Beef Vindaloo
RECIPE SUMMARY:
Prep Time: 20 min
Cook Time: 1 hr 30 min
Servings: 4
HEALTH BENEFITS:
Anti-Inflammatory: Many spices (turmeric, ginger, cinnamon) in this recipe have strong anti-inflammatory properties.
Digestive Health: Ingredients like garlic, ginger, cumin, and apple cider vinegar aid in digestion and promote a healthy gut.
Heart Health: Olive oil and grass-fed beef contribute to cardiovascular health by providing healthy fats and omega-3 fatty acids.
Antioxidant-Rich: Spices, vegetables, and herbs in this recipe are rich in antioxidants that protect against cellular damage and reduce the risk of chronic diseases.
Immune Support: Garlic, turmeric, ginger, and Greek yogurt boost the immune system.
Protein-Rich: Grass-fed beef and Greek yogurt provide high-quality protein necessary for muscle repair and overall body function.
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INGREDIENTS:
For your convenience, all recipe ingredients are linked to where you can purchase them. Simply click on any ingredient to get started.
Beef Chuck Roast (2lbs)
Mustard Seed (1/2 Teaspoon)
Olive Oil (3 Tablespoons)
Sweet Onion (1, Medium, Chopped)
Garlic (4 Cloves, Large)
Garam Masala (2 Teaspoons)
Cumin (2 Teaspoons)
Paprika (1 Teaspoon)
Turmeric (1 Teaspoon)
Ginger Root (1/2 Teaspoon)
Cayenne Pepper (1/2 Teaspoon)
Cinnamon (1/2 Teaspoon)
Vindaloo Seasoning (Alternative)
Tomato Paste (2 Tablespoons)
Apple Cider Vinegar (1 Tablespoon)
Beef Broth (1-2 Cups or Beef Stock)
Cilantro
Homemade Naan
STEPS:
Prepare the Beef:
Season the beef chuck cubes with salt and black pepper.
Heat olive oil in a skillet over medium-high heat. Brown the beef cubes on all sides, then transfer them to a plate and set aside.
Prepare the Sauce:
In the same skillet, add chopped onions and cook until caramelized. Add minced garlic and continue cooking until fragrant.
Stir in garam masala, cumin, paprika, turmeric, ground mustard, cayenne pepper, ginger, and cinnamon. Cook until the spices become fragrant.
Add Tomato Paste and Vinegar:
Add tomato paste to the skillet and cook for a minute to deepen the flavor.
Deglaze the skillet by adding apple cider vinegar and scraping up any browned bits from the bottom of the pan.
Simmer the Beef:
Return the browned beef cubes to the skillet. Pour in beef stock or broth until the beef is partially submerged.
Cover the skillet and simmer the beef vindaloo over low heat for 60 minutes, stirring occasionally, until the beef is tender and the flavors have melded together.
Adjust Seasoning and Thickness:
Taste and adjust the seasoning of the sauce as needed. If the vinegar flavor is too strong, you can balance it with a bit of brown sugar.
Adjust the thickness of the sauce by simmering for longer if necessary.
Serve:
Serve the beef vindaloo hot, garnished with fresh cilantro and a dollop of plain Greek yogurt.
Enjoy this flavorful dish with basmati rice and homemade naan for a complete Indian dining experience.
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