This beef stew has cozy written all over it. What’s more, it’s even better the next day. Be sure to serve with with a thick hunk of crusty bread. Mmmm.

Ingredients

• 2 Tablespoons vegetable oil
• 2 pounds beef stew meat, cut into 1-inch cubes
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 cups mixed vegetables, your choice (peas, carrots, green beans, whatever you like. This is a good use for leftovers.)
• 2 cups chopped potatoes (can also be leftovers)
• 1 can (14.5 oz) whole tomatoes, quarter the tomatoes
• 2 cups beef broth (can be canned or homemade)
• 1/2 cup red wine
• 1 bay leaf
• 2 teaspoons salt
• 1/2 teaspoon black pepper

In a large soup pot, heat oil over high heat. Add beef and cook, stirring, for about five minutes. Add onion and cook another five minutes, until beef is brown and onion is soft.

Stir in remaining ingredients, add water if necessary to cover, and bring to a boil. Reduce heat to medium and cook about an hour, or until beef and potatoes are tender, stirring occasionally. Remove bay leaf before serving.

This stew can also be made in a crockpot — just dump in all ingredients and cook on low for 6 hours.

I wish the picture did these buttery gems more justice, but alas, a photographer I’m not. You’ll just have to trust me. Make these and you’re in for a treat.

Ingredients

• 1/2 cup sugar
• 1 cup butter, softened
• 2 cups flour
• 1 cup semi-sweet chocolate chips (milk chocolate works too)
• 1 Tablespoon coconut oil or shortening

Cream the sugar and butter together in a bowl. Gradually add the flour until the mixture forms a thick dough. (It will seem very crumbly at first, but keep at it. Eventually it comes together.)

At this point, I roll the dough into a log* and cover in plastic, then I refrigerate it for at least two hours, although overnight is better. If you’d rather, you can leave the dough in a ball to roll out later and cut in shapes — your call — but it’s important to chill it first, as that is what brings out the butter flavor.

After dough has chilled, either cut the log in 1/2-inch slices, or roll out ball to 1/2-inch and cut into shapes. Geometric shapes are traditional for shortbread, but no one will arrest you if you make snowmen and angels.

Cover baking sheet with parchment paper and cook in 300 degree oven for 25 to 30 minutes, until they’re a pale, golden-brown color.

If you don’t want to dip the cookies in chocolate: as soon as you take the shortbread out of the oven, prick the cookies with the tines of a fork and sprinkle with caster sugar (Yes, you can use normal sugar if you don’t have caster sugar.)

For chocolate dipped cookies: melt the chocolate chips and coconut oil in the microwave in 30 second bursts, stirring after each burst, until completely melted. Dip shortbread in chocolate, covering just part of the cookie, and lay on waxed paper to set.

Makes about 3 dozen cookies.

*Did I say one log? Make that two logs. I always underestimate the size of the finished cookies, and this time was no exception. You want them to be no more than 2 inches, as they are rich. Really rich.

Perfect served with tea or premium hot chocolate.