Description
This Slow-Cooker Beef Curry is a hearty and flavorful Indian-inspired stew combining tender beef chuck, fragrant spices, and creamy coconut milk. Perfectly cooked over several hours in a slow cooker, the curry develops rich layers of flavor with hints of turmeric, cinnamon, and chili flakes, making it an ideal comforting meal that pairs beautifully with steamed rice or naan bread.
Ingredients
Scale
Meat
- 2 pounds beef chuck, cut into 1 ½-inch cubes
Vegetables & Aromatics
- 1 large yellow onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 large potato, peeled and diced
- 2 carrots, sliced
Spices & Seasonings
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon turmeric
- ½ teaspoon cinnamon
- ½ teaspoon chili flakes (optional)
- Salt and black pepper to taste
Liquids & Other
- 1 tablespoon vegetable oil
- 1 can (14.5 oz) diced tomatoes
- 1 can (13.5 oz) coconut milk
- 2 tablespoons tomato paste
- 1 tablespoon brown sugar
- Chopped fresh cilantro for garnish
Instructions
- Brown the beef: Heat the vegetable oil in a skillet over medium-high heat. Brown the beef cubes in batches, cooking each side for about 2–3 minutes until seared. Transfer browned beef to the slow cooker.
- Sauté aromatics and spices: In the same skillet, add chopped onion, minced garlic, and grated ginger. Sauté for 3–4 minutes until soft and fragrant. Stir in the curry powder, ground cumin, turmeric, cinnamon, and chili flakes, cooking for an additional minute to release the spices’ aroma.
- Combine ingredients in slow cooker: Transfer the spiced onion mixture to the slow cooker along with diced tomatoes, coconut milk, tomato paste, brown sugar, salt, and black pepper. Stir well to combine all the ingredients evenly.
- Add vegetables: Add the peeled and diced potato and sliced carrots to the slow cooker. Stir gently to incorporate.
- Slow cook the curry: Cover and cook on low heat for 7–8 hours or on high heat for 4–5 hours, until the beef is tender and the flavors meld beautifully. Stir the curry before serving.
- Garnish and serve: Sprinkle chopped fresh cilantro on top for garnish. Serve hot over steamed rice or with naan bread.
Notes
- Serve over steamed rice or with naan bread for a complete meal.
- For thicker curry, remove the slow cooker lid during the last 30 minutes or mash a few pieces of potato into the sauce.
- Substitute sweet potatoes for regular potatoes or add bell peppers for additional flavor and texture variations.
