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Beef Vindaloo

Rated as 3.82 out of 5 Stars
2

"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

9 h 30 m servings 546
Original recipe yields 6 servings

Directions

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  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.

Footnotes

  • 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.

Nutrition Facts


Per Serving: 546 calories; 40.4 12.4 27.8 109 2780 Full nutrition

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Reviews

Read all reviews 28
  1. 34 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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 sa...

Most helpful critical review

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 mak...

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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 mak...

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

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 sa...

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

This is a recipe for Indian vindaloo curry, and it's a good recipe for vindaloo. It's supposed to be spicy enough to just about burn your taste buds off. I live in a suburb of Houston that has...

A great recipe that is flavourful, spicy and pretty straightforward. This recipe is also very easy to adapt to personal tastes for levels of heat and overall spice and you can easily add or ded...

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 t...

I used venison in this vindaloo and got great reviews!

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