Beef Vindaloo

Beef Vindaloo is a bold and spicy Indian curry originating from the Goa region, influenced by Portuguese cuisine. Known for its tangy vinegar-based marinade and fiery spices, this dish features tender chunks of beef simmered in a rich, flavorful sauce. It’s a hearty, aromatic meal that’s perfect for those who love deep, complex flavors with a serious kick.

Why You’ll Love This Recipe

• Packed with bold, spicy, and tangy flavor
• Tender, slow-cooked beef that melts in your mouth
• Great for meal prep—the flavor improves over time
• Pairs perfectly with rice, naan, or flatbreads
• A must-try for fans of authentic Indian curries

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• beef chuck or stew meat, cut into 1-inch cubes
• white vinegar
• garlic, minced
• fresh ginger, grated
• onion, finely chopped
• vegetable oil
• tomato paste
• beef stock or water
• paprika
• ground cumin
• ground coriander
• turmeric
• ground cinnamon
• ground cloves
• mustard seeds
• dried red chilies, crushed
• salt
• sugar (optional, to balance acidity)

Directions

this recipe

1. Marinate the Beef: Combine beef cubes with vinegar, half the garlic, a pinch of salt, and refrigerate for at least 4 hours or overnight.
2. Toast Spices: In a small bowl, mix paprika, cumin, coriander, turmeric, cinnamon, cloves, and crushed red chilies.
3. Cook Aromatics: In a large pot or Dutch oven, heat oil over medium heat. Add mustard seeds and cook until they pop. Add onions and sauté until golden brown. Stir in the remaining garlic and ginger.
4. Add Spices and Tomato Paste: Stir in the spice blend and toast for 1–2 minutes. Add tomato paste and cook another 2 minutes, stirring frequently.
5. Add Beef: Add marinated beef and any leftover marinade. Stir to coat the beef with the spices.
6. Simmer: Pour in beef stock to just cover the meat. Bring to a boil, reduce heat, and simmer covered for 1.5 to 2 hours, until the beef is fork-tender and the sauce is rich and thickened.
7. Adjust and Serve: Season with salt and a bit of sugar if needed. Serve hot with steamed rice, naan, or roti.

Servings and Timing

• Servings: 4
• Prep Time: 15 minutes (plus marinating)
• Cook Time: 2 hours
• Total Time: 2 hours 15 minutes (or more with marinating)

Variations

• Less Spicy: Reduce or omit the dried red chilies
• Pressure Cooker/Instant Pot: Cook for 35–40 minutes under high pressure
• Pork Vindaloo: Replace beef with pork shoulder, the traditional protein in Goan Vindaloo
• Vegetarian Option: Substitute with mushrooms, chickpeas, or tofu for a meatless take
• Tangier Twist: Add tamarind paste or lemon juice for a stronger sour note

Storage/Reheating

• Storage: Store in the refrigerator in an airtight container for up to 4 days
• Freezing: Freeze for up to 3 months. Thaw overnight in the fridge before reheating
• Reheating: Reheat gently on the stovetop or in the microwave until heated through

FAQs

What makes vindaloo spicy and tangy?

The heat comes from chili and spices, while the tanginess is from vinegar, a key element of the dish’s Portuguese roots.

Can I use a different cut of beef?

Yes. Beef chuck or stew meat is ideal for tenderness, but brisket or short rib also work well.

Is beef vindaloo traditionally made with beef?

No. Traditional Goan vindaloo uses pork, but beef is a delicious variation commonly used outside of India.

Can I make it ahead of time?

Absolutely. In fact, the flavors develop even more after a day, making it perfect for meal prep.

What can I serve with beef vindaloo?

It goes great with basmati rice, naan, paratha, or even mashed potatoes.

How do I make it less spicy?

Reduce the number of dried chilies and use mild paprika instead of hot.

What does vindaloo mean?

“Vindaloo” comes from the Portuguese dish “carne de vinha d’alhos” (meat in wine and garlic), adapted in India with vinegar and spices.

Can I use a slow cooker?

Yes, cook on low for 6–8 hours after searing the beef and sautéing the aromatics.

How do I thicken the sauce?

Simmer uncovered during the last 15–20 minutes of cooking, or mash a few pieces of beef into the sauce.

Can I use pre-made curry paste?

You could, but for authentic flavor, it’s best to use the homemade spice blend and marinade.

Conclusion

Beef Vindaloo is a richly spiced, tangy, and deeply satisfying curry that’s sure to impress. Whether you enjoy it fiery or milder, it’s a hearty, comforting dish that delivers bold flavor in every bite. Perfect for curry lovers and adventurous home cooks alike.

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