Beef Vindaloo Recipe -
Beef Vindaloo Recipe
  • READY IN 9+ hrs

Beef Vindaloo

Recipe by  

"A great make-ahead vindaloo recipe which is a guaranteed crowd pleaser and will convert many to Indian food. It can be made with any meat and most pantry items. Serve with mashed potatoes or basmati rice."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    20 mins
  • COOK

    1 hr 10 mins

    9 hrs 30 mins


  1. Whisk the vinegar, garlic paste, ginger paste, yogurt, salt, black pepper, and red pepper together in a mixing bowl. Mix in the beef cubes until evenly coated. Cover the bowl with plastic wrap, and marinate in the refrigerator overnight (or at least 30 minutes).
  2. Heat the vegetable oil in a large pot over medium heat. Cook and stir the onions in the hot oil until they soften, turn translucent, and begin turning golden brown, about 10 minutes. Add the beef cubes, and cook, stirring frequently until the meat is no longer pink on the outside, about 10 minutes more. Stir in the tomatoes and cook for 5 minutes.
  3. Pour in the water, and bring to a simmer. Cover and reduce heat to medium-low; cook until the beef is tender, about 40 minutes. Sprinkle with cilantro to serve.
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  • Cook's Note:
  • The key to enhancing the flavor is marinating overnight, if possible, and allowing to sit after it's cooked, before being served.

Reviews More Reviews

Most Helpful Positive Review
May 16, 2011

Fabulous! Can't wait to serve to company! :)

Most Helpful Critical Review
Jun 21, 2011

This is a hard recipe for me to review. I love to say only positive things… but, honestly I have issues with the terminology and quantities of certain ingredients. Recipe directions said to make a marinade of the yogurt, vinegar and spices. Then soak at least one hour or overnight. This was more of a “coating” rather than a marinade. My VERY limited exposure to cooking sent me to the dictionary after preparing this dish to research the meaning of “marinate” as it pertains to cooking. Marinate is “soaking or exposing a food item for a long period time, then removing.” The yogurt mixture is UNremovable, so I’m choosing to call it a “Yogurt Coating.” Also, it was so salty and hot, we could hardly eat it. Way beneath the salt and the heat, was a hint of what I think might be a great dish. Could the 2 tablespoons of salt be a typo? If you were truly MARINATING the meat, those quantities would be o.k. Not being able to remove the meat from the coating is, in my opinion, the downfall of this dish. When I make this again, and I will with a good tweaking, I’ll use maybe 1 or 2 teaspoons of salt, 1 teaspoon each of black pepper and cayenne or ancho chili pepper powder. The garlic and ginger paste is a combination I love, so I think there might be some hope for this Vindaloo!

May 22, 2011

This was delicious except for being way too salty. 2 Tablespoons of salt?? Really???

Sep 30, 2011

Great recipe. For those who reviewed saying too salty, this dish should be somewhat salty. Also use Kosher salt not table salt. Most chefs design recipes with Kosher or Sea Salt not table salt. Vindaloo is one of the hottest dishes on an Indian menu, so this should be enough to make you sweat!

Sep 30, 2012

Good overall flavor, but the sauce was thin, and really spicy. I garnished with some more yogurt which I thought improved it. If I do it again, I'll cut way back on the water and a little on the peppers, and add more yogurt earlier.

Mar 24, 2012

I used venison in this vindaloo and got great reviews!

Nov 14, 2011

Okay flavor, I cannot put my finger on it, but it's missing something.

Jan 15, 2013

Good overall recipe, but a bit salty and lacking some depth to the flavor. I saw that the sauce was going to be rather runny, especially since I was using canned tomatoes (2 cans, drained one of them) and completely cut out the cup of water. I then also removed the lid for the last 20 minutes of simmering. Next time I'll add some real hot peppers in addition to the red pepper flakes and supplement lime juice for some of the vinegar to try and fill out the somewhat one dimensional flavor. I was pleasantly surprised with how tender the stew meat that I used got in just an hour or so of cooking.


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  • Calories
  • 546 kcal
  • 27%
  • Carbohydrates
  • 12.4 g
  • 4%
  • Cholesterol
  • 109 mg
  • 36%
  • Fat
  • 40.4 g
  • 62%
  • Fiber
  • 2.7 g
  • 11%
  • Protein
  • 27.8 g
  • 56%
  • Sodium
  • 2780 mg
  • 111%

* Percent Daily Values are based on a 2,000 calorie diet.

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