Slow Cooker Beef Curry
User Reviews
5
Slow Cooker Beef Curry
Description
Slow Cooker Beef Curry combines beef chuck roast with crushed tomatoes, tomato paste, and coconut milk to form a silky base rich in flavor and texture. The beef is seasoned with a variety of spices including yellow curry powder, cumin, turmeric, and cayenne, which infuse the meat and sauce during the long cooking process. Garlic, ginger, onion, and red bell pepper add layers of savory depth.
The beef is slow-cooked until very tender and easy to shred, allowing the spices and aromatics to thoroughly meld. After cooking, the beef is shredded and returned to the sauce along with fresh lime juice and chopped cilantro for brightness. This curry is best served over rice to soak up the flavorful sauce, making it a satisfying, comfort meal.
Ingredients
- 3½ pounds beef chuck roast cut into 8 similar-sized chunks
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 28 ounces crushed tomatoes canned, with juice
- 3 tablespoons tomato paste
- 1 can coconut milk full-fat, 13.5 ounces
- 2 teaspoons fish sauce
- 3 tablespoons butter unsalted
- 1 tablespoon brown sugar packed
- 8 large garlic minced, cloves
- 3 tablespoons ginger fresh, minced
- 1 large yellow onion chopped into ½" pieces
- 1 large red bell pepper chopped into ½" pieces
- 3 tablespoons yellow curry powder
- 1 tablespoon cumin
- 1 teaspoon paprika
- 1 teaspoon Turmeric
- 1 teaspoon cayenne pepper
- ½ teaspoon cinnamon
- ¼ teaspoon red pepper flakes
- 2 tablespoons lime juice freshly squeezed
- ¼ cup cilantro fresh, chopped leaves
- ¼ cup green onion chopped, fresh
Instructions
- Place beef pieces in the slow cooker bowl. Season all over with salt and pepper.
- Add crushed tomatoes to the slow cooker bowl. Then stir the tomato paste into the crushed tomatoes, followed by the coconut milk and fish sauce.
- Toss in butter, brown sugar, garlic, ginger, onion, and red pepper. Give everything a little stir to combine.
- Sprinkle the dried spices over the top: yellow curry powder, cumin, paprika, turmeric, cayenne, cinnamon, and red pepper flakes. Give everything another little stir to combine.
- Cover slow cooker and cook on high for 6-8 hours, until beef is very tender and shreds easily with a fork. I always allow 8 hours, to ensure I have fork-tender beef.
- Remove the beef pieces to a rimmed pan. Remove any large chunks of fat and then lightly shred the beef. Add beef back into the curry sauce, along with the lime juice, and fold gently to incorporate. Cover to warm it through, about 5-10 minutes.
- Serve beef curry over individual bowls of rice. Top with cilantro and green onion.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 567 kcal
% Daily Value*
| Calories | 567kcal | 28% |
| Carbohydrates | 19g | 6% |
| Protein | 42g | 84% |
| Fat | 38g | 58% |
| Saturated Fat | 22g | 110% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 2g | 100% |
| Cholesterol | 148mg | 49% |
| Sodium | 1053mg | 44% |
| Potassium | 1303mg | 28% |
| Fiber | 4g | 16% |
| Sugar | 9g | 18% |
| Vitamin A | 1450IU | 29% |
| Vitamin C | 42mg | 47% |
| Calcium | 118mg | 12% |
| Iron | 9mg | 50% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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