Slow Cooker Beef Curry
This slow cooker beef curry is rich, cozy, and easy to make with bold spices and tender beef—perfect for chilly nights and minimal effort meals.
Servings: 6
Equipment
- Slow Cooker Large
- Skillet Large
Ingredients
- 3 Pounds chuck roast cut into 1 ½-inch thick cubes
- 1 yellow onion large, diced
- 2 Teaspoons ginger freshly minced
- 5 Cloves garlic freshly minced
- 1 Tablespoon ground cumin
- 1 Tablespoon garam masala
- 3 Tablespoons red curry paste
- 1 Teaspoon cayenne pepper
- 2 to 3 tablespoons cooking oil
- 14 ½ Ounces petite diced tomatoes
- 13 ½ Ounces unsweetened full fat coconut milk or heavy cream
- salt and black pepper to taste
For the Cornstarch Slurry:
- 3 Tablespoons cornstarch
- 3 Tablespoons water cold
To Garnish:
- cilantro freshly chopped
Instructions
- Pat the beef dry with paper towels, then season it all over with salt and black pepper.
- Heat a skillet over a moderate/high heat, then add 1 tablespoon of oil.
- Sear the meat cubes until browned, working in small batches and adding more oil if needed.
- Transfer the beef into your slow cooker.
- Add the garlic, ginger and onions on top.
- Add the cans of coconut milk and diced tomatoes, curry paste, and seasonings.
- Whisk the cornstarch and water together and add this mixture to slow cooker, stirring well.
- Cover and cook for 4 to 6 hours on high or for 6 to 8 hours on low, until the beef is tender and cooked through.
- Serve garnished with cilantro.
Notes
Use fresh spices: When spices get old, they lost some of their aroma and flavor. Make sure you're using good quality fresh spices.
Slice against the grain: Whether you choose to cut cubes or strips, make sure you slice across the grain of the meat for the most tender result.
Check for doneness: If the meat is still tough when you try it, give it another hour or so. It should come out really soft and tender.
Slice against the grain: Whether you choose to cut cubes or strips, make sure you slice across the grain of the meat for the most tender result.
Check for doneness: If the meat is still tough when you try it, give it another hour or so. It should come out really soft and tender.
Nutrition
Calories: 515kcal | Carbohydrates: 13g | Protein: 45g | Fat: 32g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Trans Fat: 2g | Cholesterol: 156mg | Sodium: 279mg | Potassium: 1018mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1510IU | Vitamin C: 9mg | Calcium: 91mg | Iron: 7mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
