Spicy Beef Vindaloo Recipe

🧂 Ingredients

• 2 pounds beef chuck

  cut into bite sized pieces
• 2 tablespoons olive oil

  or use ghee (more traditional)
• 1 small onion

  chopped
• 2 serrano peppers

  chopped, or use Indian peppers if you can obtain them
• 2 tablespoons tomato paste
• 2 cups beef stock
• Salt and pepper to taste
• ½ cup white wine vinegar
• 6 cloves garlic minced
• 2 tablespoon spicy red chili flakes

  I used ghost pepper flakes for an EXTRA kick
• 1 teaspoon paprika
• 1 teaspoon ginger
• 1 teaspoon coriander
• 1 teaspoon turmeric
• 1 teaspoon mustard powder
• ½ teaspoon cumin
• ½ teaspoon cinnamon

Instructions

• 1 Add the beef to a large bowl.
• 2 Mix your marinade by whisking together the vinegar and all of the seasonings.
  Pour it over the beef and rub it into the meat. Cover and refrigerate for at
  least 1 hour. Longer is better, such as overnight.
• 3 Heat a large pan to medium heat and add the olive oil. Add the onion and peppers
  and cook about 4-5 minutes, until they soften up.
• 4 Add the beef along with the marinade and cook another 5 minutes to nicely brown
  up the pieces.
• 5 Add the tomato paste and cook another minute, stirring.
• 6 Add the beef stock (You can also use chicken or veggie stock, or just water) and
  stir until the mixture thins out and becomes a sauce. You can add more broth or
  water if needed. Reduce the heat and let it simmer for 30-40 minutes, until the
  beef is cooked through and tender.
• 7 Serve as is or over rice with fresh herbs and sprinkled chili flakes. Make it
  rain!

Nutrition Info