Saucy Beef Vindaloo (Medium Spice)

A comforting, saucy Indian-style curry made with tender beef, aromatic spices, tangy vinegar, and a warm, slow-building heat that’s just spicy enough to keep things interesting.

Originating from the coastal state of Goa, India, vindaloo is a dish with a fascinating blend of cultures and bold, unmistakable flavor. Originally inspired by a Portuguese dish called “carne de vinha d’alhos” (meat with wine and garlic), Goan cooks made it their own—introducing spices, chilies, and vinegar to create something uniquely vibrant and deeply satisfying.

While the classic version is often made with pork, this beef vindaloo is every bit as rich and flavorful. It’s slow-simmered in a bold blend of spices, tomato, and vinegar, creating a curry that’s tangy, savory, and layered with gentle heat. The result is tender beef swimming in a sauce that clings beautifully to rice or warm naan.

This isn’t just a spicy dish—it’s a story of fusion and flavor, blending Portuguese technique with Indian spice mastery. Whether you’re new to Indian cooking or looking to try something beyond butter chicken, this saucy beef vindaloo delivers the kind of depth and warmth that keeps you going back for just one more bite.

Tips for the Best Beef Vindaloo

• Low and slow = tender beef: Use a cut like chuck or brisket for best results.

• Balance the vinegar: It’s what makes vindaloo unique—don’t skip it! The sugar rounds out the acidity.

• Make it ahead: Like many curries, this one tastes even better the next day as the flavors meld.

• Adjust the spice: Use less chili powder or sub in sweet paprika if you want it extra mild. Want it hotter? Add a fresh chili or cayenne.

• Prefer pork or chicken? The same sauce works beautifully—just adjust cooking time.

Storage & Freezing

• Fridge: Keeps well in an airtight container for up to 4 days

• Freezer: Freeze for up to 3 months—great for meal prep!

• Reheat gently on the stovetop or in the microwave, adding a splash of broth if needed to loosen the sauce.

Serving Suggestions

• Steamed basmati or jasmine rice

• Naan bread or garlic roti

• A side of cucumber raita or mint yogurt

• Pickled red onions or mango chutney for contrast

• Light salad or sautéed greens to cut the richness

This saucy beef vindaloo brings warmth and flavor without overwhelming heat, making it a perfect introduction to Indian-inspired curries for spice lovers of all levels. It’s comforting, bold, and deeply satisfying—and once you’ve made it once, you’ll want to keep it in your regular rotation.

It’s a dish that honors its rich culinary roots while still being flexible, friendly, and full of flavor. And honestly? Few things beat sopping up that vibrant sauce with a piece of warm naan.

Yield: 4 Servings

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Saucy Beef Vindaloo (Medium Spice)

Prep time: 20 MinCook time: 1 H & 30 MTotal time: 1 H & 50 M

A comforting, saucy Indian-style curry made with tender beef, aromatic spices, tangy vinegar, and a warm, slow-building heat that’s just spicy enough to keep things interesting.

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Ingredients

For the Spice Blend

• 1 tbsp paprika
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp ground turmeric
• ½ tsp cinnamon
• ½ tsp smoked paprika
• ½ tsp chili powder (adjust to taste for more or less heat)
• ½ tsp ground black pepper

For the Curry

• 2 tbsp olive oil
• 2 lbs beef chuck, cut into 1½-inch cubes
• 1 large onion, finely chopped
• 4 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp white vinegar (or malt vinegar for classic flavor)
• 1 tbsp tomato paste
• 1½ cups crushed tomatoes
• 1 cup beef or chicken broth
• 1 tsp sugar (balances the acidity)
• Salt, to taste
• 1 small dried red chili or ½ tsp cayenne if you like more heat (optional)

Instructions

1. Heat 1 tbsp oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Sear beef in batches until browned on all sides. Set aside.
2. Reduce heat to medium and add the remaining oil. Sauté onion for 6–8 minutes until soft and golden. Add garlic and ginger; cook for 1 minute until fragrant.
3. Stir in all the spices and toast for 30–60 seconds. Add tomato paste and vinegar; stir to deglaze the pan and loosen all the good bits from the bottom.
4. Add crushed tomatoes, broth, sugar, and seared beef. Bring to a simmer, then reduce heat to low. Cover and simmer for 1½ hours, stirring occasionally, until the beef is fork-tender and the sauce is rich and thickened.
5. Uncover during the last 20 minutes to reduce the sauce slightly if needed.
6. Taste and adjust seasoning. Serve warm with steamed basmati rice, naan, or roti. Garnish with:
7. Fresh cilantro
8. A dollop of yogurt (optional, for cooling contrast)
9. Lime wedges (optional, for brightness)

Notes

• Low and slow = tender beef: Use a cut like chuck or brisket for best results.
• Balance the vinegar: It’s what makes vindaloo unique—don’t skip it! The sugar rounds out the acidity.
• Make it ahead: Like many curries, this one tastes even better the next day as the flavors meld.
• Adjust the spice: Use less chili powder or sub in sweet paprika if you want it extra mild. Want it hotter? Add a fresh chili or cayenne.
• Prefer pork or chicken? The same sauce works beautifully—just adjust cooking time.

Nutrition Facts

Calories

545

Carbs

16 g

Cholesterol

158 mg

Fat

34 g

Fiber

4 g

Net carbs

12 g

Protein

47 g

Sat. Fat

13 g

Sodium

613 mg

Sugar

8 g

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.