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A bowl of spicy beef vindaloo curry with fresh herbs and fluffy rice.
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Easy Beef Vindaloo - Prepper Protein

Prep Time15 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 45 minutes
Servings: 6 servings
Calories: 420kcal

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.