One of the best parts of Autumn is the comfort foods that come with the season. Whether you find yourself in the kitchen preparing a hearty soup or stew, your favorite pumpkin bread, or recipes that incorporate seasonal ingredients like cinnamon, apples, and sweet potatoes, fall recipes are at the top of our list. We have hand-picked three recipes that we can’t wait to make again and again this season. Thanksgiving will be here before you know it. Now is the perfect time to select and test some recipes before bringing them to the table. We have a feeling these might just make the cut!
Slow Cooker Beef Bourguignon Recipe
For a hearty alternative to soup, try a Slow Cooker Beef Bourguignon. This recipe will provide you with the comforts of a warm home-cooked meal on a cold day.
Prep time: 10 minutes
Cook time: 8 hours
Pat meat dry. Season with salt and pepper. Heat a large skillet to medium high heat. Add olive oil to the pan. Then add meat and sear each side for 2-3 minutes until it is slightly browned. Put seared meat in the slow cooker. Add bacon to the skillet. Saute until browned. About 3-4 minutes. Add bacon to the slow cooker.Next add onions and garlic to the skillet. Saute until onions are translucent, about 2-3 minutes. Add onions to the slow cooker.Next, add red wine to the hot skillet. Using a wooden spoon, scrap all the brown bits of the bottom of the pan. Add in the beef stock and tomato paste to the pan, whisk together and continue to scrap the pan until everything is removed.Add a bundle of thyme to the slow cooker along with carrots, mushrooms, and pearl onions. Pour red wine mixture into the slow cooker. Gently stir and cover.Cook on LOW for 6-8 hours, or until meat is tender.Garnish with additional thyme or flat leaf parsley. Serve!
- 2 tablespoons olive oil
- 3 lbs. of lean chuck roast or top sirloin, diced into 1–2” cubes, patted dry
- salt & pepper to season
- 4 strips of bacon, diced
- 1 bunch of thyme (tied with cooking string)
- 1 yellow onion, roughly chopped
- 2 garlic cloves, minced
- 3 cups red wine (cabernet sauvignon, merlot, bordeaux, pinot noir)
- 1 cup beef stock
- 3 tablespoons tomato paste (from the tube)
- 4 carrots, chopped into 1” cubes
- 16 oz. mushrooms (cremini or baby bella), halved
- 10 oz. pearl onions
- garnish with flat leaf parsley
- optional: 1 tablespoon of cornstarch (or arrowroot) and 1 tablespoon of water
Sweet Potato Hash
For your fall brunches, consider making a sweet potato hash. This is sure to be a fan-favorite side to your omelets. Choosing to use sweet potatoes is the perfect way to bring that warm, fall taste to your favorite dishes.
Yields: 4 Servings
Prep Time: 10 minutes
Total Time: 55 minutes
Preheat the oven to 425°. On a large rimmed baking sheet, toss sweet potatoes with bell peppers, onion, garlic, and oil. Season with salt, pepper, and paprika. Scatter rosemary and bacon on top.
Bake until sweet potatoes are crispy on the outside and tender on the inside, about 45 minutes, shaking the pan halfway through.
- 3 large sweet potatoes, peeled and chopped
- 2 bell peppers, chopped
- 1 large onion, chopped
- 3 cloves garlic, minced
- 3 tbsp. extra-virgin olive oil
- Kosher salt
- Freshly ground black pepper
- 1/4 tsp. paprika
- 3 sprigs rosemary
- 6 slices bacon, chopped
- Freshly chopped chives, for garnish
*This is a Delish recipe. Click here to see what other tasty recipes you can find!
Looking for the classic fall treat? This apple crumble is going to make your family and friends fight for the last slice. It’s like apple pie but better, trust us!
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour and 20 minutes
Yields: 6 Servings
Preheat the oven to 350 degrees. Peel apples and dice into cubes of approximately equal size. In a large bowl, toss with maple syrup, water, and cinnamon. Pour apples into a greased 9×9 or 8×8 inch baking dish.
In the same (now empty) bowl, add oats, almond flour, nuts, cinnamon, salt, coconut oil or butter, and maple syrup. Stir crumble topping together and pour into a baking dish on top of apples. Bake at 350 degrees for 40 to 45 minutes until the apples are soft, covering pan loosely with aluminum foil halfway through to prevent from over-browning. Serve hot with vanilla ice cream or whipped cream.
- 6 medium or large granny smith apples(pink lady, honey crisp, and other crisp apples also work well)
- 1 tablespoon pure maple syrup
- 3 tablespoons water
- 2 teaspoons cinnamon
- 1 cup old-fashioned or quick oats
- 1/2 cup almond flour or almond meal
- 1/2 cup chopped almonds, walnuts, or pecans
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/4 cup melted coconut oil or butter
- 1/4 cup pure maple syrup
*This recipe is courtesy of Healthy Liv. Click here to explore her website for more fall recipes!