Enter to win $50 to The Beaverlodge Butchershop! Just put in your own recipe below and our professional food critic Kevin Albers will pick one lucky winner at the end of the month! While you’re deciding which recipe to submit, try this quick recipe from Mr. Albers himself:


“This recipe was inspired by the goat farmers of the peace country especially Malory, who not only brought me a fresh goat shoulder but named a goat after me!!! Goat Kevin…”





Source: Everyday Food, December 2007

4 hours total time          1 hour prep time           8 servings



  • 5 pounds beef chuck, trimmed of excess fat and gristle, cut into 2-inch chunks

 Kevin’s note: Buying a large piece of beef chuck and portioning it at home instead of buying cubed stew meat is a great way to infuse more flavor in to this hearty meal.

  • 1/4 cup all-purpose flour
  • Coarse salt and ground pepper
  • 2 to 3 tablespoons vegetable oil, such as safflower
  • 1 large onion, coarsely chopped
  • 2 celery stalks, sliced
  • 2 dried bay leaves
  • 2 garlic cloves, smashed
  • 1/4 cup tomato paste
  • 1 cup dry red wine, such as Merlot
  • 1 can (28 ounces) crushed tomatoes
  • 1/2 tea spoon of fresh thyme
  • 3 pounds winter vegetables, such as potatoes, carrots, turnips, and parsnips, peeled and cut into 1 1/2-inch chunks

Kevin’s note: I also like adding a cup of peas at the end of cooking but I like peas..so its optional


  1. In a large bowl, toss beef with flour; season with salt and pepper. In a large (at least 7-quart) Dutch oven or heavy pot, heat 2 tablespoons oil over medium-high. Working in two batches, shake off excess flour, and sear beef on all sides until browned, 8 to 10 minutes (use more oil for second batch, if needed). Transfer beef to a plate, and set aside (reserve pot).
  1. Add onion, celery, and garlic to pot; cook, stirring occasionally, until softened, 3 to 5 minutes. Add tomato paste, and cook, stirring, until slightly darkened, 1 to 2 minutes. Add wine, and cook, scraping up browned bits from bottom of pot, until liquid is reduced by half, 2 to 3 minutes.
  1. Return browned beef to pot. Stir in tomatoes, thyme, bay leaves, and 8 cups water. Bring to a boil, reduce heat to medium-low, and simmer, partially covered, stirring occasionally, 2 hours. (If liquid reduces too quickly, add a little more water.)
  1. With tongs or a slotted spoon, transfer beef to a large bowl. Pass remaining contents of pot through a fine-mesh sieve into another bowl; discard solids. Return beef and strained liquid to pot; stir in winter vegetables. Simmer over medium-low, partially covered, until beef and vegetables are fork-tender, 1 to 1 1/2 hours more, stirring occasionally.


Buencho Paito!


Congratulations to our winners so far! Click their names to see their winning recipes!


October: Peter Stark                    November: Megan Morgan                    December: Cynthia Kulchyski


January: Rod Beisel                    February: Megan Morgan                    March: Chelsea Bursey

April: John MacDonald                    May: Megan Boughton                    June: Amber Heetebrij

July: Matt Desfosses                    August: Megan Morgan                    September: Nikki Thompson

October: Rod Beisel                    November: Doug Morgan                    December: Kamille Hickey


January: Dulcie Verduyn

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