Lisa Lemarquand

This cold snap we’ve been experiencing has inspired this week’s recipe. When the temperatures dip, there’s nothing quite like a dish that brings a little comfort, a little warmth, and fills the house with those cozy, lingering aromas. Paired with a loaf of crusty bread, it’s the kind of meal that makes the transition into winter feel just a bit easier—and even a little inviting.

Stew is one of the oldest, coziest, and most universal dishes in the world — essentially comfort in a pot.  It’s a dish where ingredients simmer gently in a small amount of liquid until everything becomes tender and full of rich flavour.  Slow cooking breaks down tougher cuts of meat and allows flavors to meld beautifully.

We’ve been stewing food for thousands of years—once pots were constructed that could withstand heat. Nearly every culture developed its own iconic stew:

• Irish Stew (lamb, potatoes)
• Beef Bourguignon (France)
• Goulash (Hungary)
• Chili (North America)
• Tagine (Morocco)
• Japanese Nikujaga
• Caribbean Pepperpot
  

Stew was historically practical: it used affordable ingredients, fed many people, and stayed warm for hours.  It’s not the quickest recipe to make but it’s economical, perfect for the crock pot or pressure cooker, and tastes even better the next day for leftovers.  

Here’s a classic, cozy beef stew — rich, hearty, and perfect for a chilly day. This is the traditional style you’d expect from a Sunday supper: tender beef, root vegetables, deep broth, and satisfying warmth.  

Classic Beef Stew Recipe

Serves: 6

Ingredients

Beef & Seasoning

• 2 lbs stewing beef,  cut into 1½-inch cubes
• 1–2 tsp salt
• ½ tsp black pepper
• 2–3 tbsp flour (for dredging)
• 2–3 tbsp oil (vegetable, canola, or olive)

• 1 large onion, diced
• 3 cloves garlic, minced
• 2–3 celery stalks, chopped
• 2 tbsp tomato paste
  
  
  

Liquid

• 1 cup red wine (optional but classic)
• 4 cups beef broth
• 1–2 bay leaves
• 1 tsp dried thyme (or a few fresh sprigs)
• 1 tbsp Worcestershire sauce
• Optional: 1 tsp paprika for warmth
  
  
  

Vegetables

• 4 carrots, peeled and cut into chunks
• 3–4 potatoes, peeled and cubed
• 3-4 ribs of celery chopped 
• 1 cup peas (add at the end)
  
  
  

Optional Add-ins

• Mushrooms
• Sweet potatoes
• Beans and corn
• Pearl onions
• A splash of balsamic vinegar at the end
• Dark beer instead of red wine
• Cumin, ginger, basil
  
  
  

Instructions

1. Brown the Beef (key for flavour!)

1. Pat beef dry, season with salt & pepper, and toss lightly in flour.
2. Heat oil in a heavy pot 
3. Brown beef in batches — don’t crowd the pan.
4. Remove beef and set aside.
   
   
   

2. Build the Base

1. Add onions and celery to the pot; sauté 4–5 minutes.
2. Add garlic and tomato paste; cook 1–2 minutes until fragrant.
3. Stir in the wine and scrape up browned bits (if not using wine, add a cup of broth here).
   
   
   

3. Simmer

1. Return beef to the pot.
2. Add broth, bay leaves, thyme, Worcestershire.
3. Bring to a simmer, then cover and cook:
   
   
   
   • Stovetop: low heat 1½ hours
   • Oven: 325°F (165°C) for 1½ hours
   • Slow cooker: 7–8 hours low or 4–5 hours high
     
     
     

4. Add Vegetables

• Add carrots and potatoes; simmer another 45–60 minutes until everything is tender.
  
  
  

5. Finish

• Stir in peas for the last 5 minutes.
• Taste and adjust seasoning (salt, pepper).

Optional: stir in a spoonful of butter for a glossy gravy.

Long before the sweet potato ever saw a marshmallow or a holiday table, it grew wild under the tropical sun of Central and South America. Ancient farmers in Peru and Ecuador were among the first to coax this humble root from the earth nearly 5,000 years ago. They understood its power long before scientists ever did: this vibrant, hearty tuber could feed families, travel well, and thrive where other crops struggled.

As civilizations expanded, so did the sweet potato’s reputation. Polynesian voyagers—some of the world’s most skilled navigators—are believed to have carried it across the Pacific long before Europeans set foot in the Americas. It took root on far-flung islands, becoming part of traditional Polynesian diets and even their myths. Later, when Spanish explorers arrived in the 1500s, they brought the sweet potato back across the Atlantic. It quickly spread through Europe, Africa, and Asia, where each region adopted it in its own delicious way.

In North America, the sweet potato became especially beloved in the southern United States, where warm weather and long growing seasons let the vines sprawl happily. Indigenous communities and later African communities cultivated it not just for its sweetness, but for its resilience.

While often confused with yams, the sweet potato is an entirely different plant. True yams belong to a different botanical family and are cultivated mainly in Africa and the Caribbean. The “yam” we see in North American grocery stores is simply a sweet potato wearing a borrowed name.

Beyond its comforting flavour and versatility, the sweet potato is a nutritional powerhouse. Rich in beta-carotene, which the body converts to vitamin A for healthy eyes, skin, and immunity.  High in fibre, supporting digestion and stable energy.  Packed with vitamins C, B6, and potassium.   Naturally gluten-free, low-fat, and gently sweet without added sugar.   Its deep orange flesh signals antioxidant strength, while purple varieties carry anthocyanins—compounds celebrated for their anti-inflammatory properties.

This week’s inspiration for the article was my beloved sister celebrating American Thanksgiving and all the fanfare, feasting and football that goes with it.  They will have eaten Sweet Potato Bake with gooey Marshmallows to top it off.   Being Canadian, the idea of topping sweet potatoes with marshmallows may feel more like dessert than dinner—and you’re not wrong.  The marshmallow-topped sweet potato casserole is a distinctly American Thanksgiving tradition, born in the early 1900s when a marshmallow company promoted recipes using their new product. It stuck, especially in the southern U.S., and became a nostalgic holiday staple.

In Canada, sweet potatoes tend to lean more savoury—roasted with herbs, whipped with butter and maple syrup, or baked into pies served beside turkey rather than as a sugary side dish. We appreciate their natural sweetness without pushing them fully into dessert territory.

Which brings us to a perfect middle-ground recipe: a gently sweet, warmly spiced sweet potato pie that behaves as a side dish, not a dessert—ideal for a Canadian Thanksgiving or Sunday roast, and timely for American Thanksgiving influence this week.

This pie has the creaminess of a casserole, the structure of a gratin, and just enough spice to feel special—without a marshmallow in sight.

Sweet Potato Pie

Ingredients

For the filling:

• 2 large sweet potatoes (about 2 lbs), peeled and cubed
• 3 tbsp butter
• 2 eggs, lightly beaten
• 1/2 cup evaporated milk or half-and-half
• 2 tbsp pure maple syrup (or brown sugar if you prefer)
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp salt
• Optional: 1–2 tsp fresh thyme for a more savoury edge
• Optional: 1 cups toasted and chopped walnuts or pecans
  

For the crust (choose one):

• 1 unbaked 9-inch pie crust or
• 1 savoury shortcut: press a mixture of 1 cup crushed Ritz crackers + 4 tbsp melted butter into a pie dish

Instructions

1. Cook the sweet potatoes
    Place cubed sweet potatoes in a pot of salted water. Boil until very tender, 12–15 minutes. Drain well.
   
2. Mash the filling
   While warm, mash with the butter until smooth. Let cool slightly.
   Stir in the eggs, evaporated milk, maple syrup, spices, salt, and thyme (if using).
   
3. Prepare the crust
    Press your cracker crust into the dish, or place an unbaked pastry shell into the pie plate.
   
4. Bake
    Pour in the filling and smooth the top.
    Bake at 350°F (175°C) for 40–50 minutes, or until the centre is set and the top looks slightly puffed.
   

Serve

 Let rest 10 minutes.

 Serve warm beside turkey, stuffing, and vegetables—an elegant, Canadian-leaning twist on an American classic.