If you’re craving a hearty and aromatic Indian dish that tantalizes your taste buds with a burst of flavors, then Beef Vindaloo is the perfect recipe to try. Originating from the sunny coastal region of Goa, India, this dish combines tender chunks of beef with a medley of spices, creating a rich and aromatic sauce that’s simply irresistible. Whether you’re a spice aficionado or prefer a milder flavor, this recipe is easily customizable to suit your taste preferences. So, let’s dive into the culinary adventure of making Beef Vindaloo from scratch!
Ingredients: For the Beef:
- 2 pounds beef chuck (see Notes)
- 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 a 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 (All Optional):
- Cooked basmati rice
- Warmed naan
- Plain Greek yogurt
Directions:
- Begin by preparing the beef. Using a sharp kitchen knife, cut the beef chuck into 2-inch thick cubes and transfer them to a large mixing bowl.
- Season the beef cubes with salt and black pepper, ensuring they are evenly coated. Set aside for now.
- Heat a large skillet over medium-high heat, then add the neutral oil and swirl it around to coat the bottom of the skillet. Allow the oil to heat until it becomes shimmery.
- Carefully add the seasoned beef cubes to the skillet and sauté them until they are browned on all sides, which should take approximately 6 minutes. Once browned, transfer the beef to a plate and set it aside.
- Reduce the heat to medium and add the chopped onion to the skillet. Cook the onion for about 15 minutes, or until it becomes caramelized and golden brown in color.
- Add the minced garlic to the skillet and cook it with the onions for an additional 2 minutes, stirring occasionally.
- Now, it’s time to infuse the sauce with a plethora of aromatic spices. Add the garam masala, cumin, paprika, turmeric, ground mustard, cayenne pepper (if using), ground ginger, and cinnamon to the skillet, stirring continuously for about 1 minute until the spices become fragrant.
- Stir in the tomato paste until it is well incorporated with the spices.
- Deglaze the skillet by pouring in the apple cider vinegar, making sure to scrape up any browned bits from the bottom of the skillet.
- Pour in the low-sodium beef stock, then return the browned beef cubes to the skillet, ensuring they are submerged in the sauce.
- Bring the mixture to a boil, then reduce the heat to medium-low. Cover the skillet and allow the Beef Vindaloo to simmer for approximately 60 minutes, stirring occasionally, until the beef becomes tender and the flavors meld together beautifully.
- Once the Beef Vindaloo is cooked to perfection, taste and adjust the seasoning as needed. Remove the skillet from the heat.
Serving: 13. Serve the flavorful Beef Vindaloo over a bed of cooked basmati rice, accompanied by warmed naan bread and a dollop of plain Greek yogurt, if desired.
- Garnish with fresh cilantro leaves for an extra pop of color and flavor.
- Sit back, relax, and indulge in the exquisite flavors of this homemade Beef Vindaloo, transporting your taste buds to the vibrant streets of Goa, India.
Nutritional Information:
- Prep Time: 20 minutes
- Cooking Time: 90 minutes
- Total Time: 110 minutes
- Calories: 550 kcal per serving
- Servings: 4 servings
Conclusion: Beef Vindaloo is not just a dish; it’s an experience that ignites the senses and transports you to the heart of Indian cuisine. With its tender beef, aromatic spices, and rich sauce, this recipe is sure to become a favorite in your culinary repertoire. Whether you’re cooking for a special occasion or simply craving a comforting meal, Beef Vindaloo never disappoints. So, gather your ingredients, embrace the vibrant flavors, and embark on a culinary journey like no other. Enjoy!
Beef Vindaloo
Ingredients:
For the Beef:
2 pounds beef chuck (see Notes)
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 more mild 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 (All Optional):
Cooked basmati rice
Warmed naan
Plain Greek yogurt
Directions:
Use a sharp kitchen knife to cut beef chuck into 2-inch thick cubes, then transfer to a large mixing bowl.
Add salt and black pepper, toss to coat thoroughly. Set aside.
Heat a large skillet over medium-high, add oil and swirl to coat. Heat until shimmery.
Add beef, sauté until browned on all sides, about 6 minutes. Transfer beef to a plate and set aside.
Reduce heat to medium. Add onion, cook 15 minutes until caramelized. Add garlic, cook 2 more minutes.
Add all spices, stir for 1 minute until fragrant. Stir in tomato paste.
Deglaze with apple cider vinegar, then add beef stock. Return beef to skillet.
Bring to a boil, then reduce heat to medium-low. Cover and simmer 60 minutes, stirring occasionally.
Adjust seasoning, remove from heat. Serve over rice with naan and yogurt if desired.
Prep Time: 20 mins | Cooking Time: 90 mins | Total Time: 110 mins | Kcal: 550 kcal | Servings: 4 servings