Slow Cooker Beef Vindaloo

Tried this one out this weekend to much success. Inspired from the Lamb Vindaloo recipe in Cover & Bake.

You'll need:

• ~5 lbs of boneless beef roast, trimmed, cut into 1 1/2" cubes
• salt and pepper
• 2 tbsp olive oil, divided
  
• 3 onions, chopped medium
  
• 8 garlic cloves, minced or pressed
  
• 2 tbsp paprika
• 1 tbsp cumin
• 1/4 tsp cayenne pepper
• 2 1/2 c chicken broth, divided
• ~14 oz chopped tomatoes
• 2 tbsp wine (red preferred, I used the white zin we had in the fridge because we don't drink white zin.)
• 1 tsp sugar
• 1/4 c flour
• 1/4 c fresh cilantro, chopped

And to make it:

• Dry meat and sprinkle with salt and pepper.
• Heat 2 tsp oil in skillet until just smoking over medium-high heat
  
• Drop half of meat into skillet and sear without stirring for 4 minutes or so
• Stir meat and continue to cook until browned, 3-5 minutes more
• Transfer meat to slow cooker
  
• Repeat with other half of meat (I had to do 3 passes, as I had a 10" skillet rather than a 12")
  
• When all the meat is browned and in the slow cooker, heat remaining oil over medium heat in the skillet until just smoking
• Add onions and cook until soft and browned, scraping the bottom of the pan, about ten minutes
  
• Add garlic, paprika, cumin, and cayenne. Cook until fragrent, <1 minute
• Add 2 c of the broth, tomatoes, wine, and sugar, scraping the bottom of the pan again
• Turn heat to high and bring to a boil
• Transfer to slow cooker
• Cover and cook in the slow cooker on low for 6-7 hours (on high for 4-5 hours)
• Set the slow cooker to high if it's not there already
• Mix remaining 1/2c of broth with flour
• Whisk flour mixture into the slow cooker and let cook for 10-15 minutes, until thickened
• Add cilantro and serve over rice

Makes about 8-12 servings. WW data unavailable simply because the type of roast you use will vary the fat content a lot. I used a fairly lean roast and we guessed at somewhere between 5 and 7 points per serving.