Slow Cooker Beef Curry (Printable Version)
Tender beef slow-cooked with spices, vegetables, and coconut milk for a rich, comforting meal.
# Ingredient List:
→ Beef
01 - 2 lbs beef chuck, cut into 1½-inch cubes
02 - 1 tbsp vegetable oil
→ Vegetables
03 - 1 large onion, finely chopped
04 - 3 cloves garlic, minced
05 - 1 inch piece fresh ginger, grated
06 - 2 medium carrots, sliced
07 - 1 large potato, diced
08 - 1 red bell pepper, chopped
09 - 1 can (14 oz) diced tomatoes
→ Spices & Seasonings
10 - 2 tbsp curry powder
11 - 1 tsp ground cumin
12 - 1 tsp ground coriander
13 - 1 tsp turmeric
14 - ½ tsp chili powder
15 - 1 tsp salt
16 - ½ tsp freshly ground black pepper
→ Liquids & Other
17 - 1 cup beef broth
18 - 1 can (13.5 oz) coconut milk
19 - 2 tbsp tomato paste
20 - 1 tbsp brown sugar
21 - Juice of ½ lemon
→ Garnish
22 - Fresh cilantro, chopped
# How to Make:
01 - Heat vegetable oil in a large skillet over medium-high heat. Sear beef cubes in batches until browned on all sides. Transfer to the slow cooker.
02 - In the same skillet, add onion, garlic, and ginger. Sauté for 3-4 minutes until softened and fragrant. Transfer to the slow cooker.
03 - Add carrots, potato, bell pepper, diced tomatoes, curry powder, cumin, coriander, turmeric, chili powder, salt, and black pepper to the slow cooker.
04 - Stir in beef broth, coconut milk, tomato paste, and brown sugar. Mix well to combine all ingredients.
05 - Cover and cook on low for 8 hours (or high for 4-5 hours) until beef is fork-tender and vegetables are soft.
06 - Stir in lemon juice, adjust seasoning to taste, and garnish with fresh cilantro before serving.
# Expert Tips:
01 -
- The beef becomes impossibly tender after eight hours of slow cooking, practically falling apart at the slightest touch of your fork.
- Everything happens in one pot with almost zero active cooking time.
02 -
- Searing the beef first is absolutely worth the extra effort and dirty pan.
- The curry actually tastes better the next day as flavors continue to meld.
03 -
- Pat the beef completely dry before searing for better browning.
- Let the curry rest for 10 minutes before serving to allow the sauce to thicken slightly.