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A bowl of rich red beef vindaloo curry topped with fresh cilantro served over white rice.

Easy Beef Vindaloo

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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings: 4 servings
Calories: 480
Ingredients Method

Ingredients
  

  • 800 g beef chuck steak, cut into 2cm cubes
  • 3 tablespoons vegetable oil
  • 2 large brown onions, finely diced
  • 4 tablespoons vindaloo curry paste
  • 400 g canned crushed tomatoes
  • 2 tablespoons apple cider vinegar
  • 250 ml beef stock
  • 1 tablespoon brown sugar
  • 1 teaspoon sal t
  • Fresh cilantro for garnish

Method
 

  1. Heat 1 tablespoon of oil in a large heavy-based pot over medium-high heat.
  2. Brown the beef cubes in batches until seared on all sides, then remove and set aside.
  3. Add the remaining oil to the same pot and sauté the onions for 8 minutes until golden brown.
  4. Add the vindaloo paste and cook for 2 minutes until fragrant.
  5. Stir in the crushed tomatoes, apple cider vinegar, beef stock, brown sugar, and salt.
  6. Return the beef and any accumulated juices to the pot and bring to a gentle simmer.
  7. Reduce heat to low, cover, and cook for 1 hour and 30 minutes, or until the beef is fork-tender.
  8. Adjust seasoning if necessary and serve hot over basmati rice.