
- Bake for 30-35 minutes or until the crust is golden brown. Allow to cool slightly before serving. Enjoy your delicious chicken pot pie!
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Slow-Cooked Chili With Ground Beef
Slow-Cooked Chili with Ground Beef is a hearty and flavorful dish that’s perfect for fall gatherings or cozy family dinners. This chili is packed with protein from lean ground beef, and the combination of beans, tomatoes, and spices creates a rich and inviting flavor that warms you from the inside out. It’s an ideal dish for meat lovers seeking comfort during the chilly season.
| Ingredients | Quantity |
|---|---|
| Ground beef | 1 pound |
| Onion, chopped | 1 medium |
| Garlic, minced | 3 cloves |
| Bell peppers, chopped | 2 (any color) |
| Canned diced tomatoes | 28 ounces |
| Canned kidney beans | 15 ounces |
| Canned black beans | 15 ounces |
| Tomato paste | 2 tablespoons |
| Beef broth | 1 cup |
| Chili powder | 2 tablespoons |
| Cumin | 1 teaspoon |
| Paprika | 1 teaspoon |
| Salt | To taste |
| Black pepper | To taste |
| Olive oil | 2 tablespoons |
- In a large skillet, heat olive oil over medium heat and sauté onions and garlic until fragrant. Add the ground beef and cook until browned.
- Stir in chopped bell peppers, diced tomatoes, kidney beans, black beans, tomato paste, beef broth, chili powder, cumin, paprika, salt, and black pepper.
- Transfer the mixture to a slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours.
- Serve hot, garnished with your choice of toppings like cheese, sour cream, or green onions. Enjoy your delicious slow-cooked chili!
Roast Duck With Cherry Sauce
Roast Duck with Cherry Sauce is a succulent and impressive dish that is perfect for fall feasts and special occasions. The rich flavor of the duck pairs beautifully with the sweet and tart cherry sauce, creating a memorable meal that meat lovers will absolutely adore. This dish not only showcases the versatility of duck but also celebrates seasonal ingredients, making it an ideal centerpiece for any autumn dinner.
| Ingredients | Quantity |
|---|---|
| Whole duck | 1 (4-5 pounds) |
| Salt | To taste |
| Black pepper | To taste |
| Olive oil | 2 tablespoons |
| Fresh or frozen cherries | 2 cups |
| Sugar | 1/4 cup |
| Red wine | 1/2 cup |
| Chicken broth | 1 cup |
| Thyme | 1 teaspoon |
- Preheat the oven to 375°F (190°C). Season the duck inside and out with salt and pepper, then rub with olive oil.
- Place the duck on a roasting rack in a roasting pan and roast for about 1.5 hours, or until the skin is crispy and the internal temperature reaches 165°F (74°C).
- Meanwhile, in a saucepan, combine cherries, sugar, red wine, chicken broth, and thyme; simmer for about 15 minutes, until the sauce thickens.
- Once the duck is done, let it rest for 10-15 minutes before carving. Serve with the cherry sauce drizzled over the top. Enjoy your roast duck!
