Slow Cooker Beef Curry Recipe

Introduction

This slow cooker beef curry brings rich, warming flavors with minimal effort. Tender beef simmers in a fragrant blend of spices, tomatoes, and creamy coconut milk for a comforting meal perfect any day of the week.

Ingredients

• 2 tablespoons olive oil
• 2 pounds stewing beef, cubed (such as chuck roast or chuck steak)
• 3 tablespoons curry powder
• 1 teaspoon salt, plus more for seasoning
• 1/2 teaspoon red pepper flakes or chili flakes (optional)
• 1 onion, diced
• 6 cloves garlic, minced
• 1-inch ginger root, peeled and minced
• 1 can (14 ounces) diced tomatoes
• 2 tablespoons tomato paste
• 1 can (14 ounces) coconut milk
• Fresh cilantro, to serve

Instructions

1. Step 1: Season the cubed beef generously with salt on a cutting board.
2. Step 2: Heat olive oil in a large pan or cast-iron skillet over medium-high heat. Add the beef in batches to avoid overcrowding and sear each side for 1-2 minutes until browned. The beef does not need to be cooked through—just browned for flavor.
3. Step 3: Transfer the seared beef to the slow cooker. Add curry powder, salt, and red pepper flakes, stirring until the beef is evenly coated with the spices.
4. Step 4: Add diced onion, minced garlic, and minced ginger to the slow cooker. Stir to combine. Then pour in the diced tomatoes, tomato paste, and coconut milk, mixing well.
5. Step 5: Cover the slow cooker and cook on high for 5-6 hours or on low for 8-10 hours, until the beef is tender and easily pulls apart with a fork. Stir well and adjust seasoning with salt and pepper as needed.
6. Step 6: Serve the beef curry hot over rice, garnished with fresh cilantro.

Tips & Variations

• For extra heat, increase the red pepper flakes or add fresh chopped chili to the curry.
• Using chuck roast or chuck steak works best because of the marbling that keeps the beef tender during slow cooking.
• If your slow cooker has a removable stovetop-safe pot, sear the beef directly in that pot to save cleanup.
• Add vegetables like potatoes or carrots at the start of cooking for a heartier dish.

Storage

Store leftover curry in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze in portions for up to 3 months. Reheat gently on the stove or in the microwave until warmed through, stirring occasionally.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef?

Yes, but stewing cuts like chuck roast or chuck steak work best because they become tender and flavorful when slow-cooked. Leaner cuts may dry out or become tough.

Is it possible to make this curry without a slow cooker?

Yes, you can simmer the curry on the stovetop in a heavy pot over low heat for 2 to 3 hours until the beef is tender. Just be sure to stir occasionally and add extra liquid if needed.

Slow Cooker Beef Curry Recipe

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4.8 from 51 reviews

A rich and flavorful Slow Cooker Beef Curry featuring tender chunks of stewing beef simmered in a fragrant blend of curry powder, garlic, ginger, tomatoes, and creamy coconut milk. This hands-off recipe is perfect for a comforting meal served with rice and garnished with fresh cilantro.

• Author: Anna
• Prep Time: 20 minutes
• Cook Time: 5-6 hours on high or 8-10 hours on low
• Total Time: 6-10 hours 20 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Slow Cooking
• Cuisine: Indian-inspired

Ingredients

Scale 1x2x3x

Beef and Seasoning

• 2 tablespoons olive oil
• 2 pounds stewing beef, cubed (such as chuck roast or chuck steak)
• 1 teaspoon salt, plus more for seasoning
• 3 tablespoons curry powder
• 1/2 teaspoon red pepper flakes or chili flakes (optional)

Aromatics and Liquids

• 1 onion, diced
• 6 cloves garlic, minced
• 1-inch piece ginger root, peeled and minced
• 1 can (14 ounces) diced tomatoes
• 2 tablespoons tomato paste
• 1 can (14 ounces) coconut milk

Garnish

• Fresh cilantro, to serve

Instructions

1. Season the Beef: Place the cubed beef on a cutting board and season it generously with salt to enhance the natural flavors.
2. Brown the Beef: Heat the olive oil in a large pan or cast-iron skillet over medium-high heat. Add the seasoned beef in batches, ensuring not to overcrowd the pan, and sear for 1-2 minutes per side until browned. This step develops flavor but does not cook the beef fully. If your slow cooker has a removable stovetop-safe pot, you can brown the beef directly in it and return it afterward.
3. Add Beef and Spices to Slow Cooker: Transfer the browned beef into the slow cooker. Sprinkle the curry powder, additional salt, and red pepper flakes (if using), stirring well so the beef is evenly coated with the spices.
4. Add Aromatics and Liquids: Add the diced onion, minced garlic, and minced ginger to the slow cooker. Pour in the diced tomatoes, tomato paste, and coconut milk. Stir everything to combine thoroughly.
5. Slow Cook the Curry: Cover the slow cooker with the lid and cook on high for 5-6 hours or on low for 8-10 hours, until the beef is tender and pulls apart easily with a fork. Once done, stir the curry and adjust seasoning as needed with salt and pepper.
6. Serve: Serve the beef curry hot over rice, garnished with fresh cilantro. Leftovers can be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to 3 months.

Notes

• The initial searing of beef helps to develop deeper flavor but can be skipped if short on time, although the final taste may be less rich.
• Adjust red pepper flakes to your preferred heat level or omit for a milder curry.
• Using stewing beef cuts like chuck roast ensures tender meat after slow cooking.
• Leftover curry tastes even better the next day as the flavors meld.
• This curry pairs wonderfully with basmati rice or naan bread.

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