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.
