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Churchill Falls: A 15% Power Bill Rebate, $10 Billion From Ottawa — What It Means for Your Wallet

  Thursday, August 20, 2026 Last Monday, Prime Minister Mark Carney stood on a pier in St. John's alongside Newfoundland and Labrador Premier Tony Wakeham and Quebec Premier Christine Fréchette to announce what Ottawa is calling the largest clean energy investment in North American history. Buried in the headline numbers — $273 billion in nominal contract value, $10 billion in federal financing, 14,000 megawatts of new hydro capacity — is a much simpler story for ordinary Canadians: who pays what for electricity, for the next 50 years. Here's what actually changed, and what it means for your bills whether you live in St. John's, Montreal, or Ajax, Ontario. The deal it's replacing was historically lopsided To understand why this is a big deal, you need the old one. Under the original 1969 Churchill Falls contract, Quebec locked in the right to buy the vast majority of the plant's power from Newfoundland and Labrador at roughly 0.2 cents per kilowatt-hour — a price th...
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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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