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Easy Beef Vindaloo

Easy Beef Vindaloo

  • Total Time: 1 hour 50 minutes
  • Diet: Gluten-Free

Ingredients

Scale
  • 2 lbs beef chuck, cut into 1-inch cubes
  • 3 tablespoons apple cider vinegar or white vinegar
  • 2 tablespoons vegetable oil
  • 2 large onions, finely sliced
  • 4 cloves garlic, minced
  • 1-inch piece of ginger, grated
  • 1 tablespoon tomato paste
  • 1 teaspoon sugar
  • 1 cup beef broth or water
  • 1 tablespoon cumin powder
  • 1 tablespoon coriander powder
  • 1 teaspoon turmeric powder
  • 1–2 teaspoons cayenne pepper (adjust to your heat preference)
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ground cloves
  • 1 teaspoon salt
  • Fresh cilantro for garnish

Instructions

  1. In a large bowl, combine the beef cubes with the vinegar, cumin, coriander, turmeric, cayenne, cinnamon, cloves, and salt. Toss the meat thoroughly to ensure every piece is coated in the spice rub. Let the beef sit for at least 15 minutes, or up to two hours in the refrigerator, to allow the vinegar to tenderize the fibers and the spices to penetrate deep into the meat.
  2. Heat the vegetable oil in a heavy-bottomed pot or Dutch oven over medium heat. Add the sliced onions and cook them slowly until they turn a deep golden brown. This should take about 10 to 12 minutes. Stir in the minced garlic and grated ginger, cooking for another minute until the raw smell disappears. Add the tomato paste and sugar, stirring for 2 minutes to caramelize the sugars slightly.
  3. Add the marinated beef into the pot. Turn the heat up to medium-high and sear the meat for 5 minutes, stirring frequently. Pour in the beef broth or water. Bring the mixture to a boil, then reduce the heat to low. Cover the pot with a tight-fitting lid and simmer for about 75 to 90 minutes. Stir occasionally to prevent sticking. The beef is ready when it is fork-tender and the sauce has thickened into a rich, dark gravy.
  4. Once the beef is tender, give the curry a final taste and add more salt or a splash of vinegar if needed. Transfer the beef vindaloo to a serving bowl. Garnish generously with fresh chopped cilantro. Serve it hot alongside basmati rice or warm garlic naan bread to soak up every bit of the tangy sauce.
  • Cook Time: 1 hour 50 minutes

Find it online: https://www.smilefood.net/easy-beef-vindaloo/