Description
This Hearty Beef Vindaloo recipe is a flavorful and spicy Indian-inspired stew that combines tender beef chuck with a robust blend of spices, tomato paste, and apple cider vinegar. Perfect for a comforting dinner, it features slow-simmered meat infused with layers of aromatic spices, delivering a rich and tangy dish that pairs wonderfully with rice or naan.
Ingredients
Scale
Beef and Seasonings
- 2 pounds Beef Chuck (can substitute with brisket or short ribs)
- 1 teaspoon Kosher Salt
- 1 teaspoon Freshly cracked Black Pepper
Spices and Aromatics
- 2 medium Yellow Onions, chopped
- 5 cloves Garlic, minced
- 1 tablespoon Garam Masala
- 1 teaspoon Cumin
- 1 teaspoon Paprika
- 1 teaspoon Turmeric
- 1 teaspoon Ground Mustard
- 0.5 teaspoon Cayenne Pepper
- 1 tablespoon Fresh Ginger, minced
- 0.5 teaspoon Cinnamon
Liquids and Condiments
- 2 tablespoons Neutral Oil (vegetable or canola oil)
- 2 tablespoons Tomato Paste (or crushed tomatoes)
- 0.5 cup Apple Cider Vinegar (or white vinegar)
- 2 cups Beef Stock (preferably homemade)
- 1 tablespoon Brown Sugar (optional, for balancing acidity)
Instructions
- Prepare the beef: Cut the beef chuck into 2-inch chunks. Season generously with kosher salt and freshly cracked black pepper to enhance flavor.
- Brown the beef: Heat the neutral oil in a large skillet over medium-high heat. Add the beef chunks and brown them on all sides, approximately 6 minutes. Once browned, remove the beef from the skillet and set aside.
- Cook the onions: Reduce the heat to medium-low. Add the chopped yellow onions to the skillet and cook slowly for about 15 minutes until they turn a deep brown, which adds sweetness and depth to the dish.
- Add garlic and spices: Stir in the minced garlic and cook briefly until fragrant. Then, add the garam masala, cumin, paprika, turmeric, ground mustard, cayenne, minced ginger, and cinnamon. Toast the spices with the onions and garlic for 1-2 minutes to release their aromas.
- Add tomato paste and deglaze: Mix in the tomato paste thoroughly to combine. Pour in the apple cider vinegar to deglaze the pan, scraping any browned bits from the bottom to incorporate full flavor.
- Simmer with beef stock and beef: Pour in the beef stock and return the browned beef chunks to the skillet. Bring the mixture to a gentle boil.
- Slow cook: Cover the skillet and reduce the heat to low. Let the vindaloo simmer gently for 1 hour, stirring occasionally to prevent sticking and to meld flavors.
- Adjust seasoning and serve: Taste the sauce and add brown sugar if you like to balance the vinegar’s acidity. Serve the hearty beef vindaloo hot, ideally over steamed rice or with warm naan bread for a complete meal.
Notes
- Use kosher salt for seasoning as it dissolves evenly and enhances meat flavor better than table salt.
- Adjust the cayenne and paprika quantities based on your preferred spice level.
- For a thicker sauce, cook uncovered for the last 10-15 minutes to reduce the liquid.
- Homemade beef stock significantly improves the flavor but store-bought can be used as a convenient shortcut.
- This dish can be prepared a day ahead as flavors improve after sitting overnight.
