Deeply aromatic, tangy, and richly spiced — this Goan-style beef vindaloo is slow-cooked until fork-tender in a fiery chili-vinegar sauce layered with warm whole spices.
📝 Ingredients
2 lbs beef chuck, cut into 1½-inch cubes
2 tablespoons vegetable oil
1 large onion, finely chopped
1 teaspoon salt (or to taste)
For the Vindaloo Paste
6 dried red chilies, stems removed
6 cloves garlic
1-inch piece fresh ginger
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1/2 teaspoon black peppercorns
4 cloves
1/2 teaspoon ground turmeric
1 teaspoon paprika
3 tablespoons white vinegar
2 tablespoons water (as needed for blending)
For the Sauce
1 cup beef broth
1 tablespoon tomato paste
1 teaspoon brown sugar
1/2 teaspoon ground cinnamon
👩🍳 Directions
1️⃣ Make the Vindaloo Paste
Soak dried chilies in hot water for 10 minutes to soften.
In a blender, combine soaked chilies, garlic, ginger, cumin seeds, coriander seeds, peppercorns, cloves, turmeric, paprika, vinegar, and a little water. Blend into a smooth, thick paste.
2️⃣ Sear the Beef
Heat vegetable oil in a heavy pot over medium-high heat.
Add beef cubes in batches and brown on all sides. Remove and set aside.
3️⃣ Build the Base
In the same pot, sauté chopped onion until golden and softened.
Stir in the prepared vindaloo paste and cook for 3–4 minutes, allowing the spices to bloom and deepen in color.
4️⃣ Simmer Low & Slow
Return beef to the pot. Add beef broth, tomato paste, brown sugar, cinnamon, and salt. Stir well.
Bring to a gentle boil, then reduce heat to low. Cover and simmer for 1½–2 hours, stirring occasionally, until beef is tender and sauce is thick and rich.
If needed, uncover during the last 15 minutes to reduce and intensify the sauce.
5️⃣ Rest & Serve
Taste and adjust salt or vinegar for balance — authentic vindaloo should be bold, tangy, and spicy.
Let rest 10–15 minutes before serving to allow flavors to settle.
Serve hot with steamed basmati rice or warm naan bread.
⏱ Prep Time: 20 minutes
🔥 Cook Time: 2 hours
🍽 Serves: 4–6
Fiery, tangy, and deeply aromatic — this slow-simmered Goan beef vindaloo delivers layers of heat and spice in every comforting bite.