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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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