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.
Enjoy the campfire taste of s'mores year-round—no roaring fire required! These three-ingredient, no-bake drop cookies are the ultimate holiday treat.
Portion size24 servings
Credits :Canadian Living: Holiday Baking 2014
1 1/2 cup
1 1/2 cup
per cookie: about
Total fat3 g
Saturated fat2 g
Total carbohydrate12 g
In heatproof bowl set over saucepan of gently simmering (not boiling) water, melt chocolate, stirring occasionally, until smooth. Remove from heat.
Stir in graham wafers and marshmallows. Drop by rounded 1 tbsp onto parchment
paper–lined baking sheets. Refrigerate until firm, about 30 minutes. (Makeahead: Refrigerate in airtight container for up to 1 week.)
boneless skinless chicken breasts (about 3)
salt and pepper
1 1/2 cup
prepared butter chicken sauce
1 3/4 cup
1 3/4 cup
Per each of 6 servings: about
Total fat31 g
Saturated fat19 g
Total carbohydrate35 g
Sprinkle chicken with salt and pepper. In large cast-iron or ovenproof skillet, melt 1 tbsp of the butter over medium heat; cook chicken, stirring occasionally, until no longer pink inside, about 5 minutes. Transfer to bowl. Set aside.
In same pan, melt remaining butter over medium heat; cook onion, stirring occasionally, until softened, about 2 minutes. Sprinkle in flour; cook, stirring, for 30 seconds. Gradually whisk in milk and butter chicken sauce; cook, whisking, until thick enough to coat back of spoon, about 4 minutes. Stir in 1 1/2 cups each of the Cheddar and mozzarella until melted. Stir in chicken and tandoori masala (if using). Meanwhile, in large saucepan of boiling salted water, cook pasta according to package instructions for al dente; drain well.
Stir pasta into chicken mixture until coated. Sprinkle with remaining Cheddar and mozzarella; broil until top is bubbling and lightly browned, about 3 minutes. Let stand for 4 minutes. Sprinkle with cilantro.
Pressing super-fluffy russet potatoes through a ricer is the key to creating the smoothest mash you've ever tasted. Doing it a day ahead is a serious time-saver: Simply stir together your ingredients and reheat 12 minutes before dinner!
Portion size10 servings
Credits :Canadian Living Magazine: October 2015
peeled and cut in chunks
1 1/4 cup
per each of 10 servings: about
Total fat8 g
Saturated fat5 g
Total carbohydrate36 g
In saucepan of boiling salted water, cook potatoes until fork-tender, about 15 minutes; drain well. Press potatoes through potato ricer. (Make-ahead: Spread onto parchment paper–lined rimmed baking sheet; let cool. Cover and refrigerate for up to 24 hours. Continue with recipe, adding 8 minutes to cook time.)
In large saucepan, heat together cream, butter, salt and pepper over medium heat until butter is melted. Add potatoes; cook, stirring frequently, until smooth and hot, about 4 minutes.