Easy Slow Cooker Beef Curry

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Melt-in-Your-Mouth Slow Cooker Beef Curry, a comforting and rich family-friendly recipe that is perfect for busy weeknight dinners, meal prep or batch freezing. My Indian-style curry uses easily available ingredients to create a heart-warming meal that goes down well all year round.

Prep Time20

Cook Time4

Total Time4 20

Course: Main Course

Cuisine: Indian

Servings: people

Calories: 437kcal

Author: Daniela Apostol

Ingredients

600 g stewing beef ( chuck beef, 1.5 lb)
1 large onion
2 garlic cloves
½ tablespoon ginger puree
300 g cherry tomatoes (10 oz)
65 ml vegetable oil ( ¼ cup)
65 ml Greek yogurt (¼ cup)
2 tablespoon chopped parsley ( or coriander)
1 tablespoon tomato paste
1 teaspoon salt
¼ teaspoon ground black pepper
250 ml beef stock ( broth, 1 cup)

Spices

1 tablespoon hot curry powder
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 teaspoon ground coriander
1 teaspoon ground cinnamon
1 teaspoon ground cardamom
½ teaspoon chilli powder
2 bay leaves

Instructions

Heat up the oil in a large pan, add the beef, season it with half a teaspoon of salt and a good pinch of black pepper, and brown on both sides.
Remove it from the pan, and transfer it to the slow cooker.
In the same pan, add the peeled and chopped onion, season with the remainign asalt and pepper, and fry it until it begins to brown lightly.
Add the peeled and chopped garlic and ginger puree, and cook for a further 30 seconds.
Add all the spices, and mix well, and leave to cook for a 1 minute so they can release their aroma.
Cut the cherry tomatoes in half, and add them to the pan.
Mix well, and leave the tomatoes to cook for 2-3 minutes until they become mushy.
Pour over the stock, and transfer everything to the slow cooker.
Leave it to cook on low for 7-8 hours and on high for 4 hours.
10 minutes before the curry is ready, add a few tablespoons of the hot curry liquid to the yogurt, and mix very well.
Add the hot yogurt to the slow cooker, and leave it to cook briefly.
Garnish with chopped parsley.

Video

Notes

You can make the curry without browning the beef first, but I wouldn't skip this step, as it adds so much more flavour. The onion, garlic and ginger will deglaze the pan and use every single brown bit to up the deliciousness.
Use the right cut of beef, the regular chuck beef is the best here, as they work best when they are cooked low and slow. Sirloin or other quick-cooking cuts will dry up in the air fryer and become very tough.
Don't add too much liquid to the slow cooker, unlike dishes that are cooked on a stove top, and the liquid gets absorbed quickly, the crock pot keeps all the moisture in. One cup of beef stock is more than enough.

Nutrition