In a large bowl, combine the beef cubes with the vindaloo spice mix, turmeric, cumin, coriander, paprika, and salt. Mix well to coat the beef evenly and let it marinate for at least 30 minutes, or up to overnight in the refrigerator for deeper flavor.

Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the marinated beef in batches, browning it on all sides. Remove the beef and set aside.

In the same pot, add the chopped onion and sauté until golden brown, about 5-7 minutes. Add the minced garlic and ginger, cooking for an additional minute until fragrant.

Return the browned beef to the pot. Stir in the chili paste, beef broth, apple cider vinegar, and brown sugar. Bring the mixture to a boil, then reduce the heat to low.

Cover the pot and simmer for 1.5 to 2 hours, or until the beef is tender. Stir occasionally and add more broth if the sauce becomes too thick.

Once the beef is tender, taste and adjust seasoning if necessary. Serve hot, garnished with fresh cilantro.