There’s nothing better than a hearty bowl of stew or a warm bowl of soup on a winter evening when it’s snowing outside and you want that cozy feeling. Stews and soups are not only nourishing but they enhance the flavour of every ingredient that we put in them. They are delicious, require minimal prep and always add that much-needed warmth to your bones when you have a cold. Imagine that broth of the beef stew giving instant relief to your sore throat. We have curated a recipe guide for the winter season cozy soups and stews. These three recipes are the most classic and widely consumed all over the world. Give them a try and relish the comforting feeling!

Classic Beef Stew

Ingredients: ● 2 tablespoons balsamic vinegar
● 1½ tablespoons tomato paste
● ¼ cup all-purpose flour
● 2 cups dry red wine
● 2 cups beef broth
● 3 pounds boneless beef chuck (well-marbled), cut into 1½-inch pieces
● 2 teaspoons salt
● 8 cloves garlic, peeled and minced (or smashed)
● 1 teaspoon freshly ground black pepper
● 3 tablespoons olive oil
● 2 medium yellow onions, cut into 1-inch chunks
● 2 cups water
● 1 bay leaf
● ½ teaspoon dried thyme
● 1½ teaspoons sugar
● 4 large carrots, peeled and cut into 1-inch chunks
● 1 pound small potatoes (baby Yukons), boiled and cut in half
● Fresh chopped parsley (for garnish, optional)

Preparation: 1. Preheat the oven to 325°F and arrange the rack in the lower middle position.
2. Add salt and pepper to the beef after patting it dry. Heat 1 tablespoon of the olive oil in a large Dutch oven or heavy soup pot over medium-high heat until it is hot.
3. Using tongs, brown the meat in three batches for approximately five minutes each; add an additional tablespoon of oil for each batch. To properly sear the beef, avoid packing the pan too full and allow it to get a lovely brown crust before rotating it with tongs. Place the meat on a big plate and leave it there.
4. Add the onions, garlic, and balsamic vinegar. Cook for approximately five minutes, scraping the brown pieces from the bottom of the pan and stirring with a wooden spoon. Cook for an additional minute after adding the tomato paste.
5. Return the steak and its juices to the pan and then add the flour. Use a wooden spoon to stir for one to two minutes, until all of the flour is dissolved.
6. Pour in the water, sugar, bay leaf, thyme, wine, and beef broth. Bring to a boil after stirring with a wooden spoon to remove any brown bits from the pan's bottom.
7. Place the pot in the oven that has been prepared, cover it with a lid, and braise it for two hours.
8. After taking the pot out of the oven, add the potatoes and carrots. Cover and return to the oven for another hour or so, or until the beef is soft, the broth has thickened, and the veggies are cooked.
9. After removing the bay leaf and discarding it, taste and adjust the seasoning if needed.
10. The stew can be served warm or allowed to reach room temperature before being refrigerated overnight or until it's time to serve. Making this stew at least a day in advance enhances its flavor.
11. Cover and reheat over medium heat. If desired, garnish with fresh parsley.

Creamy Mushroom Soup

Ingredients: ● 4 tablespoons unsalted butter
● 1 tablespoon oil
● 4 cups low sodium chicken broth
● 2 teaspoons of salt
● 1 teaspoon cracked black pepper
● 1 cup heavy cream
● 2 onions, diced
● 4 cloves garlic, minced
● 1 ½ pounds fresh mushrooms, sliced
● 4 teaspoons thyme, chopped and divided
● 6 tablespoons all-purpose flour
● Fresh parsley and fresh thyme, chopped (for garnish)

Preparation: 1. In a large Dutch oven, melt the butter and oil over medium-high heat. Sauté the onion for 2 to 3 minutes until it softens. Then, add the garlic and cook for about 1 minute, until it is aromatic.
2. Cook for five minutes after adding the sliced mushrooms and two teaspoons of fresh thyme.
3. Sprinkle flour over the mushrooms, stir thoroughly, and cook for two minutes. Bring to a boil after adding the chicken broth and stirring once more. Season with salt and pepper and lower the heat to low-medium.
4. After the mushroom soup has thickened, cover it and cook it for ten to fifteen minutes, stirring now and then.
5. Turn down the heat to low and mix in the cream. Don't boil; instead, let it simmer slowly. If desired, change the seasoning.

Loaded Potato Soup

Ingredients: ● 3 pounds red potatoes (Yukon Gold works as well)
● ¼ cup butter
● 1 package Velveeta cheese, cubed
● 1 tablespoon white pepper
● 1 teaspoon garlic powder
● 1 teaspoon hot pepper sauce
● ¼ cup flour
● 8 cups half-and-half (mixture of cream and milk, you can make it your own)
● ½ cup fresh chives, chopped (for garnish)
● ½ cup fresh parsley, chopped (for garnish)
● ½ pound bacon, crisply fried (for topping)
● 1 cup cheddar cheese, shredded (for garnish)

Preparation: 1. Peel and dice the potatoes into half-inch cubes. Pour water over them after transferring them to a big pot. Once the water reaches a boil, cook them until they are approximately three-quarters done. After roughly ten minutes, they ought to be just a little firm in the center.
2. Melt the butter in a large saucepan over medium heat while the potatoes are cooking. After adding the flour, mix until the concoction is smooth.
3. Reduce the heat to low and gradually add the half and half after cooking for one to two minutes. Until the mixture begins to thicken, stir constantly.
4. Stir the cubed cheese until it melts and becomes smooth, adding ½ cup at a time. Add the hot pepper sauce, garlic powder, and white pepper and stir. Taste and make any necessary adjustments.
5. Rinse the potatoes and add them to the sauce when they are ready. Cook for thirty minutes on low with the pan covered. Lift the cover occasionally to stir.
6. Stir the soup again, divide it into dishes, top with the toppings, and serve after thirty minutes.