Slow Cooker Beef Curry (Printable View)

Tender beef cooked slowly in creamy coconut milk with aromatic spices for a flavorful main dish.

# Ingredient List:

→ Beef

01 - 2 lbs beef chuck, cut into 1.5-inch cubes
02 - 1 tbsp vegetable oil

→ Vegetables

03 - 1 large onion, finely chopped
04 - 3 cloves garlic, minced
05 - 1-inch piece fresh ginger, grated
06 - 2 medium carrots, sliced
07 - 1 large red bell pepper, cut into strips

→ Spices & Seasonings

08 - 2 tbsp curry powder
09 - 1 tsp ground cumin
10 - 1 tsp ground coriander
11 - ½ tsp turmeric
12 - ½ tsp chili flakes (optional)
13 - 1 tsp salt
14 - ½ tsp black pepper

→ Liquids

15 - 1 can (14 oz) full-fat coconut milk
16 - 1 cup beef broth
17 - 1 tbsp tomato paste

→ Finish

18 - 2 tbsp chopped fresh cilantro (optional)
19 - Cooked rice, for serving

# How to Make It:

01 - Heat vegetable oil in a large skillet over medium-high heat. Brown the beef cubes in batches until golden on all sides. Transfer browned beef to the slow cooker.
02 - In the same skillet, sauté chopped onion, minced garlic, and grated ginger for 2 to 3 minutes until fragrant. Add curry powder, cumin, coriander, turmeric, chili flakes, salt, and black pepper; stir continuously for 1 minute to toast the spices.
03 - Transfer the sautéed onion and spice mixture to the slow cooker. Add sliced carrots, red bell pepper strips, coconut milk, beef broth, and tomato paste. Stir thoroughly to combine all ingredients.
04 - Cover and cook on low setting for 7 to 8 hours, or on high for 4 hours, until beef is tender and flavors have melded.
05 - Adjust seasoning to taste if necessary. Serve hot, garnished with chopped fresh cilantro and accompanied by cooked rice.

# Expert Suggestions:

01 -
  • The beef practically falls apart after slow cooking, so there's zero tough chewing or disappointment.
  • You brown the meat and toast the spices, then everything else happens while you live your day.
  • Coconut milk makes it naturally creamy without cream, which somehow feels a little bit luxurious.
  • It tastes better the next day, making it perfect for batch cooking on Sunday.
02 -
  • Don't skip browning the beef—it creates the foundation of flavor that makes slow-cooked curry taste rich, not watery.
  • Always use full-fat coconut milk; the thin stuff won't give you that silky, luxurious sauce that makes people think you tried harder than you did.
  • If it's too thick at the end, stir in a splash more broth; if it's too thin, let it simmer uncovered for a few minutes before serving.
03 -
  • Toast your spices in the skillet before they hit the slow cooker—it wakes them up and makes the entire dish taste more complex and intentional.
  • If you're cooking on high, start checking the beef around hour 3; slow cookers vary wildly, and you don't want it falling apart into stringy pieces.
  • A squeeze of lime juice at the very end brightens everything and adds a subtle layer that tastes unexpectedly perfect.

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