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–+ servings

Beef Vindaloo

Another Indian Cuisine BANGER recipe. If you thought that butter chicken was something, brace yourself. Beef Vindaloo goes crazy, only downside is that it takes basically 90 minutes to cook. Necessary evil, cause that beef gets tender as hell. Set yourself aside an evening, & get ready to be blown away by both the flavor AND the macros.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Cuisine Indian
Servings 4 Meals
Calories 817 kcal

Equipment

  • Big 'ol Skillet with lid
  • Rice Cooker
  • Sharp Knife
  • Cutting Board
  • Large Mixing Bowl
  • Large Wooden Spoon
  • Large Plate

Ingredients
  

  • 2 pounds Lean Beef Cut into 1 inch cubes
  • 1 tsp Salt
  • 1 tsp Black Pepper
  • 2 tbsp Olive Oil
  • 1 medium Onion Diced
  • 5 cloves Garlic Minced
  • 1 tbsp Garam Masala
  • 2 tsp Cumin
  • 1 tsp Paprika
  • 1 tsp Turmeric
  • 1/2 tsp Ground Mustard
  • 1/2 tsp Cayenne Pepper
  • 1/2 tsp Ground Ginger
  • 1/2 tsp Cinnamon
  • 2 tbsp Tomato Paste
  • 1/4 cup Apple Cider Vinegar
  • 1 cup Low-Sodium Beef Stock
  • 1 cup White Rice I prefer Jasmine
  • 1 tbsp Salted Butter For the Rice

Instructions
 

  • Use sharp knife to cut beef against the grain into 1-inch thick cubes. Then, transfer into large mixing bowl.
    2 pounds Lean Beef
  • Add salt & pepper to mixing bowl. Gently stir beef to coat thoroughly, then set aside.
    1 tsp Salt, 1 tsp Black Pepper
  • Heat large skillet over medium-high heat. Once pan is hot, add olive oil and swirl pan to cost bottom with oil. Heat oil over medium-high heat until oil is shimmery.
    2 tbsp Olive Oil
  • Add seasoned beef to skillet & sauté until browned on all sides, approximately 6 minutes. Transfer to large plate, being sure to leave all of the juices in the bowl. Then, cover & set aside.
  • Reduce heat to medium. Add diced onion to skillet. Cook 15 minutes, stirring frequently, until the onion is browned & caramelized. Be sure not to burn the onions.
    1 medium Onion
  • Once onion has caramelized, add minced garlic to the skillet & stir to incorporate. Let onions & garlic cook together for 2 minutes.
    5 cloves Garlic
  • Add garam masala, cumin, paprika, turmeric, ground mustard, cayenne pepper, ground ginger, & cinnamon to the skillet. Stir to fully incorporate all spices, for about 1 minute.
    1 tbsp Garam Masala, 2 tsp Cumin, 1 tsp Paprika, 1 tsp Turmeric, 1/2 tsp Ground Mustard, 1/2 tsp Cayenne Pepper, 1/2 tsp Ground Ginger, 1/2 tsp Cinnamon
  • Add tomato paste to the skillet. Stir until paste & spices are fully incorporated.
    2 tbsp Tomato Paste
  • Pour in apple cider vinegar to deglaze skillet. Cook 2-3 minutes, stirring constantly & scraping up any browned pieces stuck to the bottom of the skillet.
    1/4 cup Apple Cider Vinegar
  • Pour in beef stock, gently stirring to incorporate. Return browned beef to skillet & let mixture cook over medium heat until liquid begins to boil.
    1 cup Low-Sodium Beef Stock
  • When liquid begins to boil, reduce heat to medium-low. Cover the skillet with the lid & let beef & sauce simmer 60 minutes. While simmering, stir mixture every 10 minutes or so to ensure even cooking.
  • NOTE: If sauce becomes too thick, add 1 to 2 tablespoons of beef stock as needed to thin sauce back out.
  • Rinse rice & begin cooking via stovetop or rice cooker.
    1 cup White Rice, 1 tbsp Salted Butter
  • When beef is fully cooked & tender, and sauce has thickened to desired consistency, taste sauce & adjust salt as needed.

Notes

Please please please please please please for the love of all things holy leave a comment & a rating I am begging you PLEASE

Nutrition

Serving: 1containerCalories: 817kcalCarbohydrates: 82gProtein: 59.1gFat: 27.9gSaturated Fat: 9.8gPolyunsaturated Fat: 0.9gMonounsaturated Fat: 5.8gCholesterol: 157.6mgSodium: 295mgPotassium: 129mgFiber: 4.3gSugar: 1.2g
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