Beef Vindaloo Recipe

I perfected an Indian Beef Curry Recipe that makes restaurant quality beef vindaloo in just one skillet with a clever spice shortcut you’ll be curious about.

I used to order vindaloo when I wanted a serious punch. I never thought a home version could hit that restaurant level until I tasted this one with beef chuck and garlic.

The aroma stops you in the hallway and the heat sneaks up like it’s got a plan. I grabbed timing tips from a Beef Vindaloo Recipe Instant Pot thread and stole a layering idea from an Indian Beef Curry Recipe I love.

It’s bold, complicated and somehow obvious at the same time. I promise you, it’ll make you rethink takeout.

Ingredients

• Beef chuck gives rich protein and collagen, makes the curry hearty and satisfying.
• Onion adds sweetness fiber and body, caramelizes to deepen sauce.
• Garlic and ginger bring bright heat and aroma, they cut through richness.
• Chilies deliver smoky spice and capsaicin, adjust to control the heat.
• Toasted coriander and cumin give warm citrusy earthy notes, very fragrant.
• White vinegar adds tang and balances sweetness gives authentic sour backbone.
• Brown sugar and tomato paste rounds flavors, adds subtle sweetness and depth.
• Broth and bay leaves build savory background helps tenderize meat while cooking.
• Cilantro brightens the finished dish, fresh herb notes and a pretty finish.

Ingredient Quantities

• 1 1/2 pounds beef chuck trimmed
• 1 large yellow onion
• 3 tablespoons vegetable oil
• 4 garlic cloves
• 1 inch piece fresh ginger
• 8 dried red chilies
• 2 tablespoons coriander seeds
• 1 teaspoon cumin seeds
• 1/2 teaspoon whole black peppercorns
• 6 whole cloves
• 1 small cinnamon stick
• 4 green cardamom pods
• 1 teaspoon ground turmeric
• 1 tablespoon brown sugar
• 3 tablespoons white vinegar
• 1 tablespoon tomato paste
• 1 cup beef broth
• 2 bay leaves
• 1 1/2 teaspoons kosher salt
• Fresh cilantro for garnish (optional)

How to Make this

1. Trim and cube 1 1/2 pounds beef chuck into 1 to 1 1/2 inch pieces, pat dry and sprinkle with 1 1/2 teaspoons kosher salt; set aside.

2. Toast 2 tablespoons coriander seeds, 1 teaspoon cumin seeds, 1/2 teaspoon whole black peppercorns, 6 whole cloves, 1 small cinnamon stick, 4 green cardamom pods and 8 dried red chilies in a dry skillet over medium heat until fragrant, about 2 minutes, shaking often so nothing burns.

3. Grind the toasted spices in a spice grinder or mortar pestle to a coarse powder, then add 4 garlic cloves, 1 inch piece fresh ginger, 1 tablespoon brown sugar, 3 tablespoons white vinegar, 1 teaspoon ground turmeric and 1 tablespoon tomato paste; blitz in a small blender or mash into a rough paste with a little of the 1 cup beef broth if needed. It doesnt have to be perfectly smooth.

4. Heat 3 tablespoons vegetable oil in the same skillet over medium-high. Brown the beef in batches so it gets a good sear, about 2 to 3 minutes per side, then remove and set aside. Don’t crowd the pan or you’ll steam the meat.

5. Lower heat to medium, add 1 large yellow onion sliced thin and cook until soft and lightly caramelized, about 8 to 10 minutes, scraping up any browned bits from the bottom.

6. Add the spice-garlic-ginger paste to the onions and fry for 2 to 3 minutes until the raw smell is gone and oil starts to separate from the paste; this step builds big flavor so be patient.

7. Return the browned beef to the skillet, stir to coat with the paste, add 1 cup beef broth and 2 bay leaves, bring to a simmer, then cover and cook gently until beef is fork tender, about 60 to 90 minutes on low. If you want it faster, pressure cook 25 to 30 minutes.

8. Taste and adjust: add more salt if needed, a splash of vinegar if it needs brightness, or simmer uncovered to reduce the sauce to your preferred thickness. Remove bay leaves and cinnamon stick if left whole.

9. Serve hot, garnished with fresh cilantro if you like. Leftovers are even better the next day, and you can freeze portions for easy meals.

Equipment Needed

1. Cutting board and a good chef’s knife, to trim and cube the beef and slice the onion
2. Paper towels or kitchen towel, for patting the beef dry
3. Dry skillet (cast iron or stainless), for toasting spices and browning meat
4. Spice grinder or mortar and pestle, to grind the toasted spices coarse
5. Small blender or mini food processor, to blitz the spice-garlic-ginger paste (or a bowl and spoon to mash)
6. Large heavy skillet or Dutch oven with lid, for cooking the stew and simmering the beef
7. Tongs, for browning and handling the beef pieces
8. Wooden spoon or sturdy spatula, to scrape up browned bits and stir the paste
9. Measuring spoons and 1 cup measuring cup, for the salt, spices, broth and other small amounts

FAQ

Beef Vindaloo Recipe Substitutions and Variations

• Beef chuck: replace with pork shoulder or lamb shoulder, or boneless beef stew meat. Use the same weight; pork or lamb braise the same time, chicken thighs can work too but they cook faster so reduce simmer time.
• Dried red chilies: replace with 2 tablespoons Kashmiri chili powder for color, or 1–2 teaspoons cayenne plus 1 tablespoon smoked paprika to match heat and smokiness; if using crushed red pepper start small and taste.
• White vinegar: replace with equal parts apple cider vinegar or red wine vinegar. Lemon juice will work in a pinch but use a bit less and taste as you go.
• Brown sugar: replace with jaggery or demerara sugar 1 to 1, or use honey at about 3/4 the amount and cut other liquid slightly to keep the balance.

Pro Tips

1) Pat the beef dry and salt it early, then sear in a really hot pan in batches so you get a deep brown crust. Dont crowd the pan or you’ll steam the meat and lose that flavor, and if you want extra richness toss a few browned bits from the pan back in later.

2) Toast the whole spices but watch them like a hawk, they go from fragrant to bitter in seconds. Grind them a bit coarse not super fine so you still get little pops of texture and fresh aroma in the sauce.

3) Make the spice-garlic-ginger paste rustic, not baby-food smooth. Use a splash of beef broth to loosen if needed, and fry the paste slowly until the raw smell is gone and the oil starts to separate, that step makes the whole dish sing.

4) Taste and fix at the end, dont assume salt is enough. Brighten with a splash more vinegar or add a pinch of brown sugar to round bitterness, then let it rest overnight if you can — flavors improve a lot the next day.