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.
Prep time50 minutes
Total time2 hours & 30 minutes
Portion size8 servings
Credits :Canadian Living Magazine: February 2015
boneless beef blade roast
cut in 1-inch (2.5 cm cubes)
dry red wine
mini white potatoes
scrubbed and quartered
cut in 1 1/2-inch thick (4 cm) chunks (halve bigger pieces)
sodium-reduced beef broth
drained and rinsed
per each of 8 servings: about
Total fat27 g
Saturated fat11 g
Total carbohydrate21 g
In large bowl, whisk together flour, salt and pepper; toss with beef to coat.
In large Dutch oven, heat 2 tbsp of the butter and the oil over medium heat; working in small batches, cook beef, stirring, until browned, about 20 minutes total. Using slotted spoon, remove to bowl; set aside.
Add remaining butter to Dutch oven; cook celery and onion over medium heat, stirring occasionally, until softened, about 5 minutes. Add tomato paste; cook, stirring, for 2 minutes. Add wine; cook, stirring and scraping up browned bits, for 2 minutes.
Return beef and any juices to Dutch oven. Add potatoes, carrots, thyme, parsley and bay leaves. Stir in broth and Worcestershire sauce; bring to boil, stirring occasionally to loosen any remaining browned bits from bottom.
Cover and braise in 350 F (180 C) oven for 45 minutes. Stir in cocktail onions; cover and braise for 15 minutes. Uncover and cook until vegetables are tender and beef offers no resistance when pierced with tip of knife, 30 to 40 minutes. Stir in peas; cook for 5 minutes.
Skim any fat from surface of stew; remove thyme, parsley and bay leaves. Let stand for 10 minutes before serving.
Change it up - The Ultimate Beef and Mushroom Stew: In large Dutch oven, melt 1 tbsp butter over medium heat; cook 1 pkg (227 g) button or cremini mushrooms, trimmed, stirring occasionally, until tender, golden and no liquid remains, about 7 minutes. Using slotted spoon, remove to bowl; set aside. Continue with recipe as directed, returning mushrooms to Dutch oven along with beef.
The holidays wouldn't be complete without sweet, buttery shortbread, so we've perfected a classic. This one has a crispy snap but still melts delicately in your mouth.
Portion size24 servings
Credits :Canadian Living Magazine: December 2014
per cookie: about
Total fat8 g
Saturated fat5 g
Total carbohydrate12 g
In stand mixer with paddle attachment, or in bowl using wooden spoon, beat together butter, icing sugar, vanilla and salt until light and fluffy; stir in flour just until combined.
Press dough into parchment paper– lined 9-inch (2.5 L) square cake pan. Using palm of hand, flatten to make smooth, even surface. Sprinkle with granulated sugar. Using knife, score surface of dough into 24 rectangles; prick each cookie several times with fork. Refrigerate until firm, about 30 minutes.
Bake in 300 F (150 C) oven until firm and pale golden, about 55 minutes. Let cool for 5 minutes; cut through score lines. Let cool completely in pan. (Make-ahead: Store in airtight container for up to 1 week or freeze for up to 1 month.)
Change it Up - Shortbread Rounds: On lightly floured work surface, roll out dough to 1/3-inch (8 mm) thickness. Using 2-inch (5 cm) round cookie cutter, cut out shapes. Arrange, 1 inch (2.5 cm) apart, on parchment paper– lined baking sheets. Sprinkle with granulated sugar. Refrigerate until firm, about 30 minutes. Bake, 1 sheet at a time, in 300 F (150 C) oven until firm and pale golden, about 20 minutes.
Shortbread Wedges: Press dough into parchment paper– lined 8-inch (1.2 L) round cake pan; using palm of hand, flatten to make smooth, even surface. Sprinkle with granulated sugar. Using knife, score surface of dough into 16 wedges. Continue with original recipe.
A combo of whole wheat and white bread flours gives these loaves an airier texture than straight-up whole wheat flour would. When you're dusting the work surface with flour, use white bread flour, not whole wheat, to ensure the perfect balance.
Portion size16 servings
Credits :Canadian Living Magazine: January 2014
whole wheat bread flour
white bread flour
2 1/2 cups
per slice: about
Total fat1 g
Total carbohydrate18 g
Stir 1/4 tsp of the sesame seeds with ¼ tsp of the poppy seeds; stir in flaxseeds (if using). Set aside.
In large bowl, whisk together whole wheat flour, 2 cups of the white flour, remaining sesame seeds and poppy seeds, salt and yeast. Stir in lukewarm water until well combined. Cover with plastic wrap; let rise in warm draft-free place until bubbly and doubled in bulk, about 12 hours.
Make-ahead: Let rise for up to 18 hours.
Sprinkle work surface with 1/3 cup of the remaining flour. Scrape dough onto work surface; sprinkle 1/4 cup of the remaining flour over top.Cover with tea towel; let stand for 15 minutes.
Using floured hands, gently press out dough into 1/2-inch (1 cm) thick rectangle, sprinkling with up to 1/4 cup of the remaining flour if dough is too sticky.
Cut in half crosswise. Roll each half into scant 8- x 4-inch (20 x 10 cm) cylinder; place, seam side down, in greased nonstick 8- x 4-inch (1.5 L) loaf pan. Sprinkle loaves with reserved sesame seed mixture. Cover loosely with lightly greased plastic wrap; let rise in warm draft-free place until almost doubled in bulk, about 1-1/2 hours.
Bake in 425 F (220 C) oven for 10 minutes. Decrease heat to 375 F (190 C); bake until light golden and loaves sound hollow when tapped, about 30 minutes.
Transfer to racks; serve warm or let cool.
Make-ahead: Let cool completely. Slice loaves; wrap in plastic wrap and freeze in resealable freezer bag for up to 3 weeks.
Rice replaces bread in this hearty gluten-free stuffing. Slowly caramelized shallots add layers of flavour, while a sprinkling of crispy fried shallots delivers a satisfying crunch. The rice mixture is best made the day of, but if you'd like to do some prep work ahead of time, chop the veggies and caramelize the shallots the day before.
Portion size10 servings
Credits :Canadian Living Magazine: December 2014
dry white wine
2 1/4 cups
brown and wild rice blend
(such as Lundberg Wild Blend Rice)
3 1/2 cups
sodium-reduced chicken broth
salt and pepper
per serving: about
Total fat8 g
Saturated fat3 g
Total carbohydrate45 g
In large saucepan, heat oil over medium heat; cook celery, carrot, garlic, sage, thyme, pepper and salt, stirring, until softened, about 10 minutes. Increase heat to high; add wine. Cook, stirring, until no liquid remains, about 3 minutes. Stir in rice and broth. (Adjust amount of broth according to directions on package of rice.) Bring to boil; reduce heat, cover and simmer until no liquid remains, about 55 minutes. Fluff with fork.
Shallots: Meanwhile, set aside 3 of the shallots; halve remaining shallots lengthwise. In cast-iron or heavybottomed skillet, melt butter over medium heat; cook halved shallots, salt and pepper, stirring and adding 1 to 2 tbsp water every 5 to 10 minutes, until softened, golden brown and caramelized, about 40 minutes. (Makeahead: Let cool completely; cover and refrigerate for up to 24 hours.)
Meanwhile, slice reserved shallots into thin rings; toss with cornstarch, shaking off excess. In heavy-bottomed saucepan, heat 1/4-inch (5 mm) oil; working in batches, cook shallot rings until golden brown, about 1 minute. Using slotted spoon, transfer to paper towel–lined plate to drain. (Make-ahead: Store at room temperature for up to 2 hours.)
Stir caramelized shallots into rice mixture; scrape into 8-cup (2 L) casserole dish. Whisk egg with 2 tsp water; brush over mixture. Top with butter; cover with foil. Bake in 450 F (230 C) oven for 20 minutes; remove foil and cook until top is browned and crispy, about 15 minutes. Sprinkle with shallot rings.