8 Big-Batch Ideas to Help You Defrost

Picture this: It’s a dark winter evening, and instead of scrambling to pull together dinner, you’re pulling a hearty stew or tray of lasagna out of the freezer.

Bye bye, stress. Yes, batch cooking takes a bit of upfront effort, but you're doing future you a favor. Plus, winter food practically screams "batch cooking," so it's likely your favorite cozy recipes are ideal doubled or tripled.

Batch cooking success starts with a little prep work. First, make sure your fridge and freezer have enough room to store your culinary creations. Gather storage containers, masking tape and a permanent marker to label everything with its name and date.

Planning to double recipes? Upgrade to a larger pot to avoid messy overflows. And if you’re planning to cook with homemade broth, make it ahead of time to save yourself from stalling out mid-cook. Try our Big Batch Bone Broth, Go-To Chicken Stock or Umami Vegetable Broth: All can be refrigerated for five days or frozen for up to three months. When it’s time to cook, defrost and keep the broth warm on the stove. Finally, bring out the big guns: Our 8-quart, 10-quart and 12-quart stockpots are essentials.

1. Big-Batch Chicken Noodle Soup

This labor-of-love soup is worth every minute, delivering tender chicken, flavorful broth and just the right amount of noodles. After investing the effort to create such a rich, flavorful soup, it’s rewarding to end up with a generous yield. To keep it freezer-friendly, store without the noodles and add them fresh when reheating for a perfectly textured bowl every time.

2. Sunday Sauce

A rich hearty ragù (or gravy, if you will) is batch cooking at its best. You’ll simmer braised beef, pork, tomatoes and spices for hours, creating a deeply flavorful sauce perfect for feeding a crowd. Freeze leftovers in portions to enjoy tossed with pasta, ladled over creamy polenta, layered between noodles in a shortcut lasagna or spooned over a soft Italian roll. It’s pure winter comfort, Italian-American style.

3. Big-Batch Carnitas

Carnitas are a Mexican batch-cooking classic, transforming pork shoulder into tender, flavorful bites with minimal effort. Slowly braised in Coca-Cola for a caramelized crust, the meat shreds beautifully to tuck into tacos, burritos or rice bowls. Leftovers freeze well or keep in the braising liquid for easy reheating all week long.

4. Weeknight Chili

Big flavor doesn’t require big effort. To wit, this delightfully easy chili. Simmer ground beef, tomatoes, beans and spices into a rich, comforting meal that’s perfect for batch cooking. Freeze portions to enjoy on their own, spooned over baked potatoes or piled onto nachos for an easy weeknight win.

5. Osso Buco with Sunflower Seed Gremolata

Batch cooking can be fancy, and this Osso Buco proves it. Braised to tender perfection with aromatic herbs and a bright sunflower seed gremolata, the veal shanks are an impressive choice for hosting. Make it ahead to free up time during your dinner party—just reheat and serve for a dish that wows every time. (This recipe employs our 6.5-Quart Hybrid Oval Dutch Oven, but if you’re planning to double the serving, we recommend sizing up to our 10-Quart Hybrid Stock Pot.)

6. Rosemary Beef Stew

This hearty rosemary beef stew makes batch cooking feel like a warm embrace. With tender chunks of beef, root vegetables and fragrant herbs, it’s a comforting dish that only gets better with time. Serve it with griddled slices of homemade sourdough bread for a meal that feels both rustic and special.

7. Red Wine Braised Pot Roast

Pot roast is batch-cooking royalty, and this recipe earned its crown. A boneless beef shoulder is braised in red wine with aromatic vegetables until it’s deeply flavorful and endlessly comforting. Leftovers shine shredded into pasta, turned into a savory breakfast hash on your griddle or piled onto buttery mashed potatoes.

8. Pozole Rojo

Steeped in centuries of Mexican tradition, Pozole Rojo is the ultimate big batch soup for feeding a crowd. Simmered in a smoky red chile broth, the tender pork and hominy comprise a cozy winter meal. While this version highlights pork, it’s just as delicious with chicken or made vegetarian by skipping the meat. Serve it at a gathering with an array of toppings for guests to customize their bowls, or freeze portions for quick and satisfying future dinners.

We like big-batch and we cannot lie. Happy eating!