Description
Beef Vindaloo is a delightful journey into Indian cuisine, characterized by its bold flavors and tender meat. This one-skillet recipe combines succulent beef with an aromatic blend of spices, creating an irresistible dish that’s perfect for family dinners or cozy nights in. The tangy notes from the vinegar and the heat from cayenne pepper can be easily adjusted to suit your spice preference, making it a versatile meal for everyone. Serve this hearty curry over fluffy basmati rice with warm naan and a dollop of Greek yogurt for a complete and satisfying dining experience.
Ingredients
Scale
- 2 pounds beef chuck
- 1 medium onion
- 3 cloves garlic
- 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
- Cooked basmati rice
- Warmed naan
- Plain Greek yogurt
Instructions
- Cut beef chuck into 2-inch cubes. Season with salt and pepper in a mixing bowl.
- Heat oil in a large skillet over medium-high heat. Sauté seasoned beef until browned on all sides; set aside.
- In the same skillet, cook chopped onion until caramelized. Add minced garlic and sauté until softened.
- Stir in spices and cook until fragrant. Add tomato paste and vinegar to deglaze the skillet.
- Pour in beef stock, return beef to the skillet, bring to boil, then reduce heat and simmer covered for about an hour.
- Adjust seasoning before serving over basmati rice with naan and Greek yogurt.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Main
- Method: Skillet
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 380
- Sugar: 5g
- Sodium: 780mg
- Fat: 23g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 85mg