Community - Recipes

Beef Stew with Turnips, Kohlrabi and Carrots


by Cook With What You Have

This is a hearty, wintry stew. You could use a variety of different vegetables–potatoes, celery root, rutabaga would all be good. Mix and match as you see fit. It’s even better the next day, as these kinds of stews tend to be.

Serves 6 generously

1/2 cup all-purpose flour

½ teaspoon salt

¼ teaspoon freshly ground black pepper

1 1/4 pound beef belly or stew meat, cut into 1-inch chunks

1/4 cup olive oil

1 onion, chopped

2 cups thickly sliced carrots 

1 large or several smaller turnips, peeled and cut into ½ – ¾ -inch dice

2 kohlrabi, peeled and cut into ½ – ¾ -inch dice

4 cloves of garlic, minced

3 tablespoons tomato paste, thick tomato sauce or 4 halves roasted tomatoes

1/2 cup beer or dry white or red wine (optional)

4 cups beef broth (more if you’d like it more soupy) or other broth or veggie bouillon broth

1 bay leaf

4 thyme sprigs or 2 teaspoons dry thyme or 1 1/2 teaspoon finely chopped rosemary

1 tablespoon soy sauce or tamari

Salt and pepper to taste

Noodles, Rice or couscous and lots of chopped parsley to serve

In a brown paper bag, place flour, salt, and pepper.  Add diced beef.  Close the bag.  Hold it tightly and shake.  Open bag and make sure that all of the beef is lightly coated in flour and seasoning. 

In a large Dutch oven (or big soup pot), heat 2 tablespoons of olive oil over medium heat.  Add a single layer of beef.  Cook, browning on all sides. The beef doesn’t need to be cooked through, just browned.  Remove from the pan and repeat until all the beef is browned. Set beef aside.

In the same Dutch oven, heat the remaining 2 tablespoons of olive oil.  Add onions and carrots and cook until onions are translucent, about 5 minutes.  Add garlic and cook for another 3 minutes.  Add tomato paste and heat through.  Deglaze the pan with the beer or wine, scraping the browned bits from the bottom of the pan.

Add bay leaf, thyme or rosemary and soy sauce.  Add beef and generously cover with broth or stock. Turn heat to low and let gently simmer for 35 minutes (or longer if your beef is from a tougher cut). Add the turnips and kohlrabi and cook for another 20 minutes or so until the vegetables are cooked through. Taste add salt, and pepper as necessary. 

Serve over pasta, couscous or rice with a sprinkling of fresh parsley.


Braised Beef Belly with Tomato, Red Wine and Mustard


by Cook With What You Have

Beef belly is a flavorful cut that can be fatty and have a lot of connective tissue. It benefits from long, slow braising or roasting, to render much of the fat and let the meat become tender. This preparation is reminiscent of a brisket preparation. Ideally you can spread the preparation of this dish over two days or alternatively start it in the morning and finish it that same evening. It’s a good Sunday supper dish!

Serves 6

2 tablespoon oil

2 ¾ lbs beef belly

1 cup dry red wine 

2 tablespoons red wine vinegar

1 teaspoon salt

1 cup roasted tomatoes

1 tablespoon Dijon-style mustard

1 large onion, cut into large chunks

3-4 medium carrots, trimmed, scrubbed and thickly sliced

6 cloves garlic, peeled

4-5 thyme sprigs

2-3 cups vegetable stock, chicken stock or water

Chopped, fresh parsley

Egg noodles, polenta or mashed potatoes for serving


Preheat oven to 350 degrees

Heat the oil in a large dutch oven over medium-high heat. Brown belly on both sides, about 8 minutes on each. Remove the meat from the pan and set aside. Add the wine to the pan and scrape up any bits and reduce the wine by about 1/3 of its volume.

Meanwhile, blend the tomatoes, mustard, vinegar, salt and pepper into a smooth paste and coat the meat with it on all sides, using all of it. Return the meat to the dutch oven. Scatter the onion, carrots, thyme sprigs and garlic cloves over and around the meat. Add the stock. It should come close to covering the meat. Cover and bring it to simmer and then place the covered pot in the oven. Braise for about 2 1/2hours, turning the meat over once or twice, until tender.

Remove the meat from the pot and lift out the vegetables with a slotted spoon and add them to the meat and refrigerate all of it. Separately refrigerate the liquid left in the pot, covered. After 4 hours or overnight, remove the pan from the refrigerator and lift off the layer of fat that will have solidified. Discard or save and use as a cooking for other dishes.

Put the remaining and now thickened liquid in a food processor or blender with the cooked vegetables and process until smooth. Cut the meat, against the grain, into ½-inch slices and arrange them in a baking dish. You may find you need to remove some layers of fat and connective tissue that did not render out in the braising. Do so at this point and discard. Cover the meat with the sauce and heat in a 350 degree oven until bubbling. Serve hot over noodles or mashed potatoes or polenta, generously garnished with fresh parsley.


Skirt Steak with Kohlrabi, Carrots, Ginger and Chili Paste


Recipe from Cook With What You Have

Skirt steak is a very flavorful cut that is best cooked briefly, over high heat. Cutting the vegetables into large matchsticks takes a little extra time but makes for a really nice texture and quick cooking. Turnips and/or rutabaga are good substitutes for the kohlrabi. Serve with rice.

Makes 4 servings


1/2 teaspoon salt

4 teaspoons finely grated or minced ginger, divided

1 large clove garlic, finely grated or minced and mashed

2 teaspoons soy sauce

2 teaspoons oil

1 pound skirt steak

3 tablespoons vegetable oil, divided

3-4 medium carrots, scrubbed (no need to peel) and cut into matchsticks as best you can

2 small to medium kohlrabi, peeled and cut into matchsticks


1-1/2 tablespoons soy sauce or tamari

2-3 teaspoons chili paste such as sambal oelek, to taste

1-1/2 tablespoons rice wine (mirin)

1/2 cup coarsely chopped cilantro

2 spring or green onions, trimmed and chopped

For the marinade mix the salt, 2 teaspoons grated ginger, 2 teaspoons sauce sauce and oil in a small bowl.

Pat the steak dry. Skirt steak tends to be a long, thin cut and if it’s quite a long piece, cut it in 2 or 3 pieces crosswise to have more manageable pieces to work with. Rub the steak on both sides evenly with the marinade, cover and refrigerate for 20 minutes and up to 8 hours.

Heat 2 tablespoons oil in a large skillet (or wok) over high heat. Add the carrots, kohlrabi and a couple pinches of salt and toss well. Cook, stirring often over high heat for about 5 minutes until the vegetables have softened a bit and are beginning to brown. Add the remaining 2 teaspoons ginger, soy sauce, mirin and chili paste and mix well and cook for another 2 minutes and remove from the heat. Taste and adjust seasoning and cover to keep warm.

In another large skillet heat 1 tablespoon oil over high heat. Add the pieces of meat in a single layer–if they don’t all fit cook them in two batches. Sear for 2 minutes and then turn and finish for another 30 seconds on the second side for medium rare. Remove the meat from the skillet and let is rest on a cutting board for a few minutes.  Slice the meat into thin slices against the grain and if you’d like crosswise into bite-sized pieces. Serve the vegetables and meat over rice and top with plenty of cilantro and green onions.



Skirt Steak with Harissa and Chimichurri


Recipe from Cook With What You Have

Photo by John Valls


This dish combines two of Cook With What You Have Katherine Deumling’s favorite condiments/sauces. Both contain cumin and hot pepper, and the spicy heat of the harissa, thinned with red wine vinegar and a little olive oil, tenderizes the meat and allows it to absorb the other flavors. Serve this steak with rice, roasted potatoes or anything that will soak up the juices and chimichurri.

Serves 4

About 1-1/4 pounds Carman Ranch skirt steak, connective tissue removed

2 to 3 tablespoons harissa, depending on how spicy yours is

2 tablespoons red wine vinegar

2 tablespoons olive, grapeseed or sunflower oil

1 teaspoon salt


(There are many versions of this Argentinian sauce typically served with beef. Change the ratio of herbs to suit your tastes or what you have on hand)

1 cup finely chopped parsley

1/3 cup chopped cilantro

1 to 2 tablespoons chopped fresh oregano

1/3 cup red wine vinegar

1/3 cup good olive oil

1/2 teaspoon ground cumin

1/4 teaspoon red pepper flakes (more to taste)

Salt and freshly ground pepper

Mix the harissa, vinegar, oil and salt in a small bowl. Pat the meet dry and lay it out on a sheet pan. Spread the steak evenly with the harissa mixture on both sides. Cover with plastic wrap and refrigerate for 3-12 hours.

Stir the chimichurri ingredients together in a small bowl.

Heat a cast iron skillet, grill pan or heavy skillet over high heat. Remove the steak from the refrigerator and scrape off most of the marinade with the back of a knife. You don’t need to get it all. If your pan does not accommodate the whole piece, cut it in half. They cook quickly so you can cook them back-to-back.

Put the steak in the pan and turn the heat down to medium-high. Cook for about 3 minutes. Turn over and cook for an additional 2 minutes for medium rare. Cooking time will depend on the thickness of your steak. Err on the side of less time on the heat as this cut can get chewy if it’s cooked beyond medium rare. Remove from the pan and put on a cutting board and cover tightly with foil. Let rest for 5 minutes. Cut the meat against the grain, on the diagonal, into 1/2-inch or so strips. Serve hot or warm.


–inspired by

Harissa is a spicy paste/sauce common in Tunisia and Morocco and other countries of the Mahgreb. No two batches I make are ever quite the same. I use whatever dried and/or fresh peppers I have on hand. I’ve used dried Aci Sivri peppers (from Ayers Creek farm), dried New Mexico Chilies and several kinds of sweet and semi-hot fresh peppers–red bell peppers or roasters, Anaheim and poblano peppers and jalapeños even. You can use what you have and heat things up with red pepper flakes. It’s a flexible condiment/paste and will be delicious in many variations. Use roasted Anaheims or poblanos and sweet peppers and no dried peppers at all if that’s what you have. The freshly toasted cumin, coriander and caraway seeds are key though. Try to toast your own and grind in the moment if you can.

 A combination of peppers (see headnote) such as:

2 sweet red peppers, broiled until blistered then peeled and seeded

2 dried New Mexico chiles, covered with boiling water and soaked for 20-30 minutes then drained, deseeded and flesh scraped from tough skin

1 Jalapeño, Czech black or Serrano chile, broiled then seeded (or leave the seeds in for more heat)

If you don’t have any spicy peppers add 1/4 teaspoon red pepper flakes

2-3 roasted tomatoes or dried tomatoes (if dried, rehydrate with the peppers), and use more if you have fewer peppers

2 cloves garlic

1 teaspoon cumin seeds

1 teaspoon coriander seeds

1 teaspoon caraway seeds

2 tablespoons olive oil

Salt to taste

In a small dry skillet toast the seeds all together for about 2-3 minutes over medium heat until a shade darker and fragrant. Be careful not to burn them. Remove from heat and put in a mortar pestle or spice grinder. Let cool for a few minutes and then grind. I don’t grind them terribly fine and like the bit of texture they retain. I use a mortar and pestle.

Put the ground spices, the peeled, rehydrated (if using dried) peppers, tomatoes, garlic, salt and oil in the bowl of a food processor and process until fairly smooth. Taste and adjust seasoning. Store in small jars in the refrigerator. It will keep for about 10 days. Freeze it if you make a bigger batch or don’t go through it quickly enough.

Leg of Lamb for Spring


Maple-Balsamic Roasted Leg of Lamb with Heirloom Grain and Bean Salad and Spring Chive Vinaigrette

Peter Davis/Henrietta’s Table in The Charles Hotel

Cambridge, MA

 Serves 6 to 8

1/2 cup soy sauce

1/2 cup balsamic vinegar

1/2 cup water

1/2 cup maple sugar

1 clove garlic, finely chopped

1 sprig fresh thyme

One 3-1/2 to 4-pound boneless leg of lamb, rolled and tied

Kosher salt and freshly ground black pepper

Heirloom Grain and Bean Salad

Spring Chive Vinaigrette

Combine the soy sauce, vinegar, water, sugar, garlic and thyme in a deep nonreactive bowl large enough to hold the lamb.  Whisk the ingredients together, add the lamb and turn over to coat with marinade on all sides. Cover tightly with plastic wrap and marinate in the refrigerator overnight turning at least once. 

Heat the oven to 350°F and remove the lamb from the marinade to a roasting pan.  Season well with salt and pepper and roast in the middle of the oven for about 1 hour or until an instant-read thermometer inserted in the center of the roast reaches 130 to 135°F.  Remove lamb from the pan and allow to rest 30 minutes before slicing.

Serve the sliced lamb on a bed of Heirloom Grain and Bean Salad and drizzle with Chive Vinaigrette.

Heirloom Grain and Bean Salad

1 cup cooked red quinoa

1 cup cooked farro or wheat berries

1 cup cooked French lentils

1 cup cooked heirloom beans like Appaloosa, Calypso or Scarlett Beauty

2/3 cup Chive Vinaigrette (see recipe below)

Salt and freshly ground black pepper

Toss the grains and beans together in a large bowl, dress with chive vinaigrette and let sit at least one hour.  Add additional vinaigrette if needed and season to taste with salt and pepper. 

Spring Chive Vinaigrette

1/2 cup canola or grapeseed oil

1/2 cup extra virgin olive oil

Juice and finely chopped zest of 1/2 lemon

1/4 cup champagne vinegar

3/4 teaspoon salt

1/4 teaspoons freshly ground black pepper

3 tablespoons finely chopped fresh chives

1 tablespoon finely minced shallot

1 small clove garlic, finely minced

Whisk the ingredients to combine well before dressing grains and beans.

From The Chefs Collaborative Cookbook  by Ellen Jackson, The Taunton Press, 2013.


Slow-Roasted Beef Prime Rib


Prime rib recipes almost always begin with searing the roast on the stovetop, or in a very hot oven.  Too often, in our experience, this results in the outside of the roast becoming overly dry by the time the inside temperature is where we want it.  Naomi Pomeroy, chef/owner of Beast and a devoted Carman Ranch wholesale customer, taught us that low heat is the key to cooking our delicate grassfed beef.  After slow roasting in a low oven, crank up the heat and finish the perfect roast in a super hot oven for a short time. You'll be rewarded with a crispy brown exterior without giving up your juicy pink center.  

1 bone-in Carman Ranch prime rib roast (or boned and tied rib roast), 10 to 12 pounds

3 tablespoons kosher salt

3 tablespoons freshly ground black pepper

6 cloves garlic, finely chopped

Pat the roast dry with paper towels and season all over with the salt and pepper before rubbing with the garlic.  Place on a large plate or a baking sheet and refrigerate, uncovered, overnight. 

Remove the roast from the refrigerator 1-2 hours before roasting, to allow it to come to room temperature.  Meanwhile, place a rack in the bottom third of the oven and heat to 200F.  Place the roast fat side up (so that it's resting on the bones) on a rack set in a roasting pan.  Place in the preheated oven and roast until a thermometer reads 118F, about 5 to 6 hours (about 30 minutes per pound).  

 When the internal temperature of the roast is at 118F, remove the pan from the oven onto a wire rack and cover it loosely with foil.  Keep in a warm place for at least 30 minutes or up to one hour.  Meanwhile, increase the oven temperature to 450F, leaving the rack in the lower third of the oven.  When the roast has rested 30 minutes or more, remove the foil, make a ball and put it under the bones to make certain the entire fatty top of the roast is exposed to the heat. 

Roast until the fat forms a dark brown crust uniformly over the entire top surface of the roast, about 10 minutes.  Remove from the oven to a cutting board, slice and serve immediately.

Beef Jerky



This jerky is simple as long as you have a food dehydrator. Try it with teriyaki marinade, too.


Simply Organic Steak Seasoning

1/2 pound ground beef, defrosted


1.     Combine seasoning with ground beef in a mixing bowl.

2.     Drop teaspoonfuls of seasoned ground beef onto a sheet of parchment paper cut to fit your food dehydrator. Flatten each dollop to 1-4-inch thick.

3.     Dry the meat according to manufacturer instructions until dry and pliable.

Submitted by Jerrilynn Nall

Adobe Pie



Adobe Pie

Serves 4-6

This favorite for company can be doubled, tripled or more with ease.  Serve with sour cream, spicy salsa and fresh cilantro.   Any cornbread recipe will work here if you have a favorite.  Mine comes from Deborah Madison.


1 tablespoon olive oil

1 cup chopped onion

1 pound ground beef, defrosted

1 14-ounce can diced tomatoes with their liquid

1 chipotle (canned or dried), finely chopped (optional)

1 package frozen corn kernels

1/3 cup golden raisins

1 teaspoon ground cumin

1/2 teaspoon ground cinnamon

1 teaspoon salt

Deborah Madison's Cornbread

1 cup yellow cornmeal

1 cup all purpose flour

1/2 teaspoon salt

2 teaspoons baking powder

1/4 cup melted butter or canola oil

3 tablespoons honey

1 cup milk

Preheat the oven to 400 degrees F.

  1. Heat the olive oil in a 2-quart casserole over medium heat.  Add the onion and the beef, stirring frequently, until beef is browned.
  2. Add the tomatoes, chipotle (if using), corn, raisins, cumin, cinnamon and salt.  Cook until mixture thickens and becomes fragrant.
  3. To prepare the cornbread batter,  stir cornmeal, flour, salt and baking powder together in a bowl and make a well.  Add melted butter or oil, honey and milk to the center and whisk together to combine with wet ingredients.
  4. Spread cornbread batter over beef mixture and put casserole in the oven.
  5. Bake 18 to 20 minutes, uncovered, or until a skewer poked into the center of the cornbread comes out clean.

Adapted from Recipezaar and Deborah Madison


Sunday Stew



Sunday Stew

Serves 4-6

This standard is a favorite in our household. The recipe can be multiplied many times to feed many people.


1 tablespoon olive oil

1 cup chopped onion

1 pound ground beef, defrosted

1/2 cup chopped carrot

1/2 cup chopped celery

1/2 cup chopped green pepper (optional)

2 cups chicken stock, or 2 chicken or vegetarian bullion cubes

1 28-ounce can of whole or crushed tomatoes with their liquid

1/2 cup barley or brown rice

1 teaspoon salt

2 to 3 cups coarsely chopped cabbage, kale or chard


  1. Heat the olive oil in a large pot over medium heat, add the onions and cook stirring occasionally until they turn translucent.
  2. Add the ground beef, stirring to break it into smaller chunks.  
  3. When the beef has browned, add the carrots, celery and green pepper (if using), and cook until they begin to soften.
  4. Add the chicken stock to the pot (or dissolve the bullion cubes in 2 cups warm water) with the tomatoes, barley or rice and salt.
  5. Bring the mixture to a boil, reduce the heat and simmer until the barley or rice is nearly cooked, about 30 minutes. 
  6. Add the cabbage, kale or chard and continue simmering until everything is tender.
  7. Adjust seasoning adding salt and pepper to taste before serving.


Basic Beef Stock


Basic Beef Stock

It’s easy to make great-tasting beef stock with our meaty bones. Browning the bones first makes a richer stock, but is optional. You can also try making this in your crock pot.

4-6 pounds beef bones

2 onions, peeled and diced 1-inch

2 carrots, peeled and chopped into 1-inch sections

1 rib celery, chopped into 1-inch sections

8-10 whole peppercorns

2 bay leaves

1 bunch parsley stems (optional)


  1. If roasting the bones, preheat the oven to 400 degrees F. Place the bones on an oiled baking sheet and roast, turning once, until deeply browned.

  2. Place the bones (roasted or unroasted) into a stockpot large enough to hold them and cover with cool water.

  3. Bring to a boil, skim off any foam and add the onions, carrots, celery, peppercorns, bay leaf and parsley stems (if using).

  4. Reduce heat a low simmer and cook for 6-8 hours.

  5. Strain the stock and store in 1-quart containers in the freezer for up to 6 months.