The Parkway District • 1235 Apalachee Parkway • Open Daily 8am - 10pm • 850.942.2557

Meat & Poultry

Fresh Sausage and Ready-to-Cook Entrees Now Made In House

Now offering a variety of fresh, house-made pork and chicken sausages, and ready-to-cook chicken, beef and seafood entrees. Made with antibiotic and hormone free chicken, beef and sustainable seafood, these delicious entrees are just waiting to spice up your dinner table.

Beef

« View the Beef Chart [PDF]

Pork

« View the Pork Cut Chart (Courtesy of National Pork Board, www.otherwhitemeat.com)

« View the Pork Cooking Chart (Courtesy of National Pork Board, www.otherwhitemeat.com)

 

Beef Stew with Red Wine

Serves 6
 
Ingredients 
  • 1 1/2 pounds stew beef
  • 3/4 cup flour
  • 1 teaspoon onion powder
  • 1 teaspoon seasoned salt
  • 1 to 2 medium carrots, sliced
  • 2 ribs celery, sliced
  • 1 medium onion, diced
  • 1 clove garlic, minced
  • 2 cups beef broth
  • 1 cup dry red wine such as Pinot Noir or Cabernet Sauvignon
  • 1/2 teaspoon fresh chopped rosemary, or a dash of crumbled dried rosemary
  • 1 jar (15 ounces) small onions, or 10-16 ounces frozen small onions, thawed
Preperation
 

Trim stew beef and cut in small bite-size pieces. Put in a food storage bag with the flour, onion powder, and seasoned salt; toss to coat well.

Heat oil in a large saucepan or Dutch oven; add beef to hot oil and cook, stirring, until lightly browned. Add the onion and celery; continue cooking, stirring for about 3 minutes. Add carrots, garlic, broth, wine, and rosemary; bring to a boil. Reduce heat to low; cover and simmer for 30 minutes. Add drained or thawed onions. Continue cooking for about 20 to 30 minutes, or until beef is tender. Serve with biscuits or hot cooked noodles.

 

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