Beef Vindaloo with Sweet Potato
Slow cooked braising steak in a hot, tangy sauce, with sweet potato to soften the heat.
Made with Vindaloo paste. Make a batch of the base first, then this takes minutes. Skip to the method
- Time2 hrs 30
- LevelEasy
- Costabout £3.00 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Toss the beef with your ready made vindaloo paste (see the base recipe). Cover and chill for at least 2 hours, or overnight.
- 2
Heat the oil in a heavy casserole and fry the onions for 10 minutes until golden. Add the beef and any paste and fry for 8 minutes, turning, until browned.
18 min - 3
Add 500 ml of water and the salt, bring to the boil, then cover and simmer on the lowest heat for 1 hour 30 minutes, stirring now and then, until the beef is tender.
90 min - 4
Add the sweet potato and simmer, covered, for 20 minutes more, until soft and the sauce has thickened.
20 min - 5
Stir in the vinegar, taste and scatter with the coriander. Serve with rice.
Tips
- Braising steak and shin need long, slow cooking. Do not hurry it.
- Add the sweet potato late or it will break down in the sauce.
- If the sauce is thin, remove the lid for the last 10 minutes to reduce it.
Storing and freezing
Keeps for 4 days in the fridge, cooled within 1 to 2 hours. Freezes well for 3 months. Reheat until steaming hot all the way through.
Questions
Can I use a slow cooker?
Yes. Brown the beef and onions, then cook on low for 8 hours and add the sweet potato for the last 2 hours.
Can I use stewing beef instead?
Yes, but cut it into big pieces and expect the same long cook for it to become tender.
Is it gluten free?
Yes, as long as the vindaloo paste was made gluten free, as it is in this guide, and you serve it with rice.
More made with vindaloo paste
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.