Slow Cooker Beef Curry
User Reviews
4.7
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Prep Time
10 mins
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Cook Time
4 hrs
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Total Time
4 hrs 10 mins
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Servings
4 people
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Calories
326 kcal
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Course
Main Course
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Cuisine
Indian
Slow Cooker Beef Curry
Description
This recipe for Slow Cooker Beef Curry starts with browning braising steak pieces, then cooking shallots, garlic, ginger, and spices briefly before combining everything in a slow cooker with tomatoes, tomato puree, and beef stock. The curry simmers for several hours on low or high heat, allowing the beef to become tender and the flavors to meld thoroughly. Adding fresh spinach and cilantro at the end softens the greens and brightens the dish with fresh herb notes.
The combination results in a thick, aromatic curry with layers of warmth from garam masala and curry powder, balanced by the acidity of tomatoes and the earthiness of beef. The slow cooking method allows the meat to absorb the spices fully, achieving a melting texture.
Serve this curry with rice or flatbread. It can be adjusted to be milder by omitting chili flakes, or spicier by increasing curry powder. Leftovers freeze well once cooled properly. The recipe also suggests variations like adding butternut squash for extra vegetable content and thickening the sauce with cornflour if needed.
These practical tips allow for flexible customization and convenient make-ahead or batch cooking.
Ingredients
- 1 tablespoon olive oil
- 400 g braising steak trimmed of fat and cut in to chunks, chuck roast
- 170 g shallot small; diced
- 3 garlic crushed, clove
- 1 tablespoon ginger peeled and grated, fresh
- 1 teaspoon chili flakes
- 2 tablespoon garam masala
- 2 tablespoon curry powder
- 1 pinch sea salt
- 1 pinch black pepper
- 400 g tomato canned, chopped
- 2 tablespoon tomato puree
- 1 beef stock pot
- 20 g cilantro finely chopped, fresh
- 60 g spinach
Instructions
- Preheat your slow cooker to low. Heat 1 tablespoon Olive oil in a frying pan over a high heat and then add 400 g Braising steak (chuck roast) and brown for 2-3 minutes. Transfer the steak to the slow cooker pot.
- Add 170 g Shallots, 3 Garlic clove, 1 tablespoon Fresh ginger, 1 teaspoon Chilli flakes, 2 tablespoon Garam masala, 2 tablespoon Curry powder, and 1 pinch Sea salt and ground black pepper to the frying pan. Mix well and cook over a low heat for 2 minutes.
- Add the shallot mixture to the beef in the slow cooker pot.
- Add 400 g Chopped tomatoes, 2 tablespoon Tomato puree and 1 Beef stock pot. Mix well and cook on high for 4 hours or low for 8 hours.
- Once the curry is cooked, add 60 g Spinach and 20 g Fresh coriander (cilantro) and mix until the spinach has wilted.
Notes
- You can simplify this curry by adding all ingredients directly to the slow cooker and cooking on low for 8 hours without browning the beef first.
- Incorporate extra vegetables like spinach or butternut squash to add nutrition and texture.
- Adjust the spice level by omitting chili flakes for a milder taste or adding extra curry powder for more heat.
- If the curry sauce is too thin, thicken with a cornflour slurry made from 2 tablespoons cornflour and water.
- Cool completely before freezing in portions; it stores well in the freezer.
- Serve with turmeric rice for a complementary side.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 326 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 326kcal | 16% |
| Carbohydrates | 17g | 6% |
| Protein | 24g | 48% |
| Fat | 19g | 29% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 10g | 50% |
| Cholesterol | 61mg | 20% |
| Sodium | 464mg | 19% |
| Potassium | 816mg | 17% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
| Vitamin A | 2097IU | 42% |
| Vitamin C | 20mg | 22% |
| Calcium | 94mg | 9% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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