Description
Beef Vindaloo is a flavorful Indian curry featuring tender beef chuck simmered in a tangy, spiced sauce with apple cider vinegar and aromatic spices. This classic recipe offers a perfect balance of heat, acidity, and rich meatiness, ideal for serving with basmati rice or naan.
Ingredients
Scale
Meat
- 2 pounds beef chuck, cut into 2-inch cubes
Vegetables
- 1 medium onion, chopped
- 3 cloves garlic, minced
Spices & Seasonings
- Salt, to taste
- Black pepper, to taste
- 1 teaspoon garam masala
- 1 teaspoon cumin
- 1 teaspoon paprika
- ½ teaspoon turmeric
- ¼ teaspoon cayenne pepper
Other Ingredients
- 2 tablespoons tomato paste
- ¼ cup apple cider vinegar
- 1 cup low-sodium beef stock
- 2 tablespoons oil (for browning beef and sautéing onion)
Instructions
- Prepare the beef: Cut beef chuck into 2-inch cubes and season generously with salt and black pepper to enhance flavor throughout cooking.
- Brown the beef: Heat oil in a large skillet over medium-high heat. Add the seasoned beef cubes and brown them for about 6 minutes, ensuring all sides get a nice sear. Remove beef from skillet and set aside.
- Caramelize onions: In the same skillet, add chopped onion and cook on medium heat for about 15 minutes, stirring occasionally, until onions turn golden brown and caramelized, bringing out their natural sweetness.
- Sauté garlic: Add minced garlic to the caramelized onions and sauté for 2 minutes until fragrant, taking care not to burn the garlic.
- Add spices and tomato paste: Stir in garam masala, cumin, paprika, turmeric, cayenne pepper, and tomato paste. Cook for an additional minute to toast the spices and blend flavors deeply.
- Deglaze and combine: Pour in the apple cider vinegar to deglaze the pan, scraping up any browned bits from the bottom. Return the browned beef to the skillet and add the beef stock.
- Simmer the curry: Bring the mixture to a boil, then reduce heat to medium-low. Cover and simmer gently for 60 minutes, or until the beef is tender and sauce has thickened.
- Adjust seasoning and serve: Taste and adjust salt and pepper if needed. Serve the beef vindaloo hot over basmati rice or with warm naan bread for a complete meal.
Notes
- For a milder curry, reduce or omit the cayenne pepper.
- Beef chuck is preferred for its tenderness after slow cooking, but you can use beef stew meat as an alternative.
- Caramelizing the onions slowly is key for depth of flavor, so do not rush this step.
- Adjust vinegar quantity if a more or less tangy flavor is desired.
- Leftovers taste great the next day, as flavors continue to develop.
