Prep Time: 15 minutes | Cooking Time: 1 hour 45 minutes | Total Time: 2 hours

Ingredients:

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1.5 lbs beef chuck, cut into 1-inch cubes

3 tablespoons white vinegar

1 tablespoon vegetable oil

1 large onion, thinly sliced

4 garlic cloves, minced

1-inch piece of ginger, minced

2 teaspoons paprika

1 teaspoon turmeric

1 teaspoon ground cumin

1 teaspoon ground coriander

½ teaspoon cinnamon

½ teaspoon chili powder (adjust to heat preference)

1 teaspoon sugar

½ cup water

Salt and pepper to taste

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For the Fries:

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2 large russet potatoes, cut into matchsticks

2 tablespoons olive oil

Salt, to taste

Fresh parsley, chopped (for garnish)

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Directions:

1. In a bowl, combine beef cubes with vinegar, salt, and pepper. Let it marinate for at least 30 minutes (or overnight for more flavor).

2. Heat oil in a Dutch oven or large pot over medium heat. Add onions and sauté until golden brown.

3. Stir in garlic and ginger, cooking for another minute until fragrant.

4. Add all the spices: paprika, turmeric, cumin, coriander, cinnamon, chili powder, and sugar. Stir to coat onions evenly.

5. Add marinated beef and sear until browned on all sides.

6. Pour in water, bring to a simmer, cover, and cook on low heat for 1.5 hours, or until beef is fork-tender and the sauce is thick.

7. Meanwhile, preheat oven to 425°F (220°C). Toss potato matchsticks with olive oil and salt. Spread on a baking sheet in a single layer.

8. Bake fries for 25-30 minutes, flipping halfway through until golden and crispy.

9. Serve the spicy beef vindaloo hot with crispy fries on the side. Garnish with fresh parsley.