Spicy Beef Vindaloo

This Beef Vindaloo is a rich, flavorful, and spicy Indian-inspired curry made with tender beef chuck, a blend of warm spices, and a tangy vinegar-based sauce. This one-skillet dish brings bold flavors straight to your table, making it perfect for a comforting, homemade meal.

Why You’ll Love This Recipe

• Authentic Flavor: Deep, bold spices combined with the tanginess of vinegar create a restaurant-quality dish.
• One-Pan Recipe: Cooked in a single skillet for easy preparation and cleanup.
• Tender & Juicy Beef: Slow-simmered beef chuck ensures a melt-in-your-mouth texture.
• Great for Meal Prep: Flavors deepen over time, making leftovers even tastier!

Ingredients

For the Beef Vindaloo

• 2 lbs beef chuck, cut into bite-sized cubes
• 3 tablespoons neutral oil (vegetable, canola, or avocado oil)
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• ½ teaspoon ground ginger
• 2 teaspoons cumin
• 1 teaspoon turmeric
• 2 teaspoons garam masala
• 1 teaspoon paprika
• ½ teaspoon cinnamon
• ½ teaspoon mustard powder
• ½ teaspoon black pepper, freshly cracked
• ½ teaspoon cayenne pepper (adjust for spice preference)
• 1 teaspoon salt
• ¼ cup apple cider vinegar
• 1 cup low-sodium beef stock
• 2 tablespoons tomato paste

For Serving

• Cooked basmati rice
• Naan bread
• Plain Greek yogurt (for cooling contrast)

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Directions

Step 1: Prepare the Beef

1. Heat 2 tablespoons oil in a large skillet over medium-high heat.
2. Add the beef cubes and sear until browned on all sides (about 4-5 minutes).
3. Remove the beef from the skillet and set aside.

Step 2: Cook the Aromatics

1. Reduce heat to medium and add the remaining 1 tablespoon oil.
2. Sauté the onion until soft and golden brown (about 5 minutes).
3. Add the garlic and ginger, stirring for 1 minute until fragrant.

Step 3: Build the Flavor

1. Stir in the cumin, turmeric, garam masala, paprika, cinnamon, mustard powder, black pepper, cayenne pepper, and salt.
2. Cook for 30 seconds, allowing the spices to toast and release their aroma.

Step 4: Simmer the Curry

1. Stir in the apple cider vinegar, tomato paste, and beef stock, scraping up any browned bits from the pan.
2. Return the seared beef to the skillet and bring to a simmer.
3. Reduce heat to low, cover, and let cook for 1 hour, stirring occasionally.

Step 5: Finish and Serve

1. After 1 hour, uncover the skillet and let the sauce thicken for another 10-15 minutes.
2. Taste and adjust seasoning if needed.
3. Serve hot with basmati rice, naan, and a dollop of Greek yogurt.

Servings and Timing

• Yield: 4 servings
• Prep Time: 15 minutes
• Cook Time: 1 hour 35 minutes
• Total Time: 1 hour 50 minutes

Variations

• Spicy Vindaloo: Increase the cayenne pepper or add fresh red chilies for extra heat.
• Vegetarian Option: Substitute beef with chickpeas, tofu, or paneer for a meat-free version.
• Slow Cooker Method: Brown the beef and aromatics first, then cook in a slow cooker on LOW for 6-7 hours.
• Creamy Twist: Stir in ¼ cup coconut milk at the end for a rich and creamy sauce.

Storage & Reheating

• Refrigeration: Store in an airtight container for up to 4 days.
• Freezing: Freeze in portions for up to 3 months. Thaw overnight before reheating.
• Reheating: Warm on the stovetop over low heat or microwave in 30-second bursts, stirring occasionally.

FAQs

1. What is vindaloo?

Vindaloo is a Goan-Indian dish influenced by Portuguese cuisine, typically made with meat, vinegar, and a blend of spices.

2. How spicy is this dish?

Vindaloo is moderately spicy, but you can adjust the cayenne pepper to control the heat level.

3. Can I use a different cut of beef?

Yes! Beef stew meat or short ribs work well for a tender texture.

4. Can I make this dish in advance?

Absolutely! The flavors develop even more overnight, making it a great make-ahead meal.

5. What can I serve with vindaloo besides rice?

Try it with quinoa, cauliflower rice, or roti for different textures.

6. Can I make this dish milder?

Reduce the cayenne pepper and add a spoonful of Greek yogurt or coconut milk to mellow the heat.

7. Is vindaloo always made with beef?

No! You can also make chicken, pork, lamb, or even seafood vindaloo.

8. What does apple cider vinegar do in this recipe?

It adds a tangy depth that enhances the spice blend and tenderizes the beef.

9. Can I cook this in a pressure cooker?

Yes! Use the sauté function for searing, then pressure cook on HIGH for 35 minutes.

10. How do I thicken the sauce?

Simmer uncovered for an extra 10 minutes, or add a slurry of cornstarch and water if needed.

Conclusion

This Beef Vindaloo is a spicy, tangy, and deeply flavorful dish that brings the taste of Indian cuisine right into your kitchen. With tender beef, aromatic spices, and a rich sauce, it’s perfect for an easy weeknight dinner or meal prep. Try this one-pan dish today and enjoy a restaurant-quality curry at home!

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