CLICK HERE TO SEE THE RECIPE

GET THE CURRENT ISSUE

FARMERS MARKET GUIDE

JOIN OUR EMAIL/NEWSLETTER LIST

EDIBLE GUIDES: LOCAL RESOURCES

EDIBLE DFW ON FACEBOOK

2 days ago

Edible Dallas Fort Worth
RECIPE ALERT!! Kvarøy Arctic Salmon #adDive into this flavor-filled Kvarøy Arctic Salmon dish that brings together a delectable trio of tastes...the citrusy-spiced salmon filet “en papillote” is paired with roasted seasonal veggies, on top of a hearty traditional bulgur salad full of locally-grown goodness. Even better, it’s quick to make!We teamed up with Kvarøy Arctic Salmon and Almog Peleg at Collin College Culinary to craft an autumn meal that’s delicious, beautiful and healthy. Kvarøy Arctic is a third generation family salmon farm in the Arctic Circle, where the waters are cool and clear, giving this beautiful fish a pristine, clean flavor. Add to this the wide range of health benefits you get by adding salmon to your weekly diet, and our recipe gives you more than just an elegant, tasty meal. Rich in protein, omega-3 fatty acids, and various vitamins and minerals, this salmon is an excellent addition to any healthy diet and can help improve heart health, brain function, and overall well-being.You can find this yummy recipe (and learn more about where you can purchase Kvarøy Arctic Salmon) on our website: www.edibledfw.com/recipe/entrees/mediterranean-salmon-en-papillote/📸 by Jessie Hagan photography- - - - -#TasteTheArctic #KvaroyArctic #ArcticSalmon #SustainableSeafood #SustainableSalmon #Salmon #Sustainability #SustainableAquaculture #EdibleCommunities #EdibleDFW ... See MoreSee Less
View on Facebook

3 days ago

Edible Dallas Fort Worth
One of the best annual Chef Competitions in the area! Okrapalooza 2023, benefitting Promise of Peace Gardens, held this year at Dallas College Culinary Pastry Hospitality, was again a showcase of local culinary talent and creativity!Hats off to the many volunteers, and to Favorite Brands, Crazy Water, Mijenta Tequila, Remington Vodka, T-Rex Pickles, Dallas College, and everyone who donated to the Silent Auction! Also thanks to Judges who had the hard job of deciding on a winner! #foodfestival #okrapalooza #edibledfw #chefcompetition #supportlocalfood #dfwfoodies ... See MoreSee Less
View on Facebook

3 days ago

Edible Dallas Fort Worth
35+ wineries in the North Texas Wine Country welcome you to each of their unique tasting rooms for a special tasting of award-winning wines during the entire month of October! Wine tastings include a minimum of 3 tastes at each winery. Visit any or all wineries during the month of October and taste up over 100 wines made in the beautiful North Texas Wine Country! Scan your printed or digital QR code at your first winery visit to check-in and redeem your wine tasting passport. TICKETS and more info here: www.eventbrite.com/e/fall-wine-trail-tickets-663811085827Visit northtexaswine.com/wineries for a list of participating wineries, addresses, and hours of operation. ... See MoreSee Less
View on Facebook

6 days ago

Edible Dallas Fort Worth
Explore the tastes of Portugal at Central Market through September 26! Enjoy an immersive culinary celebration of the Portuguese traditions and richly diverse cultural influences that includes custard-filled Pastéis de Nata, spicy Piri-Piri, a stunning seafood selection, sips of vinho, and so much more.Register for a Sampling Stroll on Saturday, September 16 from 2-6pm at all Central Market locations: www.centralmarket.com/passaporte-portugal-stroll-2023Beautiful photos by Teresa Rafidi ... See MoreSee Less
View on Facebook

Beef Stock, Hearty Beef Stew

beefStew

Beef bones, full of marrow and gelatin, yield the perfect base for creating impressive stews and soups, and the stock makes a great binder for charcuterie. Our hearty Texas stew, made with local stout and red wine, is a cross between the classic Irish version and my grandmother’s recipe.

Prep Time: 15 Minutes; Cook Time: 8 hours

Makes 3 quarts (12 cups)

BEEF STOCK

5 pounds meaty beef bones, such as beef shanks
1 large yellow onion, sliced in half
2 carrots
2 celery stalks
1 head of garlic, sliced in half exposing the cloves
6 sprigs parsley
3 sprigs thyme
1 bay leaf
1 teaspoon kosher salt
1 teaspoon black peppercorns

Preheat oven to 425˚F. Place bones and onion on a rimmed baking sheet and roast for 45 minutes, until browned. Transfer to a large stockpot and add remaining ingredients. Add at least 5 quarts water (enough to cover vegetables) and bring to a boil. Reduce heat and simmer for 7 hours, until reduced by half. The longer the simmer, the richer the stock. Strain out solids and cool. Store stock in an airtight container for 4 days in the refrigerator or in the freezer for up to 3 months.

HEARTY BEEF STEW

Prep Time: 20 Minutes; Cook Time: 2 hours

Serves 6

3 tablespoons canola oil
1 ½ pounds beef stew meat, cut into 2-inch cubes
1 yellow onion, peeled and diced
2 cloves garlic, peeled and minced
1 ½ cups (12 ounces) Texas-brewed stout
1 cup Texas dry red wine
5 cups beef stock
2 tablespoons tomato paste
½ teaspoon kosher salt
¼ teaspoon ground black pepper
1 ½ pounds red potatoes, quartered
3 carrots, sliced ¼-inch thick
3 sprigs thyme
1 bay leaf
1 tablespoon all-purpose flour

In a large pot, heat 1 tablespoon of oil over high heat and sear the beef in small batches, adding more oil as needed, until all pieces are browned. Set aside meat and reduce heat to medium. Add onions and garlic and sauté until softened. Add stout and wine to deglaze the pan, scraping cooked bits with a wooden spoon. Simmer until reduced by half, about 5 minutes. Add stock, tomato paste, meat, salt and pepper; stir and bring to a boil. Reduce heat and simmer for 1 hour. Add potatoes, carrots, thyme and bay leaf, and simmer for another hour until potatoes are fork tender. Remove 1 cup of stock from the stew and add flour. Whisk until smooth then return mixture to the stew. Simmer 5 minutes until slightly thickened. Salt and pepper to taste before serving.

Notes: Dallas is home to some amazing stouts. For this recipe: Lakewood Brewing’s Temptress or Deep Ellum Brewing Company’s Double Brown Stout. Wine choice: Perdernales Cellars GSM or a Texas Tempranillo from Red Caboose Winery or Brennan Vineyards.

+ posts

MEREDITH STEELE is a recipe developer, food writer, food photographer and author of InSockMonkeySlippers.com, an award winning family food blog celebrating creative and fresh foods. Her recipe development and photography company, MBS Recipe Development specializes in multimedia recipe development for commercial and small business who’s clients include everyone from Ziploc® to small wineries. Meredith’s work has been published online, in various print media, and has been nominated for the SAVEUR awards. She can also be found across the pond writing a monthly column for JamieOliver.com. When Meredith is not in the kitchen, she’s roaming Dallas, Texas with her husband, curly-headed pixie of a daughter, and big floppy-eared dog.

Scroll to Top