Why You’ll Love This Recipe

I love this recipe because it’s rich in both flavor and tradition. The combination of vinegar and spices creates a unique tangy-heat balance that’s unlike any other curry. The beef becomes melt-in-your-mouth tender as it simmers in the fragrant sauce, and the leftovers taste even better the next day. It’s easy to make, deeply comforting, and sure to impress anyone who enjoys bold, spiced dishes.

Ingredients

2 lbs beef chuck, cut into 1½-inch cubes
2 tablespoons oil (vegetable or ghee)
1 large onion, finely chopped
5 garlic cloves, minced
1-inch piece fresh ginger, grated
2 tablespoons white vinegar
1 tablespoon sugar
1 tablespoon paprika
2 teaspoons ground cumin
1½ teaspoons ground coriander
1 teaspoon turmeric
1½ teaspoons chili powder (adjust to taste)
1 teaspoon cinnamon
1/2 teaspoon ground cloves
Salt to taste
1 cup beef broth or water
Fresh cilantro, chopped (for garnish)

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Directions

I heat the oil in a large pot or Dutch oven over medium heat. Once hot, I add the chopped onions and sauté for 7–8 minutes until golden and soft.
I stir in the minced garlic and grated ginger and cook for another 1–2 minutes until fragrant.
I add the paprika, cumin, coriander, turmeric, chili powder, cinnamon, and cloves, stirring for about 1 minute to toast the spices and release their aroma.
I add the vinegar and sugar to balance the spice and acidity, then stir in the beef cubes. I season with salt and toss the beef to coat it evenly with the spice mixture.
I pour in the beef broth and bring the mixture to a gentle boil.
I reduce the heat to low, cover the pot, and let it simmer for 1½ to 2 hours, stirring occasionally, until the beef is tender and the sauce has thickened and intensified in flavor.
I taste and adjust the seasoning as needed. Just before serving, I garnish the dish with freshly chopped cilantro.

Servings and Timing

Servings: 6 servings
Prep time: 15 minutes
Cook time: 2 hours
Total time: 2 hours 15 minutes
Calories: Approximately 460 kcal per serving

Variations

Less Spicy Version: I reduce the chili powder and substitute half the amount with smoked paprika for a milder flavor.
Pressure Cooker Option: I prepare everything up to the simmering step, then cook it in a pressure cooker for about 35 minutes under high pressure for quicker results.
Add Vegetables: I sometimes stir in potatoes or sweet bell peppers for a heartier meal.
Lamb Vindaloo: I substitute beef with lamb for a more traditional take, adjusting the cooking time as needed for tenderness.
Creamy Twist: I swirl in a spoonful of Greek yogurt or coconut milk at the end for a slightly creamy finish that helps mellow the heat.

Storage/Reheating

Storage: I store leftovers in an airtight container in the refrigerator for up to 4 days. The flavor actually improves over time.
Freezing: This curry freezes beautifully. I let it cool completely, then freeze in portions for up to 3 months.
Reheating: I reheat on the stovetop over medium-low heat, adding a splash of broth or water if needed to loosen the sauce.

FAQs

What cut of beef is best for vindaloo?

I always use beef chuck because it becomes incredibly tender with slow cooking. It’s also well-marbled, which adds richness to the dish.

Is vindaloo always spicy?

Traditionally, yes, but I adjust the spice level to suit my taste. Reducing the chili powder and using sweet paprika helps make it milder without losing flavor.

Can I make this dish ahead of time?

Definitely. In fact, I find the flavors deepen overnight, making it a great make-ahead dish for parties or weekly meal prep.

Do I need to marinate the beef first?

Not for this version. The vinegar and long simmering time do the job of tenderizing and infusing flavor directly in the pot.

What should I serve with beef vindaloo?

I usually pair it with basmati rice or fluffy naan to soak up the sauce. A cooling cucumber raita or a simple salad works well on the side, too.

Conclusion

Beef Vindaloo is a fiery, flavor-packed dish that brings the depth of Indian-inspired spices and slow-cooked comfort together in one unforgettable meal. It’s easy to prepare, rich in flavor, and endlessly adaptable to your spice preferences. Whether I’m craving something bold or sharing a warming dish with friends, this vindaloo always delivers an unforgettable curry experience.

Beef Vindaloo

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Mia
Total Time: 2 hours 15 minutes
Yield: 6 servings
Diet: Gluten Free

Print Recipe

Description

A fiery Indian-inspired curry with tender beef simmered in a bold vinegar and spice sauce—perfect with rice or naan.

Instructions

Sauté Aromatics: Heat oil in a large Dutch oven over medium heat. Add chopped onion and sauté until golden brown (7–8 minutes).

Add Garlic & Ginger: Stir in garlic and ginger, cooking for 1–2 minutes until fragrant.

Toast Spices: Add paprika, cumin, coriander, turmeric, chili powder, cinnamon, and cloves. Stir for 1 minute to release aroma.

Build Flavor Base: Add vinegar and sugar. Stir to combine, then add beef cubes and salt. Coat the meat in the spice mixture.

Simmer: Pour in beef broth. Bring to a boil, then reduce to low. Cover and simmer for 1½–2 hours, stirring occasionally, until beef is tender and sauce has thickened.

Finish: Adjust seasoning to taste. Garnish with chopped cilantro and serve hot over rice or with naan.

Notes

For extra heat, add a fresh red chili or increase chili powder.

You can marinate the beef in vinegar and spices for a few hours for deeper flavor.

Make it ahead—the flavor improves overnight.

Use ghee for a more authentic richness.

Great served with basmati rice, naan, or roti.

Prep Time: 15 minutes
Cook Time: 2 hours
Category: Main Course • Curry • Indian-Inspired
Method: Stovetop Simmer • One-Pot
Cuisine: Indian / Goan-inspired