Description
A rich and flavorful Slow Cooker Beef Curry featuring tender beef chunks simmered with aromatic spices, coconut milk, and tomatoes. This easy, hands-off recipe delivers a comforting, hearty meal perfect for any day of the week.
Ingredients
Scale
Beef and Oil
- 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 Flavorings
- 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. Transfer the beef to the slow cooker. If you prefer a lighter dish, you can skip this step and add the beef directly to the slow cooker.
- Sauté the Aromatics: In the same skillet, add the chopped onion and sauté for 3-4 minutes until softened. Add minced garlic and ginger, cooking for another 1-2 minutes until fragrant to build the flavor base.
- Add the Spices: Stir in the curry powder, ground cumin, turmeric, cinnamon, cloves, cardamom, and optional cayenne pepper. Cook the mixture for about 1 minute to toast the spices, enhancing their flavor.
- Transfer to Slow Cooker: Move 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 everything well to combine all ingredients.
- Slow Cook the Curry: Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the beef is tender and the flavors thoroughly meld together.
- Add the Peas (Optional): About 30 minutes before serving, stir in the frozen peas to heat through, adding a pop of color and sweetness to the dish.
- Serve: Serve the beef curry hot over cooked rice or with warm naan bread. Garnish with freshly chopped cilantro for a bright, fresh finish.
Notes
- Searing the beef before slow cooking is optional but adds a deeper flavor and color to the curry.
- Adjust cayenne pepper quantity based on your heat preference.
- You can substitute beef broth with vegetable broth for a slightly lighter flavor.
- Adding peas is optional but recommended for a touch of sweetness and texture.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
