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Beef Vindaloo Recipe
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4.95 from 18 votes

Spicy Beef Vindaloo Recipe

This beef vindaloo recipe is always a popular curry dish. My version is wonderfully spicy, though you can easily adjust the heat and spice to your preference.
Prep Time10 mins
Cook Time40 mins
Marinating Time1 hr
Total Time50 mins
Course: Main Course
Cuisine: American, Indian
Keyword: curry, ghost pepper, one pot, recipe, spicy
Servings: 6
Calories: 357kcal


  • 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

OPTIONAL OTHER SPICES: 1 teaspoon garam masala, 1 teaspoon brown sugar, 1 teaspoon black pepper, 1 teaspoon mustard seeds, 1/2 teaspoon ground cloves

    FOR SERVING: Cooked rice, fresh herbs, extra chili flakes


      • Add the beef to a large bowl.
      • 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.
      • 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.
      • Add the beef along with the marinade and cook another 5 minutes to nicely brown up the pieces.
      • Add the tomato paste and cook another minute, stirring.
      • 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.
      • Serve as is or over rice with fresh herbs and sprinkled chili flakes. Make it rain!



      This is definitely a hot and spicy dish. Some would say very hot, though you can dial back the heat by using milder chilies and going easy on the red chili flakes. If you're looking for an even HOTTER version, go with habanero peppers, or fiery ghost peppers, which will REALLY heat things up.


      Calories: 357kcal | Carbohydrates: 6g | Protein: 31g | Fat: 22g | Saturated Fat: 8g | Cholesterol: 104mg | Sodium: 370mg | Potassium: 824mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1075IU | Vitamin C: 4.4mg | Calcium: 52mg | Iron: 4.5mg