Slow Cooker Beef Curry

Why You’ll Love This Recipe

• Ultra-tender beef thanks to low-and-slow cooking
• Bold, warm curry flavors that deepen over time
• Perfect for busy days—just set it and forget it
• Great for batch cooking or leftovers
• Customizable with spice levels and vegetables

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Beef chuck or stewing beef, cut into cubes
• Onion, finely chopped
• Garlic, minced
• Fresh ginger, minced
• Tomato paste or crushed tomatoes
• Coconut milk
• Beef broth or water
• Curry powder or curry paste
• Garam masala (optional for extra depth)
• Turmeric, cumin, chili powder (optional for extra spice)
• Salt and black pepper
• Fresh cilantro and lime wedges for garnish (optional)

Directions

1. Sear the beef (optional): In a skillet over medium-high heat, brown the beef on all sides to lock in flavor. This step adds depth but can be skipped for convenience.
2. Add ingredients to slow cooker: Combine beef, onion, garlic, ginger, tomato paste, coconut milk, broth, and all spices. Stir well to coat the beef.
3. Slow cook:
   • Cook on low for 7–8 hours or
   • Cook on high for 4–5 hours
     The beef should be fork-tender and the sauce thick and fragrant.
4. Adjust seasoning: Taste and add salt, pepper, or extra spices as needed before serving.
5. Garnish and serve: Sprinkle with fresh cilantro and a squeeze of lime. Serve with steamed rice, naan, or roasted vegetables.

Servings and timing

• Servings: 4–6
• Prep time: 15–20 minutes
• Cook time: 7–8 hours on low or 4–5 hours on high
• Total time: 8–9 hours (with prep)

Variations

• Add vegetables: Include potatoes, carrots, bell peppers, or peas during the last 1–2 hours of cooking
• Spicy version: Add red chili flakes or chopped fresh chilies
• Creamy twist: Stir in a bit of yogurt or cream at the end for extra richness
• No coconut milk: Use heavy cream, Greek yogurt, or just more broth if preferred
• Make it vegetarian: Replace beef with chickpeas and root vegetables for a hearty plant-based version

Storage/Reheating

• Storage: Let cool completely and refrigerate in airtight containers for up to 4 days
• Reheat: Warm gently on the stovetop or in the microwave, adding a splash of broth if needed
• Freezing: Freeze for up to 3 months. Thaw overnight in the fridge and reheat as usual

FAQs

1. What cut of beef is best for slow cooker curry?

Chuck roast or stewing beef is ideal—these cuts become tender and flavorful over long, slow cooking.

2. Can I make this curry in advance?

Yes! In fact, it tastes even better the next day as the flavors continue to develop.

3. Do I need to brown the beef first?

No, but it adds more flavor. If you’re short on time, you can skip it.

4. Can I use curry paste instead of powder?

Yes—substitute an equal amount of curry paste for bold, concentrated flavor.

5. What type of coconut milk should I use?

Full-fat canned coconut milk provides the best creamy texture and rich flavor.

6. How do I thicken the sauce?

Let it cook uncovered for the last 30 minutes or stir in a cornstarch slurry if needed.

7. Can I use a different protein?

Yes—try chicken thighs or lamb, adjusting cooking time accordingly.

8. Is this dish spicy?

It can be mild or spicy depending on your spice blend and added chili—adjust to your taste.

9. What sides go best with beef curry?

Steamed rice, jasmine rice, naan bread, or roasted cauliflower all pair beautifully.

10. Can I cook it overnight?

Yes—set it on low and wake up to a flavorful dish ready for reheating or portioning.

Conclusion

Slow Cooker Beef Curry is the ultimate comfort dish—fragrant, hearty, and melt-in-your-mouth tender. Whether you’re prepping for a busy week or want a flavorful meal waiting for you at dinnertime, this curry delivers warmth and satisfaction with every bite. Adjust the spice and ingredients to suit your taste and enjoy a rich, homemade curry with minimal effort.

Slow Cooker Beef Curry

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Slow Cooker Beef Curry is a fragrant, comforting dish featuring tender beef chunks simmered in a coconut tomato curry sauce with warming spices. Perfect for hands-off cooking and meal prep.

• Author: Laura
• Prep Time: 15–20 minutes
• Cook Time: 7–8 hours (low) or 4–5 hours (high)
• Total Time: 8–9 hours
• Yield: 4–6 servings
• Category: Main Dish
• Method: Slow Cooker
• Cuisine: Indian-Inspired
• Diet: Halal

Ingredients

1. 2 lbs beef chuck or stewing beef, cut into cubes
2. 1 onion, finely chopped
3. 3 cloves garlic, minced
4. 1 tbsp fresh ginger, minced
5. 2 tbsp tomato paste or 1 cup crushed tomatoes
6. 1 can (13.5 oz) coconut milk
7. 1 cup beef broth or water
8. 2–3 tbsp curry powder or curry paste
9. 1 tsp garam masala (optional)
10. 1/2 tsp turmeric (optional)
11. 1/2 tsp cumin (optional)
12. 1/2 tsp chili powder (optional, adjust to taste)
13. Salt and black pepper, to taste
14. Fresh cilantro and lime wedges, for garnish (optional)

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Instructions

Optional: In a skillet over medium-high heat, sear beef chunks on all sides until browned. Transfer to slow cooker.

1. Add onion, garlic, ginger, tomato paste, coconut milk, broth, curry powder, and any extra spices to the slow cooker. Stir well to coat the beef.
2. Cover and cook on low for 7–8 hours or high for 4–5 hours, until beef is fork-tender and sauce is thick and aromatic.
3. Taste and adjust seasoning with salt, pepper, or more spices if desired.
4. Garnish with fresh cilantro and lime juice before serving. Pair with rice, naan, or vegetables.

Notes

1. Browning beef first deepens flavor but can be skipped for convenience.
2. Add vegetables like potatoes, carrots, or bell peppers during the last 1–2 hours of cooking.
3. For a creamier curry, stir in yogurt or cream at the end.

Nutrition

• Serving Size: 1 cup
• Calories: 410
• Sugar: 4g
• Sodium: 520mg
• Fat: 26g
• Saturated Fat: 14g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 10g
• Fiber: 3g
• Protein: 35g
• Cholesterol: 100mg