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
Units
Scale
- 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