Thunder Bay Online Farmers Market
Superior Seasons Food Market connects sustainable producers of good food and artisan products to households, restaurants, and institutions in the Thunder Bay area who value the quality of farm-fresh produce and the importance of supporting our Northern economy. It is managed by Belluz Farms on a cost recovery basis for all the vendors which results in the producer getting up to 95% of the price you pay! Try our Superior Seasons Food Box for an assortment of local vegetables and food products. We offer a full product guarantee so try us out risk free.
- Sign up for free! and shop from our farmers, food makers, and artisans
- Our twice weekly ordering period means the freshest food possible is harvested just for you
- Your order is delivered to your door or your choice of central pickup locations.
Article of the Week:
Superior Seasons Recipe Collection
Red Wine Beef Stew with Parsnips and Carrots
- 3 lbs stew beef
- salt and pepper
- 4 tbsp of Brule Creek Farms Partially Sifted Flour
- 3 tbsp Brule Creek Farms Canola Oil
- 4 ounces smoked bacon, diced
- 4 medium carrots, peeled and sliced into 1/2 inch rounds
- 3 medium parsnips, peeled and sliced into 1/2 inch rounds
- 1 large yellow onion, diced
- 1 small celeriac, trimmed and cubed OR 2 celery stalks, cut into 1/2 inch slices
- 1 large clove garlic, peeled and smashed
- 2 cups dry red wine
- 2 cups beef stock
- 1 cup canned chopped tomatoes
- 3 thyme sprigs (or 1/2 tsp dried)
- 1 rosemary sprig (or 1/2 tsp dried)
- 1 bay leaf
Heat oven to 350 F. Season the beef generously with salt and pepper and dredge it through the flour - lightly coating it (this is easy to do in a ziplock bag). Warm 1 tbsp of the canola oil in a large Dutch oven over high heat. Working in batches, add the beef, being careful not to crowd the pot. Cook the beef on all sides until browned. Transfer the browned meat to a plate and keep warm while you brown the rest.
Pour off all but about a tbsp of the oil/fat in the pot, turn the heat down to medium-low, and add the remaining 2 tbsp of canola oil and the bacon. Cook until it starts to crisp. Add the carrots, parsnips, onion and celery, and cook until they start to soften. Add the garlic and cook for about a minute more.
Add the wine, stock, tomatoes, thyme, rosemary, bay leaf and 2 teaspoons of salt and bring to a boil over high heat. Add the beef, submerging it in the liquid. Cover, slide the pot into the oven, and bake until the meat is very tender, about 2 hours. Delicious served with mashed potatoes!
Look for more recipes next week!