Description

This Slow Cooker Beef Curry is a rich and flavorful dish featuring tender chuck roast simmered slowly with aromatic spices, coconut milk, and tomatoes. Perfect for a comforting meal, this recipe blends traditional Indian spices with a creamy coconut base, yielding a hearty and satisfying curry that's easy to prepare and ideal for busy days.

Ingredients

Beef and Vegetables

3 Pounds chuck roast (cut into 1 ½-inch thick cubes)
1 large yellow onion, diced
5 cloves garlic, freshly minced
2 teaspoons fresh ginger, minced

Spices and Seasonings

1 tablespoon ground cumin
1 tablespoon garam masala
3 tablespoons red curry paste
1 teaspoon cayenne pepper
Salt and black pepper, to taste

Liquids and Thickeners

14 ½ ounces petite diced tomatoes
13 ½ ounces unsweetened full fat coconut milk (or heavy cream)
3 tablespoons cooking oil (divided)
3 tablespoons cornstarch
3 tablespoons cold water

Garnishes

Fresh cilantro, chopped

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Instructions

Season: Pat the beef cubes dry with paper towels to remove excess moisture, then season all sides generously with salt and black pepper to enhance the flavor of the meat.
Heat: Place a skillet over medium-high heat and add 1 tablespoon of cooking oil, allowing it to heat until shimmering but not smoking.
Sear: Working in batches, sear the beef cubes in the hot skillet until each side is browned and caramelized, adding more oil as needed to prevent sticking and ensure even browning.
Transfer: After searing, transfer the browned beef cubes to the slow cooker, spreading them evenly across the bottom.
Add Aromatics: Sprinkle the minced garlic, fresh ginger, and diced onions evenly over the beef in the slow cooker to build layers of flavor.
Add Liquids and Spices: Pour in the cans of diced tomatoes and coconut milk. Stir in the red curry paste, ground cumin, garam masala, cayenne pepper, and additional salt and pepper if desired, distributing the spices evenly.
Whisk Cornstarch Mixture: In a small bowl, whisk together the cornstarch and cold water until smooth. Pour this mixture into the slow cooker and stir gently to combine, which will help thicken the curry as it cooks.
Slow Cook: Cover the slow cooker and cook on high for 4 to 6 hours or on low for 6 to 8 hours, until the beef is tender and fully cooked through, allowing all flavors to meld beautifully.
Garnish and Serve: Once cooked, give the curry a final stir and ladle it into bowls. Garnish generously with freshly chopped cilantro before serving hot.

Notes

For a milder curry, reduce or omit the cayenne pepper according to taste.
Searing the beef before slow cooking is essential for depth of flavor and color in the curry.
You can substitute heavy cream for coconut milk if preferred, but coconut milk adds a subtle sweetness and authentic flavor.
Adjust the thickness of the curry by adding more or less cornstarch slurry depending on your preference.
This recipe can be prepared overnight on low for a ready-to-eat dinner the next day.