Beef Vindaloo is a traditional Indian curry that’s not for the faint-hearted we will prepare it in the slow cooker using beef, vindaloo curry paste, onions, carrots, potatoes, and peas.

To make Beef Vindaloo in your slow cooker or crockpot, combine the beef and vegetables with the curry paste and tomatoes, then cook on low for 8 hours.

I love this recipe because it’s perfect for a busy weeknight. Just set it in the morning, and dinner is ready when you get home.

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What cut of beef works best for Beef Vindaloo?

Chuck roast or stewing beef works best for Beef Vindaloo. These cuts are ideal for slow cooking because they become tender and absorb flavors well. Avoid using lean cuts, as they might become tough after slow cooking.

Slow Cooker Beef Vindaloo Ingredients

• 1 jar of Pataks vindaloo curry paste (283g)
• 2 tsp of ground ginger
• 2 tsp of ground garlic
• 2 tsp of sugar
• 1 kg of beef, cut into large chunks
• 1 tin of diced tomatoes (400g)
• 2 large onions, sliced
• 5 carrots, chopped into large pieces
• 2 large potatoes, chopped into large pieces
• 3 cups of peas

How To Make Slow Cooker Beef Vindaloo

1. Prepare the beef and vegetables: Place the beef chunks, sliced onions, chopped carrots, and chopped potatoes into the slow cooker.
2. Prepare the curry sauce: In a large mixing bowl, blend together the vindaloo curry paste, diced tomatoes, ground ginger, ground garlic, and sugar until well combined.
3. Combine and cook: Pour the curry sauce over the beef and vegetables in the slow cooker. Stir everything together until the beef and vegetables are well coated with the sauce.
4. Cook on low: Set the slow cooker to low and cook for 8 hours.
5. Add the peas: During the last 30 minutes of cooking, add the peas to the slow cooker and stir to combine.
6. Serve: Once the cooking time is complete and the beef is tender, give everything a final stir and serve hot with your choice of rice or naan.

How do I thicken the sauce in Beef Vindaloo?

To thicken the sauce, you can remove the lid of the slow cooker during the last hour of cooking. Alternatively, mix a small amount of cornstarch with water and stir it into the curry.

Recipe Tips

• Choose the right beef: Use chuck roast or stewing beef for the best results. These cuts become tender and flavorful with slow cooking, enhancing the dish’s richness.
• Prep ingredients ahead: Chop vegetables and cut the beef the night before. This saves time in the morning and makes the cooking process smoother.
• Adjust spice level: If you prefer a milder dish, use half the amount of curry paste. You can always add more spice later if needed.
• Layer ingredients properly: Place the beef at the bottom of the slow cooker. This ensures even cooking and allows the flavors to meld together perfectly.
• Check for tenderness: Test the beef’s tenderness an hour before the cooking time is up. If it’s not tender enough, let it cook for an additional 30 minutes.

Recipe Variations

• Vegetarian version: Substitute the beef with chunks of tofu or tempeh. Use vegetable broth instead of beef broth for a flavorful vegetarian option.
• Add more veggies: Include bell peppers, zucchini, or sweet potatoes. These add extra nutrition and a different texture to the dish, making it more interesting.
• Use different proteins: Try lamb or chicken instead of beef for a different flavor profile. Adjust the cooking time based on the protein you choose.
• Coconut twist: Add a can of coconut milk for a creamy, rich texture. This balances the spices and adds a tropical flair to the vindaloo.
• Sweet and spicy: Add a handful of raisins or a diced apple to the slow cooker. This adds a touch of sweetness, balancing the heat from the vindaloo paste.

What To Serve With Beef Vindaloo

Serve your Beef Vindaloo with fragrant basmati rice, warm garlic naan, or fluffy parathas. Try adding a side of cooling cucumber raita, tangy mango chutney, and a fresh mint yogurt dip.

You can also pair it with roasted cauliflower, spiced lentil dal, or a crisp green salad.

How To Store Leftover Beef Vindaloo

In The Fridge:

Store leftover Beef Vindaloo in an airtight container, and place it in the fridge within two hours of cooking. It will keep well for up to 4 days.

Make sure to label the container with the date to keep track of its freshness.

In The Freezer:

You can freeze Beef Vindaloo for up to 3 months. Place it in a freezer-safe container, leaving some space for expansion.

Label the container with the date, and thaw it overnight in the fridge before reheating.

How To Reheat Leftover Beef Vindaloo

Reheat your leftover Beef Vindaloo in a saucepan over medium heat, stirring occasionally until heated through, about 10-15 minutes.

Alternatively, you can microwave it in a microwave-safe dish, covered, on medium power for 3-4 minutes, stirring halfway through.

Check out More Slow Cooker Recipes:

• Slow Cooker Sweet Lamb Curry
• Slow Cooker Chicken Curry Noodles
• Slow Cooker Mango Chicken Curry