Skip to main content

Featured

Tariff Costs Put New Pressure on U.S. Corporate Profits

Rising tariff expenses are beginning to weigh heavily on U.S. companies, prompting executives across multiple industries to warn that profit margins may tighten in the months ahead. Many firms had initially suggested they could manage the added costs through efficiency improvements or selective price increases, but that confidence is fading as import-related expenses continue to climb. Companies that rely on global supply chains are feeling the strain most acutely. Higher costs on imported materials and components are forcing difficult decisions: pass the increases on to consumers, risking weaker demand, or absorb the costs internally, which directly erodes profitability. For many businesses, neither option is attractive. Consumer-facing brands are finding it especially challenging to raise prices further, as shoppers show growing sensitivity to even modest increases. This resistance limits the ability of firms to offset tariff-driven expenses, creating a squeeze that is beginning t...
Post a Comment
Read more

article

Labels

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.


Labels:

Comments

Post a Comment