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…
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| Photo Credit: Lindsay from Becoming a Bolder Being |
I’m posting pictures like this….
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| 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
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| 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.
