Description
Beef Vindaloo is a flavorful and spicy Indian curry featuring tender beef marinated in a blend of vinegar, garlic, and aromatic spices, then slow-cooked with tomato paste and beef stock to create a rich, tangy, and warming dish perfect served with paratha bread or rice.
Ingredients
Scale
Marinade
- 1/4 cup white vinegar
- 5 cloves garlic
- 1 tsp garam masala
- 1 tbsp chili flakes
- 1 tsp paprika
- 1 tsp grated ginger
- 1/2 tsp coriander
- 1/2 tsp turmeric
- 1/2 tsp mustard powder
- 1/2 tsp cumin powder
- 1/4 tsp cinnamon powder
- 1 lb beef (cut into small bites)
Cooking
- 2 tbsp oil
- 1/2 onion (minced)
- 2 tsp chili flakes
- 2 tbsp tomato paste
- 2 cups beef stock
- 1/2 tbsp brown sugar
- 1/4 tsp salt
- 1/4 tsp pepper
Instructions
- Marinate beef: In a medium bowl, combine white vinegar, garlic, garam masala, chili flakes, paprika, grated ginger, coriander, turmeric, mustard powder, cumin powder, and cinnamon powder. Pour this marinade over the beef pieces and rub it in thoroughly. Let the beef sit in the marinade for at least 1 hour, or preferably overnight, to develop deep flavors.
- Sauté onion: Heat the oil in a skillet over medium heat. Add the minced onion and sauté until it becomes slightly soft and translucent, releasing its natural sweetness.
- Cook beef and marinade: Add the marinated beef along with all the marinade mixture into the skillet with the sautéed onions. Stir to combine and begin cooking the beef over medium heat.
- Add tomato paste: Add the tomato paste into the skillet and cook briefly, stirring frequently. This step enhances the depth of flavor and adds slight acidity to balance the spices.
- Simmer: Pour in the beef stock, then add brown sugar, salt, and pepper. Bring the mixture to a gentle simmer. Reduce the heat to low and cook uncovered for 30 to 45 minutes, or until the beef is tender and the sauce has thickened. If the liquid reduces too much during cooking, add more beef stock or water to maintain desired consistency.
- Serve: Serve the hot beef vindaloo with paratha bread or steamed rice to soak up the flavorful sauce.
Notes
- For best flavor, marinate the beef overnight.
- Adjust chili flakes to your preferred spice level.
- If you want a thicker sauce, simmer uncovered longer to reduce the liquid.
- This dish improves in flavor the next day when refrigerated.
- Beef chuck or stew meat works well because it becomes tender with slow simmering.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
