Slow Cooker Curry Beef

Tender beef simmered in a rich, flavorful curry sauce with vegetables—this Slow Cooker Curry Beef is an easy, comforting meal perfect for busy weeknights or cozy weekends.

Course dinner, Main Course

Cuisine Indian

Keyword beef, crock pot, crockpot, curry, slow cooker

Prep Time 15

Cook Time 8

Total Time 8 15

Servings servings

Calories 670kcal

Equipment

7-qt slow cooker

Ingredients

3 pounds chuck roast cut into 1.5-inch thick cubes
3 tablespoons avocado oil divided (for searing) 2-3 tbsp
salt and pepper to taste
1 large onion diced
5 cloves garlic peeled and minced
2 teaspoons fresh ginger peeled and minced
14.5 ounces petite diced tomatoes
13.5 ounces unsweetened coconut milk - full-fat, or cream

cornstarch slurry - 3 tablespoons cornstarch mixed with 3 tablespoons water

3 tablespoons red curry paste
1 tablespoon ground cumin
1 tablespoon garam masala
1 teaspoon cayenne pepper
fresh chopped cilantro for garnish

Serving suggestions: over white rice and with a side of naan bread

US Customary - Metric

Instructions

Dry the beef by patting it with a paper towel.
Season the meat with salt and pepper.
Preheat a large skillet over medium-high heat. Add 1 tablespoon of oil once the skillet is hot. Sear the cubed meat in small batches, making sure not to overcrowd the pan, until browned on all sides. Add additional oil between batches as needed.
Transfer the meat to the slow cooker insert.
Add the diced onions, garlic, and ginger.
Top with diced tomatoes, can of coconut milk, cornstarch slurry, curry paste, and seasonings. Stir to combine.
Cover and cook on low for 6-8 hours or on high for 4-6 hours. The meat is done when fully cooked and tender.
Serve over white rice, a side of naan bread, and some lime wedges if desired.

Notes

This recipe can be made with brisket, bottom round, stew meat, sirloin steak, skirt steak, or flat iron steak as long as it is cut into 1.5-inch thick cubes or strips and sliced against the grain.

Veggies (sliced carrots or bell peppers) can be added at the start of the cooking time or halfway through cooking for a little less tender texture.

The meat will be more tender if you cook it low and slow.

All slow cookers heat differently, so plan your time accordingly.

To thicken the sauce faster, you can ladle some of it out and heat it on the stovetop over medium heat. Once it is reduced to the desired consistency, pour it back over the beef.

Keep leftovers in an airtight container in the refrigerator for up to 3-

Nutrition