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Beef Vindaloo Recipe

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Beef Vindaloo is a hearty and flavorful curry that combines tender beef with bold spices, tangy vinegar, and rich aromatics. Originating in Goa, India, this dish is perfect with rice, naan, or even as a standalone meal. Spice it up or tone it down—this recipe is easy to customize.

Ingredients

Scale

For the Beef:

  • 2 lbs beef chuck, cut into 2-inch cubes
  • 1 tsp salt
  • ½ tsp freshly cracked black pepper
  • 3 tbsp neutral oil (vegetable or canola)

For the Sauce:

  • 1 medium onion, finely chopped
  • 3 garlic cloves, minced
  • 2 tsp garam masala
  • 2 tsp ground cumin
  • 1 tsp paprika
  • 1 tsp turmeric powder
  • ½ tsp ground mustard
  • ½ tsp cayenne pepper (optional, for extra heat)
  • ½ tsp ground ginger
  • ½ tsp cinnamon powder
  • 2 tbsp tomato paste
  • ¼ cup apple cider vinegar (or white vinegar)
  • 1 cup low-sodium beef stock (plus extra if needed)

Optional (To Serve):

  • Cooked basmati rice
  • Warm naan bread
  • Plain Greek yogurt or cucumber raita (to cool the spice)

Instructions

Step 1: Prepare the Beef

  • Visual Cue: Cut the beef into 2-inch cubes. Aim for even sizes to ensure uniform cooking.
  • Pro Tip: Pat the beef dry with paper towels to get a better sear.
  • Season with salt and black pepper. Toss to coat evenly.

Step 2: Sear the Beef

  • Heat 2 tablespoons of oil in a large skillet over medium-high heat.
  • Add the beef in batches, leaving space between cubes. Sear until brown on all sides (about 6 minutes per batch). Don’t overcrowd the pan.
  • Transfer the browned beef to a plate and set aside.

Common Mistake: Skipping the searing step. This adds flavor depth to your curry!

Step 3: Build the Flavor Base

  • In the same skillet, reduce heat to medium and add the remaining 1 tbsp of oil.
  • Stir in the onions. Cook for about 12–15 minutes, stirring frequently, until caramelized and golden.
  • Add garlic and stir for 2 minutes until aromatic.

Step 4: Toast the Spices

  • Sprinkle in garam masala, cumin, paprika, turmeric, mustard, cayenne (if using), ginger, and cinnamon.
  • Cook for 1 minute, stirring constantly, to release the spices’ aroma.

Pro Tip: Toasting spices activates their natural oils and deepens the curry’s flavor.

Step 5: Deglaze and Simmer

  • Add tomato paste and stir until combined.
  • Pour in the apple cider vinegar to deglaze the pan, scraping up any browned bits stuck at the bottom.
  • Stir in 1 cup of beef stock to create the sauce base.

Common Mistake: Forgetting to deglaze. Those browned bits are packed with flavor!

Step 6: Cook the Curry

  • Return the seared beef to the skillet. Bring the mixture to a gentle boil over medium heat.
  • Reduce heat to low, cover, and simmer for 1 hour. Stir occasionally, flipping the beef cubes for even cooking.
  • If the sauce thickens too much, add 1–2 tablespoons of beef stock at a time.

Step 7: Taste and Adjust

  • After an hour, check the sauce. If it’s too tangy, stir in ½–1 tsp of brown sugar.
  • Adjust salt to taste and let simmer for another 5 minutes.

Visual Cue: The sauce should be thick, glossy, and cling to the beef.

Notes

Serving Suggestions

  • Serve hot over basmati rice, paired with naan bread or roti.
  • Top with fresh cilantro for a burst of freshness. Pair with cooling cucumber raita for balance.

Tips & Tricks

  • Make It Ahead: Beef Vindaloo tastes even better the next day as the flavors meld together.
  • Adjust Heat: Skip cayenne for mild curry or toss in fresh green chilies for extra spice.
  • Add Veggies: Potatoes or carrots can be added during the simmering step for more texture.

Storage & Reheating

  • Refrigeration: Store leftovers in an airtight container for up to 4 days.
  • Freezing: Freeze cooled curry in a freezer-safe container for up to 3 months.
  • Reheating: Warm on the stovetop on low, adding a splash of stock or water to loosen the sauce if needed.

Find it online: https://indianrecipe.info/beef-vindaloo/