Description
This Beef Vindaloo recipe brings the vibrant flavors of Indian cuisine right to your kitchen, offering a tantalizing blend of spices and tender beef in a rich, savory sauce. Perfect for family dinners or special occasions, this dish is both comforting and exciting. The heat level is easily adjustable to suit your taste, making it a versatile option for anyone looking to explore hearty curries. Serve it over fluffy rice or with warm naan for a satisfying meal that’s sure to impress.
Ingredients
Scale
- 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 (optional)
- ½ teaspoon ground ginger
- ½ teaspoon cinnamon
- 2 tablespoons tomato paste
- ¼ cup apple cider vinegar
- 1 cup low-sodium beef stock
Instructions
- Cut the beef chuck into 2-inch cubes and season with salt and pepper.
- In a heavy skillet over medium-high heat, brown the seasoned beef on all sides until nicely seared. Set aside.
- In the same skillet, add oil if necessary and cook the chopped onion until caramelized (about 8 minutes). Add minced garlic and cook for an additional minute.
- Stir in the spices along with the tomato paste; mix well before adding apple cider vinegar and beef stock.
- Return the browned beef to the skillet. Cover and simmer on low heat for about 60 minutes until tender.
- Taste and adjust seasoning as needed; add brown sugar if desired to balance flavors.
- Serve hot over rice or with naan bread.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main
- Method: Cooking
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg