This beef vindaloo is amazingly rich and spicy! It’s an easy yet delicious curry that comes together in just one skillet.
What Makes This Beef Vindaloo So Good
- It’s a restaurant-quality dish that’s easy enough to make at home! With just one skillet you’ll have a homemade Indian curry. Throw this recipe together in the same amount of time it’d take you to drive and order it out!
- It’s intensely flavorful and delicious! This beef vindaloo is jam-packed with warming spices and irresistible flavor.
- You can easily customize it to your spice preferences. This recipe yields a very spicy vindaloo, however you can use less spice if you’d like. And if you’re spice-obsessed, then go ahead and add a few more dashes of cayenne pepper (that is, if you dare).
Key Ingredients for Beef Vindaloo
Beef Chuck – Vindaloo can be made with a variety of meats such as chicken, pork, or even lamb. Though this beef version is my personal favorite. You can either purchase pre-chopped beef chuck, sometimes referred to as “stew meat” or chop the beef yourself at home. Either way, aim for even-sized beef chunks to ensure even cooking.
Garam Masala – This spice blend is popular in Indian cuisine. Garam masala consists of a variety of flavorful spices such as cinnamon, cardamom, coriander, and cloves. If you don’t have a jar of this delicious spice blend in your kitchen, then I highly recommend you pick one up next time you’re at the grocery store. Garam masala contributes a ton of flavor to this beef vindaloo and is an integral part of this dish!
- In the third step of this recipe, cook the onions for the full 15 minutes. Cooking down the onions in this dish will give it an incredible depth of flavor. Don’t rush this step, and feel free to add small amounts of water to the skillet to prevent burning!
- For low spice tolerance, leave out the cayenne pepper altogether. This recipe is already pretty spicy and the cayenne pepper takes it to a whole other level. Therefore, if sharing with little ones or simply the spice-intolerant, ditch the cayenne pepper!
- Serve this beef vindaloo however you’d like! I enjoy mine with a side of rice and some warm naan bread.
Other One Pan Recipes You’ll Love
- Large skillet
- 2 pounds beef chuck cut into 2-inch cubes
- 1 teaspoon salt
- ½ teaspoon black pepper
- 3 tablespoons vegetable oil
- 1 onion chopped
- 3 garlic cloves minced
- 2 teaspoons garam masala
- 2 teaspoons cumin
- 1 teaspoon paprika
- 1 teaspoon turmeric
- ½ teaspoon ground mustard
- ½ teaspoon cayenne pepper
- ½ teaspoon ground ginger
- ½ teaspoon cinnamon
- 2 tablespoons tomato paste
- ¼ cup apple cider vinegar
- 1 cup beef stock
- rice for serving
- Season beef chuck with salt and pepper, toss to coat.
- Heat vegetable oil in a large skillet over medium-high heat, add in the beef chuck and cook for 6 minutes or until brown. Remove from skillet and set aside.
- Reduce heat to medium, add in onion and cook for 15 minutes stirring frequently.
- Add in garlic and cook for 2 minutes, then add in garam masala, cumin, paprika, turmeric, ground mustard, cayenne pepper, ground ginger, and cinnamon. Stir for 1 minute or until very fragrant.
- Stir in tomato paste then add in the apple cider vinegar. Cook for 2-3 minutes or until brown bits become unstuck from the bottom of the skillet.
- Pour in the beef stock and add in the beef chuck, bring to a boil then reduce to a simmer for 20 minutes. Serve over rice.