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Slow Cooker Beef Curry

Slow Cooker Beef Curry Recipe

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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings: 6 servings
Calories: 463
Ingredients Method Notes

Ingredients
  

  • 2 lbs boneless beef chuck, cut into 1 1/2-inch chunks
  • 1 tbsp neutral oil
  • 1 tsp fine sea salt
  • 1/2 tsp black pepper
  • 1 large yellow onion, diced
  • 3 garlic cloves, minced
  • 1 tbsp fresh ginger, grated
  • 2 tbsp curry powder
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp turmeric
  • 1/4 tsp cayenne pepper
  • 1 can (14 oz) diced tomatoes
  • 1 can (14 oz) full-fat coconut milk
  • 1 cup beef broth
  • 2 large waxy potatoes, peeled and cut into large chunks
  • 2 medium carrots, peeled and cut into 2-inch pieces
  • Fresh cilantro leaves, for serving
  • Cooked basmati rice or naan, for serving

Method
 

  1. Season beef with salt and pepper. Brown in two batches in hot oil over medium-high heat until deeply seared, about 3 minutes per side.
  2. Sauté onion in the same pan for 5 minutes, then add garlic and ginger for 1 minute. Stir in curry powder, cumin, coriander, turmeric, and cayenne, toasting for 30 seconds.
  3. Pour in tomatoes, beef broth, and half the coconut milk. Simmer briefly, scraping up brown bits, then remove from heat.
  4. Place beef, potatoes, and carrots into the slow cooker. Pour the sauce over, stir once, and cook on low for 6 to 8 hours until beef is fork-tender.
  5. Stir in remaining coconut milk, adjust salt, and ladle over rice. Top with cilantro and serve hot.

Notes

Cook times can stretch to 8 hours on low without harm; the beef will just get more tender. If your sauce seems thin after cooking, remove the lid for the last 30 minutes to let it reduce slightly. Leftovers taste even better after a night in the fridge.