Description
This Slow-Cooker Beef Curry is a comforting and flavorful dish featuring tender beef chuck slow-cooked with a blend of aromatic spices, vegetables, and creamy coconut milk. Perfect for an easy weeknight dinner, it combines the richness of Indian-inspired curry with the convenience of a slow cooker, resulting in a hearty meal full of depth and warmth.
Ingredients
Beef and Vegetables
- 2 pounds beef chuck, cut into 1.5-inch cubes
- 2 medium potatoes, peeled and diced
- 2 carrots, peeled and sliced
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
Spices and Seasonings
- 1 tablespoon vegetable oil
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper (optional)
- 1 tablespoon tomato paste
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Liquids
- 1 (14.5-ounce) can diced tomatoes
- 1 cup beef broth
- 1/2 cup coconut milk
Garnish
- Chopped fresh cilantro for garnish (optional)
Instructions
- Sear the Beef: Heat the vegetable oil in a skillet over medium heat. Working in batches to avoid overcrowding, sear the beef cubes until they are browned on all sides, about 5 to 7 minutes per batch. This step locks in flavor. Transfer the browned beef to the slow cooker.
- Sauté Aromatics and Spices: In the same skillet, add the chopped onion, minced garlic, and grated ginger. Cook these ingredients for 3 to 4 minutes until they become fragrant and slightly softened. Stir in the curry powder, ground cumin, ground cinnamon, and cayenne pepper (if using), cooking the spices for 1 minute to release their aromas.
- Add Tomato Paste: Stir in the tomato paste to the skillet mixture and cook for another minute to deepen its flavor. Then transfer this aromatic mixture into the slow cooker with the beef.
- Add Liquids and Vegetables: Pour in the diced tomatoes, beef broth, and coconut milk into the slow cooker. Add the diced potatoes and sliced carrots along with the salt and black pepper. Stir everything to combine all ingredients well.
- Slow Cook the Curry: Cover the slow cooker and cook on low for 8 hours or on high for 4 to 5 hours. The beef should become tender and the vegetables cooked through, resulting in a rich and flavorful curry.
- Garnish and Serve: Once done, serve the curry hot. Garnish with chopped fresh cilantro if desired, and enjoy it over steamed rice or with naan bread for a complete meal.
Notes
- For a spicier curry, increase the amount of cayenne pepper or add a diced chili pepper.
- This dish pairs wonderfully with steamed basmati rice or warm naan bread.
- You can substitute lamb for the beef if preferred.
- Using full-fat coconut milk will result in a creamier curry texture.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months.
