Slow Cooker Indian Beef Curry (Printable)
Rich, tender beef curry with layered Indian spices, slow-cooked for deep flavor and maximum tenderness.
# What You'll Need:
→ Beef
01 - 2 lbs beef chuck, cut into 1.5-inch cubes
→ Marinade
02 - 1 cup plain Greek yogurt
03 - 2 tablespoons lemon juice
04 - 1 tablespoon ginger-garlic paste
05 - 1 teaspoon salt
06 - 1 teaspoon ground turmeric
07 - 1 teaspoon ground coriander
08 - 1 teaspoon chili powder
→ Vegetables
09 - 2 large onions, finely sliced
10 - 2 medium tomatoes, chopped
11 - 2 medium potatoes, peeled and cubed
12 - 2 green chilies, slit
→ Spices
13 - 2 tablespoons curry powder or garam masala
14 - 1 teaspoon ground cumin
15 - 1 teaspoon smoked paprika
16 - 2 bay leaves
17 - 1 cinnamon stick
18 - 4 whole cloves
19 - 4 green cardamom pods
→ Liquids
20 - 1 cup beef broth
21 - 1 cup coconut milk
→ Finishing
22 - 1/4 cup fresh cilantro, chopped
23 - Salt and pepper to taste
# How to Make It:
01 - Combine beef with yogurt, lemon juice, ginger-garlic paste, salt, turmeric, coriander, and chili powder in a large bowl. Toss thoroughly to coat. Cover and refrigerate for at least 30 minutes, preferably overnight for optimal flavor penetration.
02 - Layer onions, tomatoes, potatoes, and green chilies evenly across the bottom of the slow cooker insert.
03 - Arrange marinated beef over the vegetable layer, scraping any excess marinade from the bowl.
04 - Sprinkle curry powder or garam masala, cumin, paprika, bay leaves, cinnamon stick, cloves, and cardamom pods evenly over the beef.
05 - Pour beef broth and coconut milk into the slow cooker. Stir gently to incorporate spices without disturbing the layered ingredients.
06 - Cover and cook on LOW setting for 8 hours or HIGH for 4 hours until beef is fork-tender and sauce has thickened to desired consistency.
07 - Discard bay leaves, cinnamon stick, cloves, and cardamom pods before serving.
08 - Sample the curry and adjust seasoning with additional salt and pepper if needed.
09 - Sprinkle fresh cilantro over the curry and serve hot accompanied by steamed basmati rice or warm naan bread.
# Expert Advice:
01 -
- The yogurt marinade transforms tough chuck roast into meat that falls apart at the slightest touch
- Eight hours of gentle heat lets the spices bloom and deepen in ways stovetop cooking never achieves
02 -
- The curry will taste quite salty before cooking but the flavors balance out as the sauce reduces
- Whole cardamom pods can be unpleasant to bite into so remove them carefully before serving
03 -
- Searing the beef quickly in a hot pan before slow cooking adds a depth of flavor that is worth the extra step
- Toast your whole spices in a dry pan for thirty seconds before adding them to wake up their essential oils