Can I make this on the stovetop?

Yes. Simmer covered on low for 2 to 2.5 hours, stirring occasionally and adding water as needed. The slow cooker gives you that easy, unattended cook though.

What beef cut works best?

Chuck is king for Slow Cooker Beef Curry. It gets buttery soft and holds flavor. Brisket or boneless short ribs work too.

Do I have to brown the beef?

No, but a quick sear adds another layer of flavor. Skip it on weekdays if time is tight.

Can I use light coconut milk?

You can, but the sauce will be a bit thinner and less velvety. Full fat gives the best texture.

How do I double the recipe?

Use a larger slow cooker and add 1 extra hour on Low. Don’t overfill past two thirds capacity.

Indian Beef Curry In Slow Cooker Recipe

Name: Indian Beef Curry
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 15 min
Cuisine: Indian
Ingredients: 2 pounds beef chuck, cut into large 1.5 inch cubes (Chuck is ideal for slow cooking due to its marbling.); 1 large yellow onion, finely chopped; 4 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 2 tablespoons curry powder, mild or medium; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1 teaspoon paprika or chili powder, to taste; 1 teaspoon salt, plus more to taste; 1/2 teaspoon black pepper; 2 tablespoons tomato paste; 1 can (14 ounces) crushed tomatoes or tomato sauce; 1 can (13.5 ounces) coconut milk, full fat for creaminess; 1 tablespoon brown sugar or honey, optional (Balances acidity.); 1 tablespoon fresh lemon or lime juice (To finish.); Fresh cilantro for garnish; 1 small stick cinnamon (Gives the sauce a warm background note.); Optional vegetables (carrots, potatoes, sweet potatoes, green beans, bell peppers, cauliflower, peas) (Added in the last 30 minutes for bulk.)

Description

A cozy and flavorful beef curry made effortlessly in a slow cooker, perfect for busy days.

Ingredients

Main Ingredients

2 pounds beef chuck, cut into large 1.5 inch cubes (Chuck is ideal for slow cooking due to its marbling.)
1 large yellow onion, finely chopped
4 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 tablespoons curry powder, mild or medium
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon paprika or chili powder, to taste
1 teaspoon salt, plus more to taste
1/2 teaspoon black pepper
2 tablespoons tomato paste
1 can (14 ounces) crushed tomatoes or tomato sauce
1 can (13.5 ounces) coconut milk, full fat for creaminess
1 tablespoon brown sugar or honey, optional (Balances acidity.)
1 tablespoon fresh lemon or lime juice (To finish.)
Fresh cilantro for garnish

Optional Add-Ins

1 small stick cinnamon (Gives the sauce a warm background note.)
Optional vegetables (carrots, potatoes, sweet potatoes, green beans, bell peppers, cauliflower, peas) (Added in the last 30 minutes for bulk.)

Cook Mode Prevent your screen from going dark

Instructions

Preparation

Pat the beef dry and season with salt and pepper. Searing is optional but recommended for deeper flavor.
In the slow cooker, add chopped onion, garlic, and ginger. Stir in curry powder, cumin, coriander, paprika, and tomato paste.
Pour in crushed tomatoes and coconut milk. Add brown sugar if using. Stir to combine.

Cooking

Nestle the beef into the sauce. Cover and cook on Low for 7 to 8 hours, or on High for 4 to 5 hours.
If adding tender vegetables like peas, wait until the last 30 minutes.

Finishing Touches

When the beef is tender, taste the sauce and adjust salt if necessary. Squeeze in lemon or lime juice.
If you want a thicker sauce, stir in a small cornstarch slurry and cook 10 more minutes on High until glossy.
Top with fresh cilantro before serving.

Notes

Rest the curry for 10 minutes before serving to allow the sauce to set. Can be stored in the fridge for up to 4 days.

Prep Time: 15 minutes
Cook Time: 8 hours
Category: Dinner, Main Course
Cuisine: Indian