Beef Vindaloo Recipe
Beef Vindaloo is a spicy and tangy Indian-inspired beef curry.Tender beef is simmered with garlic, tomatoes, and warming spices.Serve with rice or naan for a comforting homemade dinner.
Ingredients
- 1/4 cup distilled white vinegar
- 1/4 cup garlic paste
- 3 tablespoons ginger paste
- 2 tablespoons plain yogurt
- 2 tablespoons salt
- 1 tablespoon ground black pepper
- 1 tablespoon ground red pepper
- 2 pounds boneless beef chuck cut into 1-inch cubes
- 1/4 cup vegetable oil
- 2 onions chopped
- 4 Roma tomatoes chopped
- 1 cup water
- 2 tablespoons chopped fresh cilantro optional
Instructions
- In a large mixing bowl, whisk together the vinegar, garlic paste, ginger paste, yogurt, salt, black pepper, and ground red pepper.
- Add the beef cubes and toss until evenly coated in the marinade.
- Cover the bowl and refrigerate overnight, or marinate for at least 30 minutes for deeper flavor.
- Heat the vegetable oil in a large heavy-bottomed pot over medium heat.
- Add the chopped onions and cook until soft, translucent, and golden brown, about 10 minutes.
- Add the marinated beef and cook, stirring frequently, until the outside of the beef is no longer pink, about 10 minutes.
- Stir in the chopped tomatoes and cook for another 5 minutes until softened.
- Pour in the water and bring the mixture to a gentle simmer.
- Cover the pot, reduce the heat to medium-low, and cook for about 40 minutes or until the beef becomes tender.
- Garnish the Beef Vindaloo with fresh cilantro before serving.
Notes
- Fresh tomatoes can be replaced with canned diced tomatoes.
- Add potatoes for a heartier version of Beef Vindaloo.
- A spoonful of yogurt can help balance the heat when serving.
- Fresh cilantro adds brightness but can be omitted if preferred.