EASY BEEF VINDALOO

MEATS & MAINS
Written By CHARMAINE ZILINSKI

Check out my new and easy BEEF VINDALOO recipe! It’s like having a taste of India in your own kitchen with athentic restaurant quality flavors. Tender beef cooked low and slow, a medley of bold rich spices, and a hint of tanginess make this dish a definite winner. Whether you’re a spice fiend or prefer things mild, you can easily customize the heat level to suit your family’s taste buds. Serve it with basmati rice and homemade Naan bread and you are sure to impress with this delicious curry!

Easy Beef Vindaloo Recipe

Servings: 4-6 servings

INGREDIENTS

The Beef

  • 3 lbs rump or chuck beef, cut into 2” cubes

  • 1 1/2 tsp salt

  • 1 tsp black pepper

  • 1 1/2 tsp garlic powder

  • 5 tbsp olive or vegetable oil

The Sauce

  • 1 large onion, diced

  • 1/2 tsp baking soda

  • 6 cloves garlic, minced

  • 3 tsp cumin

  • 3 tsp garam masala

  • 1 1/2 tsp paprika

  • 1 1/2 tsp turmeric

  • 3/4 tsp cayenne pepper (more if you like spice)

  • 3/4 tsp ground ginger

  • 3/4 tsp cinnamon

  • 3 tbsp tomato paste

  • 1/3 cup apple cider vinegar

  • 1 1/2 cup beef broth

DIRECTIONS

1. Cut beef into 2-inch cubes and season with salt, pepper and garlic powder.

2. Heat oil in a skillet over medium-high heat until it shimmers, then add the beef cubes in 2 - 3 batches and brown it on all sides. Set aside.

3. Reduce heat to medium, and add the diced onion and baking soda, and sauté for 8-10 minutes until browned and caramelized.

4. Add the minced garlic and cook for 2 more minutes.

5. Stir in the rest of the spices (garam masala, cumin, paprika, turmeric, cayenne, ground ginger, and cinnamon) and cook for 1 minute until fragrant.

6. Add the tomato paste and stir until combined.

7. Deglaze the skillet by adding the apple cider vinegar, and stirring in the browned bits.

8. Pour in the beef broth and tie until combined.  Add the cooked beef back into the skillet, and bring to a boil.

9. Reduce the heat, cover, and simmer for 60 minutes, stirring occasionally. (To speed things along, you can transfer the beef and sauce to an instant pot and cook on high pressure for 30 minutes).

10. If the sauce becomes too thick, add a bit more beef broth.

11. Adjust salt and cayenne to taste. If the vinegar flavor is strong, add a pinch or two of brown sugar and simmer for a few more minutes.

12. Remove from the heat and serve over basmati rice. Garnish with cilantro or parsley and serve with warm naan bread and yogurt if desired.

CHARMAINE ZILINSKI
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