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Beef Vindaloo Delight

Beef Vindaloo Delight

Make a classic Beef Vindaloo Delight. This spicy, tangy stew features tender beef simmered in a rich vinegar & spice sauce. Step-by-step recipe with tips & history.
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Prep Time 2 hours
Cook Time 2 hours
Marinade Time 2 hours
Total Time 6 hours
Servings: 6 people
Calories: 380
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 lbs stewing beef (like chuck), cut into 1.5-inch cubes
  • 1/2 cup white vinegar
  • 1 tsp salt
  • 1 tsp turmeric powder
  • 2 large onions, chopped
  • 8 cloves garlic cloves
  • 2 inch piece of ginger, peeled
  • 2-3 dried red chilies dried red chilies adjust to taste
  • 1 tbsp cumin seeds
  • 1 tbsp coriander seeds
  • 1 tsp black peppercorns
  • 4-6 cloves cloves
  • 3 tbsp vegetable oil
  • 1 tsp mustard seeds
  • 4 medium tomatoes, pureed
  • 1 cup water
  • q.s. fresh cilantro, chopped for garnish

Equipment

  • Spice grinder or small blender
  • Large mixing bowl
  • Heavy Dutch oven or thick-bottomed pot with lid
  • Sturdy wooden spoon

Method
 

  1. Marinate the beef cubes in vinegar, salt, and turmeric, cover, and let sit for at least 1 hour.
  2. Grind cumin, coriander, peppercorns, and cloves to a fine powder, then blend with onions, garlic, ginger, and dried chilies to make a paste.
  3. Add the spice paste to the marinated beef and let it rest for another hour.
  4. Heat oil in a large pot, toast mustard seeds, then add marinated beef and sear until browned.
  5. Pour in the pureed tomatoes and water, bring to a boil, then reduce heat and simmer for 1.5 to 2 hours until beef is tender.

Nutrition

Calories: 380kcalCarbohydrates: 20gProtein: 28gFat: 24gSaturated Fat: 10gCholesterol: 90mgSodium: 400mgPotassium: 600mgFiber: 4gSugar: 4gVitamin A: 200IUVitamin C: 5mgCalcium: 50mgIron: 4mg

Notes

For a richer flavor, consider refrigerating the marinating beef overnight. If you're short on time, use pre-ground spices and skip toasting them, but toasting enhances the flavor significantly. This dish can be made ahead of time; it tastes even better the next day. Store it in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. To prevent the sauce from being too vinegary, balance it with a bit of sugar or coconut milk if needed.
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