Prep Time: 10 mins | Cook Time: 40 mins | Marinating Time: 1 hr | Total Time: 50 mins | Servings: 6
This is a popularly hot and incredibly wonderful curry dish. If you are crazy over curry, then any variety of Vindaloo would be your first choice. With loads of flavour, a precise level of spice, and a deal of heat, this Spicy Beef Vindaloo will make your heart skip a beat. Of course, you can adjust the level of spice depending on your preference.
Ingredients
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2 lbs beef chuck cut into bite-sized pieces
2 tbsp olive oil
1 small onion chopped
2 Serrano peppers chopped, or use Indian peppers if you can find them
2 tbsp tomato paste
2 c. beef stock
Salt and pepper to taste
MARINADE:
½ c. white wine vinegar
6 cloves garlic minced
2 tbsp spicy red chilli flakes (I used ghost pepper flakes for an EXTRA kick)
1 tsp paprika
1 tsp ginger
1 tsp coriander
1 tsp turmeric
1 tsp mustard powder
½ tsp cumin
½ tsp cinnamon
OPTIONAL (OTHER SPICES): 1 tsp Aram masala, 1 tsp brown sugar, 1 tsp black pepper, 1 tsp mustard seeds, 1/2 tsp ground cloves
FOR SERVING: Cooked rice, fresh herbs, extra chilli flakes
How to make Spicy Beef Vindaloo
Step 1: To a large bowl, add the beef.
Step 2: Ready the marinade. Combine the vinegar and the seasoning ingredients. Pour this over the beef and rub to coat the beef with the marinade. Cover the bowl and place it in the fridge to marinate the beef for at least an hour or overnight.
Step 3: Over medium heat, heat a large pan. Add the olive oil, then the onion and peppers. Cook for about 4 to 5 minutes until the veggies are soft.
Step 4: To the pan, add in the beef with the marinade and continue to cook for another 5 minutes until the beef is nicely brown.
Step 5: Add in the tomato paste and cook while stirring for a minute more.
Step 6: Pour in the beef stock or veggie stock or water and stir until the mixture thins out and you have a sauce. If needed, add more broth or water. Decrease the heat and simmer for about 30 to 40 minutes until the beef is tender and completely cooked.
Step 7: Serve the Spicy Beef Vindaloo over rice and garnish with some fresh herbs and sprinkle with chilli flakes. Enjoy!
Note:
This dish is pretty hot. Adjust the heat and use only milder chillies and go easy on the red chilli flakes. Or use habanero peppers or fiery ghost peppers if you want this even hotter.
Nutrition Facts:
Calories: 357kcal | Carbohydrates: 6g | Protein: 31g | Fat: 22g | Saturated Fat: 8g | Cholesterol: 104mg | Sodium: 370mg | Potassium: 824mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1075IU | Vitamin C: 4.4mg | Calcium: 52mg | Iron: 4.5mg
Ingredients
- 2 lbs beef chuck cut into bite-sized pieces
- 2 tbsp olive oil
- 1 small onion chopped
- 2 Serrano peppers chopped, or use Indian peppers if you can find them
- 2 tbsp tomato paste
- 2 c. beef stock
- Salt and pepper to taste
- MARINADE:
- ½ c. white wine vinegar
- 6 cloves garlic minced
- 2 tbsp spicy red chilli flakes (I used ghost pepper flakes for an EXTRA kick)
- 1 tsp paprika
- 1 tsp ginger
- 1 tsp coriander
- 1 tsp turmeric
- 1 tsp mustard powder
- ½ tsp cumin
- ½ tsp cinnamon
- OPTIONAL (OTHER SPICES): 1 tsp Aram masala, 1 tsp brown sugar, 1 tsp black pepper, 1 tsp mustard seeds, 1/2 tsp ground cloves
- FOR SERVING: Cooked rice, fresh herbs, extra chilli flakes
Instructions
Step 1: To a large bowl, add the beef.
Step 2: Ready the marinade. Combine the vinegar and the seasoning ingredients. Pour this over the beef and rub to coat the beef with the marinade. Cover the bowl and place it in the fridge to marinate the beef for at least an hour or overnight.
Step 3: Over medium heat, heat a large pan. Add the olive oil, then the onion and peppers. Cook for about 4 to 5 minutes until the veggies are soft.
Step 4: To the pan, add in the beef with the marinade and continue to cook for another 5 minutes until the beef is nicely brown.
Step 5: Add in the tomato paste and cook while stirring for a minute more.
Step 6: Pour in the beef stock or veggie stock or water and stir until the mixture thins out and you have a sauce. If needed, add more broth or water. Decrease the heat and simmer for about 30 to 40 minutes until the beef is tender and completely cooked.
Step 7: Serve the Spicy Beef Vindaloo over rice and garnish with some fresh herbs and sprinkle with chilli flakes. Enjoy!
Notes
This dish is pretty hot. Adjust the heat and use only milder chillies and go easy on the red chilli flakes. Or use habanero peppers or fiery ghost peppers if you want this even hotter.
