Slow-Cooker Beef Curry is a rich, flavorful dish featuring tender beef simmered in a fragrant, spiced curry sauce. This comforting meal is easy to prepare and allows the slow cooker to infuse deep, complex flavors into the beef while creating a thick and delicious sauce. Perfect for serving over rice or with warm naan, this dish is a great hands-off option for busy weeknights or meal prepping.
Why You’ll Love This Recipe
- Effortless Cooking – The slow cooker does all the work, making this a stress-free meal.
- Rich, Bold Flavors – A combination of warm spices and tender beef creates an irresistible dish.
- Great for Meal Prep – The flavors deepen over time, making leftovers even better.
- Customizable Heat Level – Adjust the spice to your preference for mild or fiery curry.
- Perfectly Tender Beef – Slow cooking ensures melt-in-your-mouth beef in every bite.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Beef stew meat (chuck or brisket, cut into chunks)
- Onion (chopped)
- Garlic (minced)
- Ginger (grated)
- Coconut milk
- Tomato paste
- Beef broth
- Curry powder
- Garam masala
- Ground cumin
- Paprika
- Turmeric
- Red pepper flakes (optional for spice)
- Salt and black pepper
- Potatoes (cubed)
- Carrots (sliced)
- Peas (optional, for added color and texture)
- Fresh cilantro (for garnish)
Directions
- Sear the Beef (Optional) – In a hot skillet, brown the beef on all sides for added depth of flavor, then transfer it to the slow cooker.
- Sauté the Aromatics – In the same skillet, cook the onion, garlic, and ginger for 2-3 minutes until fragrant, then add to the slow cooker.
- Mix the Sauce – In a bowl, whisk together the coconut milk, tomato paste, beef broth, and all the spices. Pour over the beef.
- Add the Vegetables – Stir in the potatoes and carrots.
- Slow Cook – Cover and cook on low for 6-8 hours or high for 3-4 hours, until the beef is tender.
- Finish the Dish – Stir in the peas (if using) and cook for another 10-15 minutes.
- Serve and Garnish – Serve hot over rice or with naan, garnished with fresh cilantro.
Servings and Timing
- Servings: 6
- Prep Time: 10 minutes
- Cook Time: 6-8 hours (low) or 3-4 hours (high)
- Total Time: 6-8 hours
Variations
- Spicier Curry: Add chopped chili peppers, extra red pepper flakes, or a dash of cayenne.
- Milder Option: Reduce or omit the red pepper flakes and use mild curry powder.
- Creamier Curry: Stir in extra coconut milk or a splash of heavy cream before serving.
- Vegetable Add-Ins: Try bell peppers, green beans, or mushrooms for more texture.
- Indian-Inspired: Add cinnamon and cardamom for a deeper, aromatic flavor.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheating: Warm in a pot over low heat or microwave in 30-second intervals, stirring occasionally.
- Freezing: Freeze in a sealed container for up to 3 months. Thaw overnight before reheating.
FAQs
Can I use a different cut of beef?
Yes! Chuck roast, brisket, or short ribs work well for slow cooking.
Can I make this curry dairy-free?
Yes! Use full-fat coconut milk and avoid dairy-based cream.
What’s the best way to serve beef curry?
Over steamed rice, with naan, or alongside roasted vegetables.
Can I cook this curry on the stovetop instead?
Yes! Simmer on low heat for 1.5-2 hours until the beef is tender.
Do I need to brown the beef first?
It’s optional but adds more depth to the flavor.
Can I add chickpeas or lentils?
Yes! Chickpeas or lentils make a great addition to this curry.
How do I make the curry sauce thicker?
Let it simmer uncovered for 10-15 minutes, or mix 1 tablespoon of cornstarch with water and stir it in.
What’s the best rice to serve with beef curry?
Basmati or jasmine rice works best for soaking up the sauce.
Can I use pre-made curry paste instead of spices?
Yes! Substitute the spices with about 2 tablespoons of curry paste.
How long can I keep beef curry on the “warm” setting?
Up to 2 hours, but stir occasionally to prevent burning.
Conclusion
Slow-Cooker Beef Curry is an easy, flavorful meal that brings comfort with every bite. Perfect for meal prep or feeding a crowd, this dish offers a rich, spiced sauce and melt-in-your-mouth beef. Try it today for a hearty, satisfying dinner that will quickly become a family favorite!
Print
Slow-Cooker Beef Curry
- Prep Time: 10 minutes
- Cook Time: 6-8 hours (low) or 3-4 hours (high)
- Total Time: 6-8 hours
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Indian-Inspired, Asian
- Diet: Gluten Free
Description
Slow-Cooker Beef Curry is a rich and flavorful dish featuring tender beef simmered in a spiced, coconut-based curry sauce. This easy slow cooker recipe requires minimal effort and delivers a comforting meal perfect for busy weeknights. Serve over rice or with naan for a hearty, satisfying dinner.
Ingredients
- 2 lbs beef stew meat (chuck or brisket, cut into chunks)
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tbsp ginger, grated
- 1 can (14 oz) coconut milk
- 2 tbsp tomato paste
- 1 cup beef broth
- 2 tbsp curry powder
- 1 tsp garam masala
- 1 tsp ground cumin
- 1 tsp paprika
- ½ tsp turmeric
- ½ tsp red pepper flakes (optional for spice)
- Salt and black pepper, to taste
- 2 potatoes, cubed
- 2 carrots, sliced
- ½ cup peas (optional)
- Fresh cilantro, for garnish
Instructions
- Sear the Beef (Optional) – In a hot skillet, brown the beef on all sides for added depth of flavor, then transfer to the slow cooker.
- Sauté the Aromatics – In the same skillet, cook the onion, garlic, and ginger for 2-3 minutes until fragrant, then add to the slow cooker.
- Mix the Sauce – In a bowl, whisk together coconut milk, tomato paste, beef broth, and all spices. Pour over the beef.
- Add the Vegetables – Stir in the potatoes and carrots.
- Slow Cook – Cover and cook on low for 6-8 hours or high for 3-4 hours, until the beef is tender.
- Finish the Dish – Stir in peas (if using) and cook for another 10-15 minutes.
- Serve & Garnish – Serve hot over rice or with naan, garnished with fresh cilantro.
Notes
- Spicier Curry – Add chopped chili peppers, extra red pepper flakes, or a dash of cayenne.
- Milder Option – Use mild curry powder and omit red pepper flakes.
- Creamier Curry – Stir in extra coconut milk or a splash of heavy cream before serving.
- Extra Veggies – Try bell peppers, green beans, or mushrooms for more texture.
- Storage – Refrigerate leftovers in an airtight container for up to 4 days.
- Reheating – Warm on the stovetop over low heat or microwave in 30-second intervals.
- Freezing – Freeze for up to 3 months. Thaw overnight before reheating.
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