Easy Beef Curry
A flavorful and comforting beef curry made effortlessly in a slow cooker.
Equipment
- Slow Cooker For best results use a 6-quart slow cooker.
Ingredients
Main Ingredients
- 2 tablespoons olive oil
- 2 pounds stewing beef, cubed like chuck roast or chuck steak
- 3 tablespoons curry powder
- 1 teaspoon salt plus extra for seasoning
- 0.5 teaspoon red pepper flakes or chili flakes (optional)
- 1 unit onion, diced
- 6 cloves garlic, minced
- 1 inch ginger root, peeled and minced
- 1 can (14 ounces) diced tomatoes
- 2 tablespoons tomato paste
- 1 can (14 ounces) coconut milk
- 1 bunch fresh cilantro for serving
Instructions
- Season the cubed beef generously with salt on a cutting board.
- In a large pan or cast-iron skillet, heat the olive oil over medium-high heat. Brown the seasoned beef in batches for 1-2 minutes per side, searing it rather than cooking it fully. (Tip: If your slow cooker has a stovetop-safe pot, you can sear the beef directly in it to save time.)
- Transfer the seared beef to the slow cooker. Add curry powder, salt, and red pepper flakes, stirring until the beef is well-coated with the spices.
- Add the diced onion, minced garlic, and minced ginger to the slow cooker. Pour in the diced tomatoes, tomato paste, and coconut milk. Stir well to combine all the ingredients.
- Cover the slow cooker and cook on high for 5-6 hours or low for 8-10 hours until the beef is tender and can be easily pulled apart with a fork. (Tip: Stir occasionally and adjust seasoning with salt and pepper to taste.)
- Serve the beef curry over rice, garnished with fresh cilantro. Store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.
Notes
For a milder curry, reduce the amount of curry powder or omit the red pepper flakes. You can also add vegetables like potatoes, carrots, or bell peppers for extra flavor and texture. No alcoholic drinks allowed, please substitute with a non-alcoholic option.