Slow Cooker Madras Beef Curry with Vegetables

Name: Slow Cooker Madras Beef Curry with Vegetables
Prep time: 45 min
Cook time: 4 h
Total time: 4 h 45 min
Yield: 8 people
Ingredients: 4 tsp paprika; 1 - 2 Tbsp chili powder*; 1 Tbsp garam masala; 1 Tbsp ground ginger; 2 tsp cumin; 1 tsp Turmeric; ½ tsp cinnamon; 2 ½ lb chuck roast; 1 Tbsp oil; 1 onion; 2 cloves garlic; 3 lbs potatoes; 2 large green peppers; 1 (14 oz) can diced tomatoes; 1 ½ tsp salt; ½ tsp ground black pepper; ½ tsp brown sugar; 2 c beef stock; 2 Tbsp tomato paste; ½ c plain yogurt; 2 Tbsp lemon juice

User Reviews

4.9

21 reviews

Excellent

Prep Time
45 mins
Cook Time
4 hrs
Total Time
4 hrs 45 mins
Servings
8 people
Calories
447 kcal
Course
Dinner
Cuisine
Indian

Slow Cooker Madras Beef Curry with Vegetables

John House

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This Madras Curry is a warming dish that is perfect for a cool evening. This slow cooker beef curry brings deep flavors and tender meat with little effort.

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Ingredients

Servings

4 tsp paprika
1 - 2 Tbsp chili powder*
1 Tbsp garam masala
1 Tbsp ground ginger
2 tsp cumin
1 tsp Turmeric
½ tsp cinnamon
2 ½ lb chuck roast, cubed 3/4”
1 Tbsp oil or ghee
1 onion, diced
2 cloves garlic, minced
3 lbs potatoes, (russet or Yukon Gold) scrubbed and cut into 3/4” chunks
2 large green peppers, cut into 3/4” chunks
1 (14 oz) can diced tomatoes, undrained
1 ½ tsp salt
½ tsp ground black pepper
½ tsp brown sugar
2 c beef stock (we prefer low sodium)
2 Tbsp tomato paste
½ c plain yogurt, room temperature
2 Tbsp lemon juice

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Instructions

In a medium skillet, toast spices (paprika, chili powder, garam masala, ginger, cumin, turmeric, and cinnamon) over medium heat until fragrant, 30 seconds - 1 minute. Remove them from the heat into a bowl to avoid burning the spices.
Place half of the beef cubes in the skillet and brown on all sides over high heat,1-2 minutes. Place the browned cubes in the bowl of your crock pot, and repeat with the remaining cubes.
Add oil or ghee to the skillet along with the diced onion and garlic. Sauté over medium-high heat until golden, 3-4 min. Place in the crock pot over the beef.
Add the toasted spices, potatoes, green peppers, tomatoes, salt, pepper, and brown sugar to the slow cooker.
Mix the beef stock with the tomato paste, to dissolve the paste. Pour over the ingredients in the slow cooker.
Cover and cook over high heat for 3-4 hours or low heat for 6-7 hours, until simmering nicely.
Before serving, mix in the yogurt and lemon juice. Cook for an additional 10 minutes to warm through.
Serve with rice, .

Notes

*1 Tbsp of chili powder gives this curry a light, warming heat. If you love spice, feel free to dial it up to your preferred spice level.
This recipe from 2014 was updated in January 2019. We made a few tweaks to make the curry even better. Enjoy!