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Beef Vindaloo

This easy Indian recipe does not require too many exotic spices and is a great, creative way to use up beef chuck or a round roast if you are ready for a change post holidays. Begin by combining a quarter cup of apple cider vinegar with a few chopped garlic cloves, three tablespoons of fresh (or frozen) ginger, two tablespoons of yogurt and salt and pepper in a mixing bowl. Throw in two pounds of boneless beef chuck cut into one inch pieces and mix together thoroughly to marinate. Cover and refrigerate for at least 30 minutes, but overnight if you are able. Next, cook two chopped onions in a well oiled pot until translucent; then add the beef into the pot, cooking until it is no longer pink on the outside; and next, a couple of chopped tomatoes, cooking for a few more minutes. Pour in a cup of water or broth and simmer until the beef is tender (30 minutes to an hour). Serve over rice or mashed potatoes.

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Fast Hitch Farm

Organic Garlic

1/3 pound
organic big tomatoes held in hands
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Long Wind Farm

Organic Tomatoes

appx. 1 lb
organic yellow onions
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Dog River Farm

Organic Yellow Onions

appx. 2 lbs