What cut of beef works best for Beef Vindaloo?

You’ll get the best results with beef chuck or stew meat. These cuts become melt-in-your-mouth tender after slow simmering and soak up the spices beautifully.

How can I make Beef Vindaloo less spicy?

To tone down the heat, reduce the chili powder or use sweet paprika instead. You can also serve it with plain yogurt or coconut milk to balance the spice.

Can I make Beef Vindaloo in a slow cooker or Instant Pot?

Absolutely. Brown your beef and onions first, then transfer everything to your slow cooker or Instant Pot. Cook on low for 6–7 hours or pressure cook for about 35 minutes.

Why is vinegar used in Beef Vindaloo?

The vinegar gives the dish its signature tang while tenderizing the beef. It’s what sets Vindaloo apart from other curries and enhances its deep flavor.

What can I serve with Beef Vindaloo?

Basmati rice, naan bread, or even jasmine rice are perfect pairings. Add a side of raita or mango chutney for a refreshing contrast.

Beef Vindaloo Recipe – 5 Bold Flavors You’ll Absolutely Love

Name: Beef Vindaloo
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 6 servings
Cuisine: Indian
Ingredients: 2 pounds beef chuck or stew beef, cut into cubes; 2 tablespoons vegetable oil; 2 medium onions, finely sliced; 4 garlic cloves, minced; 1 tablespoon fresh ginger, grated; 2 tablespoons tomato paste; 1 cup beef broth or water; 2 tablespoons white or apple cider vinegar; 1 teaspoon salt; Fresh cilantro, for garnish; 2 teaspoons chili powder; 1 teaspoon paprika; 1 teaspoon cumin; 1 teaspoon coriander; ½ teaspoon turmeric; ½ teaspoon cinnamon; ¼ teaspoon cardamom; ¼ teaspoon black pepper

Description

Beef Vindaloo is a fiery, flavorful Indian curry made with tender beef simmered in a tangy, spiced sauce of vinegar, garlic, and aromatic herbs. This comforting yet bold dish brings the taste of Goa to your kitchen with a perfect balance of heat, richness, and deep savory flavor.

Ingredients

Scale

2 pounds beef chuck or stew beef, cut into cubes
2 tablespoons vegetable oil
2 medium onions, finely sliced
4 garlic cloves, minced
1 tablespoon fresh ginger, grated
2 tablespoons tomato paste
1 cup beef broth or water
2 tablespoons white or apple cider vinegar
1 teaspoon salt
Fresh cilantro, for garnish
2 teaspoons chili powder
1 teaspoon paprika
1 teaspoon cumin
1 teaspoon coriander
½ teaspoon turmeric
½ teaspoon cinnamon
¼ teaspoon cardamom
¼ teaspoon black pepper

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Instructions

Combine beef with vinegar, garlic, ginger, chili powder, and salt in a bowl. Mix well, cover, and refrigerate for at least 30 minutes or overnight.
Heat oil in a large skillet or Dutch oven over medium-high heat. Add onions and sauté until golden brown.
Stir in the spices and cook for 30 seconds to release their aroma.
Add marinated beef and sear until browned on all sides.
Stir in tomato paste and broth, then bring to a gentle simmer.
Reduce heat to low, cover, and cook for about 1 hour, stirring occasionally, until the beef is fork-tender.
Adjust seasoning with extra vinegar or salt if needed.
Garnish with fresh cilantro and serve hot with basmati rice or naan.

Notes

Marinate the beef overnight for deeper, richer flavor.

Add a pinch of sugar if the sauce is too tangy.

Kashmiri chili powder gives great color with balanced heat.

The curry tastes even better the next day after resting.

Prep Time: 30 minutes
Cook Time: 1 hour
Category: Main Course
Method: Stovetop
Cuisine: Indian

Nutrition

Serving Size: 1 bowl (about 1.5 cups)
Calories: 480
Sugar: 5g
Sodium: 720mg
Fat: 28g
Saturated Fat: 10g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 3g
Protein: 42g
Cholesterol: 115mg