Ingredients
Scale
- 2 lbs beef chuck roast, cut into 1.5-inch cubes
- 2 tbsp coconut oil or ghee
- 1 large onion, diced
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 can (14.5 oz) diced tomatoes, undrained
- 1/2 cup white vinegar
- 1 cup beef broth (low-sodium preferred)
- 1 tbsp brown sugar
- 1 tsp salt, divided
- Fresh black pepper, to taste
- 2 tbsp fresh cilantro, chopped (optional garnish)
- 2 tbsp paprika
- 1 tbsp turmeric
- 1 tbsp cumin
- 1 tbsp coriander
- 1 tsp cayenne pepper (adjust to taste)
- 1 tsp black pepper
- 1 tsp cinnamon
- 1/2 tsp cloves
Instructions
- Combine paprika, turmeric, cumin, coriander, cayenne, black pepper, cinnamon, and cloves to create vindaloo spice blend.
- Pat beef dry and season with 1/2 tsp salt and black pepper.
- Heat oil in a large pot or Dutch oven over medium-high heat. Sear beef in batches 3–4 minutes per side until golden. Set aside.
- Reduce heat to medium; cook onion 5–7 minutes until softened. Add garlic and ginger 1 minute.
- Add vindaloo spice blend and toast 1–2 minutes.
- Stir in tomatoes, vinegar, beef broth, brown sugar, and remaining salt. Return beef, bring to boil, then simmer covered 2–2.5 hours until beef is tender.
- Partially blend sauce with immersion blender for thicker consistency if desired.
- Adjust seasoning with salt or cayenne. Serve hot, garnished with cilantro.
Notes
- Adjust cayenne pepper to desired spice level (1–2 tsp).
- White vinegar is essential for tangy flavor.
- Sear beef in batches to deepen flavor.
- If sauce is too thin, simmer uncovered for last 30 minutes.
- Optional: stir in 1/4 cup coconut milk or heavy cream for creamier sauce.
- Prep Time: 20 minutes
- Cook Time: 2 hours 50 minutes
- Category: Dinner
- Method: Simmer
- Cuisine: Goan, Indian