Winter 2026 Recipes

Best Crockpot Beef Stew

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Ingredients

• 3 pounds sirloin tip, cut into 1-1/2" cubes

• 1/2 cup flour

• 1 1/2 teaspoons celery salt

• 3/8 teaspoon pepper

• 1 1/2 teaspoons paprika

• 3 tablespoons olive oil

• 1 1/2 tablespoons butter

• 1 1/2 onion, chopped

• 6 cloves garlic, sliced

• 3/4 cup red wine

• 3 cups beef broth

• 21 ounces can diced tomatoes, undrained

• 1 1/2 tablespoons Worcestershire sauce

• 1 1/2 bay leaf

• 1 1/2 teaspoons dried thyme leaves

• 4 1/2 potatoes, cubed

• 1 1/2 bags baby carrots

• 3 cups frozen baby peas

Directions

1. In a shallow bowl, combine flour, celery salt, pepper, and paprika. Toss beef in this mixture to coat. In a large skillet, heat olive oil and butter until hot. Add beef in two batches and brown, about 5 minutes. Remove to 4-5 quart crockpot.

2. Add onion and garlic to skillet; cook and stir for 5 minutes. Add red wine to skillet; scrape to loosen drippings. Pour into crockpot over beef. Add beef broth, tomatoes, Worcestershire sauce, bay leaf, thyme, potatoes, and carrots.

3. Cover and cook on low for 8-9 hours or until vegetables are tender. Before serving, remove bay leaf. Then add peas; turn crockpot to high and cover for 30 minutes. Stir and serve.

Skillet Chicken Pot Pie with Puff Pastry

Courtesy of Pam Lolley

Southern Living Magazine

Ingredients

• 1/2 cup butter

• 2 cups thinly sliced leek (from 1 large leek)

• 1 cup chopped carrots (from 3 medium carrots)

• 1/2 cup all-purpose flour, plus more for work surface

• 2 cups lower-sodium chicken broth

• 4 cups shredded rotisserie chicken

• 1 cup frozen petite sweet peas, thawed

• 1/4 cup heavy cream

• 2 tsp. finely chopped fresh thyme

• 1 1/2 tsp. kosher salt

• 1/2 tsp. black pepper

• 1 large egg

• 1/2 (17.3-oz.) pkg. frozen puff pastry sheets, thawed

Directions

1. Preheat oven to 400°F with rack in lower third of oven. Melt butter in a deep 10-inch ovenproof skillet over medium-high. Add leeks and carrots. Cook, stirring often, until softened, about 6 minutes.

2. Sprinkle with flour; cook, stirring constantly, 1 minute. Stir in broth; let mixture come to a simmer. Simmer, stirring constantly, until mixture thickens, 1 to 2 minutes.

3. Stir in shredded chicken, peas, cream, thyme, salt, and pepper. Remove from heat; let cool 10 minutes.

4. Whisk together egg and 1 tablespoon water in a small bowl. Roll pastry sheet into a 12-inch square on a lightly floured surface. Cut into 16 (3-inch) squares.

5. Arrange squares on top of chicken mixture in skillet, brushing each square with egg mixture and slightly overlapping squares to cover surface of chicken mixture. Place skillet on a rimmed baking sheet.

6. Transfer baking sheet with skillet to preheated oven. Bake until top is browned and filling is bubbly, about 30 minutes. Let stand 10 minutes and serve.

Pecan Pie Bars

Courtesy of Ree Drummond

The Pioneer Woman

Ingredients

• Crust

• 1 cup butter

• 3/4 cup granulated sugar

• 1/2 tsp. salt

• 2 1/4 cups all-purpose flour

• Filling

• 1/2 cup butter, melted

• 1 cup dark corn syrup

• 1 cup light brown sugar

• 4 large eggs

• 1 Tbsp. vanilla extract

• 1 tsp. salt

• 3 cups pecan halves

Directions

1. For crust: Preheat the oven to 350°F. Butter or spray the bottom and sides a 13-by-9-inch baking pan with baking spray. Line the pan with parchment paper or foil letting the excess extend over the edges of the pan.  

2. Cube the butter and place in a saucepan over medium heat. Cook until the butter smells nutty and the solids have turned brown, 6 to 8 minutes. Immediately pour the butter into a medium bowl to stop the cooking. Whisk in the sugar and salt. Add the flour, and stir until it is fully moistened. Press the crust evenly into the bottom of the prepared pan. (The crust will be moist. Press carefully to reach all edges and corners of the pan).

3. Bake for 15 minutes. Remove and lightly press down any large bubbles in the crust.  

4. For the filling: In a large bowl, whisk together the melted butter, corn syrup, brown sugar, eggs, vanilla, and salt until smooth. Stir in the pecans. Pour over the baked crust.

5. Bake at 350°F until the topping is puffed and set (it should not wiggle), 30 to 35 minutes. Let cool completely in the pan. Use the excess parchment or foil to lift the bars out of the pan. Cut into squares to serve.

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