Slow Cooker Beef Curry (Printable)
Tender beef and vegetables simmered long in a fragrant, spiced sauce for a comforting meal.
# What You’ll Need:
→ Beef
01 - 2 lbs beef chuck, cut into 1½-inch cubes
02 - 1 tbsp vegetable oil
→ Vegetables
03 - 1 large onion, finely chopped
04 - 3 cloves garlic, minced
05 - 1 inch piece fresh ginger, grated
06 - 2 medium carrots, sliced
07 - 1 large potato, diced
08 - 1 red bell pepper, chopped
09 - 1 can (14 oz) diced tomatoes
→ Spices & Seasonings
10 - 2 tbsp curry powder
11 - 1 tsp ground cumin
12 - 1 tsp ground coriander
13 - 1 tsp turmeric
14 - ½ tsp chili powder
15 - 1 tsp salt
16 - ½ tsp freshly ground black pepper
→ Liquids & Other
17 - 1 cup beef broth
18 - 1 can (13.5 oz) coconut milk
19 - 2 tbsp tomato paste
20 - 1 tbsp brown sugar
21 - Juice of ½ lemon
22 - Fresh cilantro, chopped for garnish
# How To Make It:
01 - Heat vegetable oil in a large skillet over medium-high heat. Sear beef cubes in batches until browned on all sides. Transfer to the slow cooker.
02 - In the same skillet, add onion, garlic, and ginger. Sauté for 3-4 minutes until softened and fragrant. Transfer to the slow cooker.
03 - Add carrots, potato, bell pepper, diced tomatoes, curry powder, cumin, coriander, turmeric, chili powder, salt, and black pepper to the slow cooker.
04 - Stir in beef broth, coconut milk, tomato paste, and brown sugar. Mix well to combine all ingredients thoroughly.
05 - Cover and cook on low for 8 hours (or high for 4-5 hours) until beef is fork-tender and vegetables are soft.
06 - Stir in lemon juice, adjust seasoning to taste, and garnish with fresh cilantro before serving over steamed basmati rice or with naan.
# Expert Advice:
01 -
- The beef becomes impossibly tender after eight hours, basically melting into every bite like magic
- Your kitchen will smell incredible all day long, which is honestly half the joy
- Most of the work happens in the first twenty minutes, then you forget about it until dinner time
02 -
- Don't skip searing the beef first, even though it takes extra time, because those browned bits are where the deep flavor lives
- The curry will taste different at 8 hours than at 4 hours, so if you have the time, go for the longer cook
- Coconut milk can separate slightly during long cooking, but it comes back together when you stir in the lemon juice at the end
03 -
- Cut your beef into slightly larger cubes than you think you need, they shrink during cooking and stay more tender
- Toast your curry powder in a dry pan for 30 seconds before adding it to wake up the spices
- Use full-fat coconut milk, the light version can make the sauce taste thin and watery after hours of cooking