Slow Cooker Beef Curry

Description

Slow Cooker Beef Curry

This Slow Cooker Beef Curry is a hearty and flavorful dish perfect for chilly evenings. With a rich blend of spices, tender beef, and creamy coconut milk, this dish pairs beautifully with rice or naan. Prep it in minutes, let it simmer, and enjoy a comforting meal with minimal effort. Perfect for meal prep or freezing for later, this recipe is a must-try for curry lovers!

2 tbsp olive oil
2 lbs stewing beef, cubed
3 tbsp curry powder
1 tsp salt
½ tsp red pepper flakes (optional)
1 onion, diced
6 garlic cloves, minced
1-inch ginger root, minced
14 oz can diced tomatoes
2 tbsp tomato paste
14 oz can coconut milk
Fresh cilantro for garnish

Directions:
1. Season beef with salt. Sear in olive oil until browned.
2. Transfer to slow cooker with curry powder, red pepper flakes, onion, garlic, and ginger. Stir to coat.
3. Add tomatoes, tomato paste, and coconut milk. Mix well.
4. Cook on low for 8–10 hours or high for 5–6 hours.
5. Serve with rice or naan, topped with cilantro.

Prep Time: 15 mins
Kcal: 287 per serving

Step-by-Step Guide

Follow these detailed instructions for perfect results every time.

1. Prep Ingredients: Cube the beef, dice the onion, mince the garlic and ginger, and measure all spices and canned goods before starting.
2. Sear the Beef: Pat beef cubes dry with a paper towel. Heat olive oil in a large skillet over medium-high heat. Sear beef in batches until deeply browned on all sides. This step is crucial for flavor.
3. Layer in Slow Cooker: Transfer the seared beef to the slow cooker. Immediately add the curry powder, red pepper flakes, onion, garlic, and ginger to the hot beef and stir to coat and slightly cook the aromatics.
4. Add Liquids: Pour in the diced tomatoes (with their juices), tomato paste, and coconut milk. Stir thoroughly to combine everything and ensure the tomato paste is dissolved.
5. Cook: Cover and cook on LOW for 8-10 hours or on HIGH for 5-6 hours. The beef should be fork-tender. Avoid lifting the lid during cooking.
6. Final Adjustments: Once cooked, skim any excess fat from the surface if desired. Taste and adjust seasoning with additional salt if needed.

Serving Suggestions

This versatile curry pairs wonderfully with various sides. For a classic meal, serve over steamed basmati rice or with warm, buttery naan bread. For a lighter option, try it with cauliflower rice. Garnish generously with fresh cilantro. A side of cooling cucumber raita or a simple green salad balances the rich spices perfectly.

How-to Summary

In short: Season and sear beef until browned. Transfer to a slow cooker with spices, onion, garlic, and ginger. Add diced tomatoes, tomato paste, and coconut milk. Stir well. Cook on low for 8-10 hours or high for 5-6 hours. Garnish with cilantro and serve with rice or naan.

Frequently Asked Questions

Can I use a different cut of beef?
Yes, chuck roast or boneless short ribs are excellent alternatives to stewing beef, as they also become tender with slow cooking.

Can I make this curry spicier?
Absolutely. Increase the red pepper flakes, add a diced fresh chili with the onions, or stir in a tablespoon of hot sauce or sriracha at the end of cooking.

How do I store and reheat leftovers?
Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or broth if it has thickened too much.

Can I freeze this curry?
Yes, it freezes exceptionally well. Cool completely and freeze in airtight containers for up to 3 months. Thaw overnight in the refrigerator before reheating.

My sauce is too thin. How can I thicken it?
Remove the lid and cook on HIGH for the final 30 minutes to reduce. Alternatively, mix one tablespoon of cornstarch with two tablespoons of cold water and stir it into the hot curry, letting it cook for 10-15 minutes until thickened.

Common Mistakes to Avoid

• Skipping the Sear: Browning the meat adds a deep, savory flavor (Maillard reaction) that you cannot achieve by simply adding raw beef to the pot.
• Overcrowding the Pan: When searing, cook the beef in batches. Crowding the pan steams the meat instead of creating a proper crust.
• Lifting the Lid: Resist the urge to stir or check the curry. Each time you lift the lid, significant heat escapes, extending the cooking time.
• Using Old Spices: Curry powder loses potency over time. For the best flavor, ensure your spices are fresh (less than a year old).

Conclusion

This Slow Cooker Beef Curry is the ultimate set-and-forget comfort food. It delivers complex, restaurant-quality flavor with minimal active effort. By following the detailed guide and avoiding common pitfalls, you’ll achieve a perfectly tender, richly spiced curry that is sure to become a regular in your dinner rotation. Enjoy the simplicity and the delicious results!