Slow Cooker Beef Curry (Printable)
Hearty beef cooked with aromatic spices and coconut milk for a flavorful, tender dish.
# What You'll Need:
→ Beef
01 - 2 lbs beef chuck, cut into 1.5-inch cubes
02 - 1 tbsp vegetable oil
→ Vegetables
03 - 1 large onion, finely chopped
04 - 3 cloves garlic, minced
05 - 1-inch piece fresh ginger, grated
06 - 2 medium carrots, sliced
07 - 1 large red bell pepper, cut into strips
→ Spices & Seasonings
08 - 2 tbsp curry powder
09 - 1 tsp ground cumin
10 - 1 tsp ground coriander
11 - ½ tsp turmeric
12 - ½ tsp chili flakes (optional)
13 - 1 tsp salt
14 - ½ tsp black pepper
→ Liquids
15 - 1 (14 oz) can full-fat coconut milk
16 - 1 cup beef broth
17 - 1 tbsp tomato paste
→ Finish
18 - 2 tbsp chopped fresh cilantro (optional)
19 - Cooked rice, for serving
# How to Make It:
01 - Heat vegetable oil in a large skillet over medium-high heat. Brown beef cubes in batches until golden on all sides. Transfer browned beef to the slow cooker.
02 - In the same skillet, sauté onion, garlic, and ginger for 2-3 minutes until fragrant. Add curry powder, cumin, coriander, turmeric, chili flakes, salt, and black pepper. Stir for 1 minute to toast spices.
03 - Transfer sautéed mixture to slow cooker. Add carrots, red bell pepper, coconut milk, beef broth, and tomato paste. Stir well to combine all ingredients.
04 - Cover and cook on low heat for 7-8 hours or on high for 4 hours, until beef is tender and flavors have melded.
05 - Taste and adjust seasoning if needed. Serve hot, garnished with fresh cilantro and accompanied by cooked rice.
# Expert Advice:
01 -
- The beef gets so tender it practically falls apart with a fork, and you barely have to do anything but wait.
- Your kitchen will smell like a warm hug all day long, and people will ask what you're making from three rooms away.
02 -
- Don't skip browning the beef, that caramelization adds a depth of flavor you just can't get any other way.
- Toasting the spices in the skillet for a minute before adding them to the slow cooker makes them taste brighter and more complex.
03 -
- Use full-fat coconut milk, the lighter versions just don't give you that creamy, rich sauce.
- If your curry powder has been sitting in the cupboard for a year, replace it, fresh spices make all the difference and you'll taste it in every bite.