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–+ servings

Beef Vindaloo

817 kcal | 59g Protein | 82g Carbohydrates | 28g Fat
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Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes
Carb Rice
Protein Beef
Servings 4 Meals
Calorie 800< Calories

Equipment

Ingredients
  

For the Vindaloo:

  • 2 lbs 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
  • ½ tsp ground mustard
  • ½ tsp cayenne pepper
  • ½ tsp ground ginger
  • ½ tsp cinnamon
  • 2 tbsp tomato paste
  • ¼ cup apple cider vinegar
  • 1 cup low-sodium beef broth

For the Rice:

  • 1 cup jasmine rice
  • 1 tbsp rice vinegar

Instructions
 

Prep the Beef:

  • Cut the beef into 1-inch cubes, slicing against the grain for maximum tenderness. Transfer to a large mixing bowl.
    2 lbs lean beef
  • Season with salt and black pepper, tossing to coat evenly. Set aside.
    1 tsp salt, 1 tsp black pepper

Sear the Beef:

  • Heat a large skillet over medium-high heat. Once hot, add the olive oil and swirl to coat the pan.
    2 tbsp olive oil
  • Sear the beef cubes for 6–7 minutes, turning occasionally until browned on all sides. Remove from the pan and set aside, leaving the juices in the skillet.

Caramelize the Onions & Build the Base:

  • Reduce heat to medium. Add the diced onions and cook for 15 minutes, stirring frequently, until deep golden brown and caramelized.
    1 medium onion
  • Stir in the minced garlic and cook for 1–2 minutes until fragrant.
    5 cloves garlic
  • Add garam masala, cumin, paprika, turmeric, mustard, cayenne, ginger, and cinnamon. Stir constantly for 1 minute to toast the spices.
    1 tbsp garam masala, 2 tsp cumin, 1 tsp paprika, 1 tsp turmeric, ½ tsp ground mustard, ½ tsp cayenne pepper, ½ tsp ground ginger, ½ tsp cinnamon
  • Mix in tomato paste and stir well to coat the onions and spices evenly.
    2 tbsp tomato paste

Deglaze & Simmer:

  • Pour in apple cider vinegar, scraping up any browned bits from the bottom of the pan. Let it simmer for 2–3 minutes.
    ¼ cup apple cider vinegar
  • Add beef broth and stir to combine. Return the seared beef to the skillet and bring to a boil.
    1 cup low-sodium beef broth

Slow Cook the Vindaloo:

  • Once boiling, reduce the heat to medium-low. Cover and let simmer for 60 minutes, stirring every 10 minutes to prevent sticking.
  • If the sauce thickens too much, add 1–2 tbsp of beef broth to thin it out.

Cook the Rice:

  • Rinse the jasmine rice under cold water until the water runs clear.
    1 cup jasmine rice
  • Cook according to your preferred method (rice cooker or stovetop). Add 1 tbsp rice vinegar while cooking for extra flavor.
    1 tbsp rice vinegar

Final Assembly:

  • Once the beef is fork-tender and the sauce has thickened, taste and adjust seasoning if needed.
  • Serve the vindaloo over the jasmine rice in meal prep containers and enjoy!

Notes

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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
Keyword beef vindaloo recipe, healthy beef vindaloo recipe, stovetop beef vindaloo
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