Beef Vindaloo

Beef Vindaloo

Introduction

Restaurant-quality beef vindaloo made right in your kitchen delivers all the depth, flavor, and heat you expect from your favorite Indian take-out. Tender beef is cooked low and slow with a rich blend of spices for a juicy, high-protein, one-skillet curry that pairs beautifully with basmati rice and warm naan. This version is inspired by the British-Indian take on the Goan classic, bringing all the warmth and spice to your dinner table.

Ingredients

For the Beef

• 2 pounds beef chuck (or stew meat), cut into 2-inch cubes
• 1 teaspoon salt
• ½ 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
• ½ teaspoon ground mustard
• ½ teaspoon cayenne pepper (omit for mild flavor)
• ½ teaspoon ground ginger
• ½ teaspoon cinnamon
• 2 tablespoons tomato paste
• ¼ cup apple cider vinegar (or white vinegar)
• 1 cup low-sodium beef stock, plus more as needed

To Serve (Optional)

• Cooked basmati rice
• Warmed naan
• Plain Greek yogurt

Equipment

• Sharp knife
• Cutting board
• Large bowl
• Large skillet with lid or heavy-bottomed pot with lid
• Wooden spoon or spatula
• Large plate or bowl

Directions