Description
This Beef Vindaloo recipe is a flavorful and aromatic dish that combines tender beef with a rich and spicy sauce. Serve it over basmati rice with warmed naan and a dollop of yogurt for a complete meal.
Ingredients
Units
Scale
For the Beef
- 2 pounds beef chuck
- 1 teaspoon salt
- 1/2 teaspoon freshly cracked black pepper
- 3 tablespoons neutral oil
For the Sauce
- 1 medium onion (chopped)
- 3 cloves garlic (minced)
- 2 teaspoons garam masala
- 2 teaspoons cumin
- 1 teaspoon paprika
- 1 teaspoon turmeric
- 1/2 teaspoon ground mustard
- 1/2 teaspoon cayenne pepper (omit for milder flavor)
- 1/2 teaspoon ground ginger
- 1/2 teaspoon cinnamon
- 2 tablespoons tomato paste
- 1/4 cup apple cider vinegar
- 1 cup low-sodium beef stock (plus more as needed)
To Serve
- cooked basmati rice
- warmed naan
- plain Greek yogurt
Instructions
- Cut and season beef: Cut beef chuck into 2-inch cubes, season with salt and pepper.
- Sear beef: Brown the beef in a skillet, then set aside.
- Caramelize onions and garlic: Cook onions until caramelized, then add garlic and cook.
- Add spices and tomato paste: Add garam masala, cumin, paprika, turmeric, mustard, cayenne, ginger, cinnamon, and tomato paste to the skillet.
- Deglaze and simmer: Deglaze with vinegar, add beef stock, and simmer with beef for 60 minutes.
- Adjust seasoning: Taste the sauce, adjust salt, and simmer with brown sugar if needed.
- Serve: Divide into portions and serve over rice with naan and yogurt.
Notes
- For a milder flavor, omit cayenne pepper.
- Adjust sweetness with brown sugar if vinegar flavor is too strong.
- Pair with Greek yogurt to offset spiciness.
- Try serving over Instant Pot Basmati Rice.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 3g
- Sodium: 800mg
- Fat: 26g
- Saturated Fat: 9g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 45g
- Cholesterol: 150mg
