Beef Vindaloo is a classic Indian-inspired dish known for its bold flavors and spiciness. Traditionally made with pork, this version uses tender beef chuck, marinated in a flavorful spice mix, and simmered in a rich, tangy sauce. The combination of apple cider vinegar, warm spices, and a hint of heat from cayenne pepper makes this dish irresistible. Served with basmati rice and naan, it’s the perfect meal for those who enjoy deep, complex flavors with a bit of heat.
Ingredients
For the Beef:
- 2 pounds beef chuck, cut into cubes (see notes)
- 1 teaspoon salt
- ½ teaspoon freshly cracked black pepper
- 3 tablespoons neutral oil (such as vegetable or canola oil)
For the Sauce:
- 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 a milder flavor)
- ½ teaspoon ground ginger
- ½ teaspoon cinnamon
- 2 tablespoons tomato paste
- ¼ cup apple cider vinegar
- 1 cup low-sodium beef stock (plus more as needed)
To Serve (All Optional):
- Cooked basmati rice
- Warmed naan
- Plain Greek yogurt
Instructions
1. Prepare the Beef:
- Season the beef chuck cubes with salt and freshly cracked black pepper.
- Heat 3 tablespoons of neutral oil in a large pot or Dutch oven over medium-high heat.
- Brown the beef cubes in small batches until they are evenly seared on all sides. Once browned, take the beef out of the pot and set it aside.
2. Make the Sauce Base:
- In the same pot, reduce the heat to medium and add the chopped onion.
- Sauté until softened, about 4-5 minutes.
- Stir in the minced garlic and sauté for an additional 1 to 2 minutes until it becomes aromatic.
3. Add the Spices:
- Stir in the garam masala, cumin, paprika, turmeric, ground mustard, cayenne pepper (if using), ground ginger, and cinnamon.
- Toast the spices in the onion mixture for 1-2 minutes, stirring constantly, until the spices are fragrant.
4. Add Tomato Paste and Vinegar:
- Stir in the tomato paste and cook for another 1 minute to caramelize it slightly.
- Pour in the apple cider vinegar and cook for 2-3 minutes, stirring to deglaze the pot and scrape up any browned bits from the bottom.
5. Simmer the Beef:
- Add 1 cup of low-sodium beef stock, ensuring the beef is mostly covered in liquid.
- Bring the mixture to a simmer, cover, and reduce the heat to low.
- Cook for 1.5 to 2 hours, or until the beef is tender, stirring occasionally and adding more beef stock if needed to keep the beef submerged.
6. Adjust and Finish:
- Taste the sauce and adjust the seasoning if needed (add salt, pepper, or a splash more vinegar for tang).
- If you prefer a thicker sauce, remove the lid during the last 20 minutes of cooking to allow the sauce to reduce.
7. Serve:
- Serve the beef vindaloo hot with cooked basmati rice and warmed naan.
- Optionally, offer a dollop of plain Greek yogurt on the side to help balance the spiciness.
Conclusion
This Spicy Beef Vindaloo is packed with bold, tangy, and spicy flavors that make it a true comfort dish. The tender beef simmered in a rich, flavorful sauce pairs perfectly with rice and naan, while the apple cider vinegar adds a unique tang that balances the heat of the spices. Adjust the cayenne to your liking for a customized level of spice, and enjoy a satisfying and flavorful meal.
Spicy Beef Vindaloo
A rich, spicy beef vindaloo simmered in a flavorfulsauce of warm spices, apple cider vinegar, and tomato paste. Perfect withbasmati rice and naan for a satisfying meal.
Ingredients
- 2 pounds beef chuck cut into cubes (see notes)
- 1 teaspoon salt
- ½ teaspoon freshly cracked black pepper
- 3 tablespoons neutral oil such as vegetable or canola 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 a milder flavor
- ½ teaspoon ground ginger
- ½ teaspoon cinnamon
- 2 tablespoons tomato paste
- ¼ cup apple cider vinegar
- 1 cup low-sodium beef stock plus more as needed
- Cooked basmati rice
- Warmed naan
- Plain Greek yogurt
Instructions
Prepare the Beef:
- Season the beef chuck cubes with salt and freshly cracked black pepper.
- Heat 3 tablespoons of neutral oil in a large pot or Dutch oven over medium-high heat.
- Brown the beef cubes in small batches until they are evenly seared on all sides. Once browned, take the beef out of the pot and set it aside.
Make the Sauce Base:
- In the same pot, reduce the heat to medium and add the chopped onion.
- Sauté until softened, about 4-5 minutes.
- Stir in the minced garlic and sauté for an additional 1 to 2 minutes until it becomes aromatic.
Add the Spices:
- Stir in the garam masala, cumin, paprika, turmeric, ground mustard, cayenne pepper (if using), ground ginger, and cinnamon.
- Toast the spices in the onion mixture for 1-2 minutes, stirring constantly, until the spices are fragrant.
Add Tomato Paste and Vinegar:
- Stir in the tomato paste and cook for another 1 minute to caramelize it slightly.
- Pour in the apple cider vinegar and cook for 2-3 minutes, stirring to deglaze the pot and scrape up any browned bits from the bottom.
Simmer the Beef:
- Add 1 cup of low-sodium beef stock, ensuring the beef is mostly covered in liquid.
- Bring the mixture to a simmer, cover, and reduce the heat to low.
- Cook for 1.5 to 2 hours, or until the beef is tender, stirring occasionally and adding more beef stock if needed to keep the beef submerged.
Adjust and Finish:
- Taste the sauce and adjust the seasoning if needed (add salt, pepper, or a splash more vinegar for tang).
- If you prefer a thicker sauce, remove the lid during the last 20 minutes of cooking to allow the sauce to reduce.
Serve:
- Serve the beef vindaloo hot with cooked basmati rice and warmed naan.
- Optionally, offer a dollop of plain Greek yogurt on the side to help balance the spiciness.