Description
Beef Vindaloo is a vibrant and flavorful Indian curry that brings the essence of authentic cuisine right to your table. This dish features tender chunks of beef simmered in a spicy, aromatic sauce made from a blend of rich spices, garlic, and vinegar. Perfect for cozy dinners or gatherings, this homemade version rivals any favorite restaurant dish. Customize the heat level to suit your taste and serve it with fluffy basmati rice or warm naan for a satisfying meal. With minimal cleanup required thanks to its one-skillet preparation, Beef Vindaloo is as convenient as it is delicious.
Ingredients
- 2 pounds beef chuck
- 1 teaspoon salt
- ½ teaspoon freshly cracked black pepper
- 3 tablespoons neutral 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 more mild 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
- Cut beef chuck into 2-inch cubes, season with salt and pepper, and set aside.
- In a large skillet, heat oil over medium-high heat; brown the beef on all sides, then transfer to a plate.
- Sauté chopped onions in the same skillet until caramelized; add minced garlic and spices.
- Stir in tomato paste and vinegar, then return the beef to the pan along with beef stock.
- Bring to a boil, reduce heat to low, cover, and simmer for about 60 minutes until beef is tender.
- Adjust seasoning if needed before serving over basmati rice with naan.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Main
- Method: Skillet
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg