Description
Beef Vindaloo is a delightful journey into Indian cuisine, with bold spices and tender beef. Perfect for family dinners or cozy nights in, this one-skillet curry is tangy, spicy, and deeply flavorful.
Ingredients
- 2 pounds beef chuck, cut into 2-inch cubes
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 teaspoons garam masala
- 2 teaspoons cumin
- 1 teaspoon paprika
- 1 teaspoon turmeric
- ½ teaspoon cayenne pepper
- 2 tablespoons tomato paste
- ¼ cup apple cider vinegar
- 1 cup low-sodium beef stock
- Salt and pepper, to taste
- Cooked basmati rice, for serving
- Warmed naan, for serving
- Plain Greek yogurt, for serving
Instructions
- Season beef cubes with salt and pepper in a mixing bowl.
- Heat oil in a large skillet over medium-high heat. Sauté beef until browned on all sides, then set aside.
- In the same skillet, cook chopped onion until caramelized. Add garlic and sauté until softened.
- Stir in garam masala, cumin, paprika, turmeric, and cayenne until fragrant. Add tomato paste and apple cider vinegar to deglaze.
- Pour in beef stock, return beef to the skillet, bring to a boil, then reduce heat and simmer covered for about 1 hour, until beef is tender.
- Adjust seasoning and serve over basmati rice with warm naan and a dollop of Greek yogurt.
Notes
- Adjust cayenne pepper to control heat.
- Can be made ahead and tastes even better the next day.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Main
- Method: Skillet
- Cuisine: Indian