Description
This Beef Vindaloo is a bold, flavorful Indian curry made with tender beef, aromatic spices, and a touch of heat. Slow-cooked in a rich, tangy sauce, this one-skillet dish delivers restaurant-quality taste at home. Perfect with basmati rice or naan!
Ingredients
Scale
For the Beef & Marinade:
- 2 lbs beef chuck, cut into cubes
- 1/4 cup apple cider vinegar
- 1/2 teaspoon mustard powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper, freshly cracked
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon cinnamon
- 1 teaspoon turmeric
- 1 teaspoon paprika
- 2 teaspoons garam masala
- 2 teaspoons cumin
For the Curry Sauce:
- 3 tablespoons neutral oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1/2 teaspoon ground ginger
- 2 tablespoons tomato paste
- 1 cup low-sodium beef stock
For Serving:
- Cooked basmati rice
- Naan bread
- Plain Greek yogurt, for garnish
Instructions
Step 1: Marinate the Beef
- In a large bowl, mix vinegar, mustard powder, salt, pepper, cayenne, cinnamon, turmeric, paprika, garam masala, and cumin.
- Add beef chunks, tossing to coat evenly. Cover and marinate for at least 30 minutes (or up to overnight for deeper flavor).
Step 2: Sear the Beef
- Heat 2 tablespoons oil in a large skillet or Dutch oven over medium-high heat.
- Add the marinated beef in batches, searing until browned on all sides. Transfer to a plate and set aside.
Step 3: Build the Curry Base
- In the same skillet, add 1 tablespoon oil and sauté onions until golden brown (5-7 minutes).
- Stir in garlic and ground ginger, cooking for 1 minute until fragrant.
- Add tomato paste, stirring to coat the onions.
Step 4: Simmer the Vindaloo
- Return seared beef to the skillet. Pour in beef stock and bring to a simmer.
- Cover and simmer on low heat for 60-90 minutes, until beef is tender and the sauce thickens. Stir occasionally.
Step 5: Serve & Enjoy
- Taste and adjust seasoning if needed.
- Serve hot over steamed basmati rice, with naan on the side, and a dollop of Greek yogurt for balance.
Notes
- Want it spicier? Increase cayenne pepper to 1 teaspoon or add chopped fresh chilies.
- For extra tenderness, marinate beef overnight.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days.
