Description
Beef Vindaloo is a mouthwatering Indian curry that brings the perfect balance of warmth and spice to your dinner table. This one-skillet dish features tender beef simmered in a rich, aromatic sauce made with a blend of spices and tangy apple cider vinegar, making it a standout choice for cozy gatherings or family meals. With its flavor explosion and minimal cleanup, you can impress your guests without the hassle. Serve it over fluffy basmati rice or alongside warm naan for an unforgettable culinary experience.
Ingredients
Scale
- 2 pounds beef chuck
- 1 teaspoon salt
- ½ teaspoon freshly cracked black pepper
- 3 tablespoons neutral 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)
- Cooked basmati rice
- Warmed naan
- Plain Greek yogurt
Instructions
- Cut beef chuck into 2-inch cubes; season with salt and pepper.
- In a large skillet over medium-high heat, sear the seasoned beef until browned on all sides. Remove and set aside.
- In the same skillet, caramelize chopped onions for about 15 minutes.
- Add minced garlic and spices; cook for another 2 minutes.
- Stir in tomato paste and deglaze with apple cider vinegar while scraping up any browned bits.
- Return the beef to the skillet; add beef stock and bring to a boil.
- Lower heat to medium-low, cover, and simmer for 60 minutes until tender.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Main
- Method: Skillet
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 360
- Sugar: 4g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 110mg