Spicy Beef Vindaloo Recipe is a must-try dish!
Beef Vindaloo is a bold and fiery Indian curry featuring tender chunks of marinated beef slow-simmered in a richly spiced sauce. With layers of flavor from vinegar, garlic, ginger, and a warming blend of spices, this dish is the ultimate comfort food for spice lovers.
- Prep Time: 15 minutes (plus marinating time)
- Cook Time: 2 hours
- Total Time: 2 hours 15 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Simmered
- Cuisine: Indian
Ingredients
For the Marinade:
2 tablespoons white vinegar
1 tablespoon lemon juice
1 tablespoon fresh garlic, minced
1 tablespoon fresh ginger, grated
2 teaspoons paprika
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon salt
½ teaspoon turmeric
½ teaspoon ground cinnamon
¼ teaspoon cayenne pepper
2 pounds beef chuck, cut into 1-inch cubes
For Cooking:
2 tablespoons avocado oil or other neutral oil
1 medium yellow onion, diced
1 tablespoon tomato paste
1 cup beef broth
1 bay leaf
Instructions
-
In a large bowl, combine all marinade ingredients and stir to mix well. Add the cubed beef and toss until fully coated. Cover and refrigerate for at least 1 hour or preferably overnight to deepen the flavor.
-
In a large pot or Dutch oven, heat oil over medium heat. Add the marinated beef and sear on all sides until browned, about 5 to 6 minutes. Remove the beef from the pot and set aside.
-
In the same pot, add the diced onion and cook for about 5 minutes until soft and translucent. Stir in the tomato paste and cook for another 1 to 2 minutes.
-
Return the seared beef to the pot. Add beef broth and bay leaf. Stir well and bring the mixture to a boil.
-
Reduce the heat to low, cover, and simmer for 1.5 to 2 hours, or until the beef is tender and the sauce has thickened slightly.
-
Remove the bay leaf, taste, and adjust seasoning with additional salt or pepper if needed. Serve hot over steamed rice or with warm naan bread.
Notes
For best flavor, marinate the beef overnight. Adjust the cayenne pepper to your heat preference or add more if you like it extra spicy. You can also swap beef with lamb or chicken for a different twist. Leftovers taste even better the next day after the flavors meld.