Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Slow Cooker Beef Vindaloo Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 38 reviews

  • Author: Diane
  • Total Time: 2 hours 50 minutes
  • Yield: 4 servings

Description

This classic Vindaloo recipe features tender beef chuck slow-cooked in a vibrant and spicy curry paste made from a blend of aromatic spices, vinegar, and garlic. The dish is rich, flavorful, and perfect for those who enjoy a hearty and deeply satisfying Indian-inspired meal. Slow cooking ensures the beef becomes melt-in-your-mouth tender while the sauce thickens to a luscious consistency.

Ingredients

Beef and Marinade

  • 800g / 1.6 lb beef chuck, cut into 3cm / 1.2" cubes
  • 1 1/2 tsp salt
  • 6 tbsp Kashmiri chilli powder (test spiciness before using)
  • 2 tsp coriander seeds
  • 3 tsp cumin seeds
  • 4 cloves
  • 4 green cardamom pods
  • 2 tsp cinnamon powder
  • 1/2 tsp black peppercorns
  • 2 tbsp fresh ginger, roughly chopped
  • 10 garlic cloves
  • 1 tsp brown sugar
  • 1 tsp fenugreek seeds
  • 1/4 tsp turmeric powder
  • 7 tbsp white vinegar
  • 2 cups water

Curry Sauce

  • 50g / 3 tbsp ghee or unsalted butter
  • 1 onion, finely chopped (brown, yellow, or white)
  • 2 tsp ginger, finely grated
  • 4 garlic cloves, finely minced
  • 1 1/2 tsp black mustard seeds
  • 2 tbsp tomato paste
  • 10 fresh curry leaves
  • 2 cups low sodium beef stock (add 1/2 tsp salt if homemade)
  • 2 tbsp coriander/cilantro leaves, roughly chopped (for garnish)

Instructions

  1. Salt beef: Toss the cubed beef chuck with 1 1/2 teaspoons of salt, ensuring it is evenly coated to enhance flavor.
  2. Check chilli powder: Test the spiciness of the Kashmiri chilli powder and adjust the quantity if you prefer less heat to suit your taste.
  3. Make the curry paste: Combine the Kashmiri chilli powder, coriander seeds, cumin seeds, cloves, green cardamom pods, cinnamon powder, black peppercorns, fresh ginger, garlic cloves, brown sugar, fenugreek seeds, turmeric powder, white vinegar, and 1 cup of water in a Nutribullet or small food processor. Blitz until smooth to create the marinade paste. Pour this over the beef.
  4. Mix marinade: Pour the remaining 1 cup of water into the Nutribullet, shake to retrieve any remaining curry paste, then pour over the beef. Stir well to coat the beef fully.
  5. Marinate beef: Cover the bowl and let the beef marinate for 2 hours. The marinade will be somewhat thin, but it will reduce during cooking.
  6. Preheat oven: Heat the oven to 190°C (375°F) or 170°C (340°F) for fan-forced ovens.
  7. Cook aromatics: In a pot over medium-high heat, melt the ghee or butter. Add the chopped onion, grated ginger, and minced garlic. Cook for about 3 minutes until the onion turns translucent.
  8. Add mustard seeds and tomato paste: Stir in the black mustard seeds and cook until the onion takes on a golden hue. Then, add the tomato paste and cook for an additional minute to develop flavor.
  9. Puree sauce: Add the low sodium beef stock to the pot, stir, then transfer the mixture into a jug. Use a stick blender to puree the sauce until smooth. Return the pureed sauce to the pot.
  10. Add beef and curry leaves: Add the marinated beef along with the fresh curry leaves to the pot. Stir well and bring to a boil on the stovetop.
  11. Slow cook in oven: Cover the pot with a lid and transfer it to the preheated oven. Cook the curry for 2 hours or until the beef is fall-apart tender and the sauce has thickened and darkened in color. If the sauce hasn't reduced enough, uncover and cook longer on the stovetop to evaporate excess liquid.
  12. Serve: Garnish with roughly chopped coriander leaves. Serve the Vindaloo hot over basmati rice with a side of naan bread for a complete meal.

Notes

  • Note 1: Use beef chuck as it becomes tender and flavorful when slow cooked.
  • Note 2: Kashmiri chilli powder is milder but vibrant in color; adjust quantity based on your heat preference.
  • Note 3: Fenugreek seeds add a subtle bitter and sweet flavor essential to authentic Vindaloo.
  • Note 4: Ghee can be substituted with unsalted butter, but ghee adds nutty richness.
  • Note 5: Black mustard seeds add a distinctive pungent flavor common in Indian curries.
  • Note 6: Fresh curry leaves contribute a unique aromatic flavor to the dish.
  • Note 7: If after slow cooking the sauce isn’t thick enough, remove the lid and simmer on the stovetop to reduce and concentrate flavors.
  • Prep Time: 20 minutes
  • Cook Time: 2 hours 30 minutes
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: Indian

Find it online: https://eatwithdiane.com/slow-cooker-beef-vindaloo-recipe/