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Beef Vindaloo Recipe

Beef Vindaloo Recipe
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★★★★★

5.1 from 23 reviews

Beef Vindaloo is a classic Indian curry known for its bold, tangy, and spicy flavors. Tender cubes of beef chuck are marinated with a blend of aromatic spices, simmered in a rich sauce made with apple cider vinegar, tomato paste, and a medley of traditional Indian spices. This dish pairs perfectly with fluffy basmati rice, warm naan, and cooling Greek yogurt, offering a perfect balance of heat and savory depth.

Ingredients

Scale

Beef and Seasoning

  • 2 pounds beef chuck, cut into 2-inch cubes
  • 1 teaspoon salt
  • ½ teaspoon freshly cracked black pepper

Spice and Aromatics

  • 3 tablespoons neutral oil (such as canola or vegetable oil)
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 2 teaspoons garam masala
  • 2 teaspoons cumin
  • 1 teaspoon paprika
  • 1 teaspoon turmeric
  • ½ teaspoon ground mustard
  • ½ teaspoon cayenne pepper (omit for milder flavor)
  • ½ teaspoon ground ginger
  • ½ teaspoon cinnamon

Sauce Ingredients

  • 2 tablespoons tomato paste
  • ¼ cup apple cider vinegar
  • 1 cup low-sodium beef stock (plus more as needed)

To Serve

  • Cooked basmati rice
  • Warmed naan bread
  • Plain Greek yogurt

Instructions

  1. Prepare the Beef: Use a sharp kitchen knife to cut beef chuck into 2-inch thick cubes, then transfer cubed beef to a large mixing bowl.
  2. Season the Beef: Add 1 teaspoon salt and ½ teaspoon freshly cracked black pepper to the beef. Toss or gently stir to coat thoroughly. Set aside.
  3. Heat the Oil: Heat a large skillet over medium-high heat. Once hot, add neutral oil and swirl to coat the bottom. Heat until the oil is hot and shimmery.
  4. Brown the Beef: Add the seasoned beef chuck to the skillet. Sauté until browned on all sides, about 6 minutes. Transfer browned beef to a plate or bowl and set aside.
  5. Cook Onions: Reduce heat to medium without draining the skillet. Add chopped onion and cook for 15 minutes, stirring frequently, until onions are browned and caramelized but not burnt.
  6. Add Garlic: Add minced garlic to the skillet and stir to combine. Cook together for 2 minutes until garlic softens.
  7. Add Spices: Stir in garam masala, cumin, paprika, turmeric, ground mustard, cayenne pepper, ground ginger, and cinnamon. Cook for 1 minute, stirring constantly until spices are fragrant.
  8. Incorporate Tomato Paste: Add tomato paste and stir until fully combined with the spices and onions.
  9. Deglaze Skillet: Pour in apple cider vinegar and cook for 2 to 3 minutes, stirring constantly and scraping up any browned bits from the skillet bottom.
  10. Add Beef Stock and Beef: Pour in beef stock and stir gently. Return browned beef to the skillet and heat until the liquid starts to boil.
  11. Simmer: Reduce heat to medium-low and cover the skillet with a lid. Let simmer for 60 minutes, stirring occasionally and flipping beef pieces to cook evenly. Add 1-2 tablespoons beef stock as needed if the sauce thickens too much.
  12. Adjust Seasoning: When beef is tender and sauce thickened, taste and adjust salt. If vinegar flavor is too strong, stir in ½ to 1 teaspoon packed brown sugar and simmer 2-3 minutes more.
  13. Serve: Remove from heat. Divide beef vindaloo into portions. Serve hot over cooked basmati rice, alongside warmed naan, and with 1-2 dollops of plain Greek yogurt if desired.

Notes

  • For best results, use beef chuck as it becomes tender during slow cooking.
  • If you prefer a milder curry, omit the cayenne pepper or reduce the amount.
  • The dish can be cooked in a heavy-bottomed pot instead of a skillet if preferred.
  • Adjust the consistency of the sauce by adding more beef stock as needed during cooking.
  • Leftovers taste even better the next day as flavors deepen.

Nutrition

Keywords: Beef Vindaloo, Indian curry, spicy beef curry, Indian recipe, authentic vindaloo

Find it online: https://cheframiflavor.com/beef-vindaloo-recipe/