Nothing is more warming than a warm bowl of homemade beef stew.
This classic warm-you-up stew becomes even more comforting when made with well-marbled pot roast rather than the usual stewing beef. The fat melts slowly as it cooks, tenderizing the beef into juicy melt-in-your-mouth morsels. A slow finish in the oven gives the stew its rich, hearty texture.
See the recipe
There are few things more satisfying than a lusty beef stew to greet family or friends at the end of the day. This recipe had its origins in the good old-fashioned cooking that has come out of Bessie Babb's kitchen in Sebringville, Ont. This stew can be made in two stages: Brown and simmer the meat one day; add the vegetables a day or two later. Serve with a piquant cabbage, apple and cauliflower salad and a light dessert.
Khamisa Baya's saucy stew comes from Sudan in Africa. Serve it over cooked rice, cornmeal or creamy wheat cereal, or with Corn Bread on the side.
Tensions melt away when you open the door to welcoming aromas of this hearty stew. Since it has lots of flavourful liquid, you'll want a loaf of crusty bread to mop it all up.
Take the chill off Canada's chilly autumn nights with soups, stews and casseroles from the "Kitchen Comfort" collection of recipes in the November 2006 issue of Canadian Living magazine.
Serve this chili-inspired stew with baked white or sweet potatoes, crusty whole grain rolls, rice or couscous.
Beef simmering short ribs make a flavourful stew when slow-cooked gently with root vegetables and aromatic Asian spices. You can replace the white turnips with about one-quarter of a small rutabaga, sliced thinly into bite-size pieces. Note: For this slow-cooker version, be sure to slice the turnips thinly.
This mildly spiced dish gets a touch of sweetness from the plantains and sweet potatoes. Use green plantains because they are firm and will not fall apart during cooking. Serve over basmati rice.
This flavourful slow cooker beef stew recipe is sure to warm chilly nights spent at home. Chock-full of tomatoes, onions, potatoes and celery, this hearty stew does the job of curbing that craving for classic comfort food.
Cut stewing cubes into 1-inch (2.5 cm) pieces. In Dutch oven, heat half of the oil over high heat; brown beef in batches, adding remaining oil as need...
Finish with: Vanilla Pudding with Peaches
Choose an outside or inside round oven roast or shoulder pot roast. Starting with one piece of meat rather than precut stewing beef means that all the chunks will be similar in size and texture and will require the same cooking time.
Back in 1992, Ottawa-based Trillium Cooking School owner Pam Collacott and Canadian Living food editor Elizabeth Baird assisted Peter Gzowski at the Ottawa International Wine & Food Show where, as master teacher, he prepared Peter's Favourite Stew. Previous to the cooking class, The Canadian Living Test Kitchen has taken his charming instructions (no measurements) and converted them into the tested recipe you see below. Later, at the behest of one of Peter's fans, we also tried the recipe with caribou and found it worked exactly the same as beef, and, what is so important, was received with acclaim by members of the test kitchen and our guests. Of course Peter poo pooed the idea of measuring and suggested times, but when you want to reproduce the taste that won his stew so many fans, you can't go wrong with a well tested recipe.
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