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Beef Vindaloo

Savory Beef Vindaloo: A Bold Journey into Indian Flavors

Beef Vindaloo is a celebrated classic curry with an explosion of spices, customizable heat, and comforting satisfaction.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings: 4 servings
Course: Dinner
Cuisine: Indian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Beef
  • 2 pounds Beef Chuck Choose a well-marbled cut
  • 1 teaspoon Salt Adjust to taste
  • 1 teaspoon Black Pepper Freshly cracked
For the Sauce
  • 2 tablespoons Neutral Oil Vegetable oil or ghee
  • 1 large Onion
  • 4 cloves Garlic Freshly minced
  • 2 tablespoons Tomato Paste
  • 1/4 cup Apple Cider Vinegar White vinegar can be used
  • 2 cups Beef Stock Low-sodium preferred
For the Spice Blend
  • 2 teaspoons Garam Masala
  • 1 teaspoon Cumin
  • 1 teaspoon Paprika
  • 1 teaspoon Turmeric
  • 1 teaspoon Ground Mustard Adjust based on taste
  • 1/2 teaspoon Cayenne Pepper Omit for milder dish
  • 1 teaspoon Ground Ginger
  • 1/2 teaspoon Cinnamon Use sparingly
For Serving
  • 2 cups Basmati Rice Fluffy, for soaking up the curry
  • 4 pieces Naan Indian bread
  • 1 cup Plain Greek Yogurt Optional garnish

Equipment

  • skillet

Method
 

Step‑by‑Step Instructions for Beef Vindaloo
  1. Cut the beef chuck into 2-inch cubes and season with salt and pepper. Let marinate while prepping other ingredients.
  2. In a large skillet, heat neutral oil over medium-high heat. Brown the beef cubes for about 6 minutes, then remove and set aside.
  3. Reduce heat to medium, add more oil if necessary, and cook chopped onions for 15 minutes until golden brown.
  4. Add minced garlic and cook for about 2 minutes until aromatic.
  5. Incorporate the spice blend and let bloom for about 1 minute, stirring constantly.
  6. Mix in tomato paste and stir for 2 minutes. Add apple cider vinegar, scraping the pan to deglaze.
  7. Return the beef to the skillet and add beef stock to cover partially. Simmer over medium heat.
  8. Lower the heat, cover, and let simmer for about 1 hour, stirring occasionally until beef is tender.
  9. Taste and adjust the seasoning with salt, pepper, or brown sugar.
  10. Serve over basmati rice with naan and a dollop of Greek yogurt if desired.

Nutrition

Serving: 1cupCalories: 400kcalCarbohydrates: 30gProtein: 35gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 100mgSodium: 600mgPotassium: 800mgFiber: 3gSugar: 5gVitamin A: 1000IUVitamin C: 5mgCalcium: 50mgIron: 3mg

Notes

Letting the Beef Vindaloo sit overnight enhances the flavors. Serve with yogurt for a cooling effect.

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