Description
Beef Vindaloo is a flavorful, spicy Indian curry featuring tender chunks of beef chuck slowly simmered in a tangy, aromatic sauce made with a blend of traditional spices, apple cider vinegar, and beef stock. This dish is perfect served over basmati rice with warm naan and a cooling dollop of Greek yogurt to balance its heat.
Ingredients
For the Beef
- 2 pounds beef chuck, cut into 2-inch cubes
- 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 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 bread
- Plain Greek yogurt
Instructions
- Prepare the beef: Using a sharp kitchen knife, cut the beef chuck into 2-inch cubes. Transfer the beef into a large mixing bowl. Add 1 teaspoon salt and ½ teaspoon freshly cracked black pepper, then toss or gently stir the beef to coat it evenly with the seasoning. Set aside.
- Brown the beef: Heat a large skillet over medium-high heat. Once hot, add 3 tablespoons of neutral oil and swirl to coat the pan bottom. When the oil is hot and shimmering, add the seasoned beef cubes. Sauté the beef, turning occasionally, until browned on all sides, about 6 minutes. Transfer the browned beef to a plate or bowl and set aside.
- Caramelize the onions: Reduce heat to medium, keeping the beef fat and oil in the skillet. Add the chopped onion and cook, stirring frequently, for about 15 minutes until the onion is browned and caramelized, taking care not to burn it.
- Add garlic and spices: Add the minced garlic to the onions and stir to combine. Cook together for 2 minutes until the garlic softens. Then add the garam masala, cumin, paprika, turmeric, ground mustard, cayenne pepper, ground ginger, and cinnamon. Stir well and cook for 1 minute until the spices become fragrant.
- Incorporate tomato paste: Stir in the tomato paste until fully combined with the spices and onion mixture.
- Deglaze and build the sauce: Pour in the apple cider vinegar to deglaze the skillet. Stir constantly for 2 to 3 minutes, scraping up any browned bits from the bottom of the pan to add flavor.
- Add beef stock and return beef: Pour in the low-sodium beef stock and stir gently to combine. Return the browned beef to the skillet and bring the mixture to a boil over medium heat.
- Simmer the curry: Once boiling, reduce heat to medium-low and cover skillet with a lid. Let the beef and sauce simmer for 60 minutes, stirring occasionally and flipping the beef to cook evenly. If the sauce thickens too much, add 1 to 2 tablespoons of beef stock as needed, stirring to incorporate before adding more.
- Season and finish: When the beef is tender and the sauce has thickened, taste and adjust salt as needed. If the vinegar flavor is too strong, stir in ½ to 1 teaspoon packed brown sugar and simmer for an additional 2 to 3 minutes to balance the flavors.
- Serve: Remove the skillet from heat. Divide the beef vindaloo into portions and serve immediately over cooked basmati rice with warm naan bread and dollops of plain Greek yogurt, if desired.
Notes
- Use beef chuck for the best combination of flavor and tenderness after slow simmering.
- If you prefer less heat, omit the cayenne pepper from the spice mix.
- Adjust the amount of beef stock during simmering to maintain your preferred sauce consistency.
- Adding a bit of brown sugar helps mellow the acidity from the vinegar if it tastes too sharp.
- Serving with Greek yogurt helps cool down the spiciness and adds a creamy contrast.
