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Mouthwatering Slow Cooker Indian Beef Curry for Family Comfort

This Heavenly Slow Cooker Indian Beef Curry is the ultimate comfort food, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Indian
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

For the Base
  • 1 tbsp Oil or Ghee Substitute with vegetable oil if needed.
  • 1000 g Chuck or Braising Steak Ideal for tenderness due to fat marbling.
  • 1 cup Onions, chopped Adds sweetness and depth of flavor.
  • 2 cloves Garlic, chopped Provides a pungent aroma.
  • 2 cm Fresh Ginger, chopped Contributes heat and fragrance.
For the Spices
  • 0.5 tsp Ground Turmeric Adds color and anti-inflammatory properties.
  • 2 tsp Ground Coriander Infuses a citrusy flavor.
  • 1 tsp Garam Masala Key for complex spice profile.
  • 0.5 tsp Ground Cumin Imparts warmth and earthiness.
  • 0.5 tsp Red Chili Powder Adds heat; adjust to taste.
  • 3 cm Cinnamon Stick Infuses sweet and spicy notes.
  • 1 Dried Bay Leaf Enhances aromatic depth.
For the Liquid
  • 1 cup Beef Broth Forms the base for the curry sauce.
  • 0.5 cup Water Adjusts consistency of the sauce.
For Garnishing
  • 2 tbsp Chopped Cilantro Adds freshness.
  • Salt Enhances overall flavor.

Equipment

  • Slow Cooker
  • heavy frying pan

Method
 

Step-by-Step Instructions
  1. Heat 1 tablespoon of oil in a heavy frying pan over medium-high heat. Add chunks of chuck or braising steak, searing them in batches for 4-5 minutes until they develop a rich brown crust. Transfer the beef to the slow cooker.
  2. In the same pan, add a splash more oil and toss in 1 cup of chopped onions, 2 chopped garlic cloves, and 2 cm of chopped fresh ginger. Sauté for 2-3 minutes until onions are translucent.
  3. Stir in ½ teaspoon of ground turmeric, 2 teaspoons of ground coriander, ½ teaspoon of ground cumin, 1 teaspoon of garam masala, and ½ teaspoon of red chili powder. Cook for 1 minute.
  4. Pour in 1 cup of beef broth and ½ cup of water, scraping up any browned bits. Simmer for 2 minutes.
  5. Transfer the aromatic mixture to the slow cooker with the seared beef, a 3 cm cinnamon stick, 1 dried bay leaf, and 2 tablespoons of chopped cilantro. Stir gently.
  6. Cover and set the slow cooker to cook on low for 8 hours or high for 4 hours.
  7. Once cooking is done, stir the curry gently, taste and adjust seasoning if necessary, and garnish with fresh cilantro before serving.

Notes

Consider adding coconut milk for richness before serving. Adjust spice levels as desired, and store leftovers in an airtight container for up to 3 days.