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Slow Cooker Beef Curry Recipe

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4.1 from 12 reviews

This Slow Cooker Beef Curry is a hearty and aromatic dish that features tender chunks of stewing beef simmered slowly in a fragrant blend of curry powder, tomatoes, and creamy coconut milk. Perfect for an easy weeknight meal, this recipe requires minimal prep and offers rich, comforting flavors with a hint of spice, served best with rice and fresh cilantro.

  • Total Time: 6 hours 15 minutes
  • Yield: 8 servings

Ingredients

Beef and Seasoning

  • 2 tablespoons olive oil
  • 2 pounds stewing beef, cubed (such as chuck roast or chuck steak)
  • 3 tablespoons curry powder
  • 1 teaspoon salt, plus more for seasoning
  • 1/2 teaspoon red pepper flakes (optional)

Vegetables and Aromatics

  • 1 onion, diced
  • 6 cloves garlic, minced
  • 1-inch piece of ginger root, peeled and minced

Liquids and Sauces

  • 1 can (14 ounces) diced tomatoes
  • 2 tablespoons tomato paste
  • 1 can (14 ounces) coconut milk

Garnish

  • Fresh cilantro, to serve

Instructions

  1. Season the Beef: Place the cubed beef on a cutting board and season it generously with salt to enhance its flavor before cooking.
  2. Sear the Beef: Heat olive oil in a large pan or cast-iron skillet over medium-high heat. Add the beef in batches to avoid overcrowding and sear each piece for 1-2 minutes on each side until browned. The beef does not need to be fully cooked, just browned to lock in juices. If your slow cooker has a removable stove-safe insert, sear the beef directly in that pot and then transfer it back to the slow cooker base.
  3. Combine Spices and Beef: Transfer the seared beef to the slow cooker. Add curry powder, salt, and optional red pepper flakes, then stir thoroughly to evenly coat the beef with the spices.
  4. Add Aromatics and Liquids: Add diced onion, minced garlic, and minced ginger to the slow cooker and mix well. Pour in the diced tomatoes, tomato paste, and coconut milk. Stir again to combine all ingredients thoroughly.
  5. Slow Cook the Curry: Cover the slow cooker with its lid and cook on high for 5-6 hours or on low for 8-10 hours. The beef should become tender enough to pull apart easily with a fork. Once cooking is complete, give the curry a good stir and taste it. Adjust the seasoning with additional salt and pepper as desired.
  6. Serve and Store: Serve the beef curry hot over rice and garnish with fresh cilantro for a burst of freshness. Store any leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.

Notes

  • For extra heat, increase the amount of red pepper flakes or add fresh chili peppers when cooking.
  • Searing the beef before slow cooking helps to develop richer flavor and better texture in the final dish.
  • If you prefer a thicker curry sauce, remove the lid during the last 30 minutes of cooking to allow some liquid to evaporate.
  • This curry tastes even better the next day as flavors continue to meld.
  • Serve with basmati rice or warm naan bread to complete the meal.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 6 hours
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: Indian-inspired

Find it online: https://iamstarved.com/slow-cooker-beef-curry-recipe/