Slow Cooker Beef Curry - Cozy, Flavorful, and Easy
Slow cooker beef curry simmered until tender with rich spices and deep flavor. An easy, comforting recipe that tastes amazing.
Ingredients
- Beef chuck roast (2 to 2.5 pounds), cut into 1.5-inch cubes
- Onion (1 large), finely chopped
- Garlic (4 cloves), minced
- Fresh ginger (1 tablespoon), grated
- Tomato paste (2 tablespoons)
- Crushed tomatoes (1 cup) or passata
- Coconut milk (1 can, 13.5 oz), full-fat for creaminess
- Beef or chicken broth (1/2 cup)
- Oil (2 tablespoons), such as avocado or vegetable, for searing
- Brown sugar (1 teaspoon) or honey (optional, balances acidity)
- Lime juice (1 tablespoon), plus extra wedges for serving
- Salt and black pepper, to taste
- Fresh cilantro, chopped, for garnish
- Curry powder (2 tablespoons) or garam masala for a warmer profile
- Ground cumin (1 teaspoon)
- Ground coriander (1 teaspoon)
- Turmeric (1/2 teaspoon)
- Paprika (1 teaspoon), sweet or smoked
- Chili flakes or cayenne (1/4 to 1/2 teaspoon), to taste
- Cinnamon stick (1), or 1/4 teaspoon ground cinnamon
- Bay leaf (1)
- Potatoes or sweet potatoes (2 cups, cubed)
- Carrots (2, sliced)
- Red bell pepper (1, sliced)
- Peas (1 cup, added at the end)
Instructions
- Season the beef: Pat the beef dry and season generously with salt and pepper. Drying helps it sear well.
- Sear for flavor: Heat oil in a large skillet over medium-high. Sear the beef in batches until browned on two sides, about 2 to 3 minutes per batch. Transfer to the slow cooker.
- Soften aromatics: In the same skillet, add onion with a pinch of salt. Cook 3 to 4 minutes until translucent. Stir in garlic and ginger for 30 seconds, just until fragrant.
- Bloom the spices: Add curry powder, cumin, coriander, turmeric, paprika, and chili to the skillet. Stir for 30 to 45 seconds to toast lightly.
- Build the sauce: Stir in tomato paste and cook 1 minute. Add crushed tomatoes and broth, scraping up any browned bits. Simmer 2 minutes, then pour over the beef in the slow cooker.
- Add coconut milk and aromatics: Stir in coconut milk, brown sugar (if using), cinnamon stick, and bay leaf. Add optional vegetables now, except peas.
- Slow cook: Cover and cook on Low for 7 to 8 hours or High for 4 to 5 hours, until the beef is fork-tender.
- Finish and balance: Remove the cinnamon stick and bay leaf. Stir in lime juice. If using peas, add them now and let them warm through for 5 minutes. Adjust salt, pepper, and heat.
- Serve: Spoon over steamed rice, coconut rice, or cauliflower rice. Garnish with fresh cilantro and extra lime wedges. Naan on the side is never a bad idea.
