Fall Comfort Food Recipes

There’s something so cozy about warm meals when the weather first starts to get cool. I rely heavily on my crock pot and dutch oven during this season. Today I’m sharing a few of our favorite comfort food recipes. These are all simple and can be made in a slow cooker. For more easy dinner ideas, visit my previous post Easy Dinner Recipes.

Garlic Beef Stroganoff

Ingredients:

  • 1 cup boiling water
  • 1 cube beef boullion
  • 1 TBSP cooking oil (I use olive oil but vegetable or canola is fine)
  • 1 pack lean stew meat
  • 1 can cream of mushroom soup
  • 1 Tablespoon Worcestershire sauce
  • 1.5 cloves of garlic, minced (I buy jarred minced garlic)
  • 8 oz (1 block) cream cheese
  • 1 bag wide egg noodles

Instructions:

  1. Pour boiling water into crockpot. Place bouillon cube in water. Stir and cover. Set crock pot to low. (If I’m in a hurry, I just do hot water.)
  2. Heat oil in large skillet. Brown stew meat.
  3. Add stew meat, soup, Worcestershire, and garlic to crock pot. Stir to combine. Cook on low 6-8 hours.
  4. About 30 minutes before serving, cube cream cheese and mix into crock pot. Cover and keep on low, stirring as cream cheese warms.
  5. Cook noodles according to package directions. Serve stroganoff over noodles.

Notes: Many people put onions and mushroom slices in their stroganoff. I leave these out due to personal preference, but you can add them to the skillet after the beef is browned, cook until warm, then add to crock pot. This recipe is nostalgic for me. It was passed down by my Bible study leader from senior year of college. She used to have us over to her house for the study and cooked a delicious meal WITH homemade dessert every week. It was so special and so heartwarming back in those college days where being in an actual house and having a warm, home-cooked meal felt like such a luxury. This is one of Andrew’s favorite things I make. It’s SO good and a great fall/winter meal that really sticks to your ribs. I serve it with roasted veggies, and rolls to sop up the sauce!

Turkey Chili

Ingredients:

  • Ground turkey
  • 1 can black beans (drained and rinsed)
  • 1 can red kidney beans (drained and rinsed)
  • Diced tomatoes (not drained)
  • 2 cans tomato juice
  • 1 packet chili seasoning
  • 1 Tablespoon cooking oil
  • Shredded cheese (for topping if desired)
  • Sour cream (for topping if desired)

Instructions:

  1. In a Dutch oven, heat cooking oil. Brown the ground turkey.
  2. Add beans, tomatoes, tomato juice, and seasoning packet. Stir until combined. Cook, covered, on high until mixture is close to boiling, then turn down to low heat and allow to simmer, about 30 minutes.

Notes: We had frozen, homegrown tomatoes, which have a lot of water in them. Depending on how thick you like your chili, you may want some water or beef broth to add a little liquid. Or to use fresh tomatoes vs. canned for more water. I’m not usually a huge chili person but turkey was a game changer for me. The cooking time is not an exact science. Technically, once the meat is cooked and the chili is heated through, it’s “done.” But the longer you let it simmer, the more well combined the ingredients will be. This is a good meal to make on a Saturday, when you’re not in a rush to get supper on the table after work. Then you have leftovers ready to go on Sunday!

Vegetable Beef Stew

Ingredients:

  • 1 lb beef stew meat
  • 1 bag frozen mixed vegetables
  • 1 can diced tomatoes
  • 2 carrots diced
  • 2 medium potatoes diced
  • 1/2 tsp black pepper
  • 3 cups beef broth
  • Any other veggies you prefer, like onion & celery

Instructions: Combine all in crockpot, cook on low 8 hours

Notes: This classic veggie soup recipe doesn’t have to be exact. This is a great way to make use of produce you have on hand, and it’s the ultimate warm, sip-able supper. Serve with crackers or grilled cheese.

Pot roast

Ingredients:

  • 1 bag baby carrots (you don’t have to add them all)
  • 2 medium potatoes, diced
  • 1 packet ranch dressing mix
  • 1 packet brown gravy mix
  • 1 beef roast, any kind, about 5 pounds
  • 1 1/2 cups water

Instructions:

  1. Wash potatoes and dice into bite-sized pieces.
  2. Place roast in crock pot. Pour ranch packet and gravy mix over roast and rub in like a dry rub (you can use a basting brush if you don’t want to get your hands dirty!)
  3. Surround roast with carrots and potatoes.
  4. Pour water over roast & veggies. Cook on low 8 hours.
  5. Before serving, shred roast in crock pot with forks.

Notes: This always makes me think of Sundays after church when we would come home to the smell of roast in the crock pot. I personally prefer to cook my vegetables with the meat, because they soak up the flavor and it’s ready all at once.

Those are the recipes we look forward to most each year, along with the white chicken chili and ham & white beans I wrote about it my previous dinner recipe post. What are your go-to comfort food recipes or dinner ideas? Share them in the comments!

2 thoughts on “Fall Comfort Food Recipes

  1. I have never had cream cheese in stroganoff, but now I may have to try it! I am newly a fan of parmesan plenta with roasted veggies (zucchini, tomatoes, red onion, and peppers)! It was full of color and veggies and *just* cheesy enough to not feel heavy.

    Like

    1. I’m sure it’s one of those southern things where we take a meal that’s already rich and make it even more fattening 😂. Oooooh that sounds delicious! That would be a good recipe for end of summer too. Comfort food but still makes use of summer produce!

      Liked by 1 person

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