Pot roast and a big redAs for the winter meals, it's hard to beat a pot roast seared to a crust then braised till falling apart with a bit of red wine, carrots, onions, etc. Pot juices thickened into a sauce, with roasted rosemary potatoes and an expansive red wine.
Second would probably be another simple stew, chicken simmered with smoked pork left over from my Labor Day ribfest, mushrooms, onions, white wine, chicken stock and a few carrots, dosed with a shot of cream before serving. There's probably a name for that, but I don't know what it is.
Then it's out to shovel again ... 18 inches fell on my street yesterday ... it's a white Christmas all right.