Beef Vindaloo

No ratings yet

This easy beef vindaloo is a rich and spicy stovetop curry made with tender chunks of beef chuck, caramelized onion, garlic, tomato paste, vinegar, and warm Indian-inspired spices. The beef simmers until fork-tender in a bold, savory sauce that is perfect for a cozy homemade dinner. It is an easy one-pan meal packed with delicious curry flavor.

Prep Time20

Cook Time1 30

Total Time1 50

Course: Dinner, Main Dish

Cuisine: British-Indian, Indian-Inspired

Keyword: beef curry, beef vindaloo, one-pan dinner, spicy beef curry, stovetop beef recipe

Cooking Method: Stovetop

Diet: Dairy-Free, Gluten-Free

Servings:

Calories: 548kcal

Author: MelanieCooks.com

Ingredients

2 pounds beef chuck cut into 2-inch cubes
1 tsp salt
1/2 tsp black pepper freshly cracked
3 tbsp neutral oil
1 medium onion chopped
3 cloves garlic minced
2 tsp garam masala
2 tsp ground cumin
1 tsp paprika
1 tsp turmeric
1/2 tsp ground mustard
1/2 tsp cayenne pepper optional for a milder dish
1/2 tsp ground ginger
1/2 tsp ground cinnamon
2 tbsp tomato paste
1/4 cup apple cider vinegar
1 cup beef stock low-sodium, plus more if needed
2 tbsp fresh cilantro chopped, optional for garnish

Instructions

Place the beef cubes in a large mixing bowl. Sprinkle with salt and black pepper, then toss until evenly coated.
Heat the oil in a large skillet over medium-high heat. Add the beef and cook for about 6 minutes, turning as needed, until browned on all sides. Transfer the beef to a plate.
Reduce the heat to medium. Add the chopped onion to the same skillet and cook for about 15 minutes, stirring often, until browned and caramelized.
Add the minced garlic, garam masala, cumin, paprika, turmeric, ground mustard, cayenne pepper, ground ginger, and cinnamon. Cook, stirring, for about 2 minutes, until the garlic is softened and the spices are fragrant.
Stir in the tomato paste. Pour in the apple cider vinegar and cook for 2 to 3 minutes, stirring and scraping up any browned bits from the bottom of the skillet.
Pour in the beef stock and return the browned beef to the skillet. Stir to combine, then bring the mixture just to a boil.
Reduce the heat to medium-low and cover the skillet. Simmer for 60 minutes, stirring occasionally, until the beef is tender and the sauce has thickened. Add a small amount of extra beef stock during cooking if the sauce becomes too thick.
Taste the sauce and add extra salt as needed. Remove from heat and sprinkle with chopped fresh cilantro, if using.

Notes

For less heat, leave out the cayenne pepper.
Chicken, pork, or lamb can be used instead of beef chuck, but chicken will cook more quickly and should not simmer as long.

Nutrition