Slow Cooker Beef Curry (Printable)
Aromatic beef simmered slowly with spices and coconut milk for a flavorful, tender main dish.
# 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
# How-to Steps:
01 - Heat vegetable oil in a large skillet over medium-high heat. Brown the beef cubes in batches, about 2 to 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 to 4 minutes. Transfer to the slow cooker.
03 - Add carrots, red bell pepper, curry powder, ground cumin, ground coriander, turmeric, chili powder, black pepper, and salt to the slow cooker. Stir to combine evenly.
04 - Pour in the diced tomatoes, coconut milk, beef broth, and tomato paste. Stir thoroughly to incorporate all ingredients.
05 - Cover and cook on low for 8 hours or on high for 4 hours, until beef is tender and flavors have melded.
06 - Adjust seasoning if necessary. Serve hot, garnished with chopped fresh cilantro, alongside steamed rice or naan.
# Expert Pointers:
01 -
- It requires minimal hands-on time but tastes like you've been cooking all afternoon.
- The slow cooker keeps your kitchen cool while filling it with incredible aromas.
- Leftovers taste even better the next day, making it perfect for meal prep.
02 -
- Browning the beef is not optional—it creates depth of flavor that slow cooking alone cannot achieve, and skipping it makes the curry taste flat.
- Don't lift the lid constantly to peek; every time you do, you add cooking time and let the steam escape, which changes how the flavors develop.
03 -
- Use good-quality curry powder because it's the backbone of the dish—supermarket brands can taste dusty, while fresher spices make all the difference.
- If your slow cooker runs hot, start checking at hour seven because some slow cookers cook faster than others and beef can become too soft.