Description
This Slow Cooker Beef Curry recipe offers a rich and flavorful dish that combines tender beef with a blend of aromatic spices and creamy coconut milk. Perfect for an easy, hands-off meal, the slow cooking process ensures melt-in-your-mouth beef infused with vibrant curry flavors, served best with rice or naan bread.
Ingredients
Scale
Beef and Cooking
- 2 lbs beef chuck or stew meat, cut into 1-inch cubes
- 2 tablespoons olive oil
Aromatics and Spices
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon cayenne pepper (optional for extra heat)
Liquids and Other
- 1 (14 oz) can diced tomatoes
- 1 (14 oz) can coconut milk
- 1 cup beef broth
- 1 tablespoon tomato paste
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
Optional and Garnish
- 1 cup frozen peas (optional)
- Fresh cilantro, chopped (for garnish)
- Cooked rice or naan bread (for serving)
Instructions
- Sear the Beef (Optional): In a large skillet, heat olive oil over medium-high heat. Add the beef cubes in batches, searing them on all sides until browned. This step enhances flavor but can be skipped. Transfer the beef to the slow cooker.
- Sauté the Aromatics: In the same skillet, add the chopped onion and sauté for 3-4 minutes until softened. Then add the minced garlic and ginger, cooking for another 1-2 minutes until fragrant.
- Add the Spices: Stir in the curry powder, ground cumin, turmeric, cinnamon, cloves, cardamom, and cayenne pepper if using. Cook the spices for 1 minute to toast and release their aromas.
- Transfer to Slow Cooker: Pour the sautéed onion and spice mixture into the slow cooker with the beef. Add diced tomatoes, coconut milk, beef broth, tomato paste, salt, and black pepper. Stir thoroughly to combine all ingredients.
- Slow Cook the Curry: Cover and cook on low heat for 6-8 hours or on high for 3-4 hours until the beef is tender and the flavors blend together nicely.
- Add the Peas (Optional): About 30 minutes before serving, stir in the frozen peas to heat through.
- Serve: Serve the beef curry hot over cooked rice or alongside warm naan bread. Garnish with freshly chopped cilantro for a fresh, vibrant finish.
Notes
- Searing the beef before slow cooking adds depth of flavor but can be skipped for a quicker preparation.
- Adjust cayenne pepper quantity according to your preferred spice level or omit if you prefer milder curry.
- Frozen peas add color and slight sweetness but are optional; you may substitute with other vegetables like carrots or bell peppers.
- If you prefer a thicker curry, stir in a slurry of cornstarch and water in the last 30 minutes of cooking.
- Leftovers taste great the next day and can be stored in an airtight container in the refrigerator for up to 3 days.
