Description
This classic Beef Vindaloo recipe features tender chunks of beef chuck simmered in a tangy, spiced sauce made with garam masala, cumin, paprika, turmeric, and cayenne pepper. Enhanced by the sharpness of apple cider vinegar and mellowed with caramelized onions and garlic, this hearty Indian dish is perfect served over basmati rice or alongside naan bread. With a slow simmer to develop depth of flavor, it offers a warming, rich curry experience that’s sure to please your taste buds.
Ingredients
Scale
Beef and Marinade
- 2 pounds beef chuck, cut into 2-inch cubes
- Salt, to taste
- Black pepper, to taste
Vegetables and Aromatics
- 1 medium onion, chopped
- 3 cloves garlic, minced
Spices and Flavorings
- 2 tablespoons tomato paste
- ¼ cup apple cider vinegar
- 1 teaspoon garam masala
- 1 teaspoon cumin
- 1 teaspoon paprika
- ½ teaspoon turmeric
- ¼ teaspoon cayenne pepper (adjust to taste)
Liquids
- 1 cup low-sodium beef stock
- 2 tablespoons cooking oil (for browning beef and sautéing onions)
Instructions
- Prepare and Season Beef: Cut the beef chuck into 2-inch cubes and season them generously with salt and black pepper to enhance the meat’s flavor.
- Brown the Beef: Heat oil in a large skillet over medium-high heat. Add the seasoned beef cubes and brown them on all sides, about 6 minutes. Once browned, remove the beef and set aside.
- Caramelize Onions and Sauté Garlic: In the same skillet, add the chopped onion and cook over medium heat, stirring frequently until the onions are golden caramelized, about 15 minutes. Next, add the minced garlic and sauté for another 2 minutes to release its aroma.
- Add Spices and Tomato Paste: Stir in the garam masala, cumin, paprika, turmeric, cayenne pepper, and tomato paste. Cook together for about 1 minute until the spices become fragrant, stirring to combine well.
- Deglaze and Combine: Pour in the apple cider vinegar to deglaze the skillet, scraping up any flavorful browned bits from the bottom. Return the browned beef cubes to the skillet and add the beef stock.
- Simmer the Curry: Bring the mixture to a boil, then reduce the heat to medium-low and cover the skillet. Let it simmer gently for about 60 minutes, or until the beef is tender and the sauce has thickened.
- Adjust Seasoning and Serve: Taste the vindaloo and adjust salt and spice levels as needed. Serve hot over fluffy basmati rice or with warm naan bread to soak up the flavorful sauce.
Notes
- You can adjust the heat by varying the amount of cayenne pepper to suit your preference.
- For even more tenderness, consider marinating the beef in the spices and vinegar overnight.
- If you prefer a thicker sauce, remove the lid during the last 10 minutes of cooking to reduce the liquid.
- Use low-sodium beef stock to control the salt level in the dish.
- Serve garnished with fresh cilantro for added freshness and color.
