Six Hearty Recipes for Cozy Dinners -

1. Crock-Pot Smothered Pork Chops

Ingredients:

4 bone-in pork chops
1 onion, sliced
2 cloves garlic, minced
1 can (10.5 oz) cream of mushroom soup
1 cup chicken broth
1 tsp onion powder
1 tsp garlic powder
Salt and pepper to taste
Fresh thyme or parsley for garnish (optional)

Instructions:

Season the pork chops with salt, pepper, onion powder, and garlic powder.
In a skillet over medium heat, brown the pork chops on both sides (about 3-4 minutes per side). Transfer to the Crock-Pot.
In the same skillet, sauté the onions and garlic until soft (about 2-3 minutes), then pour in the cream of mushroom soup and chicken broth. Stir to combine.
Pour the soup mixture over the pork chops in the Crock-Pot.
Cook on low for 6-7 hours or high for 3-4 hours, until the pork chops are tender.
Garnish with fresh thyme or parsley before serving. Serve with mashed potatoes or rice for a complete meal.

2. Hamburger Steak with Onions and Gravy

Ingredients:

1 lb ground beef
1/2 cup breadcrumbs
1 egg
1/2 small onion, finely chopped
1 tsp garlic powder
Salt and pepper to taste
2 tbsp olive oil
1 large onion, sliced
2 cups beef broth
1 tbsp Worcestershire sauce
1 tbsp flour (optional for thicker gravy)

Instructions:

In a bowl, combine the ground beef, breadcrumbs, egg, garlic powder, salt, and pepper. Form into 4 patties.
In a large skillet, heat olive oil over medium heat. Brown the patties on both sides (about 4-5 minutes per side). Remove the patties and set them aside.
In the same skillet, add the sliced onion and cook until softened and caramelized (about 5 minutes).
Pour in the beef broth and Worcestershire sauce, stirring to combine. Return the patties to the skillet and simmer for 10-15 minutes.
Optional: If you prefer thicker gravy, mix 1 tbsp of flour with a little water to make a slurry, then add it to the skillet, stirring until the gravy thickens.
Serve the hamburger steaks with the onion gravy over mashed potatoes or rice.

3. Italian Braised Beef (Stracotto)

Ingredients:

2-3 lbs beef chuck roast
2 tbsp olive oil
1 onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
4 cloves garlic, minced
1 cup red wine
2 cups beef broth
1 can (14.5 oz) crushed tomatoes
2 sprigs rosemary
2 sprigs thyme
1 bay leaf
Salt and pepper to taste

Instructions:

Season the beef chuck roast generously with salt and pepper.
In a large Dutch oven, heat olive oil over medium-high heat. Brown the roast on all sides, then remove from the pot.
Add onion, carrots, celery, and garlic to the pot, and sauté until softened (about 5 minutes).
Pour in the red wine and scrape the bottom of the pot to release any browned bits.
Return the beef to the pot, then add beef broth, crushed tomatoes, rosemary, thyme, and bay leaf. Bring to a simmer.
Cover and braise in a preheated oven at 300°F (150°C) for 3-4 hours, or until the beef is fork-tender.
Remove the beef from the pot and slice. Serve with the braising liquid and vegetables.

4. Italian-Style Braised Short Ribs

Ingredients:

4-6 bone-in short ribs
2 tbsp olive oil
1 onion, chopped
2 carrots, chopped
2 celery stalks, chopped
4 cloves garlic, minced
1 cup red wine
2 cups beef broth
1 can (14.5 oz) crushed tomatoes
2 sprigs rosemary
2 sprigs thyme
1 bay leaf
Salt and pepper to taste

Instructions:

Preheat your oven to 325°F (163°C).
Season the short ribs with salt and pepper.
In a large Dutch oven, heat olive oil over medium-high heat. Brown the short ribs on all sides, then remove them from the pot.
Add the chopped onion, carrots, celery, and garlic to the pot. Sauté until softened (about 5 minutes).
Pour in the red wine and scrape the bottom of the pot to release the browned bits.
Return the short ribs to the pot, add beef broth, crushed tomatoes, rosemary, thyme, and bay leaf. Bring to a simmer.
Cover the pot and transfer to the oven. Braise for 2.5 to 3 hours until the ribs are tender.
Remove the short ribs and strain the braising liquid before serving.

5. Italian Pot Roast (Stracotto)

Ingredients:

3-4 lbs beef chuck roast
2 tbsp olive oil
1 onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
4 cloves garlic, minced
1 cup red wine
2 cups beef broth
2 sprigs rosemary
2 sprigs thyme
1 bay leaf
Salt and pepper to taste

Instructions:

Preheat your oven to 325°F (163°C).
Season the beef roast generously with salt and pepper.
In a large Dutch oven, heat olive oil over medium-high heat. Brown the roast on all sides, then remove it from the pot.
Add onion, carrots, celery, and garlic to the pot, and sauté until softened (about 5 minutes).
Pour in the red wine and scrape up any browned bits from the bottom of the pot.
Return the roast to the pot and add the beef broth, rosemary, thyme, and bay leaf. Bring to a simmer.
Cover and braise the roast in the oven for 3-4 hours, or until the meat is tender and falls apart easily.
Remove the roast and slice, serving with the braising liquid and vegetables.

Conclusion:

These savory braised dishes offer a delightful variety of flavors that highlight slow cooking at its best. Whether you’re savoring the tender Crock-Pot Smothered Pork Chops, the classic Hamburger Steak with Onions and Gravy, or the robust and flavorful Italian Braised Beef (Stracotto) and Italian-Style Braised Short Ribs, each recipe brings a unique taste of home-style comfort. The Italian Pot Roast (Stracotto) is a perfect choice for any family meal, offering hearty flavors and fall-apart tender beef.