Restaurant-quality beef vindaloo made right in the comfort of your kitchen delivers all the depth, flavor, and kick you expect from your favorite Indian take-out dish. Tender beef is cooked low and slow with a rich blend of spices for a juicy, high-protein, one-skillet curry that pairs beautifully with basmati rice and warm naan.<\/p>\n
What Makes This Recipe So Good
\nInspired by the classic dish you\u2019d find at your local Indian restaurant in the West, this spicy beef vindaloo is easy enough to make at home, even if you\u2019re new to cooking Indian cuisine.
\nBeef vindaloo is traditionally packed full of delicious flavors, spices, and a hearty helping of heat, and this recipe is no different. With rich, warm spices like garam masala, cumin, paprika, turmeric, ground mustard, ground ginger, cayenne, and cinnamon, it\u2019s hard to resist going back for another serving.
\nI won\u2019t lie, this is a pretty hot dish. You can control that a little, though! If you\u2019re sensitive to heat, use caution when adding the cayenne (or omit it altogether if you know it\u2019s not your thing). If you\u2019re not one to shy away from spice, feel free to double the cayenne or even add some red chili peppers for another layer of flavor.<\/p>\n
About Beef Vindaloo<\/p>\n
Continue Reading in next page<\/strong><\/p>\n Traditionally a Goan recipe, beef vindaloo can be traced back to Portuguese explorers of the early 1400s. The Portuguese would preserve meats in a marinade of vinegar, wine, garlic, and salt, to ensure the meats would keep for their travels.<\/p>\n Fast forward 400 or so years, and you have Goan cooks preparing vindaloo for the British imperialists colonizing India. Beef, pork, and duck vindaloo (or \u201cvindalho\u201d) can even be found in a British-Indian cookbook dating back to 1888.<\/p>\n The colonizers took the recipe with them through other parts of the world, though it didn\u2019t really surge in popularity across Britain until the late 1900s. Of course, the recipe\u2019s been adapted and transformed so much over time and across regions that what we typically think of as vindaloo today differs quite a bit from the original Goan\/Portuguese dish. Our recipe below is more in line with the British take on beef vindaloo than the authentic Goan rendition.<\/p>\n Chef\u2019s Tips Continue Reading in next page<\/strong><\/p>\n Beef Vindaloo 4 Servings<\/p>\n Ingredientes Equipment Instrucciones<\/p>\n Continue Reading in next page<\/strong><\/p>\n Use sharp kitchen knife to cut beef chuck into 2-inch thick cubes, then transfer cubed beef chuck to large mixing bowl. Reduce heat under skillet to medium. Do not drain skillet. Once onion has caramelized, add minced garlic to skillet. Stir to incorporate, then let onions and garlic cook together 2 minutes or until garlic has softened. Pour in apple cider vinegar to deglaze skillet. Cook 2 to 3 minutes, stirring constantly and scraping up any browned bits that might be stuck to bottom of skillet.<\/p>\n Pour in beef stock and gently stir to incorporate. Return browned beef to skillet and let mixture cook over medium heat until liquid begins to boil. When beef is fully cooked and tender, and sauce has thickened to desired consistency, taste sauce and adjust salt as needed. Note: if vinegar flavor is too strong, stir in \u00bd to 1 packed teaspoon brown sugar and simmer another 2 to 3 minutes. Notas Nutrition Information
\nVindaloo can be made with a variety of proteins. You\u2019ll commonly find it with beef, pork, lamb, or chicken. This beef version is my personal favorite, but feel free to swap in a different type of meat if you\u2019d rather. Keep in mind that a protein like chicken won\u2019t need to cook as long as the beef chuck we used here.
\nTo save yourself a little prep time, you can purchase pre-chopped beef chuck. You might find it at your grocery store as \u201cstew meat\u201d. Whether you buy it already chopped or you chop the beef chuck yourself, make sure the pieces are fairly even in size so they cook at the same speed.
\nWhen you\u2019re cooking the diced onion, don\u2019t rush things. Cooking them until they\u2019ve caramelized brings out SO much flavor and really makes a difference in the sauce. If you notice the onions start to burn, add 1-2 tablespoons of water to slow the process.
\nI mentioned before you can skip the cayenne entirely if you\u2019re cooking for someone with a low spice tolerance. You can also serve your beef vindaloo with a dollop or two of plain Greek yogurt. It\u2019ll help cut through the heat, and it adds a really nice creaminess to the dish. I also recommend serving it with a side of basmati rice and some warm naan, too.<\/p>\n
\nPrep:
\n20minutes minutes
\nCook:
\n1hour hour 30minutes minutes
\nTotal:
\n1hour hour 50minutes minutes
\nThis delicious one-skillet curry delivers all the rich depth, flavor, and spice you expect from restaurant beef vindaloo. It\u2019s almost hard to believe it\u2019s homemade!<\/p>\n
\nFor the Beef
\n\u25a22 pounds beef chuck see Notes
\n\u25a21 teaspoon salt
\n\u25a2\u00bd teaspoon freshly cracked black pepper
\n\u25a23 tablespoons neutral oil
\nFor the Sauce
\n\u25a21 medium onion chopped
\n\u25a23 cloves garlic minced
\n\u25a22 teaspoons garam masala
\n\u25a22 teaspoons cumin
\n\u25a21 teaspoon paprika
\n\u25a21 teaspoon turmeric
\n\u25a2\u00bd teaspoon ground mustard
\n\u25a2\u00bd teaspoon cayenne pepper omit for more mild flavor
\n\u25a2\u00bd teaspoon ground ginger
\n\u25a2\u00bd teaspoon cinnamon
\n\u25a22 tablespoons tomato paste
\n\u25a2\u00bc cup apple cider vinegar
\n\u25a21 cup low-sodium beef stock plus more as needed
\nTo Serve (All Optional)
\n\u25a2cooked basmati rice
\n\u25a2warmed naan
\n\u25a2plain Greek yogurt<\/p>\n
\nSharp knife
\nCutting board
\nLarge bowl
\nLarge skillet with lid or heavy-bottomed pot with lid
\nlarge wooden spoon or spatula
\nlarge plate or bowl<\/p>\n
\nAdd 1 teaspoon salt and \u00bd teaspoon freshly cracked black pepper to mixing bowl. Toss or gently stir beef to coat thoroughly with salt and pepper. Set aside.
\nbeef vindaloo step 1
\nHeat large skillet over medium-high heat. Once pan is hot, add neutral oil and swirl pan to coat bottom with oil. Heat oil over medium-high heat until oil is hot and shimmery.
\nOnce oil is hot and shimmery, add seasoned beef chuck to skillet. Saut\u00e9 beef chuck until browned on all sides, approximately 6 minutes. Transfer browned beef to plate or bowl and set aside.<\/p>\n
\nAdd chopped onion to skillet. Cook 15 minutes, stirring frequently, until onion has browned and caramelized. Be careful not to burn onions.<\/p>\n
\nAfter 2 minutes, add garam masala, cumin, paprika, turmeric, ground mustard, cayenne, ground ginger, and cinnamon to skillet. Stir to fully incorporate all spices. Continue stirring, cooking 1 minute or until spices are fragrant.
\nbeef vindaloo step 4
\nAdd tomato paste to skillet. Stir just until paste and spices are fully incorporated.<\/p>\n
\nWhen liquid just begins to boil, reduce heat to medium-low. Cover skillet with lid and let beef and sauce simmer 60 minutes. While simmering, stir mixture occasionally and flip beef as needed to ensure even cooking. Note: if sauce becomes too thick, add 1 to 2 tablespoons beef stock as needed to thin sauce back out. Stir to fully incorporate stock before adding more.<\/p>\n
\nWhen satisfied with flavor of sauce, remove skillet from heat. Divide beef vindaloo into equal portions and serve immediately over basmati rice with warmed naan and 1 to 2 dollops plain Greek yogurt if desired.<\/p>\n
\nBeef Chuck: Lamb, pork, and chicken will all work in this dish. Chicken will need a shorter cook time.
\nCayenne: For a more mild vindaloo, omit the cayenne entirely.
\nVinegar: White vinegar can be used in place of apple cider vinegar. If the vinegar flavor is too strong after simmering the sauce for 60 minutes, stir in \u00bd-1 packed teaspoon brown sugar and let mixture simmer another 2-3 minutes.
\nGreek Yogurt: If you\u2019re sensitive to heat, definitely serve your vindaloo with 1-2 dollops of Greek yogurt. It\u2019ll help offset some of the spiciness of the dish.
\nBasmati Rice: Check out our recipe for Instant Pot Basmati Rice! It works perfectly for this vindaloo recipe.<\/p>\n
\nServing: 1serving | Calories: 550kcal | Protein: 46g | Fat: 37g | Saturated Fat: 13g | Trans Fat: 2g | Total Carbs: 8g | Fiber: 2g | Sugar: 3g | Net Carbs: 6g | Vitamin C: 3mg | Cholesterol: 156mg | Sodium: 894mg | Potassium: 981mg | Calcium: 74mg | Iron: 6mg<\/p>\n<\/div>\n<\/div>\n\n