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5 Things to Know Today: Job Losses, a Sliding Loonie and Budget 2026 (Nov. 7)

  Canadian Money Brief · Saturday, November 7, 2026 Canada’s job losses stretched to a third month, the loonie took its biggest one-day hit since January, and the federal budget landed with a few items for your wallet. Here’s what to know today. 1 Canada’s job market has now lost jobs three months in a row Statistics Canada said the economy shed 4,700 jobs in October, well short of the gain of about 13,600 economists expected. The unemployment rate rose to 6.7% from 6.5%, a six-month high. That follows losses of 42,000 in August and 68,000 in September, and the country has added just 17,000 jobs over the past 12 months. Alberta lost 24,000 jobs, youth unemployment climbed to 13.7%, and average hourly wages were up only 2.2% from a year earlier. What it means for you: Wages are rising 2.2% a year while September inflation was 3.1%, so paycheques are losing ground. If your income feels less certain, this is a good week to check that your emergency fund covers three to six months of ...
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Beef Stew with Carrots & Potatoes

 


This classic French beef stew is the ultimate cold weather comfort food. After a few hours in the oven, the meat becomes meltingly tender and enveloped in a rich wine sauce.

Ingredients:

  • 2 pounds boneless beef chuck roast, trimmed and cut into 1-inch cubes
  • 3 tablespoons olive oil
  • 2 medium onions, cut into 1-inch chunks
  • 4 garlic cloves, minced
  • 2 tablespoons balsamic vinegar
  • 1 (6-ounce) can tomato paste
  • 1/4 cup all-purpose flour
  • 2 cups dry red wine
  • 2 cups beef broth
  • 2 cups water
  • 1 tablespoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
  • 2 bay leaves
  • 2 teaspoons granulated sugar
  • 4 large carrots, peeled and cut into 1-inch chunks
  • 1 pound small white boiling potatoes, cut in half

Instructions:

  1. Preheat the oven to 325°F and set a rack in the lower middle position.
  2. Pat the beef dry and season with the salt and pepper.
  3. In a large Dutch oven or heavy soup pot, heat 1 tablespoon of the olive oil over medium-high heat until hot and shimmering.
  4. Brown the meat in 3 batches, turning with tongs, for about 5 minutes per batch; add one tablespoon more oil for each batch.
  5. (To sear meat properly, do not crowd the pan and let the meat develop a rich brown crust before turning with tongs.)
  6. Transfer the meat to a large plate and set aside.
  7. Add the onions, garlic, and balsamic vinegar; cook, stirring with a wooden spoon and scraping the brown bits from the bottom of the pan, for about 5 minutes.
  8. Add the tomato paste and cook for a minute more.
  9. Add the beef with its juices back to the pan and sprinkle with the flour.
  10. Stir until the flour is dissolved, about 2 minutes.
  11. Add the wine, beef broth, water, thyme, bay leaves, and sugar.
  12. Stir with a wooden spoon to loosen any brown bits from the bottom of the pot and bring to a simmer.
  13. Cover the pot with a lid, transfer to the preheated oven, and braise for 2 hours.
  14. Remove the pot from the oven and add the carrots and potatoes.
  15. Cover and place back in oven for an additional hour or until the vegetables are cooked and the meat is tender.
  16. Taste and adjust seasoning if necessary.
  17. Serve hot in bowls, either alone or over a bowl of egg noodles, sprinkled with fresh parsley.


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