Description
Experience the comforting flavors of a slow-cooker beef curry that combines tender beef chuck with a fragrant blend of spices, creamy coconut milk, and hearty vegetables. This Indian-inspired dish is perfect for a cozy meal and is easy to prepare with minimal effort, delivering rich, satisfying taste that gets better the next day.
Ingredients
Scale
Beef and Oil
- 2 pounds beef chuck, cut into 1½-inch cubes
- 1 tablespoon vegetable oil
Aromatics and Spices
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 3 tablespoons red curry paste or curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1/2 teaspoon cinnamon
- 1/4 teaspoon cayenne pepper (optional)
Liquids and Sauces
- 1 (14-ounce) can coconut milk
- 1 cup beef broth
- 2 tablespoons tomato paste
- 2 tablespoons brown sugar
- 1 tablespoon soy sauce or fish sauce
Vegetables
- 2 medium potatoes, peeled and diced
- 2 carrots, sliced
To Taste and Garnish
- Salt and pepper to taste
- Fresh cilantro for garnish
- Cooked rice for serving
Instructions
- Sear the Beef: Heat the vegetable oil in a large skillet over medium-high heat. Season the beef cubes with salt and pepper. Sear the beef in batches, cooking each batch about 3–4 minutes until browned on all sides. Transfer the browned beef to the slow cooker.
- Sauté Aromatics and Spices: In the same skillet, add the chopped onion and sauté for 3–4 minutes until softened. Add the minced garlic, grated ginger, red curry paste or curry powder, turmeric, cumin, cinnamon, and cayenne pepper if using. Stir and cook for 1 minute until the spices release their aroma.
- Deglaze and Transfer: Pour a splash of beef broth into the skillet to deglaze, scraping up the browned bits from the bottom of the pan. Pour this aromatic mixture into the slow cooker with the beef.
- Add Remaining Ingredients: Add the remaining beef broth, coconut milk, tomato paste, brown sugar, soy or fish sauce, diced potatoes, and sliced carrots to the slow cooker. Stir well to combine all ingredients evenly.
- Cook Low and Slow: Cover the slow cooker and cook on low for 8 hours or on high for 4–5 hours, until the beef is tender and the vegetables are fully cooked. Season with salt and pepper to taste.
- Serve and Garnish: Serve the curry hot over cooked rice and garnish with fresh cilantro for a vibrant finish.
Notes
- Use full-fat coconut milk for a richer and creamier curry.
- Add a handful of fresh spinach during the last 10 minutes of cooking for extra greens.
- This curry tastes even better the next day as the flavors deepen.
- The dish freezes well, making it perfect for meal prep and leftovers.
- Prep Time: 20 minutes
- Cook Time: 8 hours (low) or 4–5 hours (high)
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Indian-Inspired
Nutrition
- Serving Size: 1 bowl (without rice)
- Calories: 430
- Sugar: 7g
- Sodium: 580mg
- Fat: 27g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 95mg
