Slow Cooker Beef Curry (Printable)
Tender beef slow-cooked with spices, tomatoes, and coconut milk for a rich, comforting meal.
# What You'll Need:
→ Beef
01 - 2 lbs beef chuck, cut into 1-inch cubes
→ Vegetables
02 - 1 large onion, finely chopped
03 - 3 cloves garlic, minced
04 - 1-inch piece ginger, grated
05 - 2 medium carrots, sliced
06 - 1 red bell pepper, chopped
→ Spices
07 - 2 tbsp curry powder
08 - 1 tsp ground cumin
09 - 1 tsp ground coriander
10 - 1/2 tsp turmeric
11 - 1/2 tsp chili powder (optional)
12 - 1/2 tsp ground black pepper
13 - 1 tsp salt
→ Sauces & Liquids
14 - 1 can (14 oz) diced tomatoes
15 - 1 can (14 oz) coconut milk
16 - 1/2 cup beef broth
→ Others
17 - 2 tbsp tomato paste
18 - 2 tbsp vegetable oil
19 - Fresh cilantro, chopped (for garnish)
20 - Cooked rice or naan, for serving
# Directions:
01 - Heat vegetable oil in a large skillet over medium-high heat. Brown the beef cubes in batches for 2 to 3 minutes per side. Transfer browned beef to the slow cooker.
02 - Add onion, garlic, and ginger to the same skillet. Sauté until onions turn lightly golden, about 3 to 4 minutes. Transfer to the slow cooker.
03 - Add carrots, red bell pepper, curry powder, cumin, coriander, turmeric, chili powder, black pepper, and salt to the slow cooker. Stir to combine thoroughly.
04 - Pour diced tomatoes, coconut milk, beef broth, and tomato paste into the slow cooker. Stir well to integrate all ingredients evenly.
05 - Cover and cook on low heat for 8 hours or high heat for 4 hours, until beef reaches tender perfection and flavors meld.
06 - Adjust seasoning if needed. Serve hot, garnished with fresh cilantro, accompanied by steamed rice or naan.
# Cooking Tips:
01 -
- It practically cooks itself while you go about your day, yet tastes like you've been stirring a pot for hours.
- The beef becomes so tender it falls apart on your tongue, and the sauce is rich enough to make plain rice feel luxurious.
- It's naturally gluten-free and dairy-free, which means everyone at the table can enjoy it without compromise.
02 -
- Brown the beef in batches and don't crowd the pan; if you pile it all in at once, it steams instead of sears, and you lose that caramelized depth.
- Coconut milk separates during cooking, so give the slow cooker a gentle stir once or twice if you're home, but don't obsess over it—a little separation is natural and doesn't hurt the final result.
03 -
- Use good curry powder if you can find it, or make your own blend with equal parts turmeric, cumin, and coriander plus a pinch of fenugreek—supermarket curry powder is often heavy on turmeric and tastes one-note.
- Toast your spices in a dry pan for 30 seconds before adding them if you have time; it wakes them up and makes the whole dish taste fresher.