Name: Beef Vindaloo
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 4 servings
Cuisine: Indian
Ingredients: 1.5 lbs beef chuck, cut into 1-inch cubes; 2 tablespoons vegetable oil; 2 large onions, finely sliced; 4 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 2 tablespoons white vinegar; 2 teaspoons ground cumin; 2 teaspoons ground coriander; 2 teaspoons paprika; 1 teaspoon turmeric powder; 1 teaspoon chili powder; 1 teaspoon salt; 1/2 teaspoon ground black pepper; 1 cup canned diced tomatoes; 1 cup water; Fresh cilantro, for garnish

Hey y’all! If you’re craving bold, spicy flavors and tender beef bathed in a rich, tangy sauce, this Beef Vindaloo recipe is for you. This classic Indian curry is a must-try for spice lovers, and it’s perfect for everything from casual weeknight meals to festive dinner parties. The layers of complex spices and melt-in-your-mouth beef will make your tastebuds dance. Let’s get cooking!

Why You’ll Love This Beef Vindaloo

Packed with warm spices and a lively blend of heat and tanginess.
Tender beef absorbs all the vibrant vindaloo flavors.
Perfect for make-ahead meals; it tastes even better the next day.
Simple, straightforward steps—no fancy equipment required.
Customizable heat level to suit your spice preference.

Beef Vindaloo Ingredients

2 lbs beef chuck or stew meat, cut into 1.5-inch cubes
3 tbsp oil (vegetable or mustard)
2 large onions, thinly sliced
6 cloves garlic, minced
1-inch piece fresh ginger, grated
1/2 cup white vinegar
1/2 cup water
1 (14 oz) can diced tomatoes
2 tsp salt
1 tsp sugar
Vindaloo Spice Mix:

2 tsp ground cumin
2 tsp ground coriander
1 tsp turmeric
1.5 tsp paprika
1-2 tsp cayenne pepper (adjust for spice)
1 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground black pepper
1 tbsp garam masala

How to Make Beef Vindaloo

Step 1: Marinate the Beef

In a large bowl, combine beef cubes with vinegar, half the garlic, half the ginger, and all the vindaloo spice mix.
Mix thoroughly, cover, and marinate in the refrigerator for at least 2 hours, preferably overnight for maximum flavor.

Step 2: Sauté Aromatics

Heat oil in a heavy-bottomed dutch oven or large pot over medium heat.
Add sliced onions and cook for 10-12 minutes until deeply golden brown and caramelized.
Add the remaining garlic and ginger, sauté for an additional 2 minutes until fragrant.

Step 3: Brown the Beef

Add marinated beef to the pot. Cook for 6-8 minutes, turning to brown all sides.

Step 4: Simmer the Curry

Add diced tomatoes, water, salt, and sugar. Stir to combine and bring to a boil.
Reduce heat to low, cover, and simmer for 1.5-2 hours, or until beef is fork-tender and sauce has thickened. Stir occasionally to prevent sticking.

Step 5: Finish & Serve the Beef Vindaloo

Taste and adjust salt or cayenne as desired. Garnish with fresh cilantro and serve hot!

Prep Time: 20 minutes (plus marination)
Cook Time: 2 hours
Total Time: 2 hours 20 minutes (plus marination)

Notes for Perfect Beef Vindaloo

For authentic vindaloo, use mustard oil and marinate the beef overnight. Check out this guide for more tips.
If the sauce gets too thick, add a splash of water or beef broth while simmering.
Vindaloo spices can stain, so avoid using wooden or porous utensils.

Beef Vindaloo Variations

Pork Vindaloo: Substitute beef with pork shoulder for a Goan classic.
Chicken Vindaloo: Use boneless chicken thighs and reduce cooking time to 45 minutes.
Vegetarian Vindaloo: Swap beef for hearty vegetables like potatoes, cauliflower, and chickpeas.

Required Equipment for Beef Vindaloo

Heavy-bottomed Dutch oven or large pot
Mixing bowls
Sharp knife and cutting board
Wooden spoon or heatproof spatula
Measuring spoons/cups

Storage Instructions for Beef Vindaloo

Refrigerate cooled Beef Vindaloo in airtight containers for up to 4 days.
For longer storage, freeze portions for up to 3 months. Thaw overnight in the fridge before reheating gently on the stovetop.

Pairings & Serving Recommendations

Serve Beef Vindaloo with fluffy steamed basmati rice, soft naan, or roti.
Add cooling sides such as cucumber raita or tangy mango chutney.
Pair with a crisp lager or lassi for a refreshing contrast to the heat.

Pro Tips for Beef Vindaloo Perfection

Toast whole spices and grind them fresh for even more vibrant flavor (learn why it matters at Bon Appetit).
Cut beef uniformly so it cooks evenly and becomes tender.
Give the curry time—overnight marination and slow simmering are key to depth and melt-in-your-mouth texture.

Beef Vindaloo FAQ

Can I use a slow cooker for Beef Vindaloo?: Yes! After browning the beef and sautéing aromatics, transfer everything to a slow cooker and cook on low for 6-8 hours.
How spicy is Beef Vindaloo?: It’s traditionally quite spicy, but you can adjust the cayenne and chili to suit your preferred heat level.
What cut of beef is best for vindaloo?: Chuck roast or stew meat are best, as they become wonderfully tender when slow-cooked in the flavorful sauce.

Looking for more Indian recipes or tips on Indian spices? Check out Manjula’s Kitchen for a wealth of inspiration!

Beef Vindaloo

Why You’ll Love This Beef Vindaloo

Beef Vindaloo Ingredients