Slow Cooker Spicy Beef Vindaloo

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Delicious served with Naan bread.
4 to 6 servings
1 pound sirloin steak, cubed OR lean stew beef
Salt and pepper to taste
1 tablespoon Patak's® Vindaloo Curry Paste
2 tablespoons red wine vinegar
1/2 cup chopped onion
1 tablespoon Mazola® Vegetable Oil
1 jar Patak's® Vindaloo Cooking Sauce
1/4 cup water
1/2 teaspoon brown sugar
4 cups cooked basmati rice
1 sliced serrano chile pepper, for garnish

Season the beef cubes with salt and pepper and combine with curry paste, vinegar and onion in a mixing bowl stirring to coat thoroughly.  (Can be prepared, covered and refrigerated to this point for up to 1 day ahead.)

Heat oil in a large nonstick skillet over medium heat.  Add beef mixture and cook for 3 to 5 minutes or until browned.  Remove from heat and transfer mixture into a 6-quart slow cooker.  Add simmer sauce, water and brown sugar; stir to combine. 

Cover with lid and heat for 3 to 4 hours on HIGH or 6 to 8 hours on LOW.  Cooking is complete when meat is tender and easily pulled apart.  Serve immediately with cooked basmati rice and pepper slices for garnish. 

Total Time
Cook Time 5 minutes
Slow Cooker Time 3 to 4 hours on HIGH OR 6 to 8 hours on LOW
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