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Shock and Sorrow After Deadly Shooting in Tumbler Ridge

A video screenshot shows students being escorted out of school in Tumbler Ridge, B.C., where seven people were killed in a mass shooting on Tuesday. Two more people were found dead at a residence nearby. A sense of disbelief hangs over the small community of Tumbler Ridge, B.C., after a mass shooting left ten people dead, including the suspected gunman. The violence erupted midday, prompting an urgent police response and a shelter‑in‑place order as officers moved to secure the area. Authorities say the attack unfolded rapidly, leaving multiple victims before police located the suspected shooter, who was found dead from what appeared to be a self‑inflicted wound. Emergency crews worked through the afternoon to treat the injured and account for those inside the affected area. Provincial officials expressed deep grief and pledged support for the shaken community. Local leaders described the event as one of the darkest moments in the town’s history, emphasizing the need for collective s...
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Slow-Cooker Guinness Beef Stew

Make this traditional Irish stew in your slow cooker! Cooking low and slow creates very tender beef and a robust flavor. The best part is that it's ready to eat after you get home from a long day.

Ingredients

  • 1-1/2 pounds potatoes (about 3 medium), peeled and cut into 1-inch cubes
  • 3 medium carrots, thinly sliced
  • 2 medium onions, chopped
  • 2 medium parsnips, peeled and thinly sliced
  • 2 celery ribs, cut into 1-inch pieces
  • 1 boneless beef chuck roast (3 pounds), cut into 2-inch pieces
  • 1/2 cup all-purpose flour
  • 1-3/4 teaspoons salt
  • 3/4 teaspoon pepper
  • 2 tablespoons olive oil
  • 1 can (6 ounces) tomato paste
  • 2 garlic cloves, minced
  • 1 bottle (12 ounces) Guinness stout or beef broth
  • 1 can (14-1/2 ounces) beef broth
  • 2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
  • Minced fresh parsley
Directions

1. Place the first 5 ingredients in a 5- or 6-qt. slow cooker.

2. Toss beef with flour, salt and pepper. In a large skillet, heat oil over medium-high heat. Brown beef in batches. Transfer beef to slow cooker with a slotted spoon. Reduce heat to medium. To same skillet, add tomato paste and garlic. Cook and stir 1 minute.

3. Add beer to skillet, stirring to loosen browned bits from pan. Transfer to slow cooker. Stir in broth and thyme.

4. Cook, covered, on low until beef and vegetables are tender, 7-8 hours. Garnish with parsley.


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