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Take the edge off holiday hosting with some cozy, crowd-pleasing one-pot recipes. These simple meals make cooking and cleanup effortless, so you can focus on the festive fun.
If you’re hosting a holiday meal, then one-pot dishes are your best friend. When you’re in the middle of decorating, shopping, and visits with family, the last thing you need is to juggle ten dishes at once. With just one pot and a handful of ingredients, these recipes turn holiday hosting into something you can actually look forward to.
Beef Bourguignon
Few dishes feel as comforting or are as practical as a slow-simmered stew like classic beef bourguignon. The combination of tender beef, red wine, and hearty vegetables is a surefire hit.
Ingredients:
- 2 lb chuck beef, cut into chunks
- 3 slices bacon, chopped
- 2 large onions, sliced
- 3 carrots, sliced
- 2 cloves garlic, minced
- 2 tbsp tomato paste
- 3 tbsp flour
- 1 750ml bottle of red wine
- 2 cups beef broth
- 1/2 tsp dried thyme
- 1 bay leaf
- 1 cup mushrooms, halved
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions:
- Heat olive oil in a large Dutch oven and cook bacon until crisp. Remove and set aside.
- Brown the beef in the bacon fat, seasoning with salt and pepper.
- Stir in onion, carrots, and garlic, cooking for 3–4 minutes.
- Add tomato paste and flour, then stir until coated. Pour in wine and broth, scraping up any browned bits.
- Add thyme and bay leaf, return bacon to the pot, cover, and simmer on low for 2 hours.
- Stir in mushrooms and cook 30 minutes more until the beef is tender.
Butternut Squash Risotto
Creamy, rich, and comforting, risotto makes any dinner feel like an occasion. This version, with sweet butternut squash and fragrant sage, captures the warmth and flavour of the season.
Ingredients:
- 1 cup arborio rice
- 1 small butternut squash, peeled and cubed
- 1 small onion, finely chopped
- 4 cups warmed vegetable or chicken stock
- ½ cup dry white wine
- 2 tbsp butter
- ¼ cup grated Parmesan
- 1 tbsp chopped sage
- Salt and pepper to taste
Instructions:
- Melt butter in a heavy pot and sauté the onion until soft.
- Add rice and toast for five minutes.
- Pour in the wine and stir until it evaporates.
- Add squash and begin adding stock, one ladle at a time, stirring until each addition is absorbed.
- Continue until the rice is creamy and the squash is tender, about 25 minutes.
- Stir in Parmesan and sage, then season to taste.
Roasted Chestnut and Cauliflower Soup
A pot of soup sets a cozy tone and instantly makes guests feel at home. This roasted chestnut and cauliflower soup is both elegant and comforting, combining nutty flavour with creamy smoothness.
Ingredients:
- 2 tbsp olive oil
- 1 onion, chopped
- 1 large cauliflower, cut into florets
- 1 cup cooked and peeled chestnuts
- 4 cups vegetable or chicken broth
- 1 cup milk
- Salt and pepper to taste
- Fresh thyme or parsley to garnish
Instructions:
- Preheat oven to 400°F (200°C). Spread cauliflower and chestnuts on a baking sheet, drizzle with oil, and roast for 20–25 minutes until golden.
- In a large pot, heat oil and sauté onion until soft.
- Add roasted cauliflower and chestnuts, then pour in broth and milk. Bring to a boil, reduce heat, and simmer for 10-12 minutes.
- Blend the soup with an immersion blender until smooth. Season to taste.
- Serve topped with fresh herbs.
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