5 from 15 votes
Slow Cooker Beef Curry
Slow Cooker Beef Curry features tender chunks of beef cooked with crushed tomatoes, coconut milk, and a rich blend of spices in a slow cooker. The curry develops deeply savory and aromatic flavors, balanced by the creaminess of coconut milk and freshness of lime and cilantro. This stew-like dish is hearty and ideal for serving over rice.
Prep Time
15 mins
Cook Time
6 hrs 5 mins
Total Time
6 hrs 20 mins
Servings:
8
servings
Calories:
567 kcal
Course:
Dinner
Cuisine:
Asian
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.
Cup of Yum
Nutrition Information
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%)
Nutrition Facts
Serving: 8 servings
Amount Per Serving
Calories 567
% 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.