There is nothing quite like a hearty curry on a snowy winter night. When the wind blows outside, you want something warm and filling. This easy beef vindaloo is the answer to your winter cravings. It fills your kitchen with the most incredible spicy aroma.
I love making this dish when I need a nutritious reset. It is packed with protein to keep you full and satisfied. You do not need to be an expert cook to master this. I will show you how to make it perfectly every single time. Let’s get cooking and bring some heat to your kitchen!
Why This Recipe Is a Winner
This easy beef vindaloo is a total game-changer for your weekly routine. It is perfect for winter meal prep because the flavors improve over time. You can make a big batch on Sunday for easy lunches. The beef becomes incredibly tender as it simmers in the sauce. It is a soul-warming dish that feels like a big hug.
Your family will love the bold and tangy flavor profile. The vinegar adds a sharp and bright kick that balances the spice. It is much more exciting than your average weeknight beef stew. Plus, it uses simple ingredients you can find at any local grocery store. You get restaurant-quality results without the expensive delivery fees.
Simple Method
Do not let the long simmer time intimidate you at all. Most of the work is completely hands-off while the pot bubbles away. You just need to marinate the beef and brown it quickly. The slow cooking does all the heavy lifting for you. Even if you are new to curries, you can do this with ease.
What You Need
We are using simple pantry staples and fresh aromatics for this dish. The malt vinegar is the secret to that classic vindaloo tang.
- 2 lbs beef chuck, cut into 1-inch cubes
- 3 tablespoons vindaloo curry paste
- 1/2 cup malt vinegar
- 2 tablespoons vegetable oil
- 2 medium yellow onions, finely diced
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1/2 teaspoon cayenne pepper
- 1 cup beef stock
- 1 tablespoon brown sugar
- 1 teaspoon kosher salt
Step-by-Step Cooking Steps
- In a non-reactive bowl, combine the beef cubes, vindaloo paste, and malt vinegar. Marinate for at least 30 minutes.
- Heat vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
- Remove beef from marinade, reserving the liquid, and brown the beef in batches until seared on all sides. Remove beef and set aside.
- Reduce heat to medium and add onions to the pot. Sauté for 8-10 minutes until golden brown.
- Stir in the garlic, ginger, turmeric, cumin, and cayenne pepper. Cook for 1 minute until fragrant.
- Add the browned beef, reserved marinade, beef stock, and brown sugar to the pot.
- Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 75 to 90 minutes, or until the beef is fork-tender.
- Remove the lid and simmer for an additional 10 minutes to thicken the sauce if necessary. Season with salt to taste.
Best Ways to Enjoy It
Serve this tender beef over a bed of fluffy basmati rice. The rice soaks up all that delicious, spicy vinegar sauce perfectly. I love to add a dollop of cool Greek yogurt on top. It helps balance the heat for those who prefer a milder bite. Add some fresh cilantro for a pop of brightness.
Warm garlic naan is another must-have for this comforting meal. Use it to scoop up every last bit of the rich gravy. This is the ultimate comfort food for a quiet night in. Set the table, light a candle, and enjoy this warming feast. It is truly a meal that makes you feel good.
Keep It Fresh
This easy beef vindaloo stores beautifully in the refrigerator for four days. The spices actually deepen and mellow after a night in the fridge. You can also freeze individual portions for up to three months. This makes it a fantastic option for your monthly meal prep. Reheat it gently on the stove with a splash of water.
Recipe Tips
- Don’t skip the marinating step because it tenderizes the beef chuck perfectly.
- Avoid crowding the pan when browning the beef to ensure a deep crust.
- Use apple cider vinegar if you do not have malt vinegar on hand.
- Make the beef a day early to let the flavors fully develop.
- Simmer with the lid slightly ajar if you want an extra thick sauce.
- Add a splash of water if the sauce reduces too much during simmering.
- Check the beef at 75 minutes to ensure it stays juicy and tender.
- Taste for salt right before serving to make the flavors truly pop.
Ways to Switch It Up
- Swap the beef for chicken thighs for a faster weeknight cooking time.
- Add diced potatoes during the last 30 minutes for a stretch-the-budget meal.
- Increase the cayenne pepper if you really love a fiery hot curry.
- Stir in a handful of spinach at the end for extra winter greens.
- Use cauliflower rice to keep this meal low-carb and light.
Common Questions
Is this vindaloo very spicy?
This version has a medium heat that warms you up without burning. You can easily adjust the cayenne pepper to suit your family’s taste. Adding yogurt at the end also helps to mellow the spice.
What is the best cut of beef to use?
Beef chuck is the absolute best choice for this slow-simmered recipe. It has enough fat to stay moist and becomes incredibly tender. Avoid lean cuts like sirloin which can become tough.
I hope this warming curry brings a little extra light to your winter evenings. It is the perfect way to nourish your body and soul. Happy cooking, and stay cozy!
— Katie Wood
Ingredients
- 2 lbs beef chuck, cut into 1-inch cubes
- 3 tablespoons vindaloo curry paste
- 1/2 cup malt vinegar
- 2 tablespoons vegetable oil
- 2 medium yellow onions, finely diced
- 4 cloves garlic , minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1/2 teaspoon cayenne pepper
- 1 cup beef stock
- 1 tablespoon brown sugar
- 1 teaspoon kosher salt
Instructions
- In a non-reactive bowl, combine the beef cubes, vindaloo paste, and malt vinegar. Marinate for at least 30 minutes.
- Heat vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
- Remove beef from marinade, reserving the liquid, and brown the beef in batches until seared on all sides. Remove beef and set aside.
- Reduce heat to medium and add onions to the pot. Sauté for 8-10 minutes until golden brown.
- Stir in the garlic, ginger, turmeric, cumin, and cayenne pepper. Cook for 1 minute until fragrant.
- Add the browned beef, reserved marinade, beef stock, and brown sugar to the pot.
- Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 75 to 90 minutes, or until the beef is fork-tender.
- Remove the lid and simmer for an additional 10 minutes to thicken the sauce if necessary. Season with salt to taste.
