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Iran–U.S. Gulf Strikes Escalate: What It Means for Your Canadian Wallet

  The Persian Gulf is on edge again — and this time, the ripple effects are showing up at Canadian gas pumps and grocery stores. On Wednesday, June 3, Iranian drones struck Kuwait's main airport, temporarily shutting it down and killing one person. The U.S. military struck back, targeting an Iranian military ground control station on Qeshm Island in the Strait of Hormuz. It is the latest in a series of back-and-forth military exchanges that are pushing a fragile ceasefire to the breaking point. What Is Happening Right Now? Iran's paramilitary Revolutionary Guard confirmed it targeted U.S. military facilities — including the headquarters of the Navy's 5th Fleet in Bahrain — in retaliation for American strikes on Iranian territory. The U.S. responded with strikes on Qeshm Island. Meanwhile, semiofficial Iranian news agencies reported that Tehran has halted communications with ceasefire mediators, saying it wants the fighting in Lebanon resolved before any broader truce can be...
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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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