Description
Spicy & Tangy Slow-Cooked Beef Vindaloo with Indian Aromatics is a rich and flavorful dish with tender beef, aromatic spices, and tangy vinegar, cooked slowly for a mouth-watering experience.
Ingredients
2 lbs beef chuck, cut into 1-inch cubes
2 tablespoons vegetable oil
1 large onion, finely chopped
4 garlic cloves, minced
1 tablespoon fresh ginger, grated
2 tablespoons white vinegar
1 tablespoon tomato paste
1 tablespoon brown sugar
1 tablespoon paprika
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon cayenne pepper (adjust to taste)
1 teaspoon ground turmeric
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground mustard seeds
Instructions
- Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat. Add the beef cubes and brown them on all sides, about 5-7 minutes. Remove the beef and set it aside.
- In the same skillet, add the chopped onion and cook for 5 minutes, or until soft and golden.
- Add the garlic and grated ginger to the onions and sauté for another minute until fragrant.
- Stir in the tomato paste, brown sugar, and all the ground spices (paprika, cumin, coriander, cayenne pepper, turmeric, cinnamon, cloves, and mustard seeds). Cook for 2-3 minutes, allowing the spices to bloom and become aromatic.
- Pour in the white vinegar and stir to combine. Scrape any bits off the bottom of the pan.
- Return the browned beef cubes to the skillet and stir to coat them in the spice mixture.
- Transfer everything into a slow cooker, cover, and cook on low for 6-8 hours or until the beef is fork-tender.
- Adjust the seasoning with salt and pepper to taste. Serve with rice, naan, or your favorite side.
Notes
- For a milder version, reduce or omit the cayenne pepper or add fresh chopped chilies for a spicier kick.
- If you don’t have beef chuck, brisket or short ribs can be used, but beef chuck is preferred for its tenderness when slow-cooked.
- This recipe can be made ahead and stored in the fridge for up to 3-4 days.
- For a vegetarian version, substitute the beef with potatoes, cauliflower, or chickpeas.
- To make the dish less tangy, you can balance the vinegar by adding a bit more brown sugar or honey.
- Prep Time: 20-25 minutes
- Cook Time: 6-8 hours (slow cooker)
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 8g
- Sodium: 700mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 85mg
