Beef Vindaloo

How to make Beef Vindaloo

Ingredients

For the Beef

2 pounds beef chuck see Notes

1 teaspoon salt

½ teaspoon freshly cracked black pepper

3 tablespoons neutral oil

For the Sauce

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

To Serve (All Optional)

cooked basmati rice

warmed naan

plain Greek yogurt

Instructions

Use sharp kitchen knife to cut beef chuck into 2-inch thick cubes, then transfer cubed beef chuck to large mixing bowl.

Add 1 teaspoon salt and ½ teaspoon freshly cracked black pepper to mixing bowl. Toss or gently stir beef to coat thoroughly with salt and pepper. Set aside.

Heat large skillet over medium-high heat. Once pan is hot, add neutral oil and swirl pan to coat bottom with oil. Heat oil over medium-high heat until oil is hot and shimmery.

Once oil is hot and shimmery, add seasoned beef chuck to skillet. Sauté beef chuck until browned on all sides, approximately 6 minutes. Transfer browned beef to plate or bowl and set aside.

Reduce heat under skillet to medium. Do not drain skillet.

Add chopped onion to skillet. Cook 15 minutes, stirring frequently, until onion has browned and caramelized. Be careful not to burn onions.

Once onion has caramelized, add minced garlic to skillet. Stir to incorporate, then let onions and garlic cook together 2 minutes or until garlic has softened.

After 2 minutes, add garam masala, cumin, paprika, turmeric, ground mustard, cayenne, ground ginger, and cinnamon to skillet.

Stir to fully incorporate all spices. Continue stirring, cooking 1 minute or until spices are fragrant.

Add tomato paste to skillet. Stir just until paste and spices are fully incorporated.

Pour in apple cider vinegar to deglaze skillet. Cook 2 to 3 minutes, stirring constantly and scraping up any browned bits that might be stuck to bottom of skillet.

Pour in beef stock and gently stir to incorporate. Return browned beef to skillet and let mixture cook over medium heat until liquid begins to boil.

When liquid just begins to boil, reduce heat to medium-low. Cover skillet with lid and let beef and sauce simmer 60 minutes.

While simmering, stir mixture occasionally and flip beef as needed to ensure even cooking.

Note: if sauce becomes too thick, add 1 to 2 tablespoons beef stock as needed to thin sauce back out. Stir to fully incorporate stock before adding more.

When beef is fully cooked and tender, and sauce has thickened to desired consistency, taste sauce and adjust salt as needed.

Note: if vinegar flavor is too strong, stir in ½ to 1 packed teaspoon brown sugar and simmer another 2 to 3 minutes.

When satisfied with flavor of sauce, remove skillet from heat. Divide beef vindaloo into equal portions and serve immediately over basmati rice with warmed naan and 1 to 2 dollops plain Greek yogurt if desired.

Nutrition Information