Slow-Cooker Beef Curry Recipe
If you’ve ever craved something deeply comforting, richly spiced, and gloriously aromatic, this Slow-Cooker Beef Curry is your new go-to dish. Tender pieces of beef soak up a coconut-rich curry sauce, mingling with humble vegetables and fragrant spices, all made effortless thanks to your slow cooker. Whether you’re serving it for a weeknight dinner or for entertaining friends, it’s that one recipe that delivers big flavor with minimal fuss. Let’s dive into why this curry deserves a spot in your regular rotation!
Ingredients You’ll Need
Part of the magic here is how a handful of pantry staples and fresh vegetables create such incredible depth of flavor for this Slow-Cooker Beef Curry. Every ingredient brings something special, whether that’s creamy richness, vibrant color, or the signature warmth of classic curry spices.
- Beef chuck (2 pounds, cubed): The perfect cut for slow cooking, turning meltingly tender while infusing the sauce with savory richness.
- Vegetable oil (2 tablespoons): Helps brown the beef beautifully for maximum flavor right from the start.
- Onion (1 large, chopped): Adds natural sweetness and body to the base of the sauce.
- Garlic (4 cloves, minced): For those irresistible depth-of-flavor notes—don’t skip it!
- Fresh ginger (1 tablespoon, grated): Brings zing and authentic aromatic warmth.
- Curry powder (3 tablespoons): The heart of the dish, providing that unmistakable curry flavor.
- Ground cumin (1 teaspoon): Offers earthy, toasty notes that round out the spice blend.
- Ground coriander (1 teaspoon): Lends bright, citrusy undertones to the sauce.
- Turmeric (1/2 teaspoon): Adds golden color and a subtle peppery edge.
- Cayenne pepper (1/4 teaspoon, optional): For a gentle kick; feel free to increase if you love heat.
- Coconut milk (1 can, 14 ounces): Gives the curry luscious creaminess and mellow sweetness.
- Beef broth (1 cup): Adds extra savory depth to the sauce as it simmers.
- Tomato paste (2 tablespoons): Helps thicken the sauce and deepens the flavor.
- Potatoes (2 medium, peeled and cubed): Make the curry hearty and soak up the spiced coconut gravy.
- Carrots (2, sliced): Their natural sweetness balances the spices perfectly.
- Red bell pepper (1, chopped): Offers color and a mild bite to the mix.
- Salt (1 teaspoon): Essential for bringing out all the natural flavors.
- Black pepper (1/2 teaspoon): Gives a touch of gentle warmth.
- Fresh cilantro (for garnish): Lively and fresh, it’s the perfect finishing touch just before serving.
How to Make Slow-Cooker Beef Curry
Step 1: Sear the Beef
Browning your beef cubes first is a must—don’t rush this step! Heat the vegetable oil in a large skillet over medium-high. Sear the beef in batches so each piece gets that gorgeous caramelization on all sides. This simple step deepens the flavor of your Slow-Cooker Beef Curry and gives you that mouthwatering restaurant-quality result at home.
Step 2: Sauté the Aromatics
Once your beef is done, use the same pan to gently cook the chopped onion, minced garlic, and fresh ginger. Sauté for about two to three minutes, just until everything’s soft and fragrant. This forms the aromatic base and you’ll already catch those beautiful curry aromas filling your kitchen.
Step 3: Toast the Spices
Stir in your curry powder, cumin, coriander, turmeric, and that little bit of cayenne if you’re using it. Toast everything for about 30 seconds. This releases all the essential oils from the spices—so your Slow-Cooker Beef Curry will sing with vivid flavor.
Step 4: Build the Sauce
Pour in the coconut milk, beef broth, and tomato paste, stirring well to combine. As you stir, make sure you scrape up every bit of those delicious browned onions and spices from the skillet. This is where flavor really comes alive!
Step 5: Add to the Slow Cooker
Transfer your browned beef and the fragrant coconut curry mixture into your slow cooker insert. Add in the cubed potatoes, sliced carrots, chopped red bell pepper, salt, and black pepper. Give it all a gentle stir to nestle the veggies and beef together in the sauce.
Step 6: Cook Low and Slow
Cover and cook on low for 7 to 8 hours, or use the high setting for 4 to 5 hours if you’re in a hurry. The beef should be fork-tender, and the sauce creamy and thickened. Remove the lid, take a deep breath, and admire your Slow-Cooker Beef Curry!
Step 7: Garnish and Serve
Just before serving, scatter plenty of fresh chopped cilantro over the top. This last touch adds an herbaceous pop of color and flavor that makes every bowl inviting and bright.
How to Serve Slow-Cooker Beef Curry
Garnishes
Finish each hearty bowl with a sprinkle of fresh cilantro—so simple, yet utterly transformative. A squeeze of fresh lime also works beautifully for brightness, and if you like it extra spicy, try some sliced fresh red chilies on top for an added kick.
Side Dishes
This Slow-Cooker Beef Curry is absolutely dreamy with fluffy steamed rice, perfect for soaking up every drop of sauce. Naan bread is equally delicious for dipping, while cauliflower rice gives a satisfying low-carb twist. Don’t forget a cool cucumber raita or a simple green salad for a refreshing contrast!
Creative Ways to Present
Serve the curry family-style in a big, colorful bowl at the center of your table for a warm and inviting feast. For a fun twist, ladle it into smaller bowls over rice and let guests add their own garnishes. If you’re feeling fancy, pair it with jeweled rice or serve as an Indian-inspired stew with a side of crusty bread.
Make Ahead and Storage
Storing Leftovers
Leftover Slow-Cooker Beef Curry is the gift that keeps on giving! Store cooled curry in an airtight container in the refrigerator for up to four days. The flavors meld and deepen as it rests, making the next day’s lunch even tastier.
Freezing
This curry freezes beautifully. Spoon any leftovers into freezer-safe containers or zip-top bags (be sure to let it cool first). It keeps well in the freezer for up to three months, making future dinners a breeze.
Reheating
To reheat, simply warm the curry gently on the stovetop over low heat, stirring occasionally until piping hot. You can also microwave in short bursts, stirring in between, to get everything evenly heated. Add a splash of water or broth if it looks a bit thick.
FAQs
Can I use a different cut of beef?
Absolutely! While chuck gives the best tender results, brisket or stewing beef work well too. Just choose a cut that benefits from slow cooking and becomes fork-tender.
Can I make Slow-Cooker Beef Curry without coconut milk?
If you need a coconut-free version, substitute with an equal amount of heavy cream or plain Greek yogurt (stir in at the end), or opt for a nut-based milk. The sauce will be a little less rich, but still flavorful.
How spicy is this recipe?
This recipe as written is quite mild, with just a hint of cayenne. If you love heat, feel free to boost the cayenne or add fresh chili. For zero spice, simply omit the cayenne altogether.
Can I prep Slow-Cooker Beef Curry ahead of time?
Yes! You can brown the beef, sauté the aromatics, and build the sauce the night before. Store everything in the fridge, then assemble and start your slow cooker in the morning.
Can I add other vegetables?
Definitely. You can stir in peas near the end for a pop of green, or swap in sweet potatoes or butternut squash for a seasonal twist. Adjust the cooking time for quick-cooking veggies accordingly.
Final Thoughts
There’s something truly magical about coming home to a bubbling pot of Slow-Cooker Beef Curry—every spoonful is rich, cozy, and packed with flavor. Give this recipe a try and make it your own. I promise, this is one slow-cooked supper that’ll become a beloved favorite in your kitchen, too!
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Slow-Cooker Beef Curry Recipe
- Total Time: 7–8 hours 20 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This Slow-Cooker Beef Curry is a flavorful and aromatic dish that is perfect for a comforting meal. Tender beef simmered in a rich coconut curry sauce with a blend of spices, potatoes, and vegetables, all cooked to perfection in a slow cooker.
Ingredients
Beef Curry:
- 2 pounds beef chuck, cut into 1 1/2-inch cubes
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 3 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne pepper (optional)
- 1 can (14 ounces) coconut milk
- 1 cup beef broth
- 2 tablespoons tomato paste
- 2 medium potatoes, peeled and cubed
- 2 carrots, sliced
- 1 red bell pepper, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- fresh cilantro for garnish
Instructions
- Heat oil in a large skillet over medium-high heat. Sear beef cubes in batches until browned on all sides; transfer to slow cooker.
- In the same skillet, add onion, garlic, and ginger; cook for 2–3 minutes until softened.
- Stir in curry powder, cumin, coriander, turmeric, and cayenne; cook for 30 seconds until fragrant.
- Add coconut milk, beef broth, and tomato paste; stir to combine and scrape up browned bits.
- Pour mixture into slow cooker over beef.
- Add potatoes, carrots, bell pepper, salt, and pepper.
- Cover and cook on low for 7–8 hours or high for 4–5 hours, until beef is tender.
- Garnish with fresh cilantro before serving.
Notes
- Serve with steamed rice, naan bread, or cauliflower rice for a low-carb option.
- You can adjust the heat by adding more cayenne or fresh chili.
- Prep Time: 20 minutes
- Cook Time: 7–8 hours (low) or 4–5 hours (high)
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Indian-Inspired
Nutrition
- Serving Size: 1/6 recipe
- Calories: 420 kcal
- Sugar: 5 g
- Sodium: 640 mg
- Fat: 24 g
- Saturated Fat: 13 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 95 mg
