Description
This Slow-Cooker Beef Curry is a flavorful and hearty Indian-inspired stew made with tender beef chuck roast, aromatic spices, and creamy coconut milk. Perfect for an effortless weeknight meal, it slowly simmers to develop rich, complex flavors and pairs wonderfully with rice or naan bread.
Ingredients
Scale
Beef and Vegetables
- 2 pounds beef chuck roast cut into 1 ½-inch cubes
- 2 medium potatoes peeled and diced
- 2 medium carrots sliced
Spices and Aromatics
- 1 large onion chopped
- 3 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 3 tablespoons curry powder
- 1 teaspoon ground cumin
- ½ teaspoon ground cinnamon
- ½ teaspoon cayenne pepper (optional)
Liquids
- 2 tablespoons vegetable oil
- 1 (14.5-ounce) can diced tomatoes
- 1 (14-ounce) can coconut milk
- 1 cup beef broth
Seasoning and Garnish
- Salt and black pepper to taste
- 2 tablespoons chopped fresh cilantro for garnish (optional)
Instructions
- Sear the Beef: Heat vegetable oil in a skillet over medium-high heat. Sear the beef cubes in batches until browned on all sides, about 4–5 minutes per batch. This step seals in the meat’s juices and builds flavor. Transfer the seared beef to the slow cooker.
- Sauté Aromatics and Spices: In the same skillet, add chopped onion, minced garlic, and grated ginger. Sauté for about 3 minutes until softened and fragrant. Stir in curry powder, ground cumin, ground cinnamon, and optional cayenne pepper. Cook for an additional minute to release the spices’ aroma. Transfer this spice mixture into the slow cooker over the beef.
- Add Liquids and Vegetables: Pour in the diced tomatoes, coconut milk, and beef broth to the slow cooker. Add diced potatoes and sliced carrots. Stir gently to combine all ingredients. Season with salt and black pepper to taste.
- Cook the Curry: Cover the slow cooker and cook on low for 7–8 hours or on high for 4–5 hours. The beef should become tender, and the vegetables soft and cooked through. Stir occasionally if possible during the cooking period for even flavor distribution.
- Finish and Serve: Taste the curry and adjust seasoning with additional salt or pepper if needed. Serve hot over steamed rice or with naan bread. Garnish with chopped fresh cilantro for a burst of color and freshness, if desired.
Notes
- You can substitute beef with lamb or chicken for a different protein option.
- For a thicker sauce, mix 1 tablespoon of cornstarch with water and stir it into the curry during the last 30 minutes of cooking.
- If you prefer a milder curry, omit the cayenne pepper.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
Nutrition
- Serving Size: 1 bowl (approximately 1 ½ cups)
- Calories: 470
- Sugar: 6g
- Sodium: 530mg
- Fat: 30g
- Saturated Fat: 16g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 95mg
