Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Beef Vindaloo Recipe
Beef vindaloo recipe offers a great make-ahead option that's a guaranteed crowd pleaser and will convert many people to appreciate authentic Indian cuisine. This traditional Goan curry can be prepared in advance, making it perfect for entertaining or meal planning. The bold flavors and tender beef create an impressive dish that introduces newcomers to the complexity of Indian cooking. This crowd-pleasing recipe ensures success even for those unfamiliar with Indian cuisine, making it ideal for dinner parties. The make-ahead nature allows flavors to develop fully while providing convenience for busy hosts who want to serve something memorable.
A great make-ahead vindaloo recipe which is a guaranteed crowd pleaser and will convert many to Indian food. It can be made with any meat and most pantry items. Serve with mashed potatoes or basmati rice.
Prep Time:
20 mins
Cook Time:
1 hr 10 mins
Additional Time:
8 hrs
Total Time:
9 hrs 30 mins
Servings:
6
Yield:
6 servings
Cook Mode (Keep screen awake)
Ingredients
¼ cup distilled white vinegar
¼ cup garlic paste
3 tablespoons ginger paste
2 tablespoons plain yogurt
2 tablespoons salt
1 tablespoon ground black pepper
1 tablespoon ground red pepper
2 pounds boneless beef chuck, cut into 1-inch cubes
¼ cup vegetable oil
2 onion, chopped
4 roma (plum) tomatoes, chopped
1 cup water
2 tablespoons chopped fresh cilantro (Optional)
Directions
Whisk the vinegar, garlic paste, ginger paste, yogurt, salt, black pepper, and red pepper together in a mixing bowl. Mix in the beef cubes until evenly coated. Cover the bowl with plastic wrap, and marinate in the refrigerator overnight (or at least 30 minutes).
Heat the vegetable oil in a large pot over medium heat. Cook and stir the onions in the hot oil until they soften, turn translucent, and begin turning golden brown, about 10 minutes. Add the beef cubes, and cook, stirring frequently until the meat is no longer pink on the outside, about 10 minutes more. Stir in the tomatoes and cook for 5 minutes.
Pour in the water, and bring to a simmer. Cover and reduce heat to medium-low; cook until the beef is tender, about 40 minutes. Sprinkle with cilantro to serve.
Recipe Tip
The key to enhancing the flavor is marinating overnight, if possible, and allowing the dish to sit after it’s cooked before being served.
Nutrition Facts (per serving)
| 546 | Calories |
| 40g | Fat |
| 12g | Carbs |
| 28g | Protein |
Show Full Nutrition Label Hide Full Nutrition Label
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 546 | |
| % Daily Value * | |
| Total Fat 40g | 52% |
| Saturated Fat 14g | 70% |
| Cholesterol 109mg | 36% |
| Sodium 2780mg | 121% |
| Total Carbohydrate 12g | 5% |
| Dietary Fiber 3g | 10% |
| Total Sugars 3g | |
| Protein 28g | 56% |
| Vitamin C 10mg | 11% |
| Calcium 56mg | 4% |
| Iron 5mg | 26% |
| Potassium 716mg | 15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
