Slow Cooker Beef Curry
Enjoy Slow Cooker Beef Curry, a hearty, spiced dish full of flavor. Slow-cooked beef becomes melt-in-your-mouth tender in a creamy coconut sauce. Ideal for weeknight dinners or cozy weekends.
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After making countless slow cooker meals like my fave slow cooker beef stew, I thought I had tried it all until I discovered slow cooker beef curry. The combination of tender beef, coconut milk, and fragrant spices feels indulgent without the fuss.
This curry is comforting, satisfying, and perfect for anyone who loves a little spice in their life. Trust me, it’s one of those recipes you’ll want to make again and again.
Why I love this recipe
I love this recipe because it’s a perfect mix of convenience and flavor. The beef turns melt-in-your-mouth tender, and the sauce is full of warm, aromatic spices. I also love that it’s so versatile; I can make it for a busy weeknight or a weekend treat.
For more slow cooker recipes, try my slow cooker smothered chicken or slow cooker ravioli & meatballs next!
Ingredients
From tender beef to fragrant spices, these ingredients are the key to a beef curry in a slow cooker that’s simple to make but full of flavor.
- Beef: chuck roast, cut into cubes
- Cooking Oil: I prefer avocado oil, for searing
- Seasoning: salt and pepper
- Aromatics: diced onion, minced garlic, minced fresh ginger
- Sauce Base: petite diced tomatoes, full-fat coconut milk or cream, red curry paste, ground cumin, garam masala, cayenne pepper
- Thickener: cornstarch slurry (cornstarch mixed with water)
- Garnish: fresh chopped cilantro
Step by step
- Pat the beef dry and generously season with salt and pepper.
- Heat oil in a skillet over medium-high heat and sear the beef until nicely browned, working in batches to avoid overcrowding.
- Transfer the seared beef to your slow cooker.
- Add the onions, garlic, ginger, diced tomatoes, coconut milk, cornstarch slurry, curry paste, and spices, then stir everything together until well combined.
- Cover and cook on LOW or HIGH until the beef is tender and flavorful.
- Finish by garnishing with fresh cilantro, and serve over rice with warm naan on the side.
For the best results, cook the curry on LOW for 6 to 8 hours to allow the flavors to fully develop and the meat to become tender. If you’re short on time, you can cook it on HIGH for 4 to 6 hours, though the flavors may be slightly less melded.
Tools you’ll need
These are the brands I use in my kitchen and recommend.
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Tips for best results
- Always sear the beef first to lock in flavor and deepen the richness of the curry.
- Cook on LOW for the most tender, melt-in-your-mouth meat.
- Add vegetables at the start for soft, tender bites, or halfway through for a bit more texture.
- If cooking on HIGH, stir occasionally to prevent the sauce from thickening too much or sticking to the edges.
- Adjust the sauce consistency by adding a splash of coconut milk, broth, or water as needed.
Variations
Use other beef cuts like brisket, bottom round, sirloin steak, skirt steak, or flat iron steak. Cutting meat into cubes or strips against the grain ensures tenderness. For extra flavor and nutrition, add vegetables like carrots or bell peppers either at the start for soft, melded veggies or halfway through for a bit more texture.
Serving suggestions
I love serving this beef curry over steaming white rice with a side of soft naan bread. You could also pair it with a simple cucumber salad or roasted vegetables to add freshness to the meal.
Storage
Allow leftovers to cool before transferring to an airtight container. Store in the fridge for 3-4 days. The sauce may thicken when refrigerated, but you can adjust it when reheating by adding a splash of water, broth, or coconut milk.
If you try this recipe please comment and rate it below, I love hearing from you!
Slow Cooker Beef Curry
- Total Time: 8 hours & 15 minutes
- Yield: 6 1x
Description
Enjoy Slow Cooker Beef Curry, a hearty, spiced dish full of flavor. Slow-cooked beef becomes melt-in-your-mouth tender in a creamy coconut sauce. Ideal for weeknight dinners or cozy weekends.
Ingredients
- 3 pounds chuck roast, cut into 1.5-inch thick cubes
- 2–3 tablespoons avocado oil, divided (for searing)
- salt and pepper, to taste
- 1 large onion, diced
- 5 cloves garlic, peeled and minced
- 2 teaspoons fresh ginger, peeled and minced
- 14.5 ounce can petite diced tomatoes
- 13.5 ounce can unsweetened full fat coconut milk (or cream)
- cornstarch slurry (3 tablespoons cornstarch mixed with 3 tablespoons water)
- 3 tablespoons red curry paste
- 1 tablespoon ground cumin
- 1 tablespoon garam masala
- 1 teaspoon cayenne pepper
- fresh chopped cilantro, for garnish
Instructions
- Pat the beef dry and generously season with salt and pepper.
- Heat oil in a skillet over medium-high heat and sear the beef until nicely browned, working in batches to avoid overcrowding.
- Transfer the seared beef to your slow cooker.
- Add the onions, garlic, ginger, diced tomatoes, coconut milk, cornstarch slurry, curry paste, and spices, then stir everything together until well combined.
- Cover and cook on low for 6-8 hours or low for 4-6 hours until the beef is tender and flavorful.
- Finish by garnishing with fresh cilantro, and serve over rice with warm naan on the side.
Notes
- For the best results, cook the curry on LOW for 6 to 8 hours to allow the flavors to fully develop and the meat to become tender.
- If you’re short on time, you can cook it on HIGH for 4 to 6 hours, though the flavors may be slightly less melded.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Indian
Nutrition
- Serving Size: 6
- Calories: 2847
- Sugar: 16 g
- Sodium: 4561.1 mg
- Fat: 109.4 g
- Carbohydrates: 164.2 g
- Fiber: 8.2 g
- Protein: 276.2 g
- Cholesterol: 804.3 mg
