Description
This Slow-Cooker Beef Curry is a hearty and flavorful Indian-inspired dish featuring tender chunks of beef simmered in a rich, aromatic coconut curry sauce. Perfect for a comforting weeknight meal, it combines spices like curry powder, cumin, and turmeric with creamy coconut milk, tomatoes, and optional potatoes and peas. Ready in about 8 hours using a slow cooker, it’s ideal for set-it-and-forget-it cooking that delivers depth of flavor.
Ingredients
Scale
Beef and Vegetables
- 2 pounds beef chuck roast (cut into 1½-inch cubes)
- 2 cups diced potatoes (optional)
- 1 cup frozen peas
- 1 large onion (diced)
Spices and Aromatics
- 3 cloves garlic (minced)
- 1 tablespoon fresh ginger (grated)
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon turmeric
- ½ teaspoon cayenne pepper (optional)
Liquids and Other Ingredients
- 1 tablespoon vegetable oil
- 1 (14 oz) can diced tomatoes
- 1 (13.5 oz) can coconut milk
- 1 tablespoon tomato paste
- 1 tablespoon brown sugar
- 1 teaspoon salt
- ½ teaspoon black pepper
Garnish
- Chopped cilantro (optional)
Instructions
- Brown the Beef: Heat vegetable oil in a large skillet over medium-high heat. Brown the beef cubes in batches, ensuring all sides are seared for a caramelized crust. Transfer the browned beef to the slow cooker.
- Sauté Aromatics and Toast Spices: In the same skillet, sauté diced onion for 3 to 4 minutes until softened. Add minced garlic and grated ginger, cooking for an additional minute. Stir in curry powder, cumin, coriander, turmeric, and cayenne pepper (if using), toasting the spices for 30 seconds until fragrant. Transfer this mixture to the slow cooker.
- Add Remaining Ingredients: Pour diced tomatoes, coconut milk, tomato paste, brown sugar, salt, black pepper, and diced potatoes (if using) into the slow cooker. Stir everything together well to combine.
- Slow Cook the Curry: Cover and cook on low heat for 7 to 8 hours, or on high for 4 to 5 hours, until beef is tender and the sauce thickens to your liking.
- Add Peas and Finish: Stir frozen peas into the stew during the last 15 minutes of cooking to heat through while maintaining their texture.
- Serve and Garnish: Serve the beef curry hot over rice or with naan bread. Garnish with chopped cilantro if desired for a fresh, vibrant finish.
Notes
- Adjust the level of heat by increasing or omitting the cayenne pepper based on your spice preference.
- This curry tastes even better the next day, allowing flavors to meld beautifully.
- If you don’t have a slow cooker, you can simmer the curry on low in a heavy pot on the stove for 2-3 hours until beef is tender.
- For a thicker sauce, remove the lid during the last 30 minutes of slow cooking to allow some liquid to evaporate.
