12 Braised dishes to Warm You Up Without Cranking the Heat

These Raftman beer braised beef short ribs fill your whole house with incredible aromas. The bone-in meat becomes incredibly tender after hours of slow cooking in smoky beer. It’s rich, it’s generous, and it literally melts in your mouth. The kind of dish that transforms a winter Sunday into pure indulgence.

This cranberry orange braised beef chuck roast is the perfect festive braise. The chuck becomes meltingly tender after hours of slow cooking, and the cranberries add a sweet-tart touch perfect for the holidays. The kind of dish that transforms a winter Sunday into a special occasion. Comfort guaranteed.

This meatball and pig’s feet stew with Maudite beer is Québec warming itself for generations. This holiday classic warms bodies and hearts like no other dish. Tender meat, velvety sauce, traditional spices—everything you need to face the worst cold snaps. Grandma would approve.

This pork osso buco with braised apples is Italy meeting Québec fall. Pork shank braised until the meat falls off the bone, accompanied by tender apples. It’s rich, it’s fragrant, and it warms you to the core. A dish that proves pork can be as elegant as veal.

Beer-braised pulled pork is pulled pork, Québec-style. Pork shoulder simmers slowly in beer until it shreds with a fork. It’s tender, it’s flavorful, and it makes memorable sandwiches or a comforting main course. The kind of recipe that justifies running your oven for hours.

This Cajun beer pork stew brings Louisiana to heat up your kitchen. The Cajun spices warm you from the inside, the pork becomes tender and flavorful, and the beer adds unique depth. The kind of dish that makes you sweat even when it’s minus thirty outside. The heating can stay on low.

These braised chicken thighs cacciatore bring rustic Italy to your Dutch oven. The chicken simmers slowly with tomatoes, olives, capers, and herbs until incredibly tender. The Mediterranean flavors warm your soul as much as your body. Serve over pasta or with crusty bread for dipping.

This chicken tagine with preserved lemons and olives brings Morocco to warm your Québec winter. Chicken slowly braised with tangy lemons and briny olives creates a fragrant, comforting dish. The spices fill your home and transport you far from the cold. Escape and warmth guaranteed.

These Mediterranean lamb shanks are Southern sunshine in your winter bowl. Lamb braised with tomatoes, herbs, and garlic becomes so tender it melts in your mouth. It’s generous, it’s aromatic, and it transforms any weeknight into a feast. The kind of dish that makes you forget about the snow outside.

This curried braised lamb shank wraps you in India’s comforting spices. The shank becomes meltingly tender after hours of slow cooking in a sauce fragrant with curry, ginger, and coriander. It’s rich, it’s aromatic, and it warms you to the bone. Serve with basmati rice and let the spices work their magic.

This rabbit braised in Noire de Chambly is refined Québécois cuisine that warms. The delicate rabbit meat absorbs the dark beer’s flavors during slow cooking to become tender and savory. The kind of dish you make on a winter Sunday when you want to treat yourself. Elegant and comforting at once.

This French onion soup beef stew is two comforting classics in one. Beef braised in caramelized onion-infused broth—rich and savory. Add melted cheese on top and you’ve got the ultimate dish to combat January’s chill. Double the comfort, guaranteed.