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Beef Vindaloo Recipe

A bold, tangy, and aromatic Beef Vindaloo Recipe that combines slow-braised chuck, a homemade vindaloo spice-garlic paste, and a bright vinegar finish — perfect for meal prep or a show-stopping weeknight dinner. (Adjust the dried chilies to tame the heat.)
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Prep Time 20 minutes
Cook Time 2 hours
marinating 8 hours
Course Main Course
Cuisine Indian
Servings 6
Calories 696 kcal

Ingredients
  

For the vindaloo paste:

  • 8 –10 dried red chilies Kashmiri/Byadagi recommended — stems removed, seeds optional
  • 2 tbsp coriander seeds
  • 1 tbsp cumin seeds
  • 1 tsp black peppercorns
  • 5 –6 whole cloves
  • 2 small cinnamon sticks broken
  • Seeds from 6–8 green cardamom pods or 1 tsp ground cardamom
  • 1 tsp mustard seeds optional
  • 6 –8 garlic cloves roughly chopped
  • 1½ –2 inches fresh ginger peeled & chopped
  • 3 tbsp white or apple cider vinegar or palm/malt vinegar
  • 2 –3 tbsp neutral oil vegetable/canola
  • 1 tsp turmeric powder
  • 1 tsp sugar or grated jaggery
  • 2 tbsp plain yogurt or 1 tbsp tamarind paste optional — yogurt mellows, tamarind adds fruity sourness

For the curry:

  • 1.2 –1.5 kg 2.5–3.3 lb beef chuck or stewing beef, cut into 1–1½ inch cubes
  • 2 –3 tbsp oil for browning
  • 2 medium onions thinly sliced
  • 1 –2 medium potatoes peeled & cut into large chunks (optional)
  • 1 tbsp tomato paste optional
  • 2 cups beef stock or water adjust as needed
  • Salt to taste
  • Fresh cilantro chopped, for garnish
  • Juice of ½ lime optional, to finish

Instructions
 

  • Rehydrate chilies & toast spices: Remove chili stems and soak chilies in hot water 15–20 min. In a dry skillet over medium heat toast coriander, cumin, peppercorns, cloves, cinnamon, cardamom and mustard seeds for 1–2 min until fragrant. Cool slightly.
  • Grind spices & make paste: Grind the toasted whole spices to a fine powder. In a blender combine rehydrated chilies (drained), ground spices, garlic, ginger, turmeric, sugar, vinegar, yogurt/tamarind (if using) and 2–3 tbsp oil. Blend to a smooth, thick paste — add a tablespoon of reserved chili soaking water if needed.
  • Marinate beef: Place beef cubes in a bowl or zip bag. Add the vindaloo paste and mix thoroughly so all pieces are coated. Refrigerate at least 4 hours — ideally overnight (8–24 hours) for best flavour penetration.
  • Brown the beef: Remove beef from fridge 30 min before cooking. Heat 2–3 tbsp oil in a heavy pot/Dutch oven over medium-high heat. Brown beef in batches (do not overcrowd). Set browned beef aside.
  • Saute the onions: In the same pot, add a touch more oil if needed and saute sliced onions until deep golden, 8–12 minutes, scraping up browned bits.
  • Assemble & simmer (stovetop): Return beef to pot, stir in tomato paste (if using). Add stock or water to just cover meat and add potatoes if using. Bring to a simmer, then lower heat to gentle simmer, partially cover and cook 1½–2½ hours until beef is fork-tender and sauce is reduced and glossy. Stir occasionally.
  • Instant Pot alternative: Brown beef using Saute, saute onions, add beef and 1½–2 cups stock, seal and pressure cook on high 35–45 minutes (natural release 10–15 minutes). Reduce sauce using Saute mode if needed. Add potatoes after pressure cooking and simmer until tender.
  • Slow cooker alternative: After browning, transfer beef and paste to slow cooker with onions, potatoes and 1–2 cups stock. Cook on LOW 6–8 hours or HIGH 3–4 hours. Reduce sauce on stovetop if too thin.
  • Finish & season: Taste and adjust salt, add a pinch of sugar if the vinegar is too sharp, or a squeeze of lime to brighten. Swirl in 1 tbsp ghee or butter for extra silkiness (optional). Garnish with chopped cilantro and serve hot.

Notes

  • Marinating: Overnight marination yields the best depth of flavour; minimum 4 hours if short on time.
  • Heat control: Remove chili seeds or reduce the number of dried chilies to lower heat. Kashmiri chilies add color with moderate heat.
  • Vinegar choice: Apple cider or white wine vinegar works well; palm or malt vinegar is traditional in Goa and gives authentic tang.
  • Browning: Don’t skip browning the beef — it creates fond that deepens the sauce. Brown in batches and deglaze the pot while sautéing onions.
  • Potatoes: Optional but traditional in many Goan recipes. Add early while braising so they soak up flavours.
  • Make-ahead & storage: Tastes better the next day. Refrigerate in airtight containers up to 4 days. Freeze up to 3 months (cool fully before freezing). Reheat gently with a splash of stock.
  • Balancing acidity: If the curry is too vinegary, simmer briefly with a peeled halved potato or add a small pinch of sugar to balance.
  • Vegetarian swap: Use jack fruit, seitan, or firm tofu; shorten cooking to avoid overcooking the substitute.