Slow Cooker Beef Curry Recipe
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.
- 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
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
- Season the Beef: Place the cubed beef on a cutting board and season it generously with salt to enhance the natural flavors.
- 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.
- 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.
- 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.
- 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.
- 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.
Keywords: beef curry, slow cooker beef curry, easy curry recipe, slow cooker recipes, coconut milk curry, Indian beef curry, weeknight dinner
Find it online: https://annakocht.com/slow-cooker-beef-curry-recipe/
