Spicy Beef Vindaloo Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
40 mins
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Marinating Time
1 hr
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Total Time
50 mins
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Servings
6
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Calories
357 kcal
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Course
Main Course
Spicy Beef Vindaloo Recipe
Description
The Spicy Beef Vindaloo Recipe begins by marinating bite-sized beef chuck in white wine vinegar mixed with garlic, red chili flakes, and a combination of spices such as paprika, ginger, coriander, turmeric, mustard powder, cumin, and cinnamon. This acid-driven marinade tenderizes and flavors the meat, infusing it with both heat and aromatic depth. After marinating for at least one hour or overnight for stronger flavor, the marinated beef is cooked with onions and Serrano peppers until softened.
Tomato paste is added to deepen the sauce's body and color, followed by beef stock to create a cooking liquid that simmers the meat until tender over 30-40 minutes. The resulting dish balances the vinegar's tang with smoky, spicy, and earthy elements from the spice blend, producing a complex, warming curry-style stew. The use of olive oil or ghee adds richness.
Serve the vindaloo over steamed rice to moderate the heat and soak up the spicy sauce. Adjust spiciness by substituting peppers or chili flakes according to tolerance. This recipe caters to those wanting a hot and flavorful beef stew with bold Indian-inspired spices.
To vary heat level, replace ghost pepper flakes with milder chili flakes or opt for hotter variants like habanero or ghost peppers for intense spice. Marinating overnight intensifies flavor and tenderizes the beef further.
Ingredients
- 2 pounds beef chuck cut into bite sized pieces
- 2 tablespoons olive oil or use ghee (more traditional)
- 1 onion chopped, small
- 2 Serrano peppers chopped, or use Indian peppers if you can obtain them
- 2 tablespoons tomato paste
- 2 cups beef stock
- salt to taste
- black pepper to taste
FOR THE MARINADE
- ½ cup white wine vinegar
- 6 cloves garlic minced
- 2 tablespoon red chili flakes I used ghost pepper flakes for an EXTRA kick, spicy
- 1 teaspoon paprika
- 1 teaspoon ginger
- 1 teaspoon Coriander
- 1 teaspoon Turmeric
- 1 teaspoon mustard powder
- ½ teaspoon cumin
- ½ teaspoon cinnamon
OPTIONAL OTHER SPICES: 1 teaspoon garam masala, 1 teaspoon brown sugar, 1 teaspoon black pepper, 1 teaspoon mustard seeds, 1/2 teaspoon ground cloves
FOR SERVING: Cooked rice, fresh herbs, extra chili flakes
Instructions
- Add the beef to a large bowl.
- Mix your marinade by whisking together the vinegar and all of the seasonings. Pour it over the beef and rub it into the meat. Cover and refrigerate for at least 1 hour. Longer is better, such as overnight.
- Heat a large pan to medium heat and add the olive oil. Add the onion and peppers and cook about 4-5 minutes, until they soften up.
- Add the beef along with the marinade and cook another 5 minutes to nicely brown up the pieces.
- Add the tomato paste and cook another minute, stirring.
- Add the beef stock (You can also use chicken or veggie stock, or just water) and stir until the mixture thins out and becomes a sauce. You can add more broth or water if needed. Reduce the heat and let it simmer for 30-40 minutes, until the beef is cooked through and tender.
- Serve as is or over rice with fresh herbs and sprinkled chili flakes. Make it rain!
Notes
- This dish is notably spicy; reduce heat by using milder chilies and fewer red chili flakes if desired.
- For an extra hot version, substitute ghost pepper flakes with habanero or ghost peppers to increase heat intensity.
- Marinating the beef overnight will deepen flavor and improve tenderness compared to shorter marination times.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 357 kcal
% Daily Value*
| Calories | 357kcal | 18% |
| Carbohydrates | 6g | 2% |
| Protein | 31g | 62% |
| Fat | 22g | 34% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 104mg | 35% |
| Sodium | 370mg | 15% |
| Potassium | 824mg | 18% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 1075IU | 22% |
| Vitamin C | 4.4mg | 5% |
| Calcium | 52mg | 5% |
| Iron | 4.5mg | 25% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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