Slow Cooker Beef Curry
This Slow Cooker Beef Curry features melt-in-your-mouth beef simmered in a rich, aromatic coconut curry sauce with warming spices and tender vegetables. It’s cozy, comforting, and incredibly flavorful—perfect for easy weeknight dinners or meal prep.
Equipment
- slow cooker 6–7 quart recommended
- large skillet for browning and sauce
Ingredients
- 2 lb beef chuck roast, cut into 1-inch cubes
- to taste salt and black pepper
- 2 tbsp olive oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 2 tbsp fresh ginger, minced
- 3 tbsp curry powder
- 1 tsp ground cumin
- 0.5 tsp ground turmeric
- 0.25 tsp cayenne pepper
- 1 can coconut milk
- 1 cup beef broth
- 2 tbsp tomato paste
- 2 medium potatoes, cubed
- 2 medium carrots, sliced
- 1 cup frozen peas
- 1 lime, juiced
- to taste fresh cilantro, chopped (for garnish)
Instructions
- Season beef cubes generously with salt and pepper.
- Heat olive oil in a skillet over medium-high heat. Brown beef in batches until golden on all sides. Transfer to slow cooker.
- In the same skillet, sauté onion until softened. Add garlic and ginger and cook until fragrant.
- Stir in curry powder, cumin, turmeric, and cayenne. Toast spices for 30 seconds.
- Add coconut milk, beef broth, and tomato paste. Stir well and bring to a gentle simmer.
- Pour sauce over beef in the slow cooker. Add potatoes and carrots.
- Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours until beef is fork-tender.
- Stir in frozen peas during the last 15 minutes of cooking. Finish with lime juice and garnish with cilantro before serving.
Notes
Browning the beef and toasting the spices before slow cooking adds incredible depth of flavor. This curry tastes even better the next day as the flavors continue to develop.