Description
Beef Vindaloo is a flavorful and spicy Indian curry featuring tender beef cubes simmered in a tangy, aromatic sauce made with vinegar, spices, and tomato paste. This dish offers a rich blend of cumin, coriander, turmeric, paprika, and cinnamon with the perfect level of heat, traditionally served with basmati rice or naan for a hearty main course.
Ingredients
Scale
Beef and Marinade
- 1 1/2 pounds beef chuck or stewing beef, cut into 1-inch cubes
- 2 tablespoons oil
- 1 large onion, thinly sliced
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
Spices and Seasonings
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon turmeric
- 2 teaspoons paprika
- 1 teaspoon cinnamon
- 1/2–1 teaspoon cayenne pepper (adjust to taste)
- 1 1/2 teaspoons salt
Sauce and Liquids
- 2 tablespoons white vinegar
- 1 tablespoon sugar
- 1 tablespoon tomato paste
- 3/4 cup water or beef broth
Instructions
- Heat the Oil and Cook Onions: Heat 2 tablespoons of oil in a large skillet or Dutch oven over medium heat. Add the thinly sliced onions and cook for 6–8 minutes, stirring occasionally, until the onions turn golden and become soft.
- Add Aromatics: Stir in the minced garlic and grated ginger. Sauté them for about 1 minute until fragrant, ensuring they do not brown or burn.
- Toast the Spices: Add 2 teaspoons ground cumin, 2 teaspoons ground coriander, 1 teaspoon turmeric, 2 teaspoons paprika, 1 teaspoon cinnamon, 1/2 to 1 teaspoon cayenne pepper, and 1 1/2 teaspoons salt to the onion mixture. Stir continuously for 30 seconds until the spices release their aroma.
- Brown the Beef: Add the beef cubes to the skillet. Brown the meat on all sides by cooking for about 5–7 minutes. This step develops flavor and seals in the juices.
- Create the Sauce and Simmer: Stir in 2 tablespoons white vinegar, 1 tablespoon sugar, 1 tablespoon tomato paste, and 3/4 cup water or beef broth. Bring the mixture to a gentle simmer. Reduce the heat to low, cover the skillet, and cook the beef gently for 1 1/2 to 2 hours, stirring occasionally. Continue until the beef is tender and the sauce has thickened nicely.
- Adjust Seasoning and Serve: Taste the dish and adjust the salt or spice level as needed. Serve the Beef Vindaloo hot with basmati rice or warm naan bread to enjoy the full flavors.
Notes
- Beef Vindaloo is known for its spiciness; adjust the cayenne pepper to make it milder if preferred.
- The flavors intensify when the dish is refrigerated overnight, making it even more delicious the next day.
- Serve with basmati rice or warm naan bread for a complete meal.
