Slow Cooker Indian Beef Curry

I love making Slow Cooker Indian Beef Curry when I want a deeply flavorful, comforting meal with minimal hands-on effort. I let tender beef simmer slowly in a rich, spiced sauce until it becomes melt-in-your-mouth delicious.

Why You’ll Love This Recipe

I appreciate how the slow cooker does most of the work while I enjoy the incredible aroma filling my kitchen. I love how the blend of warm spices creates depth and richness in the sauce. I also enjoy how the beef becomes incredibly tender after hours of gentle cooking. Whenever I want a hearty, satisfying dish that tastes like it simmered all day, this recipe is one I happily prepare.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 pounds beef chuck, cut into cubes
1 tablespoon olive oil
1 large onion, finely chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 tablespoons curry powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon turmeric
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper (optional)
1 tablespoon tomato paste
1 can (14 oz) diced tomatoes
1 cup beef broth
1/2 cup coconut milk
Salt to taste
Black pepper to taste
Fresh cilantro for garnish

Directions

1. I heat olive oil in a skillet over medium-high heat and brown the beef cubes in batches, then transfer them to the slow cooker.

2. In the same skillet, I sauté the chopped onion until softened.

3. I add the garlic and ginger and cook briefly until fragrant.

4. I stir in the curry powder, cumin, coriander, turmeric, paprika, and cayenne pepper, letting the spices toast for about 1 minute.

5. I mix in the tomato paste, diced tomatoes, and beef broth, stirring well.

6. I pour the mixture over the beef in the slow cooker and stir to combine.

7. I cover and cook on low for 7–8 hours or on high for 4–5 hours, until the beef is tender.

8. I stir in the coconut milk during the last 30 minutes of cooking.

9. I adjust seasoning with salt and black pepper, then garnish with fresh cilantro before serving.

Servings and Timing

I usually get about 6 servings from this recipe.

Prep time: 20 minutes
Cook time: 7–8 hours on low or 4–5 hours on high
Total time: About 8 hours on low

Variations

I sometimes add diced potatoes or carrots for a heartier curry. When I want extra richness, I use full-fat coconut milk. If I prefer more heat, I increase the cayenne or add chopped fresh chili. I also enjoy stirring in a spoonful of plain yogurt before serving for extra creaminess.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. I reheat gently on the stove over medium-low heat until warmed through. This curry freezes very well, so I often freeze portions for up to 3 months and thaw them overnight in the refrigerator before reheating.

FAQs

Can I skip browning the beef?

I prefer browning it first because it adds extra flavor, but I can skip this step if I am short on time.

What cut of beef works best?

I like using beef chuck because it becomes very tender during slow cooking.

Can I make this curry dairy-free?

This recipe is naturally dairy-free when I use coconut milk and avoid adding yogurt.

What should I serve with this curry?

I enjoy serving it with basmati rice or warm naan bread.

Can I make this on the stovetop instead?

I can simmer it gently in a covered pot for about 2–3 hours until the beef becomes tender.

Conclusion

I truly enjoy making Slow Cooker Indian Beef Curry because it delivers bold, comforting flavors with very little effort. The tender beef and rich spiced sauce create a meal that feels both satisfying and special. Whenever I want a dependable, flavorful dinner, this is one recipe I gladly return to.

Slow Cooker Indian Beef Curry

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A rich and deeply spiced slow cooker beef curry made with tender chunks of beef simmered in a flavorful tomato and coconut milk sauce until melt-in-your-mouth tender.

• Author: Lizaa
• Prep Time: 20 minutes
• Cook Time: 7–8 hours (low) or 4–5 hours (high)
• Total Time: 8 hours (low setting)
• Yield: 6 servings
• Category: Main Course
• Method: Slow Cooker
• Cuisine: Indian
• Diet: Halal

Ingredients

• 2 pounds beef chuck, cut into cubes
• 1 tablespoon olive oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper (optional)
• 1 tablespoon tomato paste
• 1 can (14 oz) diced tomatoes
• 1 cup beef broth
• 1/2 cup coconut milk
• Salt to taste
• Black pepper to taste
• Fresh cilantro for garnish

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Instructions

1. Heat olive oil in a skillet over medium-high heat and brown beef cubes in batches. Transfer browned beef to the slow cooker.
2. In the same skillet, sauté chopped onion until softened.
3. Add garlic and ginger and cook briefly until fragrant.
4. Stir in curry powder, cumin, coriander, turmeric, paprika, and cayenne pepper. Toast spices for about 1 minute.
5. Mix in tomato paste, diced tomatoes, and beef broth. Stir well to combine.
6. Pour the mixture over the beef in the slow cooker and stir.
7. Cover and cook on low for 7–8 hours or on high for 4–5 hours until beef is tender.
8. Stir in coconut milk during the last 30 minutes of cooking.
9. Adjust seasoning with salt and black pepper, garnish with fresh cilantro, and serve.

Notes

• Browning the beef adds extra depth of flavor but can be skipped if short on time.
• Full-fat coconut milk creates a richer sauce.
• Add diced potatoes or carrots for a heartier version.
• Increase cayenne or add fresh chili for more heat.
• Stir in a spoonful of plain yogurt before serving for extra creaminess.

Nutrition

• Serving Size: 1 serving
• Calories: 420 kcal
• Sugar: 6 g
• Sodium: 520 mg
• Fat: 24 g
• Saturated Fat: 12 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 12 g
• Fiber: 3 g
• Protein: 38 g
• Cholesterol: 110 mg