Slow Cooker Beef Vindaloo

This Indian-inspired beef vindaloo is spicy, tangy, rich, and made effortlessly in the slow cooker — no extra pans needed! With just 15 minutes of prep and a hands-off cook time, you'll get melt-in-your-mouth beef in a sauce so flavorful you'll want to drink it.

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Prep Time 15

Cook Time 6

Total Time 21

Servings: 8 servings

Calories: 390

Ingredients Method Notes

Ingredients

3 lbs beef chuck cut into bite-sized chunks
3 tablespoon oil vegetable, avocado oil, or ghee
1½ large onions finely chopped (or 2 medium)
8 garlic cloves minced
1½ tablespoon fresh ginger grated
3 tablespoon white vinegar
1½ tablespoon brown sugar or jaggery if you have it
2 tablespoon tomato paste
1¼ cups beef broth or water for a lighter sauce

Method

Set your slow cooker to sauté mode. Heat oil and cook the onions for 6–8 minutes until golden and soft. Add garlic and ginger, cooking 1 more minute until fragrant.
Add all the spices and tomato paste. Cook for 1–2 minutes while stirring. The mixture should smell amazing.
Add vinegar and brown sugar. Stir to deglaze the pot, then toss in the beef chunks. Mix well to coat. Let them sear for a few minutes if you have time.
Pour in beef broth. Stir in the cubed potato and bay leaf, if using. Cover and cook on Low for 6-8 hours or High for 4-5 hours. Beef should be fall-apart tender and the sauce thickened.
Taste and adjust seasoning. Add more cayenne for spice, or a splash of vinegar for extra tang.
Serve hot over basmati rice, naan, or cauliflower rice. Garnish with cilantro and a dollop of yogurt or coconut cream to cool things down.

Notes

Storage & Meal Prep
Refrigerator: Store leftovers in an airtight container for up to 3-4 days.
Freezer: Freeze in a sealed container for up to 2-3 months. Thaw overnight in the fridge.
Reheat: Warm in a skillet over medium heat, in the microwave, or in a 350°F oven until heated through.