Description
This Slow Cooker Indian Beef Curry is a rich and flavorful dish slow-cooked to tender perfection. Marinated beef simmers in a blend of aromatic spices, tomatoes, and creamy coconut milk, resulting in a hearty and comforting curry that’s perfect for any day of the week. Ideal for slow cooker enthusiasts, this recipe delivers complex Indian flavors with minimal hands-on time.
Ingredients
Beef Curry Ingredients
- 2 lbs beef chuck, cut into 1-inch cubes
- 1 large onion, finely chopped
- 4 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 medium tomatoes, chopped
- 1 cup coconut milk
- 2 tablespoons vegetable oil
- 1/2 cup beef broth or water
Spices
- 2 teaspoons ground coriander
- 1 1/2 teaspoons ground cumin
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1 teaspoon chili powder (adjust to taste)
- 1/2 teaspoon ground cinnamon
- 2 bay leaves
- Salt to taste
- Fresh cilantro, chopped (for garnish)
Instructions
- Prepare the Beef: Trim excess fat from the beef chuck and cut it into 1-inch cubes for even cooking and easier eating.
- Sauté Aromatics: In a skillet, heat the vegetable oil over medium heat. Add the chopped onions and cook until soft and translucent, about 5-7 minutes. Add minced garlic and grated ginger, and sauté for another 1-2 minutes until fragrant.
- Add Spices and Tomatoes: Stir in ground coriander, cumin, turmeric, garam masala, chili powder, cinnamon, and bay leaves, cooking for 1-2 minutes to release the flavors. Add chopped tomatoes and cook until they soften and break down, about 5 minutes.
- Transfer to Slow Cooker: Place the beef cubes into the slow cooker. Pour the sautéed onion-spice-tomato mixture over the beef. Add the beef broth (or water) and coconut milk, stirring gently to combine.
- Cook Low and Slow: Cover and cook on low heat for 7 to 8 hours, or on high for 4 to 5 hours, until the beef is tender and the sauce has thickened.
- Finalize Seasoning and Serve: Remove bay leaves, check seasoning, and adjust salt or chili powder as needed. Garnish with chopped fresh cilantro. Serve hot with basmati rice or naan bread.
Notes
- Use beef chuck or brisket for best results as they become tender with slow cooking.
- If you prefer a thicker curry, remove the lid during the last 30 minutes to allow the sauce to reduce.
- Adjust chili powder to control the heat level.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
- For a gluten-free version, ensure beef broth is gluten free or use water.
