This might not photograph well but it is a soul warming slow cooked spicy dish! We used our excess harvest of this year’s garden tomatoes and onions, and the recipe calls for beef chuck but shank would also be divine. Sloooooow cook for a perfect fall or winter warmup. Plan for 20-30 minutes prep and minimum 4 hours slow cooking.

No this is not one of Susan’s recipes! This one is inspired by Nish Kitchen. This being garden harvest season I also threw in a couple chopped yellow zucchini squash. Harvest is the limit with these veggie add ins….

Ingredients:

Vindaloo Paste:

(Bought jar such as Pataks, or making your own is actually very simple and delightfully fragrant!)

For DYI Check out Nish Kitchen fabulous recipe here!

Beef Vindaloo

2 lb Grass finished chuck steaks (or roast) cubed in 1 inch chunks

2 cups onions

3 garlic cloves chopped

2 small zucchini squash diced

2 large tomatoes diced

2 tbsp tomato paste

3 tbsp olive oil

*1 tsp Indian chili pepper

*1/2 tsp ground turmeric

2 tbsp apple cider vinegar

dash of sugar

*1 1/4 cup water

*salt to taste

*NOTE: If using store bought vindaloo sauce you can omit the chili pepper, turmeric, sugar, 3/4 cup water and salt above. Adding the additional ingredients will give your meal so much more depth, nutrition and vibrancy.

Directions

• Night before: Mix beef chunks with the vindaloo paste (or 1/2 jar of the store bought). Let marinate overnight.

• You want this to slow cook minimum 4 hours so early enough to allow for that on stove top heat the olive oil. Add onions and sauté 2 minutes. Add smashed garlic and cook for 30 sec, stirring so it doesn’t burn.

• Add tomatoes, tomato paste, vinegar, turmeric and chili powder. Keep stirring for 2 or 3 minutes. Tomatoes will soften and break down. Add zucchini or vegetable of choice if desired. If using store bought jar add the other half now

• Now add *sugar, beef and stir in *salt. Cook 10 minutes and then add water.

• Transfer to slow cooker and cook for 4 hours on high or 8 on high.

• This can also be done in an instant pot in 20 minutes. Let pressure release naturally for 15 minutes when done.

Serve over steamed rice, garnish with chopped cilantro. Naan on the side.