I’ve been living in Southwestern Ontario for almost 19 years, you’d think by now I would be used to winter not wanting to end. The last two years, we’ve had extremely long and brutally cold winter months, so when the calendar said it was spring…. I would actually like to experience it.
It doesn’t help that my entire family in British Columbia are lovingly posting pictures of cherry blossoms, green grass and daffodils. 🙂
So while my family and friends are posting pictures like this…
|Photo Credit: Lindsay from Becoming a Bolder Being|
I’m posting pictures like this….
|Photo Credit: Canadian Teenology contributors|
Yes, it’s my daughter and her friends. They decided to do a photo shoot during “Spring” break. 🙂
To keep me warm this March, I spent Spring Break making delicious winter foods, like Beef Stew! Whether it’s prepared on the stove or in a crock-pot, the feeling of comfort you get from a hot bowl of hearty goodness on a cold, snow day, is still the same.
Do you have a family recipe that you make or do you like to vary your recipe from time to time?
My beef stew always has the must-have’s of stewing beef, carrots and potatoes but the rest seems to come about based on what is in my kitchen at the moment.
For those of us who are still experiencing a chilly winter day… this recipe is for you! ENJOY!!
What you’ll need:
7 slices bacon, but into 1-inch pieces
1 boneless bottom blade pot roast (2 lb/900 g), but into 2-inch pces.
2 Tbsp. flour
1 cup dry red wine
1 lb. (450 g) each baby carrots and quartered fresh mushrooms (I cut up large carrots and my kids don’t like mushrooms, so I left those out)
1 pkg. (284 g) pearl onions, peeled (I had a small white onion on hand)
4 stalks celery, chopped
2 cloves garlic, minched
1 cup 25%-less-sodium beef broth
1/4 cup Bull’s-Eye Guinness Draught Beer Blend BBQ Sauce
1/4 cup Kraft Calorie-Wise sun-dried tomato & oregano dressing
1/4 cup chopped fresh parsley
|My Spring Break Beef Stew|
What you’ll do:
Cook and stir bacon in large skillet on medium heat until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard all but 2 Tbsp. drippings from skillet.
Todd meat with flour, Add to drippings in skillet; cook 6 min. or until evenly browned, stiring occassionally. Spoon into slow cooker.
Add wine to skillet; bring to boil, stirring constantly to scrape browned bits from bottom of skillt/ Cook and stir 2 min.; pour over meat. Add carrots, mushrooms, onions, celery and garlic.
Whisk broth, BBQ sauce and dressing until blended; pour over vegetables. Cover with lid; cook on LOW 8-9 hours (or on HIGH 4 to 5 hours).
Stir in Parsley.
Variation: Omit wine, increase beef broth to 2 cups, using 1 cup to deglaze the skillet, and remaining to mix with the barbecue sauce and dressing as directed.
I am part of Kraft Canada What’s
Cooking Ambassadorship. I receive compensation in return for bringing
you some delicious recipes. Ones I make often in my home for my family.