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Beef Vindaloo

A unique take on a takeout classic

Yield: 4-5 cups
Prep Time: 20 minutes
Cook Time: 20 minutes

With savory, melt-in-your-mouth beef in a flavorful, slightly spicy sauce, this traditional Indian dish can be yours from the comfort of your own kitchen.

Beef Vindaloo

1 Tbsp. cumin seed

5 red chilis, dried

1 tsp. black peppercorn

1 tsp. fenugreek seed

6 green cardamom pods

1 tsp. mustard seed

2 tsp. coriander

1 Tbsp. olive oil

1 fresh ginger, 1-inch, sliced, minced

1 onion, sliced

2 lbs. beef chuck, stew meat, cubed

1 tsp. kosher salt

½ cup Nature’s Intent Organic Apple Cider Vinegar

1 cup water

salt and pepper, to taste

  1. Toast all the spices over medium-high heat in a sauté pan until fragrant, about 1 minute. Pour into a spice grinder and process until powdered.
  2. Heat oil in a large nonstick sauté pan over medium-high heat. Add onions and ginger and sauté until soft. Add beef and brown all sides.
  3. Deglaze pan with Nature's Intent Organic Apple Cider Vinegar. Add remaining ingredients and continue to cook over low heat until beef is tender.

ACV TIP #26: Perk up soup or sauce with a tsp. of apple cider vinegar.