Print

Slow-Cooked Beef Vindaloo Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 11 reviews

This traditional Indian Beef Vindaloo recipe features tender beef chuck cubes simmered in a complex, flavorful curry paste made with spices, garlic, ginger, and vinegar. Slow-cooked in the oven, the dish develops a rich, thick sauce with a perfect balance of heat and tanginess, making it an authentic and satisfying meal served best with basmati rice and naan.

Ingredients

Beef and Marinade

  • 800g / 1.6 lb beef chuck, cut into 3cm / 1.2″ cubes
  • 1 1/2 tsp salt
  • 6 tbsp Kashmiri chilli powder (test spiciness before using)
  • 2 tsp coriander seeds
  • 3 tsp cumin seeds
  • 4 cloves
  • 4 green cardamom pods
  • 2 tsp cinnamon powder
  • 1/2 tsp black peppercorns
  • 2 tbsp fresh ginger, roughly chopped
  • 10 garlic cloves
  • 1 tsp brown sugar
  • 1 tsp fenugreek seeds
  • 1/4 tsp turmeric powder
  • 7 tbsp white vinegar
  • 2 cups water, divided

Curry Sauce

  • 50g / 3 tbsp ghee or unsalted butter
  • 1 onion, finely chopped (brown, yellow, or white)
  • 2 tsp ginger, finely grated
  • 4 garlic cloves, finely minced
  • 1 1/2 tsp black mustard seeds
  • 2 tbsp tomato paste
  • 10 fresh curry leaves
  • 2 cups beef stock, low sodium
  • 2 tbsp coriander/cilantro leaves, roughly chopped for garnish

Instructions

  1. Salt beef: Toss the beef cubes thoroughly with 1 1/2 teaspoons of salt to season evenly.
  2. Check spice level: Test the spiciness of the Kashmiri chilli powder and adjust the amount according to your heat tolerance.
  3. Prepare curry paste: Place the curry paste ingredients (coriander seeds, cumin seeds, cloves, cardamom pods, cinnamon powder, black peppercorns, fresh ginger, garlic cloves, brown sugar, fenugreek seeds, turmeric powder, Kashmiri chilli powder, white vinegar, and 1 cup water) into a Nutribullet or small food processor. Blitz until smooth. Pour the paste over the beef. Rinse the blender with the remaining 1 cup water, shake to clean out the residual paste, and pour the rinse over the beef as well.
  4. Marinate beef: Mix the beef thoroughly to coat with the curry paste. Cover and allow to marinate for 2 hours. Note that the marinade will be quite thin, but it will reduce during cooking.
  5. Preheat oven: Set the oven temperature to 190°C / 375°F (170°C fan-forced).
  6. Cook aromatics: In a pot on medium-high heat, melt the ghee or butter. Add the finely chopped onion, grated ginger, and minced garlic. Sauté until the onion turns translucent, about 3 minutes.
  7. Cook mustard seeds and tomato paste: Add the black mustard seeds. Continue cooking until the onions take on a golden tint. Stir in the tomato paste and cook for 1 minute to meld the flavors.
  8. Puree sauce: Pour in the beef stock and stir well. Transfer the mixture to a jug and use a stick blender to puree until smooth. Return the pureed sauce to the pot.
  9. Add beef and curry leaves: Add the marinated beef and fresh curry leaves into the pot. Stir to combine and bring the mixture to a boil.
  10. Slow cook: Cover the pot with a lid and place it in the preheated oven for 2 hours. Cook until the beef is fall-apart tender and the sauce has darkened and thickened. If the sauce hasn’t reduced enough, cook uncovered for an additional 15-30 minutes as needed.
  11. Serve: Garnish with roughly chopped coriander leaves. Serve hot over basmati rice with a side of naan bread for a complete meal.

Notes

  • Note 1: Use beef chuck for its tenderness and flavor when slow cooked.
  • Note 2: Kashmiri chilli powder varies in heat—test before using to avoid unwanted spice level.
  • Note 3: Fenugreek seeds add a subtle bitterness important to the dish’s authentic flavor.
  • Note 4: Ghee or unsalted butter provides richness; you can substitute with vegetable oil but flavor will differ.
  • Note 5: Black mustard seeds add a slight pungency and texture.
  • Note 6: Fresh curry leaves are essential for authentic aromatic flavor; if unavailable, omit or substitute with bay leaves (though flavor will differ).
  • Note 7: If after slow cooking the sauce is not reduced enough, remove the lid and continue cooking in the oven or on stovetop to thicken as desired.

Find it online: https://yumntasty.com/slow-cooked-beef-vindaloo-recipe/