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Creamy Beef Vindaloo Recipe

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4.2 from 13 reviews

A traditional Indian beef vindaloo recipe featuring tender chunks of beef chuck simmered in a richly spiced, tangy sauce made with garam masala, cumin, and apple cider vinegar. This flavorful dish is perfect served over basmati rice with warm naan and a cooling dollop of Greek yogurt.

Ingredients

Beef and Seasoning

  • 2 pounds beef chuck, cut into 2-inch cubes
  • 1 teaspoon salt
  • ½ teaspoon freshly cracked black pepper

Cooking Ingredients

  • 3 tablespoons neutral oil (such as vegetable or canola 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 (omit for more mild flavor)
  • ½ teaspoon ground ginger
  • ½ teaspoon cinnamon
  • 2 tablespoons tomato paste
  • ¼ cup apple cider vinegar
  • 1 cup low-sodium beef stock (plus more as needed)

To Serve

  • Cooked basmati rice
  • Warmed naan bread
  • Plain Greek yogurt (optional)

Instructions

  1. Prepare the Beef: Use a sharp kitchen knife to cut the beef chuck into 2-inch thick cubes. Transfer the cubed beef to a large mixing bowl, then add 1 teaspoon salt and ½ teaspoon freshly cracked black pepper. Toss gently to coat the beef evenly with the seasoning. Set aside.
  2. Heat the Skillet: Place a large skillet over medium-high heat. Once hot, add the neutral oil and swirl to coat the bottom evenly. Heat until the oil is hot and shimmery.
  3. Sear the Beef: Add the seasoned beef cubes to the hot skillet. Sauté until browned on all sides, about 6 minutes. Remove the browned beef to a plate or bowl and set aside.
  4. Cook the Onions: Reduce heat to medium and do not drain the skillet. Add the chopped onion and cook for about 15 minutes, stirring frequently, until the onions are browned and caramelized. Be careful not to burn them.
  5. Add Garlic: Stir in the minced garlic and cook together with the onions for 2 minutes, until the garlic softens and is fragrant.
  6. Incorporate Spices: Add garam masala, cumin, paprika, turmeric, ground mustard, cayenne pepper, ground ginger, and cinnamon. Stir continuously to combine the spices and cook for 1 minute until fragrant.
  7. Add Tomato Paste: Stir in the tomato paste until fully mixed with the spices and onions.
  8. Deglaze the Skillet: Pour in the apple cider vinegar and cook for 2 to 3 minutes, stirring constantly and scraping up any browned bits stuck to the skillet bottom.
  9. Add Beef Stock and Beef: Pour in the beef stock and stir to combine. Return the browned beef to the skillet and bring the mixture to a boil over medium heat.
  10. Simmer the Vindaloo: Once boiling, reduce heat to medium-low and cover the skillet with a lid. Let the beef and sauce simmer gently for 60 minutes, stirring occasionally and flipping the beef to ensure even cooking. If the sauce thickens too much, add 1 to 2 tablespoons of beef stock at a time to thin it out.
  11. Adjust Seasoning: When the beef is tender and the sauce has thickened to your liking, taste the sauce and adjust salt as needed. If the vinegar flavor is too strong, stir in ½ to 1 teaspoon of packed brown sugar and simmer for an additional 2 to 3 minutes.
  12. Serve: Remove the skillet from heat. Divide the beef vindaloo into four portions and serve immediately over cooked basmati rice with warmed naan and, if desired, 1 to 2 dollops of plain Greek yogurt for creaminess and balance.

Notes

  • Use beef chuck for its tenderness and rich flavor after long simmering.
  • Omit cayenne pepper for a milder version suitable for those sensitive to spice.
  • If sauce becomes too thick during simmering, add beef stock a little at a time to maintain desired consistency.
  • Brown sugar optional to balance acidity from apple cider vinegar.
  • Serve with basmati rice and naan for an authentic Indian dining experience.

Find it online: https://recipeplenty.com/creamy-beef-vindaloo-recipe/