A rich, spicy sauce is served with slow-cooked beef chunks over rice. This Slow Cooker Beef Curry recipe is a comforting and easy meal that has a spicy kick. You probably have all the spices in your pantry. It freezes well, so it’s great for leftovers. This can be made as spicy or mild as you wish.
Slow-cooking beef is my favorite way to prepare it. Slow-cooking beef for eight hours makes it so tender. It also adds so much flavor when cooked with a spicy tomato-curry sauce. This is just really tasty food! The slow-cooked beef curry melts in your mouth.
This recipe is perfect for those who love curry at the weekend. Please put it on in the morning before you go to work or school and then come home. This recipe for beef curry is so easy to make.
Ingredients required
- Beef We used pieces of braised beef for this curry. This is a cheap cut that becomes tender when it’s cooked slowly. For this recipe, we tend to use 10% of fat, which adds extra flavor. You can use 5% lean beef.
- Oil– We used vegetable oil or sunflower oil to brown the meat, but you can use olive oil as well.
- Garlic, ginger, and shallots — The base for any good curry. You can use a small onion in place of the shallots if you like. You can save time by using frozen ginger, garlic, and onion.
- Chilli is what gives the curry its spice. It has a good kick to it, but you can make it milder by adjusting the amount of chili.
- Spices, Garam masala, and curry powder make up the curry flavors. Instead, you could use curry paste.
- Tomatoes This slow cooker beef curried is made with a tomato-based sauce. You will taste the difference if you use high-quality canned tomatoes. The sauce will be thin because the canned tomatoes are watery. Add a bit of extra tomato puree and sugar if you use cheap canned tomatoes. Passata could be substituted.
- Beef Stock — Adds a richer flavor to the sauce and thickens it.
- Tomato Puree This adds color and thickens the curry.
- Coriander This is a great way to add freshness to your curry.
How to make beef curry in a slow cooker – Step by Step
One Pre-heat your slow cooker on low. In a large frying pan, heat the oil over high heat. Add the steak to the pan and cook for 2 – 3 minutes. Transfer the steak to the slow cooker pot.
Two Add shallots to the pan. Also, add garlic, ginger, and chili. Mix well and cook on a low flame for 2 minutes.
Three: Place the beef mixture in the slow cooker.
Four Add tomatoes, tomato purée, and stock. Mix well, and cook at high temperature for 4 hours.
Five Add the chopped coriander to the cooked curry and stir until the spinach is wilted.
This curry sauce will rival the best Indian takeaway food. It is as simple to make as ordering a takeaway.
This curry can be made even simpler by omitting the browning step and throwing everything into the slow cooker with no oil. You would still get the same results but not as much flavor.
Stores
Keep leftovers: You may store leftovers in a refrigerator for up to 2-3 days.
Freeze: This recipe is for 2, but it can be easily doubled and frozen in individual portions (with rice). Be sure to let it cool completely before freezing. The frozen food will last up to three months.
Defrost: In the refrigerator, defrost the curries overnight.
Reheat: To heat, add the mixture to a saucepan and heat it on low. Stir often until it’s piping hot. You can also microwave it.
Ingredients
- ▢ Olive Oil 1 Tbsp
- ▢ 400 g (14oz) Braising Steak (chuck roast) – trimmed of the fat and cut into chunks
- ▢ Shallots, small diced (150 g or 0.75 cups).
- ▢ 3 (3) Garlic clove – crushed
- ▢ One tablespoon of fresh ginger, peeled and grated.
- ▢ One teaspoon of Chilli flakes
- ▢ Garam masala two tablespoons
- ▢ Curry Powder 2 Tablespoons
- ▢ Black pepper and sea salt in a pinch
- ▢ 400 g (14oz) Chopped tomatoes – canned
- ▢ Tomato puree, 2 Tablespoons
- ▢ 1 Beef Stock Pot
- ▢ 20 g (1 cup) fresh coriander (cilantro), finely chopped
- ▢ 60 g (2 cups) Spinach
Instructions
- Pre-heat your slow cooker on low. In a large frying pan, heat one tablespoon of olive oil over high heat. Add 400 g of Braising steaks (chuck roasts) and cook for 2 to 3 minutes. Transfer the steak to the slow cooker pot.
- Add to the pan 170g Shallots and 3 Garlic cloves. One tablespoon Fresh Ginger, one teaspoon Chili flakes, two tablespoons Garam masala, and two tablespoons Curry Powder. Mix well, and cook on low heat for two minutes.
- Add the shallots to the beef in the slow-cooker pot.
- Add 400 g chopped tomatoes, two tablespoons tomato puree, and one beef stock pot. Mix well, and cook at high temperature for 4 hours on low heat for 8 hours.
- After the curry has been cooked, add 20 g of Fresh Coriander (cilantro). Mix until the spinach is wilted.