Slow Cooker Beef Curry (Printable Format)

Tender beef slow-cooked with warm spices, tomatoes, and coconut milk for a flavorful meal.

# What You 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

# How-To Steps:

01 - Heat vegetable oil in a large skillet over medium-high heat. Brown the beef cubes in batches, about 2–3 minutes per side. Transfer browned beef to the slow cooker.
02 - In the same skillet, add onion, garlic, and ginger. Sauté until onions are lightly golden, about 3–4 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 evenly.
04 - Pour in diced tomatoes, coconut milk, beef broth, and tomato paste. Stir thoroughly to incorporate all ingredients.
05 - Cover and cook on low heat for 8 hours, or on high for 4 hours, until beef is tender and flavors meld.
06 - Adjust seasoning if necessary. Serve hot, garnished with fresh cilantro, alongside steamed rice or naan.

# Expert Suggestions:

01 -
  • It fills your home with warm, spicy aromas that make everyone hungry before dinner even starts.
  • The beef becomes so tender it practically falls apart with just a fork.
  • You can start it in the morning and forget about it until dinnertime, no babysitting required.
  • Leftovers taste even better the next day when the spices have really settled in.
02 -
  • Browning the beef first is tempting to skip, but it adds a layer of flavor you can't get any other way.
  • Don't lift the lid during cooking, every peek adds 15 minutes to the cook time and lets out all that beautiful steam.
  • If the sauce looks too thin at the end, leave the lid off for the last 20 minutes to let it reduce.
03 -
  • Use full-fat coconut milk, the lite version won't give you the creamy, luxurious texture you're after.
  • Toast your curry powder in a dry pan for 30 seconds before adding it, it wakes up the oils and makes the spice flavor bloom.
  • If you're doubling the recipe, don't double the liquid, add just half again or it will be too soupy.

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