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Slow Cooker Spicy Beef Vindaloo

With Mazola® Canola Oil

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SERVING SIZE

4-6 SERVINGS

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TOTAL TIME

4 HOURS 20 MINUTES

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SKILL LEVEL

BEGINNER

Ingredients:

  • 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 Canola 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

Instructions:

  1. 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.)
  2. 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 cooking sauce, water and brown sugar; stir to combine.
  3. 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.
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