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Our Highland Beef is..

Naturally Raised on our Pastures

Hormone and Antibiotic Free

Grass Fed and Finished

Call us at 336-921-0261 if you would like to come to the farm and buy beef.  Soon we will have regular store hours but until then we are glad to run over and open up the store for you.  We are working here at the farm most times and can meet you at the barn at 650 Glenn Carlton Rd, Boomer

Here are some Recipes that we have sampled at the Farmer's markets

Slow Cooker Beef Stew


  • 1/4 cup flour

  • ½ teaspoon black pepper

  • ½ teaspoon garlic salt

  • ½ teaspoon celery salt

  • 2 ½ pounds stew meat, see notes

  • 3-6 tablespoons olive oil

  • 3 Tablespoons cold butter, separated

  • 2 cups yellow onion, diced

  • 4 cloves garlic, minced

  • 1 cup high-quality cabernet sauvignon, merlot works as well. See notes.

  • 4 cups beef broth

  • 2 tsp better than bouillon, or 2 beef bouillon cubes

  • 2 Tablespoons Worcestershire Sauce

  • 3 Tablespoons Tomato Paste

  • 5 medium carrots, cut into ¼ inch cubes

  • 1 lb. baby Yukon gold potatoes, halved or quartered

  • 2 bay leaves

  • 1 large branch rosemary

  • 1 cup frozen peas

  • 1/4 cup Cold Water + 3 tablespoons Corn Starch, Optional

  • Cut meat into 1-inch cubes, discard any large pieces of fat. Fat marbleized into the meat is fine!

  • Sprinkle beef with black pepper, garlic salt, and celery salt. Toss to coat. Sprinkle flour over the meat and toss again.

  • Heat 3 Tablespoons olive oil in a large skillet over medium-high heat. Add the meat in batches, don’t overcrowd the pan. Brown on each side for 45 seconds. Add more oil if needed. Transfer to slow cooker.

  • Reduce heat to medium and melt 1 Tablespoon butter. Add onions and cook for 5 minutes. Add garlic and cook for 1 minute. Use a silicone spatula to clean the bottom of the pan, removing any brown remnants. This will give the soup lots of good flavor. If necessary, add a splash of wine to help loosen it. Transfer the onions/garlic mixture to the slow cooker.

  • Add all remaining ingredients except for the peas, corn starch mixture, and 2 tablespoons of cold butter.

  • Cook on low for 7 ½ to 8 hours or high for 3½ to 4 hours, until the vegetables are softened and the potatoes are fork tender.

  • Add the peas during the last 15 minutes of cooking.

  • Optional: To thicken, combine ¼ cup COLD water with 3 Tablespoons of cornstarch. Slowly add it to the stew, stirring to incorporate. It will continue to thicken upon standing.

  • Turn off the heat. Remove the bay leaves and rosemary stem. Swirl in 2 tablespoons of cold butter for a smooth, velvety finish. This is a technique that chefs use called “Monter au Beurre”.

4 TBSP. bacon fat

1 C. onions, diced

1/2 C. red bell pepper, diced

1 tsp. serrano pepper, minced

1 tsp. garlic, minced

1 lb. PFF ground beef

1/2 C. corn flour

Paradise Family Farm Chili 

1 tsp. mole sauce

1/2 C. tomato paste

2 1/2 C. chicken stock

1 smoked hamhock

1/2 C. tomatoes, chopped

4 tsp. chili powder

In pot over low heat add bacon fat, onions, pepper, serrano pepper and garlic.  Sweat until translucent.  Add ground beef until brown.  Add corn flour until a roux forms.  Add mole sauce, tomato paste, chicken stock, hamhock, tomatoes and spices.  Simmer on a low flames for 2 hours.  (4 servings)



  • ▢2 pounds Boneless beef shoulder roast Up to 3 pounds

  • ▢1 medium onion roughly chopped, about half of an onion

  • ▢8 ounces mushrooms sliced, shiitake or mushroom of choice

  • ▢½ cup ketchup

  • ▢½ cup dry red wine such as Merlot

  • ▢½ cup water

  • ▢¼ cup Dijon Mustard

  • ▢2 Tablespoons Worcestershire sauce

  • ▢4 garlic cloves minced

  • ▢1 teaspoon salt

  • ▢¼ teaspoon pepper

  • ▢2 Tablespoons corn starch

  • ▢3 Tablespoons water


  • Place beef shoulder roast in crock-pot.

  • Add chopped onions and sliced mushrooms.

  • Mix ketchup, red wine, water, Dijon mustard, Worcestershire sauce, minced garlic, salt and pepper together in a medium-sized bowl.

  • Pour sauce mixture over shoulder roast.

  • Cook on low for 6-8 hours.

  • Remove meat from crock-pot and keep warm.

  • Mix corn starch with 3 Tablespoons of cold water.

  • Add corn starch mixture to the juices in the crock-pot and stir.

  • Turn the heat to high and cook for 10-15 minutes more.

  • Serve sauce over meat.

Crock Pot BBQ Beef Pot Roast


  • 2-3 pound chuck roast

  • 8 ounces tomato sauce

  • 1/4 cup ketchup

  • 1/4 cup white vinegar

  • 2 tablespoons brown sugar

  • 1 tablespoon Worcestershire sauce

  • 2 teaspoons minced garlic

  • 1 tablespoon dried minced onion

  • 1 tablespoon Dijon mustard

  • 1/2 teaspoon paprika

  • 1/2 teaspoon salt

  • 1/2 teaspoon dried parsley

  • 1/3 cup beef broth, if needed

  • olive oil + salt & pepper for searing the roast before slow cooking


  • In a large cast iron skillet or Dutch oven, add 1-2 tablespoons olive oil and heat. Generously salt and pepper all sides of the roast. Add to hot skillet and sear roast on all sides.

  • In a large measuring cup, whisk together tomato sauce, ketchup, vinegar, brown sugar, Worcestershire sauce, garlic, onion, Dijon mustard, paprika, parsley and salt to create the BBQ-style sauce.

  • Transfer roast and any drippings from the skillet to the crock pot. Pour BBQ sauce over roast, using a spatula to get all of the sauce from the measuring cup. Cook roast on low for 8-10 hours or on high for 4-5 hours. If more liquid is needed add beef broth. (Roast should not be covered with liquid, but sitting in 2-2.5 inches of sauce.)

  • When roast is fork tender, use two forks to shred the roast. Toss the shredded roast in the cooked, thickened BBQ sauce and serve.

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