Truly the BEST vegetarian chili! Loaded with sweet potato, zucchini, beans + so much flavor! So hearty, so good.

I promise you. This is truly the best meatless vegetarian chili recipe ever. Loaded with so many veggies, two different kinds of beans, and just enough spice to knock your socks off.

Plus, leftovers taste even better the next day, and it freezes so so well.

When ready to serve, top with your favorite toppings: sour cream, diced avocado, diced red onion, cilantro leaves, tortilla chips and/or crusty bread.

So hearty, so so good.

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Homemade Vegetarian Chili

Truly the BEST vegetarian chili! Loaded with sweet potato, zucchini, beans + so much flavor! So hearty, so good.

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 8 servings

Ingredients

• 2 tablespoons canola oil
• 1 medium sweet onion diced
• 1 small poblano pepper diced
• 3 cloves garlic minced
• 1 tablespoon chili powder
• 1 ½ teaspoons ground cumin
• 1 ½ teaspoons dried oregano
• 2 (14.5-ounce) cans diced tomatoes
• 1 (15-ounce) can black beans rinsed and drained
• 1 (15-ounce) can kidney beans rinsed and drained
• 4 cups vegetable stock
• Kosher salt and freshly ground black pepper to taste
• 1 small sweet potato peeled and diced
• 1 medium zucchini diced
• ¼ cup chopped fresh cilantro leaves

Instructions

• Heat canola oil in a large stockpot or Dutch oven over medium heat.
• Add onion and poblano, and cook, stirring frequently, until tender, about 2-3 minutes. Stir in garlic, chili powder, cumin and oregano until fragrant, about 1 minute.
• Stir in diced tomatoes, black beans, kidney beans and vegetable stock; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer, partially covered, until flavors have blended, about 15-20 minutes.
• Stir in sweet potato and zucchini, and cook until tender, about 10-15 minutes. Stir in cilantro; season with salt and pepper, to taste.*
• Serve immediately.

Notes

*TO FREEZE: Let cool completely; portion into plastic freezer bags in individual servings, squeezing out any excess air before sealing. Lay the bags flat in a single layer in the freezer (this will help them freeze quickly). To reheat, thaw overnight in the fridge, reheating over low heat, stirring occasionally, until heated through.

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THE VERY best (freezer-friendly) bolognese sauce! So rich, so hearty, so perfect. Serve over pasta or gnocchi!

It’s cold. It’s snowing. And it’s parka season. Which can only mean one thing. It’s time to stay in with the heartiest, meatiest bolognese sauce tossed in al dente pappardelle pasta, some crusty bread, and a glass of (the leftover) wine.

This sauce is thick and very meaty but if you prefer a thinner consistency, a little bit of beef stock will work beautifully here. I, however, prefer my sauce super thick to coat up all that pasta (and crusty bread, of course).

You can also freeze the leftover sauce as it reheats very very well, making this perfect for your go-to weeknight meals. All you have to do is boil some pasta noodles prior to serving!

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The Best Homemade Bolognese

THE VERY best (freezer-friendly) bolognese sauce! So rich, so hearty, so perfect. Serve over pasta or gnocchi!

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 8 servings

Ingredients

• 1 ½ tablespoons unsalted butter
• 1 medium sweet onion diced
• 1 carrot peeled and diced
• 1 celery rib diced
• ¾ pound ground beef
• ¾ pound ground pork
• 4 ounces pancetta diced
• Kosher salt and freshly ground black pepper to taste
• 2 tablespoons tomato paste
• 3 cloves garlic minced
• 2 teaspoons dried oregano
• ¼ teaspoon crushed red pepper flakes
• ⅛ teaspoon ground nutmeg
• ⅛ teaspoon ground cinnamon
• ¾ cups dry red wine
• 1 cup whole milk
• 1 (15-ounce) can crushed tomatoes
• 2 tablespoons chopped fresh parsley leaves
• 1 pound pappardelle pasta

Instructions

• Melt butter in a large stockpot or Dutch oven over medium heat. Add onion, carrot and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.
• Add ground beef, ground pork, pancetta, 1 teaspoon salt and 1/2 teaspoon pepper. Cook until browned, about 5-8 minutes, making sure to crumble the beef and pork as it cooks; drain excess fat.
• Stir in tomato paste, garlic, oregano, red pepper flakes, nutmeg and cinnamon until fragrant, about 1 minute.
• Stir in wine, scraping any browned bits from the bottom of the pot.
• Stir in milk. Bring to a boil; reduce heat and simmer until reduced, about 5 minutes.
• Stir in crushed tomatoes. Bring to boil; reduce heat and simmer, covered and stirring occasionally, until thickened and flavors have blended, about 20 minutes.
• Stir in parsley; season with salt and pepper, to taste.*
• In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
• Serve immediately with bolognese sauce.

Notes

*TO FREEZE: Let cool completely; portion into plastic freezer bags in individual servings, squeezing out any excess air before sealing. Lay the bags flat in a single layer in the freezer (this will help them freeze quickly). To reheat, thaw overnight in the fridge, reheating over low heat, stirring occasionally, until heated through.

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So hearty, comforting and cozy! Loaded with tender chicken, potatoes and veggies. Serve with crusty bread or biscuits.

This bowl of chicken stew is a much needed hug-in-a-bowl. A bowl so hearty, so cozy, so darn comforting. And it’s just what you need on a chilly, cold brisk night.

Loaded with the most tender chunks of chicken (thank you, chicken thighs), red potatoes and veggies. All we need is a vessel for dipping. Some crusty bread, biscuits, or even some cornbread. Take your pick.

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One Pot Chicken Stew

So hearty, comforting and cozy! Loaded with tender chicken, potatoes and veggies. Serve with crusty bread or biscuits.

Prep Time 20 minutes minutes

Cook Time 1 hour hour 10 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 8 servings

Ingredients

• 2 tablespoons olive oil
• 2 pounds boneless, skinless chicken thighs cut into 1-inch chunks
• Kosher salt and freshly ground black pepper to taste
• 1 medium sweet onion diced
• 3 carrots peeled and diced
• 2 celery ribs diced
• 3 cloves garlic minced
• 3 tablespoons all-purpose flour
• 1 tablespoon tomato paste
• ½ cup dry white wine
• 2 ½ cups chicken stock
• 4 sprigs fresh thyme
• 2 bay leaves
• 1 pound red potatoes cut into 3/4-inch chunks
• 2 tablespoons chopped fresh parsley leaves

Instructions

• Heat olive oil in a large stockpot or Dutch oven over medium heat. Season chicken with 1 teaspoon salt and 1/2 teaspoon pepper. Working in batches, add chicken to the stockpot and cook, stirring occasionally, until evenly browned, about 6-8 minutes; set aside.
• Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.
• Stir in garlic until fragrant, about 1 minute.
• Whisk in flour and tomato paste until lightly browned, about 1 minute.
• Stir in wine, scraping any browned bits from the bottom of the pot.
• Stir in chicken stock, thyme, bay leaves and chicken. Bring to a boil; reduce heat and simmer until chicken is very tender, about 20 minutes.
• Stir in potato; simmer until potatoes are just tender and stew has thickened, about 15 minutes. Remove and discard thyme sprigs and bay leaves. Stir in parsley; season with salt and pepper, to taste.*
• Serve immediately.

Notes

*TO FREEZE: Let cool completely; portion into plastic freezer bags in individual servings, squeezing out any excess air before sealing. Lay the bags flat in a single layer in the freezer (this will help them freeze quickly). To reheat, thaw overnight in the fridge, reheating over low heat, stirring occasionally, until heated through.

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THE BEST taco soup ever! So hearty, so cozy and incredibly budget-friendly. Makes a big batch too – perfect for freezing!

Fall leaves. Pumpkin-spiced coffee drinks. Chunky sweaters. And taco soup. These are just some of the best parts of fall, right?

Not to mention, the coziest, heartiest taco soup ever, loaded with ground beef, onion, bell peppers and taco seasoning, of course.

This recipe makes a big batch too so its perfect for freezing.

That way you can have taco soup night anytime, anywhere.

When ready to serve, be sure to add in all of your favorite toppings.

Shredded cheese, avocado, and tortilla chips are just a few of my favorites.

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Easy Taco Soup

THE BEST taco soup ever! So hearty, so cozy and incredibly budget-friendly. Makes a big batch too - perfect for freezing!

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 50 minutes minutes

Servings 8 servings

Ingredients

• 1 tablespoon canola oil
• 1 pound lean ground beef
• 1 medium sweet onion diced
• 1 red bell pepper diced
• 1 green bell pepper diced
• 2 tablespoons tomato paste
• 3 cloves garlic minced
• 2 (10-ounce) cans diced tomatoes & green chilies
• 1 (15-ounce) can black beans rinsed and drained
• 1 (15-ounce) can kidney beans rinsed and drained
• 4 cups beef stock
• 1 (1.25-ounce) package taco seasoning
• ¾ cup frozen corn
• ⅓ cup chopped fresh cilantro leaves
• Kosher salt and freshly ground black pepper to taste

Instructions

• Heat canola oil in a large stockpot or Dutch oven over medium heat. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.
• Add onion and bell peppers. Cook, stirring occasionally, until tender, about 3-4 minutes.
• Stir in tomato paste and garlic until fragrant, about 1 minute.
• Stir in diced tomatoes & green chilies, black beans, kidney beans, beef stock and taco seasoning. Bring to a boil; reduce heat and simmer until flavors have blended, about 15-20 minutes.
• Stir in corn until heated through, about 3-5 minutes.
• Remove from heat; stir in cilantro and season with salt and pepper, to taste.*
• Serve immediately.

Notes

*TO FREEZE: Let cool completely; portion into plastic freezer bags in individual servings, squeezing out any excess air before sealing. Lay the bags flat in a single layer in the freezer (this will help them freeze quickly). To reheat, thaw overnight in the fridge, reheating over low heat, stirring occasionally, until heated through.

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Made with whole dried chiles, this will take your enchiladas to the NEXT level! No more store-bought sauce!

I am all for a good shortcut here and there when you are in a pinch. But once you make enchilada sauce from scratch, it’ll be very difficult to go back to store-bought. (Similarly to homemade pasta.)

There are a few steps involved here but I promise, it is well worth it.

Now the recipe does call for New Mexico or California chile peppers as they are on the milder side, but please feel free to use your own combination of peppers if you prefer a bit of a kick.

Either way, this homemade sauce will take your enchiladas to the next level. I use it all the time for these weeknight enchiladas. It’s an absolute game-changer!

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Homemade Enchilada Sauce

Made with whole dried chiles, this will take your enchiladas to the NEXT level! No more store-bought sauce!

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 2 1/2 cups

Ingredients

• 2 ounces dried chile peppers such as New Mexico or California
• 1 medium yellow onion quartered
• 2 Roma tomatoes halved
• 3 cloves garlic
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 2 ½ cups chicken stock
• Kosher salt and freshly ground black pepper to taste
• 1 ½ tablespoons honey
• 2 tablespoons canola oil

Instructions

• Heat a medium cast iron skillet over medium high heat. Add chiles and cook until toasted and fragrant, about 30-45 seconds per side. Set aside and let cool; remove and discard seeds and stems.
• Add onion and tomatoes to the skillet and cook until blackened, about 3-5 minutes per side; set aside.
• Add garlic to the skillet and cook until blackened, about 1 minute per side; set aside.
• Place chiles into a 3 quart saucepan. Stir in onion, tomatoes, garlic, oregano, cumin and chicken stock; season with salt and pepper, to taste.
• Bring to boil; reduce heat and simmer until chiles have softened, about 15-20 minutes. Remove from heat; cover and let stand 15 minutes.
• Combine chili mixture and honey in blender until smooth.
• Heat canola oil in the saucepan over medium heat. Working carefully, add chili mixture to the saucepan. Bring to boil; reduce heat and simmer until thickened, about 10 minutes; season with salt and pepper, to taste.
• Transfer to an airtight container and place in the refrigerator for up to 1 week or in the freezer for up to 2 months.

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So much easier to make than you think, and it’s such a game-changer! Perfect for pizza night and it’s freezer-friendly!

If you have not tried homemade pizza dough yet, this is it for you guys.

It’s quick, it’s easy, and it’s foolproof. And it makes two pizza balls so you can make both for pizza night, make one and save the other, or freeze both as needed. IT IS ALL GOOD.

Top with all your desired toppings. I like to keep mine classic with fresh mozzarella, parmigiano-reggiano, and basil but honestly, anything goes!

Types of flour:

• I personally prefer using a combination of white whole wheat flour + all-purpose flour.
• You can absolutely use all all-purpose flour if you prefer, or if that is all you have on hand. This will yield a chewier crust.
• 00 flour (found online and specialty Italian grocery stores) can also be used for a noticeably silkier texture.
• Bread flour can be substituted for a crispier crust but may require additional water. Add 1 tablespoon at a time until the dough comes together.

When ready to use, this is my all-time favorite homemade pizza. This is a close second.

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Homemade Pizza Dough

So much easier to make than you think, and it’s such a game-changer! Perfect for pizza night and it’s freezer-friendly!

Prep Time 1 hour hour

Total Time 1 hour hour

Servings 2 pizza crusts

Ingredients

• 1 ½ cups warm water 105-110 degrees F
• 1 envelope rapid rise yeast
• 1 tablespoon honey
• 1 ½ teaspoons kosher salt
• 1 ¼ cups white whole wheat flour
• 2 tablespoons olive oil
• 2 ½ cups all-purpose flour plus more, as needed

Instructions

• Combine water, yeast, honey and salt in a small bowl; let stand until foamy, about 3-5 minutes.
• In the bowl of an electric mixer fitted with dough attachment, beat white whole wheat flour, olive oil and water mixture at medium speed until well combined.
• Gradually add all-purpose flour, 1/2 cup at a time, until a soft, smooth ball of dough is formed. The dough should feel elastic and slightly tacky to the touch. Increase speed to medium-high and beat for 5 minutes.
• Lightly oil a large bowl or coat with nonstick spray; place dough in bowl, turning to coat. Cover with a clean dishtowel and let stand at room temperature until dough has doubled in size, 30-45 minutes.
• Working on a lightly floured surface, divide into 2 equal pieces*; gently knead before using.

Notes

*TO FREEZE: Roll into a ball and place dough into separate Ziploc bags. Place in the freezer for up to 2 months. Let dough stand at room temperature until thawed, about 4-6 hours.

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You can skip the jarred sauce! This is super quick, easy, fresh and so so good using pantry staples. Just 30 minutes start to finish!

So I know there’s been a shortage of a few things at the stores with this self-quarantine: primarily toilet paper and Purell. But if you try to hit a grocery store, you’ll notice that all the jarred pasta sauces are gone as well!

But don’t worry, guys. I have the quickest, easiest tomato sauce recipe using pantry staples, dried herbs and ground beef. Best of all, this will freeze so beautifully!

So who needs jarred pasta sauce? Nope, not us. We have a fresh, homemade sauce made in minutes. When everyone is ready, boil up your favorite pasta and serve. EASY!

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Quick Tomato Sauce

You can skip the jarred sauce! This is super quick, easy, fresh and so so good using pantry staples. Just 30 minutes start to finish!

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 6 cups

Ingredients

• 1 tablespoon olive oil
• 1 pound lean ground beef
• 1 small onion diced
• 1 celery rib diced
• 3 cloves garlic minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• ¼ cup tomato paste
• ¼ cup dry red wine
• 1 28-ounce can crushed tomatoes
• 1 14.5-ounce can fire roasted petite diced tomatoes
• ½ teaspoon sugar
• ¼ cup freshly grated Parmesan
• 2 tablespoons unsalted butter
• Kosher salt and freshly ground pepper to taste

Instructions

• Heat olive oil in a large stockpot or Dutch oven over medium heat. Add ground beef, onion and celery, and cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.
• Stir in garlic, oregano and basil until fragrant, about 1 minute. Stir in tomato paste.
• Stir in wine, scraping any browned bits from the bottom of the pot.
• Stir in tomatoes and sugar. Bring to a boil; reduce heat and simmer until flavors have blended, about 10-15 minutes.*
• Remove from heat; stir in Parmesan and butter until melted, about 1 minute; season with salt and pepper to taste.
• Serve with desired pasta.

Notes

*TO FREEZE: Let cool completely; portion into plastic freezer bags in individual servings, squeezing out any excess air before sealing. Lay the bags flat in a single layer in the freezer (this will help them freeze quickly). To reheat, thaw overnight in the fridge, reheating over low heat, stirring occasionally, until heated through.

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A cozy, classic beef stew with tender beef, carrots, mushrooms + potatoes. Everyone will love this, especially on those chilly nights!

We just got back from Los Angeles. You know, from their perfect always-sunny-70-degree weather. Wait, why did we leave California again?

No, but really, it was a solid 20 degrees outside and a rude awakening back to Chiberia reality, and Cartman refused to walk as usual. But that’s okay. Because I came home to the best beef stew ever.

Wonderfully aromatic, super cozy, and filled with so many goodies – tender chunks of steak, mushrooms, potatoes, and carrots. All good things here, stewing in that perfectly hearty, rich gravy.

I poured the rest of the red wine I used for this recipe into a very large wine glass, warmed up some dinner rolls, and forgot just how cold it is outside.

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Best Ever Beef Stew

A cozy, classic beef stew with tender beef, carrots, mushrooms + potatoes. Everyone will love this, especially on those chilly nights!

Prep Time 20 minutes minutes

Cook Time 1 hour hour 10 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 8 servings

Ingredients

• 2 tablespoons olive oil
• 2 pounds top sirloin steak diced
• Kosher salt and freshly ground black pepper to taste
• 1 medium sweet onion diced
• 2 large carrots peeled and diced
• 2 celery ribs diced
• 3 cloves garlic minced
• 8 ounces cremini mushrooms halved
• 3 tablespoons all-purpose flour
• 2 tablespoons tomato paste
• ½ cup dry red wine
• 2 ½ cups beef stock
• 4 sprigs fresh thyme
• 2 bay leaves
• 1 large russet potato peeled and cut in 1/2-inch chunks
• 2 tablespoons chopped fresh parsley leaves

Instructions

• Heat olive oil in a large stockpot or Dutch oven over medium heat. Season steak with 1 teaspoon salt and 1/2 teaspoon pepper. Working in batches, add steak to the stockpot and cook, stirring occasionally, until evenly browned, about 6-8 minutes; set aside.
• Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.
• Add garlic and mushrooms, and cook, stirring occasionally, until tender and browned, about 3-4 minutes.
• Whisk in flour and tomato paste until lightly browned, about 1 minute.
• Stir in wine, scraping any browned bits from the bottom of the stockpot.
• Stir in beef stock, thyme, bay leaves and steak. Bring to a boil; reduce heat and simmer until beef is very tender, about 30 minutes.
• Stir in potato; simmer until potatoes are just tender and stew has thickened, about 20 minutes. Remove and discard thyme sprigs and bay leaves. Stir in parsley; season with salt and pepper, to taste.*
• Serve immediately.

Notes

*TO FREEZE: Let cool completely; portion into plastic freezer bags in individual servings, squeezing out any excess air before sealing. Lay the bags flat in a single layer in the freezer (this will help them freeze quickly). To reheat, thaw overnight in the fridge, reheating over low heat, stirring occasionally, until heated through.

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Best ever freezer-friendly breakfast sandwiches for those busy mornings! Never skip breakfast again!

I haven’t been on the best behavior with breakfast lately.

Instead of having a wholesome meal, I’ve been rotating between Stan’s Donuts, Doughnut Vault and Firecakes.

See, I told you. I’ve been bad. But now, I have absolutely no excuse.

With just a little bit of prep work on the weekends, I can now have the best breakfast sandwiches right at my fingertips throughout the week.

This includes the easiest homemade sausage patties, thick American cheese, and perfectly cooked eggs sandwiched between an English muffin.

You can make six sandwiches at a time, or you can easily double/triple the recipe to make enough for the entire family.

I doubled the recipe so that Ben can have his own stash. I know he’s my fiancé and all but that doesn’t mean I have to share, right?

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Freezer Sausage, Egg, and Cheese Breakfast Sandwiches

Best ever freezer-friendly breakfast sandwiches for those busy mornings! Never skip breakfast again!

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Ingredients

• 12 eggs lightly beaten
• Kosher salt and freshly ground black pepper to taste
• 1 pound ground pork
• 1 teaspoon crushed fennel seeds
• ½ teaspoon dried thyme
• ½ teaspoon garlic powder
• ¼ teaspoon dried oregano
• Pinch of ground cayenne pepper
• 2 teaspoons canola oil
• 6 English muffins split and lightly toasted
• 6 slices yellow American cheese

Instructions

• Preheat oven to 350 degrees F. Lightly oil a 9 x 13 baking dish or coat with nonstick spray.
• Season eggs with 1 teaspoon salt and 1/2 teaspoon pepper. Add eggs to the prepared baking dish. Place into oven and bake util eggs are just set, about 13-15 minutes; let cool 5 minutes. Cut out 6 rounds using a 3 1/2-inch biscuit cutter.
• In a large bowl, combine ground pork, fennel seeds, thyme, garlic powder, oregano, cayenne pepper, 1 teaspoon salt and 1/2 teaspoon pepper.
• Divide the pork mixture into sixths and shape each portion into 3 1/2-inch patties.
• Heat canola oil in a large skillet over medium heat. Working in batches, add patties to the skillet and cook until golden brown, about 3-4 minutes per side; let cool 5 minutes.
• Place one sausage patty over the muffin bottom. Top with 1 slice cheese and 1 egg round, and then cover with another muffin top to create a sandwich. Repeat with remaining English muffins to make 6 sandwiches. Wrap tightly in plastic wrap and place in the freezer.
• To reheat, remove plastic wrap from the frozen sandwich and wrap in a paper towel. Place into microwave for 1-2 minutes, or until heated through completely.
• Serve immediately.

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The coziest beef stew with the most tender chunks of beef and sweet potato that just melt in your mouth! And it’s FREEZER-FRIENDLY!

Is there anything else more cozy than a beef stew during the dead of winter? And just to be clear, when I say dead of winter, I mean anything below 50 degrees F.

Hey, you guys know I’m a California wimp.

But I know this stew will be made on the daily once we move to Chicago. I mean, hello, polar vortex stew, right? Maybe that’s what this stew should be called.

Seriously though, these tender chunks of sweet potato with the most amazing melt-in-your-mouth beef chunks cannot be beat.

And you can totally sip on the leftover red wine you use for this. It’s a win-win for all.

Not to mention, this stew is completely freezer-friendly.

I just ask that if you do plan to freeze this, I would undercook the sweet potato by just 5 minutes so that they can stay firm when frozen and reheated (without running the risk of being overcooked during the second round of cooking).

See, now you’re all stocked and ready for the next polar vortex.

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Sweet Potato Beef Stew

The coziest beef stew with the most tender chunks of beef and sweet potato that just melt in your mouth! And it's FREEZER-FRIENDLY!

Prep Time 20 minutes minutes

Cook Time 1 hour hour 10 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 6 servings

Ingredients

• 2 tablespoons olive oil
• 2 pounds top sirloin steak diced
• Kosher salt and freshly ground black pepper to taste
• 1 medium sweet onion diced
• 1 medium carrot peeled and diced
• 2 celery ribs diced
• 3 cloves garlic minced
• 8 ounces cremini mushrooms quartered
• ¼ cup all-purpose flour
• 2 tablespoons tomato paste
• ½ cup dry red wine
• 4 cups beef stock
• 4 sprigs fresh thyme
• 2 bay leaves
• 1 large sweet potato about 1 1/2 pounds, peeled and cut in 1/2-inch chunks
• 2 tablespoons chopped fresh parsley leaves

Instructions

• Heat olive oil in a large stockpot or Dutch oven over medium heat. Season steak with salt and pepper, to taste. Working in batches, add steak to the stockpot and cook, stirring occasionally, until evenly browned, about 6-8 minutes; set aside.
• Add onion, carrot and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.
• Add garlic and mushrooms, and cook, stirring occasionally, until tender and browned, about 3-4 minutes.
• Whisk in flour and tomato paste until lightly browned, about 1 minute.
• Stir in wine, scraping any browned bits from the bottom of the stockpot.
• Stir in beef stock, thyme, bay leaves and steak. Bring to a boil; reduce heat and simmer until beef is very tender, about 30 minutes.
• Stir in sweet potatoes; simmer until potatoes are just tender and stew has thickened, about 20 minutes. Remove and discard thyme sprigs and bay leaves. Stir in parsley; season with salt and pepper, to taste.*
• Serve immediately.

Notes

*TO FREEZE: Let cool completely; portion into plastic freezer bags in individual servings, squeezing out any excess air before sealing. Lay the bags flat in a single layer in the freezer (this will help them freeze quickly). To reheat, thaw overnight in the fridge, reheating over low heat, stirring occasionally, until heated through.

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