An easy, lighter slow cooker beef curry with fall-apart braising beef and a rich tomato-based sauce - made without coconut milk or cream. Brown the beef for maximum flavour, or use the no-browning method when you need a true dump-and-go dinner.
Tender chunks of beef cooked low and slow in a rich, warmly spiced tomato sauce make this Slow Cooker Beef Curry an easy dinner that tastes like you have spent far more time on it than you actually have.
There is no coconut milk or cream in this beef curry, so the sauce stays rich and full of flavour without being overly heavy. It is made with inexpensive braising beef, simple spices and store-cupboard ingredients, with spinach stirred through at the end. My whole family loves it and it freezes really well too.
For the best flavour, I like to quickly brown the beef and cook the spices for a couple of minutes first. Short on time? I have included a no-browning, dump-and-go option too.
Cook it for 4 hours on high or 8 hours on low, then serve it with rice, naan or flatbreads for an easy family curry night.
Recipe update: This recipe was originally published on 14 January 2019 and fully retested in September 2026 to check the cooking time and ingredient quantities. The original recipe still worked well, but I've expanded the instructions, tips and FAQs.
If you want to try some other slow cooker curries, why not try our easy Slow Cooker Chicken Tikka Masala, vegan Slow Cooker Vegetable Curry or our delicious Slow Cooker Lamb Rogan Josh?
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Jump to:
- Why You Will Love It
- Recipe Overview
- Ingredients and Substitutions
- Variations
- How to Make Slow Cooker Beef Curry
- Does This Beef Curry Need Coconut Milk?
- What is the Best Beef for Slow Cooker Curry?
- Do I Need to Brown the Beef First?
- What to Serve With Slow Cooker Beef Curry
- How to Stop a Slow Cooker Beef Curry From Going Watery
- The Healthy Slow Cooker Book
- Meal Prep and Storage
- Dannii's Top Tips
- Troubleshooting Guide
- Frequently Asked Questions
- More Slow Cooker Beef Recipes
- Recipe
- Feedback
Why You Will Love It
- Fall-apart tender beef - Braising steak is made for slow cooking. After several hours it becomes beautifully tender and takes on all the flavour of the curry sauce.
- No coconut milk or cream - This is a tomato-based beef curry, so you still get a rich sauce without needing coconut milk.
- Easy to make - The hands-on preparation is minimal and the slow cooker does almost all of the work.
- Two ways to make it - Brown the beef first for extra depth of flavour, or skip that step for an even easier dump-and-go dinner.
- Easy to adjust - Leave out the chilli for a milder family-friendly curry or add extra chilli at the end if you want more heat.
- Perfect for batch cooking - It keeps well, freezes well and is ideal for making ahead.
Recipe Overview
- Prep time: Just 10 minutes of hands-on preparation.
- Cooking time: 4 hours on high or 8 hours on low.
- Best beef: Braising steak, chuck steak or stewing beef for tender, fall-apart results.
- Flavour: A rich, warmly spiced tomato-based curry with no coconut milk or cream.
- Difficulty: Easy. Brown the beef for the best flavour, or use the no-browning dump-and-go method when you're short on time.
- Make ahead: Keeps for 2-3 days in the fridge and freezes well for up to 3 months.
Ingredients and Substitutions
A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.
- Beef - Use braising steak, which may also be sold as chuck steak, stewing steak or diced braising beef. These less expensive cuts contain connective tissue that softens during long, slow cooking. This is exactly what you want here as a lean steak, intended for quick cooking, can become dry, but braising beef becomes tender and succulent. Cut the beef into fairly even chunks so they cook at the same rate.
- Oil - We used olive oil to brown the beef, but you could use vegetable or sunflower oil instead.
- Shallots, garlic and ginger - The base of any good curry. The shallots add a lovely sweetness, but you could swap them for a small brown onion instead if you prefer. Save some time by using frozen onion, garlic and ginger.
- Chilli - The chilli is easy to adjust. For a mild beef curry, leave it out completely. For medium heat, use a smaller amount. For a spicy slow cooker beef curry, use the full amount and add fresh chilli when serving if needed. It is much easier to add more heat at the end than rescue a curry that is too hot.
- Spices - I use a mixture of curry powder and garam masala rather than a jar of curry sauce. Choose a mild, medium or hot curry powder depending on how spicy you want the finished curry to be. Garam masala adds warmth and aromatic spice rather than simply adding heat.
- Tomatoes - Tomatoes make up most of the sauce, so good-quality chopped tomatoes are worth using. Very watery tinned tomatoes can result in a thinner curry. Passata can also be used if you prefer a smoother sauce.
- Tomato purée - This gives the curry a more concentrated tomato flavour and helps give the sauce body.
- Beef stock pot - Use one concentrated beef stock pot directly from the container - do not dilute it with water first. A concentrated beef stock cube can be used instead. There is already enough liquid from the tomatoes for this recipe, so adding a full quantity of made-up beef stock could make the curry watery.
- Spinach - Spinach is stirred through at the end so it wilts without becoming overcooked. It is an easy way to add some extra vegetables without changing the flavour of the curry, but it is optional and it won't change the recipe if you leave it out.
- Coriander (cilantro) - This adds lots of freshness to the finished curry.
Variations
Some ways to change up this recipe:
Add More Vegetables
Butternut squash or sweet potato can be added with the beef. I don't recommend adding lots of mushrooms at the start because they release a significant amount of water and can make the sauce thinner.
Make the Beef Go Further
Replace some of the beef with chickpeas or lentils for a more budget-friendly curry. This also works well if you want to increase the number of portions without simply doubling the amount of meat.
Make it Creamier
This curry is deliberately made without coconut milk or cream, which keeps the tomato-based sauce lighter. If you want a creamy finish, add a spoonful of natural or Greek yogurt to individual bowls when serving.
Also, try this Slow Cooker Beef Massaman Curry.
How to Make Slow Cooker Beef Curry
- Brown the beef: Heat the oil in a pan over a high heat and then add the beef. Brown for 2-3 minutes. Transfer the steak to the slow cooker pot.
- Cook the veg and spices: Add the shallots, garlic, ginger, chilli and spices to the pan. Mix well and cook over a low heat for 2 minutes.
- Tomatoes and stock: Add the shallot mixture to the beef in the slow cooker pot. Add the tomatoes and beef stock pot.
- Mix: Mix well.
- Cook: Cook on high for 4 hours or low for 8 hours.
- Add the spinach: Once the curry is cooked, add the spinach and chopped coriander.
- Wilt the spinach: Mix well until the spinach has wilted.
Does This Beef Curry Need Coconut Milk?
No. This is a slow cooker beef curry without coconut milk, and that is intentional.
The tomatoes, tomato purée, beef stock and slow-cooked beef create a rich sauce without coconut milk, cream or yogurt.
If you prefer a creamier curry, I would serve it with a spoonful of natural yogurt rather than changing the whole sauce.
What is the Best Beef for Slow Cooker Curry?
Braising steak or chuck steak is my first choice. Slow cooking gives the connective tissue in these cuts enough time to soften, which is what gives you tender beef rather than dry or chewy pieces.
Diced stewing beef is also suitable. I would avoid expensive quick-cooking steaks for this recipe. Save those for recipes where the beef only needs a few minutes in the pan.
Do I Need to Brown the Beef First?
No - but there is a difference.
For the Best Flavour:
Brown the beef in a hot pan for 2-3 minutes before putting it into the slow cooker.
You are not trying to cook it through. You just want some colour on the outside.
Cook the shallots, garlic, ginger and spices briefly in the same pan before transferring those to the slow cooker too.
This extra step gives the finished curry a deeper savoury flavour.
For the Easiest Dump-and-Go Version:
If mornings are busy, you can skip the browning.
Add the beef, shallots, garlic, ginger, spices, tomatoes, tomato purée and concentrated stock pot directly to the slow cooker and cook on low for 8 hours.
The flavour will be slightly less deep, but you still get a tender, easy beef curry with very little preparation.
What to Serve With Slow Cooker Beef Curry
Curry and rice is a classic combination. We recommend our brown rice and quinoa. For something with a little more flavour, serve it with turmeric rice.
But you could also just make a couple of our Easy Homemade Flatbreads and use them to scoop up all that delicious curry sauce. Maybe brush some garlic butter on the flatbreads too. A Peshwari Naan is always a great side to a curry too.
You could also add poppadoms, mango chutney, raita or a simple tomato and cucumber salad if you want to turn it into a bigger curry-night meal. We love serving this up for family meals, as my kids are always willing to try new things when they can build their plates with different sides and dips.
For a lighter meal, serve a smaller portion of rice with extra vegetables alongside the curry.
How to Stop a Slow Cooker Beef Curry From Going Watery
Slow cookers retain moisture, so sauces do not reduce in the same way as they do in an uncovered pan. There are several ways to keep this beef curry rich rather than watery.
Start with good-quality chopped tomatoes rather than particularly watery ones.
Do not dilute the concentrated stock pot with water.
Keep the lid on during cooking rather than repeatedly lifting it.
If the finished sauce is thinner than you would like, remove the lid towards the end of cooking to allow some moisture to evaporate.
If the sauce is still very thin, mix 1 tablespoon of cornflour with 1 tablespoon of cold water until smooth, then stir it into the curry and allow it to cook for a few more minutes.
The Healthy Slow Cooker Book
Did you know we have a whole book of slow cooker recipes? Available in paperback and Kindle, The Healthy Slow Cooker was released in 2018 and is one of the most popular Slow Cooker Books on Amazon.
It contains 100 recipes (including this beef curry) that can all be cooked in your slow cooker including, breakfast, lunch, dinner, desserts and drinks.
Get a copy of The Healthy Slow Cooker now and make your meal prep so much easier.
Meal Prep and Storage
Store: You can keep leftovers in an airtight container in the fridge for 2-3 days.
Freeze: This curry freezes very well. Once completely cool, divide it into individual freezer-safe containers and freeze for up to 3 months. Freezing individual portions makes it much easier to defrost exactly what you need.
Defrost: Defrost the curry in the fridge overnight.
Reheat: Reheat gently in a saucepan, stirring regularly, until piping hot throughout. Individual portions can also be reheated in the microwave. If the sauce has become very thick in the fridge, add a small splash of water while reheating.
Dannii's Top Tips
- For the deepest flavour, brown the beef and briefly cook the spices before slow cooking.
- For the quickest preparation, skip browning and use the dump-and-go method.
- Use a concentrated beef stock pot without adding water.
- If the beef is tough, give it longer rather than turning up the heat.
- Adjust the chilli at the beginning for a family-friendly curry, then add extra fresh chilli to individual portions if needed.
- Use good-quality tinned tomatoes to reduce the chance of a watery sauce.
- Add spinach at the very end so it stays green and fresh.
Troubleshooting Guide
|
Problem |
Likely cause |
Fix |
|
The beef is still tough or chewy |
Braising beef hasn't cooked for long enough, the pieces are particularly large, or your slow cooker runs cooler. |
Keep cooking until the beef is tender. Check it periodically rather than increasing the heat. Next time, cut the beef into evenly sized chunks. |
|
The curry is too watery |
Watery tinned tomatoes, extra liquid, moisture from added vegetables, or the stock pot was diluted with water. |
Remove the lid towards the end of cooking to help the sauce reduce. If needed, stir in a small cornflour slurry. Use the beef stock pot undiluted. |
|
The curry is too spicy |
The curry powder was hotter than expected or too much chilli was added. |
Serve with natural yogurt and extra rice to soften the heat. Next time, omit the chilli flakes and use a mild curry powder; extra chilli can always be added at the table. |
|
The sauce is too thick |
Your tomatoes contained less liquid or your slow cooker cooks particularly hot. |
Stir in a small splash of hot water until the sauce reaches the consistency you want. Add it gradually so the curry doesn't become watery. |
Frequently Asked Questions
Yes. Browning gives the curry more depth of flavour, but it isn't essential for cooking the beef. If you are short on time, use the no-browning method and cook everything together on low.
Cook it for approximately 4 hours on high or 8 hours on low.
The beef should be tender before serving, so allow a little extra time if your particular slow cooker runs cooler.
It usually needs longer. Braising beef becomes tender when its connective tissue has had enough time to break down. If it is cooked but still chewy, continue slow cooking until it softens.
The most common causes are watery tinned tomatoes, adding unnecessary liquid or moisture released from extra vegetables.
Do not make the concentrated stock pot up with water for this recipe.
You can also remove the lid near the end or use a small cornflour slurry if necessary.
No. The nutritional information in the recipe card is for the beef curry itself. Rice, naan and other serving suggestions should be calculated separately.
More Slow Cooker Beef Recipes
If you've tried this beef curry recipe, let us know how you got on in the comments below.
Tag us in your creations on Instagram @hungryhealthyhappy and use the hashtag #hungryhealthyhappy too.
Recipe
Easy Slow Cooker Beef Curry (No Coconut Milk)
Recipe Video
Ingredients
- 1 tablespoon of Olive oil
- 400 g (14 oz) of Braising steak - trimmed of fat and cut into chunks
- 170 g (¾ cups) of Shallots - small; diced
- 3 Garlic clove - crushed
- 1 tablespoon of Fresh ginger - peeled and grated
- 1 teaspoon of Chilli flakes
- 2 tablespoon of Garam masala
- 2 tablespoon of Curry powder
- 400 g (14 oz) of Chopped tomatoes - canned
- 2 tablespoon of Tomato puree
- 1 Beef stock pot
- 20 g (1 cups) of Fresh coriander - finely chopped
- 60 g (2 cups) of Spinach
Instructions
- Brown the beef: Heat 1 tablespoon of Olive oil in a frying pan over a high heat and then add 400 g of Braising steak and brown for 2-3 minutes. Transfer the steak to the slow cooker pot.
- Cook the veg and spices: Add 170 g of Shallots, 3 Garlic clove, 1 tablespoon of Fresh ginger, 1 tsp of Chilli flakes, 2 tablespoon of Garam masala and 2 tablespoon of Curry powder to the frying pan. Mix well and cook over a low heat for 2 minutes.
- Tomatoes and stock: Add the shallot mixture to the beef in the slow cooker pot. Add 400 g of Chopped tomatoes, 2 tablespoon of Tomato puree and 1 Beef stock pot.
- Mix: Mix well.
- Cook: Cook on high for 4 hours or low for 8 hours.
- Add the spinach: Once the curry is cooked, add 60 g of Spinach and 20 g of Fresh coriander.
- Wilt the spinach: Mix well until the spinach has wilted.
Recipe Notes
- For the deepest flavour, brown the beef and briefly cook the spices before slow cooking.
- For the quickest preparation, skip browning and use the dump-and-go method.
- Use a concentrated beef stock pot without adding water.
- If the beef is tough, give it longer rather than turning up the heat.
- Adjust the chilli at the beginning for a family-friendly curry, then add extra fresh chilli to individual portions if needed.
- Use good-quality tinned tomatoes to reduce the chance of a watery sauce.
- Add spinach at the very end so it stays green and fresh.
Nutritional Information
Where nutritional information is provided, it is approximate and calculated using online tools. Values can vary depending on the ingredients and brands used, but we endeavour to be as accurate as possible.
All timings are a guide and may vary depending on the ingredients, equipment and, where relevant, the appliance used. Changing the serving size may also affect the time needed.
Jen says
This was so easy to make and really delicious. Will definitely make again. Thank you!
Matt says
Is the 1.25 Beef stock pot, just 1.25 litres of liquid beef stock?
Dannii Martin says
It is 1 beef stock pot. Not 1.25. Not liquid - just the stock pot.
Kevin says
Hi, would you be able to cook this in the oven instead of the slow cooker?
DJ says
Are you saying the liquid from your stock pot that you cooked the beef in??
I’m so confused at this point.
Dannii Martin says
I am not sure what you mean? There is no liquid added to the stock pot. You can see what the stock pot looks like in the ingredients photo. It's not liquid, it's a concentrated stock and it's added with the tomatoes to give a more intense beef flavour.
Jocelyn Abad says
Hi there is the 326cals excluding the rice?
Dannii Martin says
Yes, the calories are for just the beef curry recipe. Sides are optional.
Brett says
Can I add mushrooms and kidney beans to this dish?
Dannii Martin says
You can add beans to it. I wouldn't recommend mushrooms though, as they would produce too much liquid and make the curry too thin.
Louise says
I cannot see yoghurt in the ingredients list? Others have said they added yoghurt.
Dannii Martin says
The original recipe did add yogurt, but we are always testing our recipes and adapting them and when we re-tested it, it was better without yogurt.
Lauren Harris says
I loved making this beef curry in the slow cooker. It was so easy and tasted so good. the meat was super tender too!
Ned says
My wife loves curry so I had to make this for her that wasn't chicken curry. Thank you for this awesome recipe, she loved it!
Anjali says
This curry was so flavorful, hearty and satisfying! Made this when we had family over for dinner a couple of nights ago and it was a hit! I loved how easy it was to make and how it was great for feeding a crowd too!
Holley says
I made this last week for my weekly meal prep. Easy to follow directions and turned out just perfect! I will be adding this into my meal prep rotation from now on!
Kirsten says
The FAQs Aren't showing on this, but can you cook it on the stove on a low heat instead?
Dannii Martin says
That's strange - I can see them. Are they still not showing? Yes, if you want to make a quicker version of this slow cooker beef curry, then you can make it on the stove instead. Fry the onion, garlic and ginger, add the spices and beef and brown for 5 minutes. Add the rest of the ingredients and simmer for 20 minutes.
Bethany says
Hi! Me and my husband have quite big portions as we are very active and add more protein. If I add double the amount of meat to this but it’s only for the 2 of us but we will be having it for dinner over 2 days, would you recommend changing any of the quantities of the other ingredients or just add the extra meat in and nothing else? Thanks!
Dannii says
This recipe makes 4 portions, so you could make the whole recipe and divide that between two. Or, you could do the recipe for 4 and then just add some extra tomatoes and seasoning.
Carlisle says
First time attempting a curry in the slow cooker. The recipe was simple and all the ingredients were easy to pick up at the store. The end result was fantastic. Served it with rice and naan bread. It went down a treat with the family. Will definitely be making this again
Andy says
I’m keen to add some fresh chillis to add colour and spice. Would you recommend doing this as well as the chilli flakes and chilli power or as a substitute? I want it to have a kick but not be overly spice. Any advice would be great.
Also: How much natural yogurt do you recommend string through at the end if the curry is a little on the hot side?
Thanks - I’m looking forward to trying this over the weekend!
Dannii says
It really depends on how much heat you can handle. This does have a nice kick of heat already, so adding fresh chillies as well might be overpowering. I would leave out the chilli flakes. Just add yoghurt until it is as mild as you like - a tbsp at a time.
Andy says
Thank you!