Description
This beef vindaloo is a rich and flavorful curry featuring tender chunks of beef simmered in a warmly spiced, tangy sauce. Served with basmati rice and naan, it’s a comforting Indian-inspired dish with bold, aromatic flavors.
Ingredients
- 2 pounds beef chuck, cut into 2-inch cubes
- 1 teaspoon salt
- 1/2 teaspoon freshly cracked black pepper
- 3 tablespoons neutral oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 teaspoons garam masala
- 2 teaspoons cumin
- 1 teaspoon paprika
- 1 teaspoon turmeric
- 1/2 teaspoon ground mustard
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon ground ginger
- 1/2 teaspoon cinnamon
- 2 tablespoons tomato paste
- 1/4 cup apple cider vinegar
- 1 cup low-sodium beef stock, plus more as needed
- Cooked basmati rice, for serving
- Warmed naan, for serving
- Plain Greek yogurt, for serving
Instructions
- Cut the beef chuck into 2-inch cubes and place in a large mixing bowl.
- Season the beef with salt and black pepper, tossing to coat evenly.
- Heat a large skillet over medium-high heat. Add the oil and heat until shimmering.
- Add the beef and brown on all sides, about 6 minutes. Transfer the beef to a plate and set aside.
- Reduce the heat to medium and add the chopped onion to the skillet. Cook for 15 minutes, stirring frequently, until deeply browned and caramelized.
- Add the garlic and cook for 2 minutes until softened and fragrant.
- Stir in the garam masala, cumin, paprika, turmeric, ground mustard, cayenne pepper, ground ginger, and cinnamon. Cook for 1 minute until fragrant.
- Add the tomato paste and stir until fully combined with the spices.
- Pour in the apple cider vinegar and cook for 2 to 3 minutes, scraping up browned bits from the bottom of the skillet.
- Add the beef stock and stir well. Return the browned beef to the skillet and bring the mixture to a gentle boil.
- Reduce the heat to medium-low, cover, and simmer for 60 minutes, stirring occasionally and adding extra beef stock if needed to maintain the sauce consistency.
- Taste and adjust seasoning as needed. If the vinegar flavor is too strong, stir in 1 teaspoon brown sugar and simmer for another 2 to 3 minutes.
- Serve hot over basmati rice with warmed naan and a dollop of plain Greek yogurt if desired.
Notes
- Beef chuck works best because it becomes tender during the long simmer.
- Reduce or omit the cayenne pepper for a milder curry.
- The flavor improves after resting, making this a great make-ahead meal.
- Store leftovers in the refrigerator for up to 4 days or freeze for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Course
- Method: Simmer
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 620 kcal
- Sugar: 6 g
- Sodium: 760 mg
- Fat: 36 g
- Saturated Fat: 11 g
- Unsaturated Fat: 21 g
- Trans Fat: 1 g
- Carbohydrates: 16 g
- Fiber: 3 g
- Protein: 52 g
- Cholesterol: 145 mg
