Delicious Recipes for the Winter Season | Budget Bytes

Instant Pot Beef Stew

Beth Moncel — Thu, 13 Feb 2025 14:30:00 +0000

I know stew meat has a reputation for being tough, chewy, and time-consuming to cook, but this Instant Pot Beef Stew proves that doesn’t have to be the case! I take this inexpensive cut of beef, mix it with seasonal veggies, and pressure cook them to create a warming, beefy, satisfying stew. It’s got all that delicious slow-cooked flavor but is ready in a FRACTION of the time. This Instant Pot beef stew recipe is the only one I reach for on those busy weeknights when I don’t have the time (or patience!) to wait for my slow cooker.

“I’ve made this a few times and it always turns out delicious, warm, thick and cozy!!! I tend to add whatever veggies I have in the house (carrots, celery, mushrooms, peas, zucchini) and fresh herbs (if I have them). Such a delicious dish!”
Bethany

Our stovetop beef stew and crockpot beef stew recipes are pretty hard to beat, but I really like this Instant Pot recipe because A) it’s a lot faster and B) I can do all the steps, including browning the beef, in one pot which means a lot less dishes to clean. YAY!

This recipe starts similarly to my crockpot recipe, but I played around with the vegetable mix, using less potatoes and adding in mushrooms and pearl onions. I also skipped the Dijon and added just a little tomato paste for a more traditional beef stew flavor. This Instant Pot beef stew always turns out tender and amazing, so much so that when I first made it, my boyfriend said, “Is this healthy? Because I could eat this every day.” 😊

The vegetables WILL be soft when you follow the recipe as written. I like my veggies to be soft because they break down and help thicken the stew. But, if you like a bit more bite, you could cook the stew as written (without the veggies) for 20 minutes, do a quick release, add your prepared vegetables, and cook for 15 minutes on high pressure. The meat must be cooked for the full 35 minutes to make sure it turns out tender. But you can definitely adjust the cooking time to your preference for the vegetables.
Avoid the ‘Instant Pot burn warning.’ Some Instant Pot models are sensitive and can sometimes display a ‘burn’ warning, even when there’s enough liquid in the pot. To avoid this, make sure to deglaze the bottom of the pot with broth after browning the beef. Also, scrape up any browned bits and mix them into the liquid before adding the remaining ingredients. This will help prevent any burnt spots that could trigger the warning. Another tip some readers suggested is to add the tomato paste, but don’t mix it in until AFTER pressure cooking (tomato paste is apparently a common culprit for triggering the warning in any recipe, not just this one!).
Double the recipe. One question often asked about this Instant Pot beef stew recipe is if it can be doubled. While I haven’t tried this, I don’t see why not! The cook time will remain the same, but it’ll likely take more time to come up to pressure and then to naturally release. Just be very careful not to fill your Instant Pot past the max fill line.

Instant Pot Beef Stew Recipe

This Instant Pot Beef Stew recipe is incredibly fast and easy, but is packed with slow-cooked flavor. Perfect for those busy weeknights!

Course Main Course

Cuisine American

Total Cost $11.91 recipe / $1.99 serving

Prep Time 15

Cook Time 1

Total Time 1 15

Servings servings (10 cups total)

Calories 278kcal

Author Beth Moncel

Equipment

6 Quart Instant Pot

Ingredients

1 lb beef stew meat, cubed $8.96
salt and pepper $0.10
2 Tbsp all-purpose flour $0.02
2 Tbsp butter $0.25
2 cups beef broth* $0.18
1 Tbsp Worcestershire sauce $0.06
1 Tbsp soy sauce $0.05
½ Tbsp brown sugar $0.02
2 cloves garlic, minced $0.08
2 Tbsp tomato paste $0.18
1 tsp dried rosemary $0.10
1 tsp dried thyme $0.10
14 oz bag frozen pearl onions** $2.12
8 oz mushrooms $1.97
1 lb carrots $0.98
0.75 lb potatoes $0.70

Instructions

Place the stew meat in a bowl and season lightly with salt and pepper. Add the flour and stir to coat.
Place the butter*** in the Instant Pot and turn on the sauté function. Heat the butter until it is melted and sizzling, then add the stew meat. Brown the meat on all sides. Don't stir too often as this will prevent the meat from achieving a nice brown, crispy exterior. The flour may coat the bottom of the pot and that is okay, just don't let it burn.
Pour the beef broth into the pot and stir to dissolve the browned bits from the bottom of the pot. Once dissolved, add the Worcestershire sauce, soy sauce, brown sugar, minced garlic, tomato paste, rosemary, and thyme.
Wash and quarter the mushrooms. Peel and slice the carrots into one-inch sections. Wash the potatoes well, peel if desired, then chop into one-inch cubes. Add the pearl onions (no need to thaw), mushrooms, carrots, and potatoes to the Instant Pot. Give all the ingredients in the pot a good stir.
Close the lid on the Instant Pot and close the steam valve. Press the “meat/stew” button, or set the cooker to 35 minutes of high pressure. After 35 minutes of high pressure, allow the cooker to naturally cool and release pressure.
Once the pressure has released, open the steam valve then carefully open the lid. Give the stew a good stir, taste, and adjust the salt if needed. Serve hot with crusty bread.

See how we calculate recipe costs here.

Notes

*I use Better Than Bouillon to make my broth. If using a different type of broth you may need to adjust the salt in the stew after cooking.

**I love pearl onions in this recipe because they’re small, sweet, and don’t need to be chopped. However, you can swap them for a regular chopped yellow onion if you’d like (you can either sauté this with the meat or add them in as you would the pearl onions).

***You can also use cooking oil if you prefer.

Nutrition

How to Make Beef Stew in an Instant Pot — Step by Step Photos

Gather all of your ingredients.

Place one pound of stew meat in a bowl and season with a pinch of salt and pepper. Add 2 Tbsp flour and stir until the meat is coated in the flour.

Add 2 Tbsp butter to the Instant Pot and turn on the sauté function. Heat the butter until it is melted and sizzling, then add the stew meat (and any leftover flour from the bowl).

Brown the meat on all sides. Be sure not to stir the meat too often because this can prevent it from forming a nice brown crust. You do not need to cook the beef pieces completely through at this point. Just get a nice brown color on the outside.

Add 2 cups beef broth and stir to dissolve all of the browned bits from the bottom of the pot.

Once everything is dissolved off the bottom, add 1 Tbsp Worcestershire sauce, 1 Tbsp soy sauce, 1/2 Tbsp brown sugar, 2 cloves of minced garlic, 2 Tbsp tomato paste, 1 tsp dried rosemary, and 1 tsp dried thyme.

Wash and quarter the mushrooms. Peel and slice the carrots into one-inch sections. Wash the potatoes well, then cut into one-inch cubes. Add the frozen pearl onions, mushrooms, carrots, and potatoes to the pot.

Give everything a brief stir to combine.

Close the lid on the Instant Pot, close the steam valve, then press the “meat/stew” button. This will set the cooker to 35 minutes of high pressure. It takes about 10-15 minutes to get up to pressure, then natural pressure release will take another 15 minutes or so.

After the pressure naturally releases, open the steam valve then carefully open the lid. Give it a good stir, and then it will look more like beef stew! It may seem a bit watery at first, but as the temperature comes down from “molten” to just “really hot” it will thicken a bit.

It’s always a good idea to give the stew a final taste and adjust the salt if needed. I added a touch of parsley for color, but the flavor of the stew is just fine on its own!

No, you don’t have to use a name-brand Instant Pot to enjoy this delicious stew. You can use any other cooker that has both a sauté and a pressure cooking feature, or just use a plain old pressure cooker and do the browning through deglazing steps in a skillet before transferring everything to the pressure cooker. Just make sure whatever pressure cooker you use is big enough to fit all the ingredients. I use a 6-quart Instant Pot.

Serving Suggestions

I highly recommend a good crusty bread to go along with your bowl of stew. A cheap loaf of fresh French bread from the bakery department at your grocery store would be perfect. I sometimes make my no-knead bread when I have the time because it’s so worth it. I also like to serve this beef stew over mashed potatoes, with a side of egg noodles, or with some creamy polenta.

Storage and Reheating

Let any leftovers cool before portioning them into airtight containers and storing them in the fridge for 3-4 days. This pressure cooker beef stew also freezes great, but the vegetables do get softer after thawing and reheating. Freeze it for up to 3 months and thaw overnight in the fridge. I’d reheat in the microwave or on the stovetop over medium-low, stirring often.

Our Instant Pot Beef Stew was originally published 1/18/17. It was retested, reworked, and republished to be better than ever 2/13/25.

The post Instant Pot Beef Stew appeared first on Budget Bytes.

Classic Homemade Meatloaf

Beth Moncel — Thu, 06 Feb 2025 14:59:13 +0000

The concept of meatloaf kind of makes me raise an eyebrow because, well, it’s a loaf of meat. But when it’s executed well it’s just so good. This easy meatloaf is so filling, so cozy, and so delicious that I look forward to eating the leftovers over the next few days (hello meatloaf sandwich, I’m looking at you). This easy meatloaf recipe is the traditional homemade meatloaf that we all know and love—tender, juicy, full of flavor, and with the perfectly tangy tomato glaze on top. It’s so perfect when paired with mashed potatoes and green beans. Like a plate of pure comfort!

“Made exactly per recipe. Was juicy and delish. My husband said this was the best meatloaf i have done, yet. Thank you!”
Madeline

There is no comfort food like my famous meatloaf recipe. With almost 200 5-star reviews, it’s one of my favorite recipes on Budget Bytes. It’s a winner every time, and tested (and tested and tested) to make sure it’s completely fool-proof.

This homemade meatloaf recipe is super simple, yet incredibly good. Here are the ingredients you’ll need:

Ground Beef: Ground beef is the base for this recipe and I suggest using 80/20 (20% fat) ground beef. The fat gives flavor and keeps everything moist.
Onion: Onions add a wonderfully subtle savory flavor.
Breadcrumbs: Breadcrumbs soak up moisture from the ground beef, milk, and eggs as it bakes, keeping the loaf super tender and moist.
Milk: Milk adds moisture and flavor to the meatloaf.
Egg: Egg acts as a binder so it doesn’t fall apart when sliced, plus it adds flavor, moisture, and richness.
Seasoning: I season this easy meatloaf simply with Italian seasoning, garlic powder, salt, and pepper. It’s just enough seasoning to add flavor without overpowering the natural beef flavor.
Worcestershire Sauce: Worcestershire sauce is used in both the meatloaf and the glaze or meatloaf sauce. It offers a deliciously savory umami flavor with just a hint of sweetness.
Ketchup: Ketchup is the base for the sweet and tangy glaze that goes on top of the loaf.
Brown Sugar: I add a little brown sugar to help balance the ketchup’s acidity and give the meatloaf sauce its beautifully glossy finish.
Yellow Mustard: Mustard adds depth and savory flavor to the glaze.

The Secret to Good Meatloaf

Milk. The secret to good meatloaf is milk. It sounds weird, but it makes a HUGE difference. Milk hydrates the breadcrumbs that are used as a binder, which keeps the loaf super moist and tender.

During the testing phase for this recipe, I made one without the milk just to see if really made a difference and I’m here to say that the difference was ENORMOUS. The meatloaf without milk was dense, a little tough, and notably drier than the meatloaf made with milk. So don’t skip it! P.S. I’m sure that non-dairy milk would have the same effect.

Loaf Pan or Baking Sheet?

There are two camps when it comes to meatloaf: baking in a loaf pan or on a baking sheet. I’m team baking sheet, but I think ultimately it’s going to boil down to personal preference. I find that loaf pans don’t allow for quite enough evaporation so the bottom can get a little soupy. Baking sheets allow for a little more evaporation, leaving the meatloaf perfectly juicy and flavorful.

But if shaping is difficult for you or you want those perfect square edges, you might prefer a loaf pan.

“I have been making meatloaf for years but decided to try yours yesterday. Omg! I’m never looking back!!! It was moist, juicy and I got so many compliments at a friend’s giving for my son. I added the milk so not sure if that did the trick but best meatloaf I made by far!”
Heba A.

How to Keep It from Falling Apart

There are a couple of tricks to making a meatloaf that holds together in nice slices. Here are a few of my tried and tested tips:

Use a recipe that has the right amount of binders (egg and breadcrumbs). This is essentially the glue that holds the meat together.
Use ground beef with a finer grind, or that has been double ground. Really coarse ground beef won’t mix as thoroughly with the binders and may crumble when sliced.
Mince the onion as finely as possible. I find that large chunks of onion prevent the loaf from holding together as well.

What to Serve with Meatloaf

My favorite pairings for meatloaf are what I have pictured here, Mashed Potatoes and Steamed Green Beans. But I don’t limit myself to just these sides! I sometimes swap out the green beans with another vegetable, like Roasted Broccoli, Roasted Brussels Sprouts, or Honey Balsamic Glazed Carrots. And I’d never say no to a filling, starchy side dish like Macaroni and Cheese, Potato Salad, or Garlic Bread in place of my usual mashed potatoes. I’m not picky. ;)

Classic Meatloaf

This easy meatloaf recipe is just like the traditional meatloaf grandma used to make. Tender and juicy with the perfect tomato glaze!

Course Dinner, Main Course

Cuisine American

Total Cost ($7.44 recipe / $1.06 serving)

Prep Time 15

Cook Time 50

Total Time 1 5

Servings slices

Calories 328kcal

Author Beth Moncel

Equipment

Meat Thermometer
Small Roasting Pan
Measuring Cups Spoons

Ingredients

Meatloaf

1 large egg $0.33
1/3 cup milk $0.06
1 tsp Worcestershire sauce $0.02
1/2 cup plain breadcrumbs $0.32
1 tsp Italian seasoning $0.17
1/2 tsp garlic powder $0.02
1 tsp salt $0.01
1/4 tsp freshly cracked black pepper $0.05
1/2 cup minced onion $0.22
1.5 lbs. ground beef (80/20) $5.91

Glaze

1/2 cup ketchup $0.24
1 Tbsp brown sugar $0.03
1 Tbsp Worcestershire sauce $0.05
1 tsp yellow mustard $0.01

Instructions

Preheat the oven to 350ºF. In a small bowl whisk together the egg, milk, and Worcestershire sauce. In a separate small bowl, stir together the breadcrumbs, Italian seasoning, garlic powder, salt, and pepper. Mince the onion.
Add the ground beef, egg mixture, breadcrumb mixture, and minced onion to a large bowl. Use your hands to mix the ingredients together until evenly combined. Avoid over mixing.
Place the meatloaf mixture on a rimmed baking dish and shape it into a loaf that is approximately 4-inches wide, 8-inches long, and 2-inches tall.
In a separate small bowl, stir together the glaze ingredients (ketchup, brown sugar, Worcestershire sauce, and mustard). Spread the glaze evenly over the top and sides of the meatloaf.
Bake the meatloaf for 50-55 minutes, or until the internal temperature reaches 165ºF. Allow the meatloaf to rest for 5-10 minutes after baking, then slice and serve.

See how we calculate recipe costs here.

Video

Nutrition

How to Make Meatloaf – Step by Step Photos

Gather all of your ingredients.

Preheat the oven to 350ºF. Start by pre-mixing some of the ingredients so there will be less mixing required for the meat (overmixing the meat can make it tough). In a small bowl, whisk together ⅓ cup milk, one large egg, and 1 teaspoon Worcestershire sauce. In a separate bowl, stir together ½ cup breadcrumbs, ½ teaspoon garlic powder, 1 teaspoon Italian seasoning, ¼ tsp freshly cracked pepper, and 1 teaspoon salt.

Mince about a ½ cup onion. Make sure to chop or mince the onion as finely as possible. Chunky onion can make the meatloaf fall apart more easily.

Add the milk mixture, breadcrumb mixture, and minced onion to 1.5 lbs. ground beef (80/20). Mix with your hands until everything is evenly combined. Avoid overmixing.

Place the meat mixture on a rimmed baking sheet or baking dish and shape it into a loaf that is approximately 8″ long, 4″ wide, and 2″ tall.

Next, combine the ingredients for the glaze or meatloaf sauce. Stir together ½ cup ketchup, 1 tablespoon brown sugar, 1 teaspoon yellow mustard, and 1 tablespoon Worcestershire sauce.

Spread the glaze over the top and sides of the meatloaf.

Bake the loaf in the preheated 350ºF oven for 50-55 minutes, or until the internal temperature reaches 165ºF. Let the it rest for about 10 minutes before slicing and serving.

Easy Homemade Meatballs

$12.46 recipe / $1.56 serving

Salisbury Steak with Mushroom Gravy

$8.34 recipe / $2.09 serving

Classic Homemade Chili

$9.28 recipe / $1.55 serving

Sloppy Joes

$10.20 recipe / $2.04 serving

Our famous Meatloaf recipe was originally published 9/27/21. We have updated it to be the best it can be and republished 2/6/25.

The post Classic Homemade Meatloaf appeared first on Budget Bytes.

Matzo Ball Soup

Beth Moncel — Thu, 30 Jan 2025 14:30:00 +0000

It’s been almost 10 years since I first shared this recipe for Matzo Ball Soup, and to this day, it’s still one of my favorite dishes for when I’m tired, achy, and in need of a warm, cozy meal. This is my take on the traditional Jewish soup, and it’s chockful of soft veggies, shredded chicken, savory chicken broth, and the fluffiest matzo balls ever (the kind that floats perfectly in your bowl!). I spent a ton of time researching this recipe when I first made it, and I’m excited to share my tips and tricks with you here.

What Is Matzo Ball Soup?

Matzo or Matzah Ball Soup is a traditional Ashkenazi Jewish dish that is often served during Passover and is commonly known as ‘Jewish penicillin.’ It’s a chicken soup filled with delicious dumplings made out of matzo meal (crushed unleavened bread), eggs, chicken fat (or another fat or oil), and broth. The dumplings cook in the soup and soak up all the delicious flavor as they cook. This soup is absolutely delicious and soul-warming, and there’s just nothing in the world like it.

Here’s what you’ll need to make this easy matzo ball soup recipe:

Chicken Breasts: I use boneless, skinless chicken breasts, but you can also use bone-in (just remove the skin before adding to the soup).
Chicken Broth: This brings the bulk of the flavor, so I recommend using a good quality broth. I use Better Than Bouillon to make broth because it has great flavor, is quite inexpensive compared to boxed or canned broths, and keeps in the refrigerator for just about forever. And because I cook the chicken directly in the broth, it still gets infused with that great chicken flavor.
Carrots, Celery, and Onion: These are the traditional vegetables used in chicken soup, and they add a lot of flavor to the broth. l dice mine into bite-sized pieces, so they’re still fairly chunky but are easy to eat along with the soup.
Garlic: Freshly minced garlic adds a nice depth of flavor to the broth.
Matzo Meal: This is the main ingredient in the soup dumplings. Matzo meal is made from ground-up matzo crackers and can be found in grocery stores and online. Be sure to use matzo meal, NOT matzo ball ‘mix.’
Baking Powder: Makes the matzo balls extra light and fluffy! You can use a ‘Kosher for Passover baking powder’ if making this recipe for Passover.
Eggs: For binding the dough and adding moisture to the dumplings. I use large eggs in this recipe.
Vegetable or Canola Oil: Traditional matzo ball soup recipes often use chicken fat (aka schmaltz) for the dumplings, but I find vegetable or canola oil works just as well and is easier to find. Feel free to use chicken fat if you have it, though!
Water: I add a few cups of water to the soup and add a little to the dumpling dough to help rehydrate the matzo meal.
Fresh Dill: This herb adds a bright, fresh flavor to the soup. I don’t recommend skipping the dill, but parsley can be a good substitute if you can’t find it.
Salt & Black Pepper: These are the only seasonings I use in this recipe. The broth should have plenty of flavor from the chicken and vegetables, so just a little seasoning is all you need.

Cost-Saving Option

When I first made this recipe all those years ago, I only used one boneless, skinless chicken breast. I’ve since upped the amount to two to make this recipe even heartier, but to save some money, you can definitely stick with just one. The soup will still have plenty of flavor; it’ll just be more brothy with fewer chicken pieces!

Let the dough rest before adding to the soup. As you can see from the process photos below, there’s a big difference in the texture of the dough immediately after mixing and then after letting it rest. I let the dough rest in the fridge for 30 minutes to firm up and rehydrate, which makes it easier to form into balls and stops them from falling apart in the soup.
Wet your hands. If the dough is a little sticky, I recommend wetting your hands to help form the dough into balls. This will prevent it from sticking to your hands and make it easier to work with.
Roll the dough into ping-pong-sized balls. They’ll expand and become bigger as they cook, so you don’t want to start with a dough ball that is too large. I usually get about 15 matzo balls from this recipe, but it’ll depend on how big or small you make them.
Cook the matzo balls separately for a clearer broth. This is totally optional and not something I personally do. However, I’ve seen a few recipes where the dumplings are cooked in a separate pot of chicken broth before being added to the soup before serving. Doing this creates a clearer broth in the soup and could be a good option when prepping this recipe ahead of time. BUT it also means making an extra pot of chicken broth (which will up the overall cost of the recipe) and adds extra steps. It’s up to you if you want to take this approach!
Make the dough ahead of time! You can make the matzo ball dough ahead of time and store it in the fridge overnight before forming into balls and cooking.

Storage and Reheating

Any leftovers can be stored in an airtight container in the fridge for 3-4 days. I usually store everything together in one container, but you can also separate the matzo balls from the soup and store them separately to stop them from soaking up too much broth. To reheat, use the microwave or gently simmer the soup on the stove until heated through. You can also freeze the soup and dumplings (separately) for up to 3 months. Just be sure to defrost overnight in the fridge before reheating.

A Beginner-Friendly Recipe!

This recipe is my take on chicken matzo ball soup. It’s a simplified, short-cut version that I’ve developed based on different recipes I’ve come across, tutorials I’ve watched, and myth-busters I’ve read. It’s certainly not authentic, but it’s delicious and perfect for anyone looking for a comforting, easy-to-make recipe, even if it’s your first time making it!

However, I highly recommend checking out some authentic recipes before you give my one a go to see what it’s really all about. The Jewish Food Society and Chabad both have great options.

Matzo Ball Soup Recipe

This is an easy, short-cut version of Matzo Ball Soup, a warm and comforting Jewish Soup served during Passover.

Course Dinner, Soup

Cuisine Jewish

Total Cost ($11.83 recipe / $2.37 serving)

Prep Time 10

Cook Time 1 30

Total Time 1 40

Servings (2 cups soup, 3 matzo balls each)

Calories 394kcal

Author Beth Moncel

Ingredients

Soup

1 Tbsp vegetable or canola oil $0.04
2 cloves garlic $0.16
1 yellow onion $0.40
3 carrots $0.75
3 stalks celery $0.56
2 boneless, skinless chicken breasts (about 1.25 lb.)* $6.25
6 cups chicken broth** $1.02
2 cups water $0.00
Freshly cracked pepper $0.01
Few sprigs fresh dill $0.65

Matzo Balls

3 large eggs $0.75
3 Tbsp vegetable or canola oil $0.12
3/4 cup matzo meal $1.02
1 tsp salt $0.05
1/2 tsp baking powder $0.04
Freshly cracked pepper $0.01
3 Tbsp water $0.00

Instructions

Mince the garlic and dice the onion, celery, and carrots. Sauté the garlic, onion, celery, and carrots with the vegetable oil in a large pot over medium heat until the onions are soft and transparent (about five minutes).
Add the chicken breast, chicken broth, 2 cups water, some freshly cracked pepper, and one or two sprigs of dill to the pot. Place a lid on the pot and let it come up to a boil. Once it reaches a boil, turn the heat down to low and let it simmer for 30 minutes.
While the soup is simmering, mix the matzo ball dough. In a medium bowl, whisk together the eggs and vegetable oil. Add the matzo meal, salt, baking powder, and a little freshly cracked pepper to the eggs and oil. Stir until well combined. Finally, add 3 Tbsp water and stir until smooth again. Refrigerate the mixture for 30 minutes to allow the matzo meal time to absorb the moisture.
After the chicken soup has simmered, carefully remove the chicken breast and shred it with a fork. Return the shredded chicken to the soup. Taste the broth and adjust the salt if needed.
Once the dumpling mix has refrigerated and stiffened up, begin to form it into ping pong sized balls. Drop the balls into the simmering soup as they are formed, returning the lid to the pot after each one. Once all the dumplings are in the soup, let them simmer for 20 minutes without removing the lid. Make sure the soup is gently simmering the entire time.
Add a couple sprigs of fresh dill just before serving.

See how we calculate recipe costs here.

Notes

*You can use boneless, skinless or bone-in and skin on. Bone-in gives the best flavor, but be sure to remove the skin before adding it to the soup. The bones can be removed when you shred the chicken.

**I use Better Than Bouillon to make inexpensive broth in the exact quantity that I need.

Nutrition

How to Make Matzo Ball Soup – Step by Step Photos

Mince 2 cloves garlic and dice 1 yellow onion, 3 carrots, and 3 stalks celery. Gather the rest of your ingredients.

Sauté the prepared garlic, onion, carrots, and celery with 1 Tbsp vegetable or canola oil in a large pot over medium heat until the onions are soft and transparent (about five minutes).

Once the onions are soft, add 2 chicken breasts. Add 6 cups of chicken broth and 2 cups of water (or all chicken broth, if you prefer).

Also, add a couple of sprigs of dill and a little freshly cracked pepper. Place a lid on the pot, let it come up to a boil, then turn the heat down to low. Let the soup simmer for 30 minutes, while you make the dumplings.

While the soup is simmering, mix the matzo ball dough. Add 3 large eggs and 3 Tbsp vegetable or canola oil to a bowl. Whisk until smooth.

Add 3/4 cup matzo meal, 1 tsp salt, 1/2 tsp baking powder, a little freshly cracked pepper, and 3 Tbsp of water to the bowl. Stir until smooth.

Let the mix refrigerate for 30 minutes so the matzo has time to absorb water and plump up.

Once the soup has simmered for about 30 minutes, remove the chicken breast and use two forks to shred it. Return the shredded chicken to the soup. Taste the broth and adjust the salt if needed.

After the matzo ball mix has chilled for 30 minutes, it should be more stiff and dry.

Start forming the dough into small balls, about the size of ping pong balls. Keep in mind that they’ll puff up a little as they cook. I usually get about 15 balls out of my mix.

Drop the balls into the simmering soup one by one as you form them, making sure to return the lid after each one (to keep the broth simmering). Once all the dumplings are in the broth, let them simmer for about 20 minutes. Make sure the broth is simmering the whole time and don’t remove the lid.

Once the dumplings are puffed and cooked through, add a few more sprigs of fresh dill, then serve!

Mmmm, so warm and delicious! You can’t go wrong with chicken and dumplings—in any form!

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The post Matzo Ball Soup appeared first on Budget Bytes.

Crockpot Beef Stew

Beth Moncel — Sat, 25 Jan 2025 14:30:00 +0000

Whoa. Just, WHOA. I’ve never smelled anything as lovely and drool-inducing as this Crockpot Beef Stew. The incredible aroma had my mouth watering for hours as the tender chunks of beef and vegetables simmered away in the flavorful gravy. I couldn’t wait to lift the lid and take a quick taste. And when I finally did? INCREDIBLE. This crockpot beef stew recipe is one you’ll definitely want to make before winter is over!

“I have been making this recipe for 3 years now, and it never fails to be the best beef stew I have ever cooked or tasted! Thanks for sharing this recipe.”
Sandy

Crockpot beef stew, in its most basic form, is really simple. It’s just chunky pieces of beef, vegetables, broth, and some herbs and spices, all cooked down until it forms a delicious cozy gravy. But I took this recipe up a few notches with some extra special ingredients that add more umami and flavor to the stew gravy. The ingredient list may look long, but I promise it’s worth it.

Here’s what you’ll need for the most incredible crockpot beef stew ever:

Beef Stew Meat: Stew meat, which is usually cubed chuck steak, tends to be a tougher cut, but it softens to an extremely tender texture when cooked low and slow (like in a crockpot).
All-Purpose Flour: Lightly coating the stew meat in flour and then searing it before it goes into the crockpot increases the Maillard reaction and deepens the flavor. The flour also helps thicken the stew’s gravy.
Vegetables: I use a hearty and flavorful mix of carrots, onions, celery, and potatoes to create a naturally flavorful gravy. The vegetables also help thicken the gravy as they break down into the broth.
Beef Broth: Broth acts as the base for the gravy and provides a nice moist environment for the meat to cook to tender perfection. Make sure to use a broth with great flavor. I like to use Better Than Bouillon to make my broth.
Seasonings: This is where we really take the flavor to the next level. For this recipe, I combined garlic, Dijon, Worcestershire sauce, soy sauce, brown sugar, rosemary, and thyme to make an over-the-top good gravy that is full of layered flavor and umami goodness.

What Else Can I add?

This slow cooker beef stew is pretty lush as is, but there are always options if you want to add more! Try adding 8 oz. mushrooms with the vegetables in the beginning (sliced in half) for more vegetable goodness. If you have some red wine on hand, deglaze the skillet used to brown the beef with the wine before proceeding with the gravy. Want it to look extra fancy? I’d sub 8 oz. pearl onions in place of the chopped onion in the recipe below.

How to Thicken Beef Stew

There are multiple ways to thicken a beef stew, but I prefer to allow the stew to thicken naturally as the vegetables cook and begin to break down into the broth. The stew may look a little watery when you first lift the lid, but once you begin to stir, the starches in the vegetables will begin to thicken the liquid into a gravy-like consistency.

Alternately, if you prefer a firmer vegetable, you can add them in the last hour of cooking and then use a cornstarch slurry (3 Tbsp cornstarch + 3 Tbsp water) to thicken your stew. Once the cornstarch is mixed into the broth and brought to a boil, it will thicken into a gravy. This method will result in a less flavorful gravy and a slightly glossy appearance.

Sear the meat first. Browning the beef gives it an extra deep flavor that can’t be achieved in the moist environment of the slow cooker alone.
Add extra umami. Adding ingredients to the broth that contain a lot of umami, like Worcestershire sauce and soy sauce, ramps up the flavor in the stew and makes the flavor extra “meaty”.
Don’t rush it. Stew meat needs to cook low and slow for a long time in order for the tough connective tissues to break down and become tender. If your stew meat is tough, reduce the heat and cook it a little longer.
Don’t skip the veggies. Including a variety of vegetables in your stew not only adds texture and color, but the vegetables also add a ton of extra flavor to the gravy, so you’ll get a delicious, multi-dimensional flavor in the final stew.

Serving Suggestions

This recipe is a pretty well-rounded meal on its own, but you’ll want to sop up every drop of that deliciously thick brown gravy. I suggest serving it with some bread on the side, like my focaccia rolls or garlic bread. A bowl of creamy polenta, warm rice, or egg noodles is also delicious. But whenever I want to stretch this recipe further to feed a bunch of people, I always serve it with a fresh veggie side, too! Some easy steamed green beans, oven roasted broccoli, canned corn, or sautéed Brussels sprouts are all super easy to prep and cook while the stew finishes up in the crockpot.

Swap out the meat. Don’t like stew beef? Why not try ground beef in this recipe?! I know, I know, it’s not quite the same, but my slow cooker hamburger stew recipe is a reader favorite, just like this one. ;)
Cook it in an Instant Pot: When I first posted this slow cooker beef stew, I got a ton of comments asking if it could be made in an Instant Pot. So, I created this instant pot beef stew recipe! It’s a bit quicker and is perfect for those days when you don’t have time to wait for the crockpot.
Use a different stock. I HIGHLY recommend sticking with the beef stock in this recipe for an ultra beefy, savory flavor. But you could use chicken or vegetable broth if that’s all you have. Or, use a combination of stocks like I do in my chicken stew recipe.
Add beans. If you want to add some extra protein and bulk up the stew, try adding a can of drained and rinsed beans during the last 30 minutes of cooking. I’d add white beans, just like we use in our shrimp and white bean stew, but any type will do!

Crockpot Beef Stew Recipe

This Crockpot Beef Stew is the perfect cozy meal for a cold winter day with tender pieces of beef, vegetables, and a flavorful gravy.

Course Dinner, Main Course

Cuisine American

Total Cost $16.20 recipe / $2.03 serving

Prep Time 15

Cook Time 4 15

Total Time 4 30

Servings 1.25 cups each

Calories 269kcal

Author Beth Moncel

Equipment

Slow Cooker

Ingredients

2 lbs. red potatoes $2.40
1 yellow onion $0.37
3 carrots $0.44
4 stalks celery $0.44
4 cloves garlic $0.32
1.5 lbs. beef stew meat $11.24
2 Tbsp all-purpose flour $0.03
1/4 tsp salt $0.02
1/4 tsp Freshly cracked black pepper $0.02
2 Tbsp cooking oil $0.08
2 cups beef broth $0.27
2 Tbsp Dijon mustard $0.13
1 Tbsp Worcestershire sauce $0.06
1 Tbsp soy sauce $0.06
1.5 tsp brown sugar $0.02
1.5 tsp dried rosemary $0.15
1.5 tsp dried thyme $0.15

Instructions

Dice the onion and red potatoes. Slice the carrots and celery. Mince the garlic. Place the prepared vegetables in a four or five quart slow cooker.
Place the stew meat in a bowl and sprinkle the flour, salt, and pepper over top. Toss the meat until it's evenly coated in flour.
Heat a large skillet over medium-high. Once very hot, add the cooking oil and swirl to coat the surface of the skillet. Add the stew meat and cook, without stirring, until browned on the bottom. Stir and then allow the beef to brown on a second side. Transfer the meat to the slow cooker.
Turn the heat under the skillet down to medium-low. Add the broth, Dijon, Worcestershire sauce, soy sauce, brown sugar, rosemary, and thyme to the skillet. Stir and cook over medium-low until all the browned bits have dissolved off the bottom of the skillet.
Pour the broth over the ingredients in the slow cooker and everything a good stir.
Place the lid on the slow cooker and cook on high for four hours or low for eight hours.
After cooking the meat and vegetables should both be tender. Stir the stew well to allow the potatoes to slightly break down and thicken the gravy. Taste the stew and adjust the salt or other seasonings to your liking. Serve hot!

See how we calculate recipe costs here.

Nutrition

How to Make Crockpot Beef Stew – Step by Step Photos

Prepare the vegetables for the stew first. You’ll need to dice 2 lbs. red potatoes and one yellow onion, slice 4 stalks of celery and 3 carrots, and mince 4 cloves of garlic.

Place all of your chopped vegetables in a 4 or 5-quart slow cooker or crockpot.

Place 1.5 lbs. stew meat (beef chuck) in a bowl. Sprinkle 2 Tbsp all-purpose flour, ¼ tsp salt, and ¼ tsp pepper over the meat. Toss the beef until it’s evenly coated in flour, salt, and pepper.

Heat a large skillet over medium-high. When it’s very hot, add 2 Tbsp cooking oil and swirl to coat the surface of the skillet. Add the stew meat and let it cook until browned on the bottom, then stir and allow it to brown on the second side again. Do not stir often, or the beef will not have a chance to brown. Transfer the beef to the slow cooker.

Reduce the heat under the skillet to medium-low and add 2 cups beef broth, 2 Tbsp Dijon mustard, 1 Tbsp Worcestershire sauce, 1 Tbsp soy sauce, 1.5 tsp brown sugar, 1.5 tsp dried rosemary, and 1.5 tsp thyme. Heat and stir the ingredients until all of the browned bits are dissolved off the bottom of the skillet.

Pour the broth over the ingredients in the slow cooker. It’s okay if the broth does not fully cover the ingredients in the at this point.

Place the lid on the slow cooker and cook on high for four hours or low for eight hours.

After four hours on high (or eight hours on low) the stew should look a little like this. The meat and vegetables should both be tender. The gravy may look a little thin at this point, but don’t worry…

Give the stew a good stir and the potatoes will break down a bit and thicken the gravy into a nice rich consistency. Depending on the type of broth used, you may want to taste the stew and add salt to your liking (I did not add any).

Serve your slow cooker beef stew as is or spooned over a bowl of hot rice or pasta. THIS will keep you warm and full on cold winter days!

Crockpot Mac And Cheese

$7.54 recipe / $1.25 serving

Slow Cooker Vegetarian Lentil Chili

$4.64 recipe / $0.77 serving

Giant Slow Cooker Meatballs

$8.00 recipe / $2.00 serving

Slow Cooker Chicken Noodle Soup

$9.22 recipe / $1.15 serving

This Crockpot Beef Stew was originally published 10/14/2014. It was updated and republished 1/24/25.

The post Crockpot Beef Stew appeared first on Budget Bytes.

One Pot Chicken and Rice

Beth Moncel — Fri, 17 Jan 2025 14:30:00 +0000

You guys know how much I love my one pot meals. They’re easy, cozy, and always satisfying. This Chicken and Rice one pot meal is the kind of comfort food I make time and time again, and it’s definitely moving to the top of my list of favorite recipes. The rice is rich and flavorful, the chicken is super tender, and the whole dish comes together almost effortlessly.

“This is one of my favorite go-to dinners!! Absolutely love it! Great flavors. Add some roasted veggies on the side. Yum!”
Matthew

What’s in Chicken and Rice?

This super simple dish includes juicy chicken thighs coated in herbs and spices (not spicy!), sautéed onions, and long grain white rice cooked in vegetable broth. Because you cook everything in one pot from start to finish, no flavors are lost. Every bite is packed with rich and delicious flavor.

Here’s what you’ll need to make this one pan chicken and rice:

Chicken: I use boneless, skinless chicken thighs because they make this dish nice and rich from the fat they release. You could use chicken breasts, but it definitely won’t be as juicy or tender as chicken thighs. Chicken breasts can tend to dry out a bit with the double cook (sear first, steam with rice second), but I don’t need to worry about that with chicken thighs.
Long-Grain White Rice: This pantry staple is one of my favorite ingredients because it’s so versatile and budget-friendly. I haven’t tried this recipe using any other type of rice, so I can’t say how it might turn out with something like short grain or brown rice.
Vegetable Broth: Using vegetable broth adds an extra layer of flavor to this dish. You could use chicken broth if that’s what you have on hand, but it’ll change the flavor and color of the cooked rice slightly.
Cooking Oil: Helps to create a nice sear on the chicken thighs before adding them to the rice. I use a neutral oil with a high smoke point, like canola or vegetable oil.
Yellow Onion: Adds a nice sweetness and even more flavor. Be sure to sauté it until softened before moving on to the next step.
Seasonings: I use a bunch of simple but flavorful seasonings for this dish, including salt, black pepper, garlic powder, onion powder, garlic powder, dried thyme, dried oregano, and paprika!
Chopped Parsley: Sprinkle over some freshly chopped parsley as an optional garnish at the end.

What Veggies Can I Add?

If you want to add some vegetables to the pot, I would try adding a ½ cup frozen peas when you add the broth, or sautéing some mushrooms after the chicken and before the onions.

Don’t overcook your chicken thighs in the first step! I only sear them until they’re browned and have a nice crust on the outside. They’ll continue to cook in the rice later on.
Be sure to use boneless, skinless chicken thighs. Bone-in chicken needs more time to cook and may not be ready by the time the rice is done.
I recommend double-checking the package instructions for your long-grain white rice before starting this recipe. Different brands may have slightly different cooking times and ratios of liquid to rice. My rice cooked through using the amount of broth listed in the recipe, but yours may need a bit more or less.
DON’T LIFT THE LID ONCE YOU ADD THE VEGETABLE BROTH! This is crucial for the rice to cook evenly and absorb all the liquid. Trust me, I know it’s tempting to peek, but resist the urge.
Once cooked, taste and adjust the seasonings as you see fit. I always taste for salt and pepper at the end and add more if needed.

What to Serve with Chicken and Rice?

Since I didn’t add any vegetables in the pot with my chicken and rice, I added some roasted broccoli on the side. I think roasted broccoli is the perfect side because the roasted flavor matches the coziness of the chicken and rice, plus the simple flavor doesn’t compete, leaving the chicken and rice to shine. You could also do some steamed green beans, sautéed zucchini, or a simple side salad.

Storage & Reheating

Any leftovers can be stored in an airtight container in the fridge for up to 3-4 days or frozen for up to 3 months. If freezing, I’d store the chicken and rice separately to make thawing and reheating easier. Let them thaw in the fridge overnight before reheating on the stovetop or in the microwave. Add a splash of broth or water to the rice before reheating, and make sure everything is piping hot before serving.

One Pot Chicken and Rice

This hearty and delicious chicken and rice combines rich and flavorful rice with well seasoned chicken or an easy one pot meal.

Course Dinner, Main Course

Cuisine American

Total Cost $6.18 recipe / $1.54 serving

Prep Time 10

Cook Time 40

Servings

Calories 421kcal

Author Beth Moncel

Equipment

Deep Stainless Steel Skillet
Measuring Cups Spoons
Liquid Measuring Cup

Ingredients

2 tsp paprika $0.20
1 tsp dried oregano $0.10
1 tsp dried thyme $0.10
1/2 tsp garlic powder $0.05
1/2 tsp onion powder $0.05
1/4 tsp salt $0.02
1/4 tsp pepper $0.02
1.25 lbs. boneless, skinless chicken thighs (4-5 thighs) $4.59
2 Tbsp cooking oil, divided $0.08
1 yellow onion, diced $0.32
1 cup long-grain white rice (uncooked) $0.32
1.75 cups vegetable broth $0.23
1 Tbsp chopped parsley (optional garnish) $0.10

Instructions

Combine the paprika, oregano, thyme, garlic powder, onion powder, salt, and pepper in a small bowl. Coat both sides of the chicken thighs in the seasoning mix.
Add 1 Tbsp cooking oil to a deep skillet and heat over medium. Once hot, swirl to coat the surface of the skillet, then add the chicken thighs. Cook the thighs for a few minutes on each side, or until well browned. The chicken does not need to be cooked through at this point.
Remove the browned chicken to a clean plate. Reduce the heat to medium-low, add an additional 1 Tbsp cooking oil to the skillet, then add the diced onion. Sauté the onion for about 5 minutes, or until softened. Allow the moisture from the onion to dissolve the browned bits from the skillet as you stir.
Add the uncooked rice to the skillet and continue to sauté for 1-2 minutes more to toast the rice.
Add the vegetable broth to the skillet and briefly stir to dissolve any remaining brown bits from the bottom of the skillet.
Return the chicken to the skillet, setting it on top of the rice. Place a lid on the skillet, turn the heat up to medium-high, and allow the broth to come up to a full boil.
Once boiling, turn the heat down to low and let the chicken and rice continue to simmer over low, without lifting the lid or stirring, for 20 minutes. After 20 minutes, turn off the heat and let it rest, without lifting the lid, for an additional 5 minutes.
Finally, remove the lid and fluff the rice around the chicken. Garnish with chopped parsley, if desired, then serve and enjoy!

See how we calculate recipe costs here.

Video

Nutrition

How to Make Chicken and Rice – Step by Step Photos

Combine 2 tsp paprika, 1 tsp dried oregano, 1 tsp dried thyme, ½ tsp garlic powder, ½ tsp onion powder, ¼ tsp salt, and 1/4 tsp pepper in a bowl. Coat both sides of four or five boneless, skinless chicken thighs with the seasoning mix.

Heat 1 Tbsp cooking oil in a deep skillet over medium. Once hot, swirl to coat the surface, then add the seasoned chicken thighs. Cook for about five minutes on each side, or until well browned. The chicken does not need to be fully cooked at this point, just well browned on the surface. While the chicken cooks, dice a yellow onion.

Remove the browned chicken to a clean plate. Reduce the heat to medium-low, then add another 1 Tbsp cooking oil and the diced onion to the skillet. Sauté the onion until soft, allowing the moisture from the onion to dissolve the browned bits from the bottom of the skillet.

Add one cup of uncooked long-grain white rice to the skillet. Continue to sauté with the onion for 1-2 minutes to slightly toast the rice. You should hear it crackling and popping.

Add 1.75 cups vegetable broth to the skillet with the rice and onions. Briefly stir to dissolve any browned bits that might remain stuck to the bottom of the skillet.

Return the chicken thighs to the skillet, placing them on top of the rice. Place a lid on the skillet, turn the heat up to medium-high, and allow the broth to come up to a boil. When it reaches a full boil, turn the heat down to low and let it continue to simmer on low, without lifting the lid or stirring, for 20 minutes.

After simmering on low for 20 minutes, turn off the heat and let it rest for five minutes without lifting the lid. After resting, it should look like the above photo.

Fluff the rice with a fork and stir the onions back into the rice (it tends to float to the top while simmering). Garnish with chopped parsley and serve!

One Pot Teriyaki Chicken and Rice

$6.26 recipe / $1.57 serving

Creamy Chicken and Rice Skillet

$7.12 recipe / $1.78 serving

Chicken and Dumplings

$7.26 recipe / $1.21 serving

One Pot Creamy Pesto Chicken Pasta

$11.77 recipe / $2.94 serving

This Chicken and Rice recipe was originally published 5/21/22. It was updated and republished 1/17/25.

The post One Pot Chicken and Rice appeared first on Budget Bytes.

Beef Stroganoff

Beth Moncel — Sun, 12 Jan 2025 14:30:00 +0000

Guess what time it is! Comfort-food-o’clock. And in my mind, there’s no better comfort food than a rich creamy pasta dish, like this Beef Stroganoff. It cooks in just one pot, just like hamburger helper stroganoff, but it’s homemade and I promise it’s still super easy. You’re going to want to tuck this recipe into your back pocket for those nights when you’re super tired and need an extra comforting meal. :)

A winner for me! I used extra lean ground beef and added half a can of peas for more veggies. It worked out perfectly. Another easy dinner to have in my back pocket!
Sara

Budget-Friendly Version

Beef stroganoff is a Russian dish that features pieces of sautéed beef in a rich and creamy sauce, often served over pasta. For this budget version of beef stroganoff, I’ve replaced the chunks of beef with budget-friendly ground beef, added mushrooms to stretch it a little further, and cooked everything in one pot for a quick and easy meal. It’s not a traditional beef stroganoff for sure, but it definitely is delicious!

Here’s what you’ll need to make this deliciously creamy beef stroganoff:

Garlic: Garlic adds a nice deep flavor to the creamy sauce.
Butter: I sauté the garlic in butter for extra flavor and richness.
Ground Beef: Instead of using chunks of beef stew meat, I use ground beef for a more budget-friendly alternative.
Mushrooms: I use a combination of mushrooms and beef to bulk up this one pot pasta while keeping the price low.
Beef Broth: I cook the pasta one-pot style in the broth with all of the other ingredients so everything has maximum flavor. I suggest using a very flavorful broth or else your stroganoff will end up being bland. I use Better Than Bouillon to make my beef broth.
Worcestershire Sauce & Dijon Mustard: Worcestershire sauce and Dijon mustard are added to the broth to add more dimension to the flavor.
Egg Noodles: Wide egg noodles have the perfect light texture for this creamy sauce to keep the entire dish balanced.
Sour Cream: I stir sour cream into the sauce to give it the classic creamy and tangy flavor of a stroganoff. If you’re looking for an alternative to sour cream, you can use Greek yogurt or heavy cream, which will be less tangy.

Beef Alternatives

I used half ground beef and half mushrooms to stretch my pennies a bit further, but you could do all mushrooms or all beef if you prefer. If you’re doing a vegetarian version with all mushrooms, use mushroom or vegetable broth to replace the beef broth.

Every piece of cookware and every range top is different, so one pot recipes are a bit like riding a bike. You have to feel it out and find the sweet spot for the equipment you’re using. Here are some tips for making your one pot pasta a success:

Use heavy, thick cookware to help the ingredients heat evenly.
The broth does not need to fully cover the noodles for them to cook, so resist the urge to add extra water or broth.
Make sure the liquid is simmering the whole time the pasta is cooking. If the heat is too low, the pasta will just get gummy.
Stir the pot occasionally to prevent sticking, but not too often or you risk breaking down the pasta.
Use your judgment. If your pasta looks close to being cooked through, but there is too much liquid left in the skillet, let it finish simmering with the lid off. If the liquid is gone but your pasta is still not tender, add a splash more water or broth and continue to simmer.

Beef Stroganoff

This one pot Beef Stroganoff is a delicious and comforting weeknight dinner and is easy like hamburger helper, but homemade!

Course Dinner, Lunch, Main Course

Cuisine American

Total Cost $5.54 recipe / $1.39 serving

Prep Time 10

Cook Time 20

Total Time 30

Servings about 1.5 cups each

Calories 476kcal

Author Beth Moncel

Equipment

Chef’s Knife
White Cutting Boards
Liquid Measuring Cup

Ingredients

2 cloves garlic $0.16
2 Tbsp butter $0.22
1/2 lb. ground beef $2.50
8 oz. mushrooms $1.49
1/8 tsp Freshly cracked black pepper $0.01
2 cups beef broth $0.26
1 Tbsp Worcestershire sauce $0.03
1/2 tsp Dijon mustard $0.02
8 oz. wide egg noodles $0.60
1/3 cup sour cream $0.15
1 Tbsp chopped parsley (optional) $0.10

Instructions

Mince the garlic. Add the garlic and butter to a large pot or skillet and sauté over medium heat for about one minute, or until the garlic is soft and fragrant.
Add the ground beef and continue to sauté until it is fully browned.
While the beef is browning, slice the mushrooms. Add the sliced mushrooms and some freshly cracked pepper to the pot with the beef. Continue to sauté until the mushrooms are soft (about five minutes).
Add the uncooked egg noodles to the pot along with the beef broth, Worcestershire sauce, and Dijon mustard. Stir to combine. The liquid will not fully cover the noodles, but that's okay.
Place a lid on the pot and allow the liquid to come up to a boil over medium-high heat. As soon as it reaches a boil, give the pot a stir, replace the lid, and reduce the heat to low. Allow the pot to simmer on low heat for about 7-10 minutes, stirring occasionally and replacing the lid every couple of minutes. After 7-10 minutes the pasta should be tender and most of the liquid absorbed.
Once the noodles are tender, add the sour cream and fold it into the noodles until everything is rich and creamy. Give the noodles a taste and add extra salt or pepper, if needed. Roughly chop a handful of parsley leaves and sprinkle over top. Serve hot.

See how we calculate recipe costs here.

Video

Nutrition

How to Make Beef Stroganoff – Step by Step Photos

Begin by sautéing 2 cloves of minced garlic in 2 Tbsp of butter until soft (1-2 minutes). You can use a large pot or large skillet, as long as it is big enough to hold all of the pasta AND has a lid (the lid will be used later).

Next, add 1/2 lb. ground beef and continue to sauté until it is fully browned.

While the beef is browning, slice 8oz. mushrooms. White button mushrooms are fine, but if you can get these baby bella mushrooms they are even more awesome (shout out to ALDI for carrying these at an affordable price).

Once the beef is browned, add the mushrooms and some freshly cracked pepper. Continue to sauté until they are soft (about five minutes).

Add ½ lb. wide egg noodles to the skillet along with 2 cups beef broth, 1 Tbsp Worcestershire sauce, and ½ tsp Dijon mustard. Stir to combine. The broth will not fully cover the noodles, but that’s okay. The steam in the skillet will help cook them and they’ll be stirred to make sure even cooking.

Place a lid on the skillet and bring the broth up to a boil over medium-high heat. Once boiling, give it a quick stir to loosen the noodles from the bottom, return the lid quickly, and turn the heat down to low. Let the skillet simmer, stirring occasionally and always replacing the lid, for 7-10 minutes or until the noodles are tender and there is only a small amount of thick sauce left in the skillet.

Finally, add ⅓ cup sour cream and fold it into the noodles until everything is creamy and delicious!

Top off the beef stroganoff with a little chopped parsley for color (because stroganoff is kind of boring to look at) and it’s time to dive into that skillet full of creamy goodness! You might want to give it a taste at this point to see if you want a little extra salt or pepper (again, depending on the salt content of your broth), but other than that it’s time to eat! And only one dish to clean. :)

Easy American Goulash

$10.96 recipe / $1.83 serving

One Pot Creamy Cajun Chicken Pasta

$9.41 recipe / $2.35 serving

One Pot Veggie Pasta

$7.99 recipe / $2.00

Beef Taco Pasta

$10.33 recipe / $1.72 serving

Originally published 5/20/21. Updated and republished 1/11/25.

The post Beef Stroganoff appeared first on Budget Bytes.

Creamy Rice Pudding

Beth Moncel — Fri, 10 Jan 2025 14:30:00 +0000

There isn’t a more creamy and dreamy budget-friendly dessert than Rice Pudding with its warm flavors of cinnamon, vanilla, and nutmeg. I only use a few basic pantry staple ingredients, like milk, sugar, rice, and a few spices, so it can be whipped up whenever you need a sweet treat, and it’s also a great way to reduce waste and repurpose your leftover rice, which I love! Not to mention, this sweet and creamy rice pudding recipe holds up great in the refrigerator, making it the perfect meal prep dessert!

Why I Love this Recipe

Rice pudding is a thick and sweet mixture of rice cooked in milk until it becomes soft and creamy. It’s often flavored with warm spices like vanilla and cinnamon and sometimes has other add-ins like raisins or nuts. It’s a simple, warm, and comforting dish that is always satisfying. While this dish is said to have originated in China, several cultures across the globe have some form of rice pudding, each with its own unique combination of rice varieties, spices, and add-ins. I love making this particular recipe around Christmas—there’s just something about the warm spices and creamy texture that gives me all the holiday feels!

“I’ve never made rice pudding or really been a big fan of it, but my boyfriend is so I decided to make this tonight for him for Xmas eve dessert tomorrow. Did a little taste test while it was cooling and it’s SO GOOD!! I’ll definitely have to make this again.”
Lindsay Pound

Here’s what you’ll need to make this delicious rice pudding recipe:

Rice: I use long-grain jasmine rice for this recipe because that’s what I had on hand and I love its fragrant flavor, but you can make it with virtually any kind of white rice. You may need to adjust the amount of milk slightly depending on the variety, but it’s easy to add more as you go if needed.
Milk: Milk is what makes this dish so creamy and delicious. While you can substitute non-dairy milk, keep in mind that it will change the flavor and texture. I find whole milk to be the creamiest and most delicious.
Sugar: My recipe is sweetened with simple white sugar to not muddy the simple flavors in the pudding, but you can play around with your favorite sweetener and adjust the sweetness (and flavor) to your liking.
Butter: I use butter to lightly toast the rice (and almonds) at the beginning of the recipe to add even more toasty flavor and dimension to the pudding.
Almonds: Almonds are optional, but I love the flavor and texture they add to the pudding.
Spices: I use a warm mix of spices like vanilla, cinnamon, and nutmeg to flavor the pudding. I also add a little bit of salt to help amplify all of the flavors.

More Flavor Ideas to Try!

The recipe below is a pretty simple and classic rice pudding recipe, but it can be customized in several different ways. Here are some other flavor ideas to try:

Raisins
Nuts: walnuts, pecans, pistachios
Caramel sauce or dulce de leche
Saffron
Cardamom
Chocolate
Toasted coconut
Instant coffee

Do You Eat Rice Pudding Hot or Cold?

Another reason that I love rice pudding is because it tastes great both hot and cold! When it’s warm it’s super comforting and it feels like a big cozy cinnamon-vanilla hug. When you eat it cold the next day, it’s actually rather refreshing, similar in a way to horchata.

My recipe uses uncooked rice, but rice pudding is actually a great way to use up leftover rice from the night before. To use leftover rice in this recipe, use 2 cups of cooked rice and 2 cups of milk (instead of the ½ cup rice and 4 cups milk in the recipe below). Add the cooked rice after toasting the nuts and spices in butter.

Make It Vegan!

This recipe is really easy to convert into a vegan recipe. I’d use coconut oil to toast the almonds and rice in the beginning and then swap the whole milk for your favorite non-dairy milk. I would suggest something extra creamy like coconut, soy, or oat milk.

Creamy Rice Pudding

Creamy Rice Pudding is a simple, delicious, and inexpensive dessert full of warm flavors like vanilla, cinnamon, and nutmeg.

Course Breakfast, Dessert

Cuisine American

Total Cost $1.76 recipe / $0.44 serving

Prep Time 5

Cook Time 45

Total Time 50

Servings 1 cup each

Calories 391kcal

Author Beth Moncel

Equipment

Measuring Cups Spoons

Ingredients

1 Tbsp butter $0.14
1/4 cup sliced almonds $0.44
1/2 cup uncooked long-grain jasmine rice* $0.16
1/4 tsp cinnamon $0.02
1/4 tsp nutmeg $0.02
4 cups whole milk* $0.80
1/4 cup sugar $0.04
1/4 tsp vanilla extract $0.12
1/4 tsp salt $0.02

Instructions

Add the butter, almonds, and rice to a saucepot and heat over medium. Cook and stir the rice and almonds in the melted butter for 1-2 minutes, or until they begin to smell toasty.
Add the cinnamon and nutmeg to the pot and continue to stir and cook for 30-60 seconds more.
Add the milk, sugar, vanilla, and salt to the pot and stir to combine. Allow the mixture to come up to a simmer over medium heat, stirring occasionally.
Once simmering, turn the heat down to medium-low. Continue to simmer the rice without a lid, stirring occasionally, for about 40 minutes, or until the rice is very soft and the mixture has thickened considerably. The pudding will thicken further as it cools.
Serve it warm or refrigerate and serve cold the next day.

See how we calculate recipe costs here.

Video

Notes

*You can use the rice and milk of your choice. See the notes above the recipe for more information.

*To use leftover cooked rice in this recipe, use 2 cups of cooked rice and 2 cups of milk.

Nutrition

How to Make Rice Pudding – Step By Step Photos

Add 1 Tbsp butter, ¼ cup sliced almonds, and ½ cup uncooked long-grain jasmine rice to a sauce pot. Stir and cook over medium heat for about two minutes, or until the almonds and rice begin to smell a bit toasty.

Add ¼ tsp cinnamon and ¼ tsp nutmeg to the rice and almonds, and continue to stir and cook for 30-60 seconds more. Finally, pour in 4 cups whole milk (or milk of your choice).

Also add ¼ cup sugar, ¼ tsp vanilla extract, and ¼ tsp salt. Stir to combine.

Bring the mixture up to a simmer over medium heat, stirring occasionally. Once it begins simmering, reduce the heat to medium-low and continue to simmer for about 40 minutes (without a lid), stirring occasionally, or until the rice is very soft and the mixture has thickened considerably. Keep in mind that it’ll continue to thicken further as it cools.

Serve the super creamy pudding warm, or refrigerate and serve cold the next day!

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This Rice Pudding recipe was originally published 3/23/22. It was updated and republished 1/10/25.

The post Creamy Rice Pudding appeared first on Budget Bytes.

Beef Stew

Marsha McDougal — Mon, 30 Dec 2024 17:12:55 +0000

I don’t think I can make it through any fall or winter season without making this comforting, easy Beef Stew recipe for my family. It’s SO simple to make and is filled with rich, savory flavors and hearty veggies that seriously hit the spot on a chilly night. Plus, it’s a one-pot wonder that makes clean-up a breeze. And don’t worry about leftovers; this stew stores and reheats beautifully. It’s actually one of those recipes I enjoy even more the day after. 😉

Here’s what you’ll need to make this traditional beef stew recipe:

Beef Stew Meat: I like to use beef stew meat because it’s already cut into bite-sized pieces, is budget-friendly, and cooks up perfectly tender when simmered in the stew. You could also buy a 1.5 lb. chuck roast (like what you use in a pot roast!) and cut it into pieces yourself.
Vegetables: The classic combination of onion, carrots, and celery adds great flavor and texture to this stew. I also love adding diced gold potatoes to really bulk it up and make it extra hearty. I prefer gold potatoes because they aren’t overly starchy, but you can use whatever potatoes you have on hand.
Garlic: A must for added flavor and aroma.
All-Purpose Flour: I sprinkle this over the stew beef for a few reasons. It helps to thicken the stew as it cooks, and it adds a nice golden crust to the beef when searing it in the pan!
Cooking Oil: For browning the beef.
Tomato Paste: Adds a deep, rich tomato flavor and helps to thicken the gravy as it simmers on the stovetop.
Worcestershire Sauce: I only add a small amount, but it makes a big difference in the overall flavor of the stew. It’s a must-have ingredient, in my opinion!
Beef Broth: This is the base for the stew’s gravy. I like Better than Bouillon because it has great flavor for the price.
Red Wine: Deglazing the pot with red wine adds a ton of flavor. I used a mini Bota Box red wine for this recipe, but if you don’t have it on hand, you can replace it with extra beef broth instead.
Seasonings: You’ll need some salt and pepper to season the meat and veggies (and a little more for seasoning to taste at the end, as needed). I also add in dried thyme, dried rosemary, and bay leaves, which help pack a punch in terms of flavor!

Brown the meat in batches. I personally like searing the beef first for the extra depth of flavor and fond (the stuck-on bits) that are left at the bottom of the pot. In order to achieve this, I brown the meat in two separate batches. That way, the meat actually sears and doesn’t steam.
Thicken your homemade beef stew to your liking. If you want a thicker stew, you can make a quick slurry. Mix 2 Tbsp of flour or cornstarch with 2 Tbsp of water until it’s completely smooth. Add the mixture to the pot and stir it in during the last 10 minutes of cook time. Make sure the pot is still simmering so the slurry can thicken the stew.
Use one pot for the best flavor. I highly recommend using a Dutch oven or heavy-bottomed pot to brown the meat and cook the stew. All the browned bits and juices left on the bottom of the pot add so much flavor, and using just one pot also means fewer dishes to wash later!!
Want to use a crockpot? Good news! If you like the convenience of using a slow cooker, then you should try our popular crockpot beef stew recipe next! We also have a delicious Instant Pot beef stew if you’re looking for a super quick but oh-so-satisfying stew recipe. I personally love this stovetop version, but using a slow cooker or Instant Pot can save you time and effort on busy days!

What to Serve with Beef Stew

This easy recipe is incredibly filling as it is, so I usually sprinkle over some fresh chopped parsley and serve it with crusty bread on the side. But you can serve it with any side you usually enjoy with a stew—rice, egg noodles, cheesy biscuits, popovers, you name it! I sometimes add a simple veggie side if I get a good deal on some fresh produce at the store, like sautéed green beans or roasted butternut squash.

Storage & Reheating

This recipe for beef stew is one of my favorite things to make ahead. The flavors develop more, and the herbs become fragrant after sitting in the fridge overnight. To store, let it cool to room temperature, then cover and refrigerate for up to 3-4 days. You can also freeze it for up to 3 months. It’s best to portion it out into smaller containers for easier thawing. Let them thaw overnight before reheating on the stovetop or in the microwave. I sometimes add a splash or two of beef broth to thin it out as needed.

Beef Stew Recipe

This hearty Beef Stew recipe cooks up effortlessly on the stovetop and is packed with tender chunks of beef, hearty vegetables, and a rich broth.

Course Main Course

Cuisine American

Total Cost ($17.78 recipe / $2.96 serving)

Prep Time 15

Cook Time 1 50

Total Time 2 5

Servings servings

Calories 377kcal

Author Marsha McDougal

Equipment

Dutch Oven

Ingredients

1 yellow onion $0.39
3 carrots $0.75
3 celery sticks $0.60
4 cloves of garlic $0.32
1 ½ lb. beef stew meat $11.34
1 ½ tsp salt, divided $0.07
¾ tsp freshly ground black pepper, divided $0.05
3 Tbsp all-purpose flour $0.06
4 Tbsp cooking oil, divided $0.16
3 Tbsp tomato paste $0.45
1 ½ tsp dried thyme $0.15
1 ½ tsp dried rosemary $0.15
½ cup red wine $0.75
1 Tbsp Worcestershire sauce $0.15
5 cups beef broth $0.85
2 bay leaves $0.30
1 lb. gold potatoes $1.20
salt and pepper to taste $0.04

Instructions

Start by prepping the vegetables. Dice the onion, slice the carrots and celery, and mince the garlic cloves. Set the vegetables to the side.
Place the stew meat on a cutting board or in a large bowl. Season with 1 tsp salt and ½ tsp black pepper. Now sprinkle the flour over the meat. Toss the meat until it's evenly coated in the flour.
Heat a large pot or Dutch oven over medium-high heat. Once the pot is hot, add 2 Tbsp of cooking oil. Add half of the stew meat and cook, without stirring, until browned on the bottom. Stir and then allow the beef to brown on the second side.
Remove and transfer the first batch of stew meat to a separate plate. Add 1-2 more Tbsp of oil to the pot and repeat the steps of browning the second batch of stew meat. Remove all of the meat and set aside.
Turn the heat down to medium heat and add the onion, carrots, celery, and garlic. Stir and sauté for 2-3 minutes or until the onions are translucent.
Now add in the tomato paste, dried thyme, dried rosemary, ½ tsp salt, and ¼ tsp black pepper. Stir and continue to cook for 1 minute.
Add the red wine to deglaze the pot. Stir and scrape up any brown bits that may be stuck to the bottom of the pot. Now, add the beef back to the pot with the Worcestershire sauce and pour in the beef broth. Add the bay leaves and give everything a good stir.
Place the lid on top and bring the pot up to a boil. Once boiling, reduce the heat to medium-low and simmer for 1 hour, stirring occasionally, or until the meat is tender. I let my meat simmer for 1 hour and 15 minutes.
While the stew is simmering, peel and chop the potatoes. Once the beef is tender, add the chopped potatoes to the pot, place the lid back on top, and continue to simmer until the potatoes are tender, for about 20-30 minutes.
Give the stew a taste, and add more salt and pepper if needed. I added ¼ tsp salt and ¼ tsp black pepper. Remove the bay leaves, garnish with parsley (optional), and enjoy!

See how we calculate recipe costs here.

Nutrition

how to make Beef Stew – step by step photos

Start by prepping the vegetables. Dice 1 yellow onion, slice 3 carrots, and 3 celery sticks, and mince 4 garlic cloves. Set the vegetables to the side.

Place 1 ½ lb. stew meat on a cutting board or in a large bowl. Season with 1 tsp salt and ½ tsp black pepper. Now sprinkle 3 Tbsp flour over the meat. Toss the meat until it’s evenly coated in the flour.

Heat a large pot or Dutch oven over medium-high heat. Once the pot is hot, add 2 Tbsp of cooking oil. Add half of the stew meat and cook, without stirring, until browned on the bottom. Stir and then allow the beef to brown on the second side. Remove and transfer the first batch of stew meat to a separate plate. Add 1-2 more Tbsp of oil to the pot and repeat the steps of browning the second batch of stew meat. Remove all of the meat and set aside.

Turn the heat down to medium heat and add the onion, carrots, celery, and garlic. Stir and sauté for 2-3 minutes or until the onions are translucent.

Now add in 3 Tbsp tomato paste, 1 ½ tsp dried thyme, 1 ½ tsp dried rosemary, ½ tsp salt, and ¼ tsp black pepper. Stir and continue to cook for 1 minute.

Add ½ cup red wine to deglaze the pot. Stir and scrape up any brown bits that may be stuck to the bottom of the pot.

Now, add the beef back to the pot with 1 Tbsp Worcestershire sauce and pour in 5 cups beef broth.

Add 2 bay leaves and give everything a good stir. Place the lid on top and bring the pot up to a boil. Once boiling, reduce the heat to medium-low and simmer for 1 hour, stirring occasionally, or until the meat is tender. I let my meat simmer for 1 hour and 15 minutes.

While the stew is simmering, peel and chop 1 lb. gold potatoes. Once the beef is tender, add the chopped potatoes to the pot, place the lid back on top, and continue to simmer until the potatoes are tender, for about 20-30 minutes.

Give the stew a taste, and add more salt and pepper if needed. I added ¼ tsp salt and ¼ tsp black pepper. Remove the bay leaves, garnish with parsley (optional), and enjoy!

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The post Beef Stew appeared first on Budget Bytes.

Sugared Cranberries

Jess Rice — Mon, 23 Dec 2024 14:30:00 +0000

These 3 ingredient Sugared Cranberries are the perfect budget-friendly way to immediately elevate any holiday spread! Everyone who sees them will comment on how beautiful they are. Then, they’ll try one, and you’ll have changed a life forever. They’re sweet, tangy, tart, and oh-so-festive all in one bite. Use them to decorate cakes, pies, and cocktails, or pop them into your mouth straight from the baking sheet! Ho, ho, ho, Merry Christmas!

What are Sugared Cranberries?

These elegant-looking treats are basically candied cranberries, made by mixing fresh cranberries into a simple syrup and then rolling them in sugar. They’re juicy and tart on the inside, but the hard, sugary coating gives them a nice crunch. And they look so festive with their bright red color and sparkling sugar crystals, almost like snow-covered berries…which is probably why they’re also known as frosted cranberries!

True, these are more of a luxury, but if you’re looking for something special to add to your holiday spread that won’t break the bank, this is a festive and easy-to-make option!

Here’s what you’ll need to make this easy sugared cranberries recipe:

Fresh Cranberries: These are hard to find year-round, so celebrate them while you can! I found 12 oz. bags of cranberries at Walmart for only $1.78, so I grabbed an extra bag when I was already planning to make my cranberry relish. I recommend using fresh cranberries over frozen for the best texture.
Granulated Sugar: I use regular granulated sugar to make the simple syrup and to roll the cranberries in.
Water: For mixing with the sugar to create the simple syrup.

Don’t Throw Out the Leftover Simple Syrup!

You’ll have some of the water and sugar mixture left over in your saucepan—don’t throw it out, reuse it! You can use it to sweeten your tea, cocktails, lemonade or even add a splash to your morning oatmeal. Another fun way to use it is to brush it over freshly baked cakes, muffins, or loaves (say, our cranberry orange bread) to help keep them moist.

These simple sugared cranberries are great as a garnish for a steaming plate of turkey breast or to decorate a glass of your favorite cocktail or mocktail. I love them with my apple cider shrub mocktail, but they’d be uber festive on top of a Christmas punch, too. They’re also amazing on their own as a fun snack. If you put them on a cheese board or a charcuterie platter, just get ready to hear lots of “oohs and ahhs.” You’re welcome!

How Long Do Sugared Cranberries Last?

So long as your cranberries are fresh and ripe, they can last for a couple of days stored in an airtight container at room temperature or in the fridge. I personally try to use them within 3 days of making them. The sugar will ‘weep’ (meaning it’s soaking up moisture from the cranberries and the environment), so they’ll start to feel a little wet the longer they’re stored. I’d toss them in more sugar (so long as the berries are still ripe!) to freshen them up if this happens.

Sugared Cranberries Recipe

These easy Sugared Cranberries are made with 3 ingredients and are a festive way to elevate your holiday cheese platters, drinks, and desserts!

Course Dessert, Snack

Cuisine American

Total Cost ($2.29 recipe / $0.19 serving)

Prep Time 10

Cook Time 5

Dry Time 15

Total Time 30

Servings servings (1 oz per serving)

Calories 109kcal

Author Jess Rice

Ingredients

1 ½ cups granulated sugar, divided 0.51
1 cup water $0.00
1 12 oz bag of fresh cranberries, rinsed $1.78

Instructions

Combine 1 cup sugar and water in a small saucepan and bring to a boil. Once boiling, stir and reduce to a simmer.
Once all of the sugar has dissolved, add rinsed cranberries. Stirring often so they are all covered in the sticky sugar water. Let them cook in the sugar water briefly, for just 1 minute. Remove from heat.
In a small mixing bowl, pour in the remaining ½ cup of granulated sugar. Using a slotted spoon, remove the hot cranberries, allowing them to drip dry before tossing them in the reserved sugar.
Carefully remove the sugared berries with a clean, dry spoon and transfer to a cookie sheet. If needed, you can retoss some of the berries in the sugar again.
Let them dry and crisp up for 10-15 minutes before enjoying.

See how we calculate recipe costs here.

Nutrition

how to make Sugared Cranberries – step by step photos

Combine 1 cup sugar and 1 cup water in a small saucepan and bring to a boil. Once boiling, stir and reduce to a simmer.

Once all of the sugar has dissolved, add 1 12 oz bag of rinsed fresh cranberries. Stirring often so they are all covered in the sticky sugar water. Let them cook in the sugar water briefly, for just 1 minute. Remove from heat.

In a small mixing bowl, pour in the remaining ½ cup of granulated sugar. Using a slotted spoon, remove the hot cranberries, allowing them to drip dry before tossing them in the reserved sugar.

Carefully remove the sugared berries with a clean, dry spoon and transfer to a cookie sheet. If needed, you can retoss some of the berries in the sugar again. Let them dry and crisp up for 10-15 minutes before enjoying.

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The post Sugared Cranberries appeared first on Budget Bytes.

Eggnog Cookies

Jess Rice — Sun, 22 Dec 2024 14:30:00 +0000

Ho, ho, ho! It’s time to break out your ugly holiday sweater and get cozy, y’all! My budget-friendly Eggnog Cookies are the perfect sweet treat to make and share with friends and family this holiday season. The cookie base is made with simple ingredients like flour, sugar, and spices, and then I add a buttery frosting to top it all off. They’re sweet, creamy, and have a subtle hint of rum flavor without having to spring for a pricey bottle of the real stuff. These easy-to-make cookies would be the perfect addition to any Christmas party or festive cookie platter this year!

Eggnog has a long-standing history as a holiday drink, spanning all the way back to Medieval Britain, with many variations and adaptations over the years. But nowadays, we typically associate it with a creamy, spiced drink, which is often spiked with rum, whiskey, or brandy. But I know not everyone is a fan of straight-up eggnog drinking. So, I wanted to find a way to incorporate those delicious flavors into a tasty treat that everyone can enjoy!

What are Eggnog Cookies?

These melt-in-your-mouth eggnog cookies are soft, chewy, and packed with holiday flavor. They’re essentially a simple sugar cookie base, but I add cinnamon, nutmeg, and a dash of rum extract to the dough to give it that distinct eggnog taste. And, of course, the creamy frosting made from butter, powdered sugar, heavy cream (and a little more rum extract!) helps to tie everything together. Even if you’re not a fan of eggnog, give these cookies a try—you might just be surprised at how much you love them. 😉

Here’s what you’ll need to make this recipe for eggnog cookies:

Flour: I use all-purpose flour to give the cookies structure and create a soft but sturdy base for the frosting.
Baking Powder & Baking Soda: Both of these leavening agents help the cookies rise and give them a light texture.
Unsalted Butter: You need butter to make the cookie dough and the frosting in this recipe. I recommend using softened butter to ensure it mixes well with the other ingredients. Let it sit out at room temperature for about an hour, or you can use Marsha’s tip of filling a glass with hot water, dumping it out and covering the stick of butter with the hot glass to soften it!
Granulated Sugar: Adds just enough sweetness and moisture to the dough.
Egg: I use a large egg to bind everything together.
Ground Nutmeg & Ground Cinnamon: These spices help create the classic eggnog flavor. I also add a pinch of salt to balance the sweetness!
Vanilla Extract & Rum Extract: Rum extract is much more budget-friendly than using actual rum or eggnog, and I like how I can better control the flavor this way. If you’re unsure about it, you can skip adding it to the frosting and just start with the cookie dough. Vanilla extract is a must-have flavor enhancer for this recipe!
Powdered Sugar & Heavy Cream: When mixed with butter, vanilla extract, and rum extract, these ingredients make the most delicious frosting for our easy eggnog cookies recipe.

This easy eggnog cookie recipe is really simple and perfect for first-time cookie makers! But to help you out, here are some tried and true tips and suggestions:

Add the dry ingredients slowly to avoid overmixing the dough. Adding it all at once makes it harder to mix and also increases the chance of overworking the dough, which can create tough and dense cookies.
Don’t skip the chill time. I know it can be tempting to skip this step and bake the cookies right away, but trust me, chilling the dough stops them from spreading too much (they’ll still spread a bit, but not as much as they would if you skipped the chill time). It also makes it easier to handle the dough when rolling into balls.
Evenly coat the cookie dough balls in sugar. Just like when you’re making snickerdoodles, you want to make sure the cookie dough balls are evenly coated in sugar. This adds a little extra sweetness and helps develop a subtle, chewy crust while baking.
I recommend letting your cookies cool before icing them. If they’re still warm, they’ll melt your eggnog frosting!
You can top your cookies with any festive decoration you like. I used pearl sugar as an optional topping in the photos shown here, but a sprinkle of cinnamon, ground nutmeg, sanding sugar, sprinkles, granulated sugar, or extra powdered sugar are all nice additions.

Storage Instructions

These frosted eggnog cookies will keep for about 4 days in an airtight container in the fridge. However, please note this is only a guideline and will depend on the freshness of the heavy cream used in your frosting. You can also freeze these cookies (without the frosting) between layers of parchment paper for up to 3 months. Just let them thaw at room temperature before adding the frosting!

Eggnog Cookies Recipe

These homemade Eggnog Cookies are super chewy, soft, perfectly spiced, and topped with a creamy, buttery frosting. Perfect for Christmas!

Course Dessert

Cuisine American

Total Cost $6.63 / $0.27 serving

Prep Time 20

Cook Time 8

Chill Time 30

Total Time 58

Servings cookies

Calories 224kcal

Author Jess Rice

Equipment

Hand Mixer
Baking Sheet
Piping Bag, optional
1 oz. Cookie Scoop

Ingredients

Cookie Ingredients

2 ¾ cups flour $0.52
¼ tsp salt $0.01
1 tsp ground nutmeg $0.55
½ tsp cinnamon $0.04
1 tsp baking powder $0.04
1 tsp baking soda $0.01
2 sticks unsalted butter, softened $2.13
1 ½ cups granulated sugar, divided (¼ cup reserved for rolling) $0.52
1 large egg $0.30
½ tsp vanilla extract $0.29
½ tsp rum extract $0.18

Icing Ingredients

1 ½ cups powdered sugar $0.82
¼ cup unsalted butter, softened $0.53
½ tsp vanilla extract $0.29
¼ tsp rum extract $0.09
3 Tbsp heavy cream $0.30

Instructions

Preheat oven to 350F. In mixing bowl, combine flour, salt, nutmeg, cinnamon, baking powder, and baking soda. Whisk to combine and set aside.
Add the room temperature softened unsalted butter and 1 ¼ cups granulated sugar to a mixing bowl. Cream them together with hand mixer on low speed.
Beat the egg, vanilla, and rum extract together and add to the butter/sugar mixture. Mix on low until combined.
Slowly add all the dry ingredients to wet mixture and mix until a sticky dough forms.
Chill the dough for 20-30 minutes. Then, using a 1 oz cookie scoop, portion cookies and roll each into a ball in your hands. Toss each ball in the remaining ¼ cup granulated sugar.
On a parchment-lined baking sheet, place the dough balls 2 inches apart and flatten slightly with the bottom of a clean cup.
Bake for 8-10 minutes. Let them cool completely before frosting, for about 10 minutes.
To make the icing, add powdered sugar, softened unsalted butter, vanilla extract, rum extract, and heavy cream to a mixing bowl and mix on medium-high with a hand mixer until smoothly whipped and creamy.
Transfer icing to a piping bag (or a ziplock bag with one of the corners snipped off!) and frost each cookie. Alternatively, you can smooth the frosting on each cookie by hand with a butter knife. Enjoy!

See how we calculate recipe costs here.

Nutrition

how to make Eggnog Cookies – step by step photos

Preheat oven to 350F. In mixing bowl, combine 2 ¾ cups flour, ¼ tsp salt, 1 tsp nutmeg, ½ tsp cinnamon, 1 tsp baking powder, and 1 tsp baking soda. Whisk to combine and set aside.

Add 2 sticks room temperature softened unsalted butter and 1 ¼ cups granulated sugar to a mixing bowl. Cream them together with hand mixer on low speed.

Beat 1 large egg, ½ tsp vanilla, and ½ tsp rum extract together and add to the butter/sugar mixture. Mix on low until combined.

Slowly add all the dry ingredients to wet mixture and mix until a sticky dough forms.

Chill the dough for 20-30 minutes.

Then, using a 1 oz cookie scoop, portion cookies and roll each into a ball in your hands. Toss each ball in the remaining ¼ cup granulated sugar.

On a parchment-lined baking sheet, place the dough balls 2 inches apart and flatten slightly with the bottom of a clean cup.

Bake for 8-10 minutes. Let them cool completely before frosting, for about 10 minutes.

To make the icing, add 1 ½ cups powdered sugar, ¼ cup softened unsalted butter, ½ tsp vanilla extract, ¼ tsp rum extract, and 3 Tbsp heavy cream to a mixing bowl.

Mix on medium-high with a hand mixer until smoothly whipped and creamy.

Transfer icing to a piping bag and frost each cookie. Alternatively, you can smooth the frosting on each cookie by hand with a butter knife. Enjoy!

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The post Eggnog Cookies appeared first on Budget Bytes.

Delicious Recipes for the Winter Season | Budget Bytes

Instant Pot Beef Stew

Recipe Success Tips and Suggestions

Instant Pot Beef Stew Recipe

Equipment

Ingredients

Instructions

Notes

Nutrition

How to Make Beef Stew in an Instant Pot — Step by Step Photos

Do I Have to use an Instant Pot for this Recipe?

Serving Suggestions

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Crockpot Beef Stew

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Crockpot Beef Stew Recipe

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