Description
This Slow Cooker Beef Curry is a comforting and flavorful dish made with tender beef chuck simmered in a rich, aromatic sauce of spices, diced tomatoes, and creamy coconut milk. Perfect for an easy, hands-off meal, it combines warming curry spices and a hint of heat, served over rice or with naan bread for a satisfying dinner.
Ingredients
Scale
Beef and Base
- 2 lbs beef chuck or stew meat, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
Spices
- 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 & Add-ins
- 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
- 1 cup frozen peas (optional)
For Serving
- Fresh cilantro, chopped (for garnish)
- Cooked rice or naan bread
Instructions
- Sear the Beef (Optional): Heat olive oil in a large skillet over medium-high heat. In batches, add beef cubes and sear on all sides until nicely browned to enhance flavor. Transfer seared beef to the slow cooker. For a lighter version, skip this step and add beef directly to slow cooker.
- Sauté the Aromatics: In the same skillet, add chopped onion and cook for about 3-4 minutes until softened. Stir in minced garlic and ginger, cooking for an additional 1-2 minutes until fragrant and aromatic.
- Add the Spices: Stir in curry powder, ground cumin, turmeric, cinnamon, cloves, cardamom, and optional cayenne pepper. Cook the mixture for about 1 minute to toast the spices and release their full flavor.
- Transfer to Slow Cooker: Pour 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. Mix everything well to combine evenly.
- 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 are well blended.
- Add the Peas (Optional): About 30 minutes before serving, stir in the frozen peas to gently heat through for added color and texture.
- Serve: Dish the beef curry over cooked rice or serve with warm naan bread. Garnish with freshly chopped cilantro for a burst of freshness and flavor.
Notes
- Searing the beef before slow cooking is optional but adds depth of flavor.
- You can adjust the spice level by omitting or increasing the cayenne pepper.
- Frozen peas add a nice pop of color and sweetness but can be left out if preferred.
- Serve with rice or naan to soak up the delicious sauce.
- Leftovers keep well and taste even better the next day.
