Mushroom & Onion Beef Stew

Last weekend I saw the first snowflakes in Toronto.  We have been lucky this year and fall was quite warm but as Christmas approaches, I look forward to snowy days.  There's nothing better than this comforting mushroom & onion beef stew to warm up on very cold days.

For a larger crowd I prefer using a chuck roast but for a quick weekday meal, I opt for the stewing beef cubes.  My mother use to make this recipe and would always serve it with fluffy mash potatoes and green beans.  As the beef slowly cooks, the amazing flavours of this dish will fill your kitchen with the irresistible aromas.

The best part of this recipe is that you can prepare it ahead of time and freeze it.  Simply thaw the ingredients, pop in the slow cooker and add water.

Brandy & Shallot Sauce

I first tasted this sauce a couple of years ago. My mom made her incredible roast beef for Christmas dinner and she prepared this Brandy & Shallot sauce to go along with it. The sauce is rich and full of butter (which surely explains why it is so delicious) and quickly became my go-to sauce to serve with red meat. It’s very versatile and you can pour it on steaks, roasts or beef wellingtons.

The sauce can be prepared the day before serving and refrigerated.

Chili con Carne

This recipe is perfect to serve on Sunday afternoon or to share with friends while watching an exciting game on TV.  Unfortunately hockey fans will not be cheering for their favourite team this year because of the lockout.  Being a huge Habs fan myself, I'm a bit sad that the hockey season was cancelled;  watching a good Canadiens game always makes me feel like I'm back in home in Montreal.

I like to serve the chili topped with shredded cheddar cheese, sour cream and chopped green onions.  Tortilla chips and garlic bread are also a great side for this dish.

Although this recipe calls for a can of tomato soup, you can substitute this ingredient with a can of diced tomatoes.  I personally like the creaminess and flavour the soup bring to the chilli.

I prefer to use a slow cooker for the chili but you can also cook it on your stove top.  I find the longer it simmers, the better the chili!

Pate Chinois

It was a cold and rainy weekend here in Toronto.  The kind of weather that makes you want to stay home with a big blanket and watch movies all day. It was the perfect day for comfort food.  

When I crave comforting food, I always choose classic recipes from home.  Paté chinois is a popular recipe from Quebec and is very similar to a Shepherd's Pie.  The origins of this dish are said to come from New England where the locals would prepare a dish called China Pie and would consist of meat, corn and potatoes.  The recipe was later imported to Quebec where French Canadian translated the name to Paté Chinois.

This dish is very easy to assemble, requires little time in the kitchen and a good way to use  leftover mashed potatoes.  

Guinness Braised Beef Short Ribs

Short ribs are tougher than the longer beef back ribs but once they are braised, they will fall off the bone and melt in your mouth.  

You want to choose the meatiest short ribs and make sure that the meat is beautifully marbled with fat for tenderness.  Boneless ribs are also available but they are usually more expensive and they lack the flavour that comes from the bone.

I like to prepare this dish using a dark ale such as Guinness but any dark beer or stout would work great as well.  

You can sear the ribs and chop the vegetables ahead of time and freeze all the ingredients below in a large resealable bag.  Simply thaw the bag before cooking in the slow cooker.