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Beef Vindaloo
March 23, 2023
Craving that delicious blend of Indian spice, rice and buttery Naan? Same. This Beef Vindaloo is an amazing dish, and hits with you with that warm tummy, sleepy eyes combo.
There is something about a good curry that just brings a smile to may face. An overload of fragrant spices, tender meat, warm rice, and a piece of buttery garlic naan. With so many different options on toppings and sides, the possibilities are endless! My favorite topping is a tangy spiced yogurt, mint chutney, or juice the juice of a lime wedge elevates this dish perfectly!
Beef Vindaloo
Everything you will need!
I made my own naan, but you can also buy it at the store!
- 2 Pounds Stew Meat
- Salt and Pepper
- Olive Oil
- 1 Large Onion, Chopped
- 3 Tablespoons Garlic, Minced
- 3 Teaspoons Curry Powder
- 1 Teaspoon Turmeric
- 1 Teaspoon Cumin
- 1 Teaspoon Paprika
- 1/2 Teaspoon Cayenne
- 1/2 Teaspoon Ground Mustard
- 1/2 Teaspoon Ginger Powder
- 1/2 Teaspoon Cinnamon
- 1/4 Cup Apple Cider Vinegar
- 1 Cup Beef Stock
- 1/2 Cup Yogurt
- 3 Tablespoons Lime Juice
Let's Get Cooking!
This can be done in a Dutch oven or a crockpot. If using a crock pot, transfer ingredients to the crockpot at step 8.
- Pat stew meat dry with a paper towel and place in a large bowl. Toss with salt and pepper until well seasoned.
- Place Dutch oven (or a skillet if using a crockpot) on stovetop and heat some olive oil until it looks glossy. Add half of stew meat and cook until golden on all sides. Do the same for second half of stew meat. Set meat aside.
- Add in your chopped onions and cook until just starting to caramelize.
- Once onions are cooked, ad garlic and cook for another 2 minutes.
- Combine all your dry spices and set a teaspoon of combined spices aside.
- Add in spices and cook until fragrant, around 1 minute. Then add in tomato paste, and cook till combined, Around 1-2 minutes.
- Add the vinegar to the pan and deglaze the pan, be sure to try and scrape the little caramelized bits off the bottom and cook until thickened.
- Once thickened add beef stock, and beef.
- Set stovetop tow low and allow to simmer for an hour. (If using a crockpot, set to low. Can be left for up to 2 hours.
- While waiting you can make your yogurt sauce by combining the yogurt, lime juice, and the spice mixture you set side. Mix well and keep in the fridge until ready to eat.
- After the time has elapsed, serve Vindaloo with rice, naan, yogurt sauce, and lime wedges!
We hope you enjoy this classic Indian dish! Please let us know if you tried it and what your experience was!
Serving size: 6 people Total time: 1 hour Ingredients 6 large bell peppers 1 tbsp olive oil 1/2 cup chopped onion 1 pound cooked HBK Italian sausage 3 garlic cloves, minced 1 tsp chopped oregano 1 tsp chopped parsley 1 tsp chopped basil Salt Ground black pepper 1/2 cup beef broth (chicken broth works as well) 1 1/2 cups shreadded cheese 2 cups cooked rice
Serving size: 4 people Total time: 30 minutes Ingredients This recipe requires a Traeger grill 4 double cut lamb chops 2 tbsp olive oil, divided Kosher salt Freshly ground black pepper 1 large onion, finely chopped 1 tbsp minced garlic 1/4 cup chicken stock 2 tbsp soy sauce 1 tbsp balsamic vinegar 1 tbsp chopped fresh rosemary 2 tsp stone ground mustard (dijon mustard works as well) 1 tsp Worcestershire sauce
Ingredients 1 lb HBK Teres Major steak Crushed black pepper Salt 1 tbsp olive oil
Servings: 5 adults Total cook time: 40 minutes Ingredients 1 lb HBK chorizo 1/4 cup onion, chopped 4 oz green chiles 15 oz black beans drained and rinsed (or pinto beans) 1/2 cup cheddar cheese 6-8 tortillas (recommend the large or xl) 20 oz enchilada sauce, red or green 1 cup lettuce, shredded Sour cream Salsa
Serving size: 4 adults Total cook time: 6 hours Ingredients 2 lbs HBK Beef Round Steak 1 tbsp olive oil 1 oz package of onion soup mix 1 cup water 1 can of cream of mushroom soup 1/2 cup sour cream Egg noodles 1 cup beef broth (optional, see recipe notes)
Let's Get Cooking!
Servings: 4 adults Total time: 4 hours Ingredients 3-4 lbs HBK chuck roast 1/2 tsp salt 1 tsp black pepper 1/4 cup all-purpose flour 1 garlic clove 2 tbsp vegetable oil or canola oil 1 medium white onion, cut into rings 2 celery stocks, cut into 3" pieces 2-3 potatoes, cubed 4 carrot sticks, cut into 3" pieces (baby carrots work as well) 1/3 cup beef broth (optional, see recipe notes)
Why Belle?
Feed your starter 3-5 hours before you plan to make your bread. It is best to use when it is at it's peak before it starts to fall. Measure your starter into a mixing bowl - starter reacts with certain metals so it is best to use stainless steel, ceramic, glass or wood mixing bowls. Add water and stir well with a fork to combine Add the flour and salt and stir with a fork to create a shaggy dough, it will not look like a ball of dough at this point, just stir it well enough to incorporate all ingredients and clumps. Cover the bowl with a damp towel and let rest for an hour at room temperature. After letting it rest for an hour wet your hands and gently pull the edge of the dough from the side of the bowl and push it down into the middle of the bowl, turn the bowl one quarter turn and repeat. The dough should start to resemble a ball after going around the bowl once or twice. Cover the dough in the bowl with a damp kitchen towel and let it rise for 8-10 hours at room temperature. The dough should roughly double in size. Gently remove the dough from the bowl onto a floured surface. Gently stretch the dough, then tuck the edges of the dough into the center, turn the dough a quarter turn and repeat until you have done a full circle. Gently pull the dough ball towards you, it will stick slightly on the counter helping to pull itself into a tighter ball. Rotate and do this again until you have a tight ball. Prepare a proofing basket or bowl by lining it with a kitchen towel and dusting it with flour. Place your dough ball, with the seam side up, in the prepared basket or bowl and cover with a kitchen towel. Place in refrigerator for 1-2 hours. When ready to bake preheat your oven, with your dutch oven inside it to 450° Tip dough from bowl onto a piece of parchment paper. Score the top with a lame or sharp knife. Lift the dough using the corners of the parchment paper into your dutch oven, for a softer crust place 4-6 ice cubes in the dutch oven beneath the parchment paper, and put the lid on. Bake for 30 minutes Remove the lid and bake for another 20-30 minutes to develop a darker crust. Remove the dutch oven from the oven and lift the bread out with the parchment paper and let cool for 1 hour on a wire rack.
Tired of waiting in line at the nearest Chinese takeout for some food that tastes like it came off an assembly line? Yeah, me too. Luckily for all of us, this recipe is super easy to make and tastes amazing! I remember going to different Mongolian grills as a kid, and it quickly became one of my favorite places to go. So you can only imagine my excitement when I tired this recipe and found out how similar it tasted! The broccoli being cooked in the sauce makes it so flavorful, and the longer cook time makes the beef so tender. Topping it all off with some rice, and toasted sesame seeds which adds a lovely little crunch to the dish. Don't like rice? Add noodles instead!
"For by grace you have been saved through faith. And this is not your own doing; it is the gift of God, not a result of works so that no one may boast." Ephesians 2:8-9
