Skip to main content

Featured

5 Things to Know Today: U.S. Alcohol Ban, GDP Day, 5.25% Yields (Sept 29)

  Tuesday September 29, 2026 A U.S. import ban on Canadian booze kicks in, Statistics Canada reports July GDP, and U.S. bond yields sit at levels not seen since 2007. Here are the five things that matter for your wallet today. 1 The U.S. ban on Canadian alcohol takes effect today As of 12:01 a.m. ET, the U.S. is refusing entry to many Canadian beer, wine, cider and spirits shipments, along with whey products, molasses and larger motorcycles. The measures were signed Sept. 8 and largely replace the 50% tariffs that applied to these goods. Bottles already in the U.S. can still be sold, and product shipped in bulk to be bottled south of the border appears to fall outside the ban. Canadian producers say pivoting to domestic sales won't be easy, because a patchwork of provincial rules complicates selling across borders. What it means for you: The ban hits exports, not what you pay at the store. The exposure is for people who work in or own shares of brewers, distillers and wineries, a...
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