When the weather turns chilly, there’s nothing quite like a steaming bowl of soup and a good book within arm’s reach.
Over the years, I’ve collected and tested cozy, comfort-in-a-bowl recipes that are perfect for quiet nights at home, book club dinners, or those Sundays when you just want to read “one more chapter” and forget about everything else.
Today I’m sharing one of my favorite recipes from my Comfort in a Bowl mini cookbook, plus a few book pairing ideas—and you can grab the entire cookbook as a free printable at the end of this post.
You’ll receive a beautifully formatted PDF with 20 cozy, tested-and-loved soup recipes you can enjoy all season long—perfect for quiet reading nights or book club gatherings.
Soup and Storytime: Why They Belong Together
Soup has this magical ability to slow everything down. It simmers on the stove while you flip pages. It reheats beautifully when you’re deep into a chapter and lose track of time. And it’s endlessly adaptable—whether you’re craving something light and brothy or rich and comforting.
For me, soup nights and reading nights go hand in hand. I’ll throw everything into a pot, let it bubble away, and then curl up with a cozy romance while the kitchen does the work. By the time my bowl is ready, I’m already in that soft, relaxed headspace that makes a story even better.
Hearty Beef Stew (Comfort in a Bowl Favorite)
This Hearty Beef Stew is one of those recipes that tastes like it’s been cooking all day, even if you pull it together on a busy afternoon. It’s thick, rich, and loaded with tender beef and vegetables—basically a hug in a bowl.
Perfect book pairing: a small-town, second-chance romance or a family-centered story with plenty of heart. Think snowy settings, found family, and the kind of ending that leaves you warm all over.
Ingredients
- 2 lbs beef chuck, cut into 1-inch cubes
- 3 tbsp olive oil
- 1 large onion, diced
- 3 garlic cloves, minced
- 3 large carrots, peeled and sliced
- 3 medium potatoes, peeled and cubed
- 2 celery stalks, sliced
- 1/2 bag frozen peas
- 3 tbsp tomato paste
- 4 cups beef broth
- 1 cup red wine (optional, or substitute with additional broth)
- 1 tsp thyme
- 2 bay leaves
- Salt and pepper, to taste
- 2 tbsp all-purpose flour (optional, for thickening)
Directions
- Heat 2 tablespoons of olive oil in a large pot over medium-high heat. Season the beef with salt and pepper and sear in batches until browned on all sides. Remove the beef and set aside.
- Add the remaining olive oil to the pot and sauté the onions, garlic, carrots, and celery until softened.
- Stir in the tomato paste, then deglaze the pot with red wine or beef broth, scraping up any browned bits from the bottom.
- Return the beef to the pot and add the potatoes, thyme, bay leaves, and remaining broth. Bring to a simmer, cover, and cook on low heat for about 2 hours. In the last 30 minutes, stir in the frozen peas.
- To thicken, whisk the flour into 1/4 cup of cold water until smooth, then stir into the stew during the last 15 minutes of cooking. Adjust seasoning to taste and serve hot with crusty bread—or alongside your current read.
Special tip: Add a splash of Worcestershire sauce during the last 10 minutes of cooking to deepen the flavor even more.
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