Beef Vindaloo (Curried Beef Stew with Vinegar)

Beef Vindaloo: This is a goan inspired beef stew that uses the unusual combination of malt vinegar and coconut milk to balance out the tartness and add creaminess.
Serves 6-8 people




Ingredients:
  • 1 lb boneless beef chunks, cut into
  • 1-inch cubes
  • 1 tsp cayenne or red pepper
  • 3/4 tsp turmeric, ground
  • 4 to 5 Yukon gold potatoes, peeled, cut into
  • 1-inch cubes, submerged into cold water to prevent browning
  • 3 tbsp coconut oil
  • 3 to 4 cardamom pods
  • 2 fresh bay leaves
  • 1 cinnamon stick
  • 1 medium onion, diced
  • 2 tsp ground cumin
  • 3 tsp ground coriander
  • 1 can unsweetened coconut milk
  • 2 medium tomatoes, diced
  • ¼ cup apple cider vinegar
  • 2 tsp kosher salt Fresh cilantro, chopped for garnish
Method:
1 ) Prepare the beef the night before by marinating it in turmeric and pepper. Cover the bowl and refrigerate it overnight.
2 ) In a skillet over medium-high heat, add the oil and allow it to get heated. Add cardamom, cinnamon, bay leaves, and cook until the spices are aromatic. Add the onions and cook until golden brown or caramelized.Toss in the beef and potatoes. Continue to stir fry for 5 – 10 minutes.
3 ) Add cumin and coriander powder over the mixture and stir – fry for 2 more minutes.
4 ) Add the coconut oil, tomatoes, vinegar, and salt. Stir to deglaze the skillet and allow the flavors to come together.
5 ) Raise the heat and bring the mixture to a boil, reduce the heat, cover, and cook simmering the stew for 1 1 / 2 hours or until the beef cubes turn very tender.
Pairs well with – any variation of flatbreads or with steamed Basmati rice.
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