Easy Beef Vindaloo
A tangy and spicy beef vindaloo that transforms ordinary weeknight dinners into memorable meals with tender, flavor-packed bites.
- Prep Time: 30 minutes
- Cook Time: 120 minutes
- Total Time: 150 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Indian
- Diet: None
Ingredients
Scale
- 2 lbs beef, cut into 1–1.5-inch cubes (chuck roast or stewing beef)
- 2 tablespoons oil (vegetable, canola, or light olive oil)
- 1 onion, finely chopped
- 4 cloves garlic, minced
- 1 inch fresh ginger, grated (or 1 teaspoon ground ginger)
- 2 tablespoons vindaloo spice mix (or curry powder)
- 1 cup low-sodium chicken or beef broth
- 1/4 cup vinegar (white, apple cider, or malt vinegar)
- 1 tablespoon sugar
- Salt, to taste
- Chopped cilantro, for garnish
Instructions
- Heat 2 tablespoons oil in a large, heavy-bottomed pot over medium heat. Add the chopped onion and sauté until translucent, about 5–7 minutes.
- Stir in the minced garlic and grated ginger and cook for another 1–2 minutes until fragrant.
- Increase heat to medium-high. Add the cubed beef in a single layer and brown on all sides.
- Sprinkle in 2 tablespoons vindaloo spice mix and stir for 30–60 seconds to bloom the spices.
- Pour in 1 cup broth, 1/4 cup vinegar, and 1 tablespoon sugar. Bring to a gentle boil, then reduce heat to low and cover partially.
- Simmer for 90–120 minutes, stirring occasionally until the beef is fork-tender.
- Taste and season with salt to preference, adjust vinegar if necessary.
- Serve hot, sprinkled with chopped cilantro.
Notes
For a milder profile, use less vindaloo mix. Coconut milk can be added for a creamier finish.
Find it online: https://www.mealbreeze.com/easy-beef-vindaloo/