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My mind always jumps to warming dishes and hearty recipes like stews and soups as we enter these chilly months. It’s like a sweater in a bowl…only, less fuzzy.

I came up with this stew on a whim one afternoon while making dinner and have been making it ever since. I hope you enjoy it as much as my family and I do!

Questions & Notes

What kind of meat should I use for cozy beef stew?

While I call for “stew meat” in this recipe, bear in mind not all stew meat is of the same quality. I feel like my local grocery store carries very decent stew meat and when it is cooked for 1.5-2 hours it comes out very tender and tasty. I’ve had stew meat from other places that was like eating rubber no matter how long or gently it was cooked! Yuck! If you’re unsure that you can find decent quality stew meat and you don’t mind investing a little more, consider using beef chuck, short ribs, beef round, or something similar.

Do I have to use wine in this stew? What else can I use?

No, but it adds a nice flavor! If you’re worried about the alcohol, remember that the alcohol should mostly evaporate during the cooking process. Studies show that after 2.5 hours of cooking only about 5% of alcohol remains. The longer the cooking time and the higher the heat the more quickly alcohol will evaporate from a dish. Whether or not it ever completely evaporates is a debated topic. To help speed the process of evaporation I call for bringing the wine to a rapid simmer and stirring frequently for several minutes. Both these actions speed up the process.

If you want to ensure you are evaporating as much of the alcohol as possible, let the stew boil for a few minutes on the stovetop, stirring frequently, before covering it and transferring it to the oven. You can also opt to leave your stew in the oven for a bit longer – closer to 3 hours total. Just be sure to wait to add the peas until close to the end so they don’t get mushy. Adding frozen peas will also temporarily lower the temperature of the stew, so bear that in mind.

If you have a medical condition, religious conviction, or other reason for skipping the alcohol, go ahead and skip it – just be sure to make up for the missing liquid with extra beef bone broth which is the best substitute for wine.

What is the difference between beef bone broth and beef stock? Can I use either?

While both are made with similar ingredients, bone broth is usually cooked for a significantly longer period of time which gives it a deeper flavor and releases more of the nutritious components found in the bones. If you don’t have bone broth, you can certainly use beef stock, but the bone broth will give you a richer flavor.

I don’t have fresh rosemary – can I use dried?

Sure, you can use dried, but definitely use fresh if you can. The flavor of fresh rosemary is a little milder and much fresher (of course) than dried. I also feel like it stays softer than all those little hard bits of dried rosemary. Some of the leaves will fall off the rosemary stems while cooking which is totally fine. Be sure to remove the woody stems before serving. If substituting dried (which is more potent), use only about two teaspoons.

What should I serve with cozy beef stew?

I’m glad you asked! Even though the stew is great by itself, a loaf of fresh bread is always a welcome addition! I recently shared a recipe on Instagram for the easiest non-sourdough artisan loaf shaped like a pumpkin. (While it’s fun to shape it like a pumpkin you certainly don’t have to.) Here’s how you can make this delicious bread to go with your stew (I recommend making the bread ahead of time so your Dutch oven will be free for the stew):

Easy Non-Sourdough Artisan Bread

Combine 3 cups all purpose flour, 2 tsp salt, 2 tsp active dry yeast, and 1.5 cups warm water in a bowl.
Cover loosely and set aside to rise for 2 hours.
Place your Dutch oven in the oven and preheat to 425F.
Dump out your risen dough onto a floured surface and kneed a few times, adding flour as needed, shaping into a ball. No scoring is necessary.
Place on parchment paper and [carefully!] place it into the Dutch oven. Cover and bake 30 minutes.
Remove the lid and bake an additional 8-10 minutes until nicely browned.
Cool and serve! That’s it!

To shape into a pumpkin:
To shape it into a pumpkin, lay out 4 lengths of cotton kitchen twine in a starburst shaped pattern on your parchment paper. Place the dough ball on top and loosely tie opposing strings; trim off excess. Bake as directed. Cut off strings after baking. Place a cinnamon stick in the center for the stem.

How to Make the Best Cozy Beef Stew

Ingredients

• 1½ pound stew meat (or other “Chuck” cut of beef) cut into bite-sized pieces (Be sure to read the note on the blog about stew meat!)
• 3-4 TBSP oil for searing, divided (I prefer avocado oil or olive oil.)
• 2 medium onions, peeled and quartered
• 5 cloves of garlic, peeled and crushed
• 1 TBSP Worcestershire sauce
• 2 TBSP tomato paste
• 2 TBSP all purpose flour (I prefer using einkorn flour)
• ½ cup red wine (If omitting, substitute with extra bone broth. Please reference footnote.)
• ½ pound baby carrots, or large carrots chopped
• 1-2 cups beef bone broth
• 2 cups vegetable stock
• 1 pound baby potatoes, halved or quartered to bite size (Golden or multi-colored potatoes are best.)
• 4 sprigs fresh rosemary (2 tsp dried may be substituted)
• 1 tsp dried thyme
• salt and pepper, to taste
• 1 cup frozen peas

Instructions

1. Preheat oven to 350℉.
2. In a heavy bottomed oven-safe Dutch oven, heat 2-3 TBSP oil over medium-high heat until shimmering. Season the stew meat generously with salt and pepper, then sear in the hot oil on all sides until well browned. Remove meat to a bowl and set aside.
3. To the now empty pot add the remaining oil. Cook the onions and garlic until slightly softened, 3-4 minutes.
4. Once the onions and garlic are softened, add the Worcestershire sauce, tomato paste, and flour. Stir vigorously and cook for about a minute, being sure it doesn’t burn.
5. Immediately add the wine to the pot, scraping the bottom to get up any stuck bits. Bring to a rapid simmer and cook for 1-2 minutes longer, stirring frequently.
6. Add the carrots, bone broth, vegetable stock, potatoes, rosemary, thyme, and the cooked stew meat (along with any accumulated juices from the bowl) into the pot. Increase heat and bring to a boil. The liquid should just cover the meat and vegetables. If it doesn’t, add more bone broth or vegetable stock.
7. Once boiling, cover the pot and transfer to the oven. Cook for 1½ hours.
8. Add the frozen peas and stir to combine. Return to the oven, covered. Continue to cook until the meat is fork-tender and the peas are heated through, about 30 minutes more.
9. Remove any woody rosemary stems. Season stew with salt and pepper to taste. Serve with your favorite crusty bread and enjoy!

I hope you enjoy this cozy beef stew as much as my family and I do!

Blessings,
Melissa

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The Best Cozy Beef Stew

What could be better than a cozy beef stew on a chilly day? Enjoy this warming recipe with your favorite crusty bread for a comforting meal!

Prep Time30 minutes mins

Cook Time2 hours hrs

Course: Main Course, Soup

Keyword: beef and potatoes, beef and vegetable, beef stew, cozy stew, Fall stew, stew, Winter stew

Servings: 6 people

Author: Melissa Kalbfleisch – Hymns & Home

Equipment

• Dutch oven

Ingredients

• 1½ pound stew meat (or other "Chuck" cut of beef) cut into bite-sized pieces (Be sure to read the note on the blog about stew meat!)
• 3-4 TBSP oil for searing, divided (I prefer avocado oil or olive oil.)
• 2 medium onions, peeled and quartered
• 5 cloves of garlic, peeled and crushed
• 1 TBSP Worcestershire sauce
• 2 TBSP tomato paste
• 2 TBSP all purpose flour (I prefer using einkorn flour)
• ½ cup red wine (If omitting, substitute with extra bone broth. Please reference footnote.)
• ½ pound baby carrots, or large carrots chopped
• 2 cups beef bone broth
• 2 cups vegetable stock
• 1 pound baby potatoes, halved or quartered to bite size (Golden or multi-colored potatoes are best.)
• 4 sprigs fresh rosemary (2 tsp dried may be substituted)
• 1 tsp dried thyme
• salt and pepper, to taste
• 1 cup frozen peas

Instructions

• Preheat oven to 350℉.
• In a heavy bottomed oven-safe Dutch oven, heat 2-3 TBSP oil over medium-high heat until shimmering. Season the stew meat generously with salt and pepper, then sear in the hot oil on all sides until well browned. Remove meat to a bowl and set aside.
• To the now empty pot add the remaining oil. Cook the onions and garlic until slightly softened, 3-4 minutes.
• Once the onions and garlic are softened, add the Worcestershire sauce, tomato paste, and flour. Stir vigorously and cook for about a minute, being sure it doesn't burn.
• Immediately add the wine to the pot, scraping the bottom to get up any stuck bits. Bring to a rapid simmer and cook for 1-2 minutes longer, stirring frequently.
• Add the carrots, bone broth, vegetable stock, potatoes, rosemary, thyme, and the cooked stew meat (along with any accumulated juices from the bowl) into the pot. Increase heat and bring to a boil. The liquid should just cover the meat and vegetables. If it doesn't, add more bone broth or vegetable stock.
• Once boiling, cover the pot and transfer to the oven. Cook for 1½ hours.
• Add the frozen peas and stir to combine. Return to the oven, covered. Continue to cook until the meat is fork-tender and the peas are heated through, about 30 minutes more.
• Remove any woody rosemary stems. Season stew with salt and pepper to taste. Serve with your favorite crusty bread and enjoy!

Notes

Even with high heat and long cooking times, it is always a possibility that a scant amount of alcohol will remain in the stew. If you cannot consume alcohol or wish not to, simply omit the wine and substitute more beef bone broth in an equal amount.

I suppose tomatoes are technically a fruit, but it just seemed weird to say we’re putting fruit in this pasta sauce, ya know?

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What Vegetables to Use In Garden Fresh Pasta Sauce From Scratch?

This recipe was born out of the vegetables we happened to have in our garden at the time. It’s very flexible – you can omit ones you don’t like and try adding different ones that you do. I’ve never tried zucchini in this recipe, but I’m anxious to give it a go! My favorite vegetables to use in this pasta sauce recipe are tomatoes (fruit, technically…), onions, bell pepper, and carrots. Careful not to go overboard on the bell pepper though as it can start to overwhelm the flavors in the sauce. I find one large bell pepper is plenty.

What Herbs to Use In Garden Fresh Pasta Sauce From Scratch?

When it comes to herbs in pasta sauce I’ll bet there are a lot of variations. I like to stick to my basic favorites – basil, parsley, oregano, and garlic. I’ve seen a number of pasta sauce recipes that call for fennel, but I am 100% not a fennel fan. I don’t like the taste or the smell of it. If you’d like to add other flavors, you could consider fennel, marjoram, or even sage (again, not a fan of sage here – it makes me feel unwell). I’d encourage you to try the basic herbs I suggest first, though, as I find them to be very satisfying by themselves!

Do I Need an Immersion Blender For This Pasta Sauce Recipe?

In short, no. A regular stationary blender will do just fine but it will increase the work and dishes a bit. Also be sure to take extra caution when transferring hot vegetables. Hot steam will build up inside the blender as you use it, so take extra care when opening it back up as well!

An immersion blender has really been a game changer for me. If you’re in the market for one, I highly recommend the one my mom and dad gave me as a Christmas gift. It also comes with a mini food processor attachment which has been AMAZING as well for small batches of things like pesto, breadcrumbs, etc!

What Should I Serve With Fresh Pasta Sauce From Scratch?

Well I’m glad you asked! Haha… You can use your favorite pasta noodles or you can make your own! Learn how to make fresh einkorn pasta in my YouTube video here.

If you’d like to add some meat to your sauce, I recommend cooking up some ground Italian sausage or ground beef on the side and mixing it into your sauce after it’s complete. Sometimes we do this and sometimes we enjoy it meatless.

For sides it’s just kind of become our thing to have green beans with spaghetti! Just drizzle the green beans with some olive oil, season with salt, and roast them on a parchment lined baking sheet at 425F for about 20 minutes or until tender. Super simple but super yummy and healthy!

A side of garlic bread is always a treat too. I slice up some homemade bread made with our bread machine, spread on some butter (or dairy free alternative), sprinkle on a little garlic powder and salt, and top with shredded mozzarella or parmesan cheese. Bake on a parchment lined baking sheet at 425F for about 5 minutes just until the cheese gets a little toasty and browned. Yum!

I hope you enjoy this recipe as much as my family and I do! I’d love to hear if you try it – drop me a comment below!

Blessings,
Melissa

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Garden Fresh Pasta Sauce From Scratch

What could be better than a delicious pasta sauce packed full of nutritious vegetables? Perfect for your favorite noodles, lasagna, garlic bread, and more!

Course Main Course

Keyword garden fresh, healthy, lasagna sauce, nutritious, pasta, red sauce, sauce, spaghetti sauce, vegetables

Prep Time 25 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 4 people

Author Melissa Kalbfleisch – Hymns & Home

Equipment

• Baking Sheet + Parchment Paper
• Blender (Preferably Immersion Blender)
• Large Saucepan or Dutch Oven

Ingredients

• 4-5 Large Ripe Tomatoes, cored and chopped (In the event you don't have enough tomatoes, you may supplement with plain tomato sauce – add it during the saucepan step.)
• 5 Garlic Cloves, peeled (increase or decrease amount as desired)
• 3 Large Carrots, peeled and chopped into 1-inch pieces
• 1 Bell Pepper, seeds and stem removed, chopped
• 2-3 Small White or Yellow Onions, peeled and chopped
• 1 Bunch Fresh Basil Leaves, large stems removed (may use dried if needed; adjust amount as desired)
• 1 Bunch Fresh Parsley, large stems removed (may use dried if needed; adjust amount as desired)
• 1 Small bunch Fresh Oregano, stems removed (may use dried if needed; adjust amount as desired)
• Oil, preferably olive oil or avocado oil (for roasting)
• ½-1 Cup Chicken or Vegetable Stock (I prefer chicken stock)
• Salt, to taste
• 1 TBSP Granulated Sugar (optional)

Instructions

• Preheat oven to 400℉
• Prepare the vegetables and herbs as indicated in the recipe list.
• Place the prepared tomatoes, garlic, carrots, bell pepper, onions, basil, parsley, and oregano on a parchment lined baking sheet. Drizzle with oil and toss to coat. Spread out in a single layer (use a second baking sheet if first is too full).
• Roast in oven until all vegetables are fork tender, about 40 minutes (begin checking at the 30 minute mark). Roasting may take longer if veggies are cut in larger pieces, the baking sheet is packed full, or vegetables are especially firm.
• Once vegetables are tender, transfer the herbs and vegetables to a large saucepan or dutch oven. Using an immersion blender, carefully blend the hot veggies until the desired smoothness or chunkiness is reached. (If you don't have an immersion blender, let veggies cool slightly and carefully transfer them to a standing blender. Use caution as the contents will be hot! After blending, transfer to the large saucepan.)
• To the blended mixture, stir in the chicken stock until desired consistency is reached. Season with salt and optional sugar to taste.
• Simmer on low, stirring occasionally until heated through. You can let this simmer on low, covered, for up to an hour to let the flavors meld while you prefer your pasta and side dishes. Serve over your favorite noodles, as a lasagna sauce, or for dipping garlic bread or breadsticks. Enjoy!
• Store unused sauce in an airtight container in the refrigerator for several days. May be frozen in a freezer-proof, airtight container for several months. Thaw in the refrigerator and reheat in a saucepan.

Notes

The vegetables and herbs mentioned in this recipe are my favorites to use, but you can certainly experiment with your own blend of veggies! Omit any that you don’t like, bulk up on the ones you do, or throw in some different ones! I’ve never tried it, but I am anxious to try zucchini in this recipe!

If you would like to add meat to your sauce, I recommend cooking up ground Italian sausage or ground beef on the side and mixing it into your sauce as a last step (after the sauce is already complete). Sometimes we do this and sometimes we enjoy it meatless.

This post contains affiliate links for which I may earn a small commission on qualifying purchases. Please click here for more details. I truly appreciate your support!

This post contains affiliate links for which I may earn a small commission on qualifying purchases. Please click here for more details. I truly appreciate your support!

How to make an easy pie crust

Ingredients:
1 cup all purpose flour
1/2 tsp salt
1/3 cup unsalted butter, cold, cut into pieces or grated
1-2 Tbsp cold water

Whisk together flour and salt.

Cut butter into flour mixture with a pastry cutter or a fork until combined (mixture will form tiny beads).

Mix in water a little bit at a time until a dough forms. You may not need the full 2 Tbsp.

Pat dough into a disk. Roll to size between two sheets of parchment paper. Lay dough in a 9″ pie plate and press/crimp as desired. Gently poke the bottom of the crust with a fork in several places.

How to make the bacon, spinach, and gouda quiche

Ingredients:
1 pie crust Use this crust recipe or any plain crust you like – a prepackaged pie dough also works fine. I prefer the “Immaculate” brand.
6-8 strips bacon
6 large eggs
⅓ cup whole milk or half & half You can use any milk – non-dairy included – but it will result in a slightly thinner consistency.
¼ tsp salt
¼ tsp ground black pepper
1 – 1½ cups gouda cheese, shredded
1 10oz box frozen spinach, thawed and excess moisture squeezed out

Preheat oven to 400 °F.

Fry bacon in a skillet until crisp. Place strips on a paper towel-lined plate to cool and drain.

In a large bowl whisk together eggs, milk, salt, and pepper.

Crumble the bacon into the egg mixture. Stir in shredded cheese and spinach.

Pour mixture into your uncooked pie crust (in the 9″ pie plate). Gently spread the mixture around to make the top even.

Bake for 35-40 minutes until quiche is just set and crust is golden brown. (Begin checking around 30 minutes.) If the crust begins to brown too quickly, cover the edges with strips of aluminum foil.

Cool slightly before serving. Enjoy!

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Easy Bacon, Spinach, and Gouda Quiche

This easy bacon, spinach, and gouda quiche is the perfect comfort food for a cold day or to whip up a simple brunch or dinner any day of the week!

Prep Time20 minutes mins

Cook Time40 minutes mins

Total Time1 hour hr

Course: Breakfast, Main Course

Keyword: bacon, cheese, crust, easy, gouda, pie, quiche, quick, simple, spinach

Servings: 4 people

Author: Melissa Kalbfleisch – Hymns & Home

Equipment

• 1 9" pie plate
• Parchment paper

Ingredients

• 1 cup all purpose flour
• 1/2 tsp salt
• 1/3 cup unsalted butter, cut into pieces or grated Use it cold – right out of the refrigerator.
• 1-2 Tbsp cold water
• 6-8 strips bacon
• 6 large eggs
• ⅓ cup whole milk or half & half You can use any milk – non-dairy included – but it will result in a slightly thinner consistency.
• ¼ tsp salt
• ¼ tsp ground black pepper
• 1 – 1½ cups gouda cheese, shredded
• 1 10oz box frozen spinach, thawed and excess moisture squeezed out

Instructions

• Preheat oven to 400 °F.
• Fry bacon in a skillet until crisp. Place strips on a paper towel-lined plate to cool and drain. While bacon cooks, prepare the crust:
• Whisk together flour and salt.
• Cut butter into flour mixture with a pastry cutter or a fork until combined (mixture will form tiny beads).
• Mix in water a little bit at a time until a dough forms. You may not need the full 2 Tbsp.
• Pat dough into a disk. Roll to size between two sheets of parchment paper. Lay dough in a 9" pie plate and press/crimp as desired. Gently poke the bottom of the crust with a fork in several places.
• In a large bowl whisk together eggs, milk, salt, and pepper.
• Crumble the bacon into the egg mixture. Stir in shredded cheese and spinach.
• Pour mixture into your uncooked pie crust (in the 9" pie plate). Gently spread the mixture around to make the top even.
• Bake for 35-40 minutes until quiche is just set and crust is golden brown. (Begin checking around 30 minutes.) If the crust begins to brown too quickly, cover the edges with strips of aluminum foil.
• Cool slightly before serving. Enjoy!

Check out my other recipes here!

This post contains affiliate links for which I may earn a small commission on qualifying purchases. Please click here for more details. I truly appreciate your support!

This post contains affiliate links for which I may earn a small commission on qualifying purchases. Please click here for more details. I truly appreciate your support!

I’ve made this quick and easy soup many times over the last several years. It is definitely one of my go-to’s on a cold day or when I have nothing planned and am scrambling to think of something to make. I almost always have all the ingredients on hand, so there is very little planning needed.

A few tips that make this recipe convenient and accessible at a moment’s notice:

• I keep cooked chicken in the freezer in 8oz portions. It doesn’t even have to be completely thawed to add it to this soup (although being frozen will increase the time the soup takes to boil). Anytime you cook chicken breasts, make a few extra to stick in the freezer. Or use leftover rotisserie chicken!

• I would venture to guess that most people generally have butter on hand, but if you’re not really a frequent butter user, you can freeze it! Make sure it is wrapped in an airtight freezer-safe bag so it doesn’t take on weird smells. If you prefer not to use butter you can use an oil of your choice such as olive oil or coconut oil.

• This recipe is extremely flexible – if want two onions instead of one, do it! If you want to throw in some spinach to make it extra hardy, go for it! Use what you have available.

Making It Gluten & Dairy Free

I have started making the noodles for this soup separate from the soup itself. This method was recommended to me awhile back by an Instagram follower and it has worked so well for our family! My husband and kids love regular noodles made with wheat, but I need gluten free noodles. So I cook two different types of noodles and we can fill our bowls accordingly. Occasionally we will all have these Banza noodles which are made from chickpeas. I really like them and they have 11g of protein per serving!

To make it dairy free I use Earth Balance buttery baking sticks. You could just as easily use olive oil or coconut oil.

What to serve with your easy chicken noodle soup

This recipe doesn’t really need a side, but if you want to level up the coziness factor then a loaf of homemade bread is key! Even when I’m really busy, it’s super easy to throw the ingredients in the bread machine and push start!

If you’re looking for a quick and simple gluten free biscuit option, these biscuits by There Is Life After Wheat are a good option. I use her coconut cream tip to make them dairy free.

I hope this recipe gives you all the warm and cozy feels this Fall and Winter!

Blessings,
Melissa

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Don’t run away if you’re not a Starbucks’ pumpkin spice latte fan!

Although I do occasionally indulge in a “PSL,” they are a bit too sweet for me to drink the whole thing or to buy one very often.

In creating these pancakes, I kept the sugar in check to let the pumpkin and spice have their moment in the Fall spotlight. The subdued sweetness also leaves plenty of room to add your favorite maple syrup. (Immediately having thoughts of, “If You Give a Pig a Pancake” over here… anyone else? Anyone?)

When I think of Fall, the spices that immediately come to my mind are cinnamon, nutmeg, ginger, and cloves – so that’s exactly what I used! Don’t be surprised if you find yourself sticking your head down in the batter bowl as you cook – the aroma is pretty irresistible!

I hope you enjoy this recipe as much as my family does!

Interested in other original recipes? Click here!

Who doesn’t love a quick and easy dinner that’s also tasty and healthy? These Easy Turkey Burgers, adapted from my mom’s recipe, are one of my go-to’s for a quick midweek meal. I love pairing them with homemade hamburger buns, our favorite BBQ sauce, and some sweet potato fries from Trader Joe’s (they have awesome frozen sweet potato fries!).

Click here for the recipe!

Here’s a tip – when making burgers (or cooking meat of any kind for that matter), use a meat thermometer to get your meat just right. Before you scroll on thinking, “I don’t need a meat thermometer,” I’m here to tell you it’s a game changer. It’s not just a matter of getting your meat cooked enough that it’s safe to eat – it’s getting it to a safe point without over-cooking it that’s key! No one wants a dried-out hockey puck of a burger!

My favorite meat thermometer is my “Thermapen” by Thermoworks. It is instant-read and suitable for all sorts of applications – cooking, grilling, baking, candy-making… You can read more about why I love my Thermapen in this blog post. (P.S. Don’t buy one off Amazon – it’ll be a fake! They only sell them directly from Thermoworks.)

I hope you enjoy these Easy Turkey Burgers as much as I do!

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I love to try new recipes! Feel free to send some my way, either in comments below or message me on social media!