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Beef Vindaloo is a popular Indian dish. Feel free to substitute the beef with chicken or lamb. This is an easy dish to make at home. Give it a try.

Beef Vindaloo

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Beef Vindaloo


  • 2 1/2 – 3 lbs beef chuck or tips, cut into 2-inch cubes
  • 1 t sea salt
  • 1 t ground black pepper
  • 4-5 T vegetable oil
  • 2 t brown mustard
  • 3 yellow onions, chopped
  • 8-10 cloves garlic, minced
  • 2 inch knob of fresh ginger, minced
  • 1/2 t cayenne pepper (if preferred)
  • 2 t paprika
  • 1/2 t turmeric
  • 2 t ground cumin
  • 1 1/2 t cinnamon
  • 1 pinch ground cloves
  • 2 t garam masala, divided
  • 1/3 cup apple cider vinegar
  • 1/2 cup water
  • 1-3 t brown sugar, optional
  • plain Greek yogurt for serving– it’s a great equalizer if the dish ends up too spicy for some of your diners, optional
  • Basmati rice


  1. Sprinkle 1 teaspoon each of salt and pepper over the cubes beef. Massage it into the meat and then set it aside to rest for 10 minutes.
  2. Heat the oil in either a large skillet or a cooktop-safe slow cooker insert over medium high heat. Place some of the beef cubes into the pot in a single layer–do not crowd the pan, you can brown the beef in batches. Brown the cubes, about 8 minutes, before removing to the bowl and adding the next round. When you are done, place the beef in the bowl and set it aside.
  3. Add the mustard and add the onions
  4. Deglaze the pan with water or broth
  5. Cook the onions for 15 minutes, until caramelizing. Keep a cup of water beside the cooktop to splash some in if the onions start to stick or scorch.
  6. When the onions are brown, add the garlic and ginger. Cook for 2 minutes, stirring.
  7. Add the remaining individual spices and one teaspoon only of the garam masala. Stir to roast the spices but do not let them burn, 1-2 minutes.
  8. Add the vinegar to the pan and scrape up any stuck bits.
  9. Either scrape everything, including the browned meat, into the slow cooker insert or add the meat to cooktop safe slow cooker insert. Stir in the water.
  10. Place on the slow cooker base. Cover and cook for 4 hours on high or 6-8 hours on low.
  11. Before serving, mix in the other teaspoon of garam masala. Taste for additional salt or even more garam masala. Taste for brown sugar (you are not looking for it to be sweet so much as smoothed out a bit).
  12. Serve with Basmati rice and some Greek yogurt for dolloping.