Slow Cooker Beef Curry (Printable Version)

Tender beef simmered in a fragrant coconut curry sauce, seasoned with warming spices and a touch of sweetness.

# What You Need:

→ Beef

01 - 2 lbs beef chuck, cut into 1.5-inch cubes

→ Vegetables

02 - 1 large onion, finely chopped
03 - 3 cloves garlic, minced
04 - 1-inch piece fresh ginger, grated
05 - 2 medium carrots, sliced
06 - 1 red bell pepper, diced

→ Spices and Seasonings

07 - 2 tbsp curry powder
08 - 1 tsp ground cumin
09 - 1 tsp ground coriander
10 - 1/2 tsp ground turmeric
11 - 1/2 tsp cayenne pepper (optional)
12 - 1 tsp salt
13 - 1/2 tsp black pepper

→ Liquids

14 - 1 can (14 oz) full-fat unsweetened coconut milk
15 - 1 cup beef broth
16 - 2 tbsp tomato paste

→ Other

17 - 2 tbsp vegetable oil
18 - 1 tbsp brown sugar
19 - 2 tbsp fresh cilantro, chopped (for garnish)

# How to Make It:

01 - Heat vegetable oil in a large skillet over medium-high heat. Brown the beef cubes in batches, about 2 to 3 minutes per side. Transfer browned beef to the slow cooker.
02 - In the same skillet, add onion, garlic, and ginger. Cook for 2 to 3 minutes until fragrant and softened. Transfer to the slow cooker.
03 - Add sliced carrots and diced red bell pepper to the slow cooker.
04 - In a small bowl, mix curry powder, cumin, coriander, turmeric, cayenne pepper, salt, and black pepper. Sprinkle evenly over the ingredients in the slow cooker.
05 - Pour in coconut milk, beef broth, and tomato paste. Add brown sugar and stir gently to combine all components.
06 - Cover and cook on low for 6 to 8 hours or on high for 4 hours, until the beef is tender and the sauce has thickened.
07 - Adjust seasoning if needed. Serve hot, garnished with chopped cilantro alongside cooked basmati rice.

# Expert Advice:

01 -
  • The beef turns so tender it falls apart with just a fork, soaking up every bit of that creamy, spiced sauce.
  • You can start it in the morning and forget about it until dinnertime, no stirring or checking required.
  • It tastes like you spent hours layering flavors, but the slow cooker does all the work for you.
02 -
  • Browning the beef is not optional, it builds a caramelized layer that makes the whole curry taste deeper and more complex.
  • Do not lift the lid during cooking or you will lose heat and add extra time, trust the slow cooker to do its job.
  • If the sauce looks too thin at the end, leave the lid off for the last 30 minutes on high to let it reduce and thicken naturally.
03 -
  • Let the beef come to room temperature before browning so it sears evenly and develops a better crust.
  • Use full-fat coconut milk instead of light, the extra richness makes the sauce taste restaurant quality.
  • If you want more heat, add a sliced fresh chili pepper along with the vegetables instead of relying only on cayenne.

Go Back