Quick Beef Vindaloo for Dinner

Beef Vindaloo is a popular dish that has captured the hearts and palates of food lovers around the world. Originating from the coastal state of Goa in India, this dish showcases the perfect balance of heat, tanginess, and depth of flavor. Its roots can be traced back to the Portuguese dish "carne de vinha d'alhos," which means "meat marinated in wine and garlic." Over time, the recipe evolved, incorporating local spices and ingredients, leading to the vibrant and robust version we enjoy today.

Discover the vibrant flavors of Indian cuisine with this Quick Beef Vindaloo recipe. Perfect for busy nights, it combines tender beef and a tangy, spicy sauce that's rich in cultural history. This dish, rooted in Goa's culinary heritage, showcases a delightful balance of heat from chilies and the warmth of spices like cumin and coriander. With easy steps and essential ingredients, you can enjoy an authentic Vindaloo experience in no time. Unleash your inner chef and impress your loved ones with this delicious meal.

Print Recipe Pin Recipe

Ingredients

1.5 lbs (700g) beef stew meat, cut into 1-inch cubes

2 tablespoons vegetable oil

2 medium onions, finely chopped

4 cloves garlic, minced

1-inch piece fresh ginger, grated

2-3 tablespoons vindaloo curry paste (adjust to taste)

1 tablespoon tomato paste

1 cup beef broth

1/4 cup white vinegar

1 tablespoon brown sugar

1 teaspoon turmeric powder

Salt to taste

1-2 green chilies, slit (optional for extra heat)

Fresh cilantro, for garnish

Cooked basmati rice or naan, for serving

Instructions

Sear the Beef: Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Add the beef cubes and sear until browned on all sides, about 5-7 minutes. Remove the beef and set aside.

Sauté Aromatics: In the same pot, add chopped onions and sauté for 5-6 minutes until translucent. Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.

Mix in Spices: Add the vindaloo curry paste and tomato paste to the aromatics, stirring well to combine. Cook for 2-3 minutes until the mixture becomes aromatic.

Simmer the Beef: Return the seared beef to the pot and add the beef broth, white vinegar, brown sugar, turmeric powder, and salt. Stir everything together and bring to a simmer.

Cook: Reduce heat to low, cover, and let it simmer for about 30-35 minutes, stirring occasionally, until the beef is tender and the flavors meld. If desired, you can add slit green chilies for an extra kick.

Serve: Once cooked, taste and adjust seasoning as needed. Serve the hot beef vindaloo over cooked basmati rice or with naan. Garnish with fresh cilantro.

Prep Time: 10 minutes | Total Time: 45 minutes | Servings: 4