Slow Cooker Beef Curry

Last updated on August 9th, 2019 at 01:50 pm

This Slow Cooker Beef Curry is an easy and comforting meal with a kick of spice. Slow cooked chunks of tender beef in a rich and spicy sauce served over a bed of rice. It’s made with spices you probably already have in your cupboard and it freezes really well too, so you can have leftovers for meals in the week. You can make it as spicy or as mild as you like too.

Slow Cooker Beef Curry

In my opinion, the best way to cook beef is to slow cook it. It makes the chunks of beef so incredibly tender when it is cooked on low for 8 hours and when cooked in a spicy tomato curry sauce, it takes on so much flavour.

If curry is a weekend favourite for you, then put this on before you leave for work or the school run on a Friday morning and come home to it cooking away. This curry really couldn’t be easier.

Easy Beef Curry

This curry sauce is really rich and will rival most Indian takeaway offerings – and throwing it all in the slow cooker is just as easy as calling up a takeaway.

You can make this curry even easier by skipping the browning stage and just throw everything in the slow cooker without the oil. It would still work and cook through, you just wouldn’t get as much flavour.

Healthy Beef Curry

Although a little oil has been used to brown the beef most of the fat comes from the meat itself rather tan the curry having a lot of extra fat added for flavour.

The flavours of the meat and the spices shine though in this dish to make a takeaway-night winner. Save yourself some money and make this lean beef curry yourself.

Does This Curry Freeze?

This recipe serves 2, but you can easily double the batch and then freeze the leftovers (with rice) in individual portions. I thought the leftovers of this were just as good, if not better, than when made fresh as the flavour intensified. Just make sure it cools fully before freezing.

How Can You Adapt This Sow Cooker Beef Curry?

This curry is one for those of you that can handle the heat, but you can easily adapt it to make it milder and much more child friendly. If you are making this for kids, skip the chilli (or just use a little if they do like some heat) and focus on the herbs and spices instead.

Another great way to adapt this beef curry is to stir in some spinach about 10 minutes before it is cooked. It adds some extra colour to quite a dark dish, not to mention a portion of vegetables. You could also use kale or chard, or a mixture of all three.

Ingredients needed to make a Slow Cooker Beef Curry (serves 2)

• 1 tbsp olive oil
• 400g braising steak, trimmed of fat and cut in to chunks
• 8 shallots, diced
• 3 garlic cloves, crushed
• 2.5cm piece of ginger, peeled and grated
• A red chilli, finely diced
• 1 tsp ground turmeric
• 1 tbsp each of ground cumin, ground coriander and garam masala
• A pinch of salt and pepper
• 400g can chopped tomatoes
• 2 tbsp tomato puree
• 4 tbsp fat free natural yoghurt
• A handful of fresh coriander, finely chopped
• Cooked rice, to serve

How To Make Slow Cooker Beef Curry – Step by Step:

One: Preheat your slow cooker to low. Heat the oil in a frying pan over a high heat and then add the steak and brown for 2-3 minutes. Transfer the steak to the slow cooker pot.
Two: Add the shallots, garlic, ginger and chilli to the frying pan and cook over a low heat for 2 minutes. Add all the spices and salt and pepper, stir well and cook for a further 1 minute.
Three: Add the shallot mixture to the slow cooker pot along with the chopped tomatoes and tomato puree and stir well. Cook on low for 8 hours until the beef is tender.
Four: Stir through the yoghurt and fresh coriander and serve with rice.

Five Other Slow Cooker Recipes To Try:

Slow Cooker Beef Casserole
Slow Cooker Balsamic Chicken
Slow Cooker Hidden Vegetable Pasta Sauce
Slow Cooked BBQ Chicken
Slow Cooked Jerk Chicken

Some extra tips for this delicious Slow Cooker Beef Curry:

• Save yourself some time and make this the ultimate dump meal by skipping the browning stage and add everything to the slow cooker and cook on low for 8 hours.
• Add some extra vegetables by stirring in some spinach just before serving, or cooking some chunks of butternut squash when the beef goes in the slow cooker.
• This is easy to freeze in portions, just make sure it has fully cooled before freezing.
• If you don’t want this spicy and you want it more kid friendly, then leave out the chilli and let the herbs and spices shine through. Or, you could add some extra yoghurt.
• Or, if you want an even spicier curry – try adding some curry powder.

If you’ve tried this Slow Cooker Beef Curry, or any other recipe on the blog, then let us know how you got on in the comments below, we love hearing from you! You can also FOLLOW US on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more delicious recipe ideas, behind the scenes shots and also what we are getting up to.

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Slow Cooker Beef Curry

This Slow Cooker Beef Curry is an easy and comforting meal with a kick of spice. Slow cooked chunks of tender beef in a rich and spicy sauce served over a bed of rice.

4.62 from 49 votes

Print

Course: Main Course

Cuisine: Indian

Keyword: curry recipe, healthy curry, slow cooked curry, slow cooker curry, slow cooker recipe

Prep Time: 10 minutes

Cook Time: 8 hours

Total Time: 8 hours 10 minutes

Servings: 2 people

Calories: 607kcal

Author: Dannii

Ingredients

UK measures - US measures

• 1 tbsp olive oil
• 400 g braising steak, trimmed of fat and cut in to chunks
• 8 shallots, diced
• 3 garlic cloves, crushed
• 1 tbsp ginger, peeled and grated
• 1 red chilli, finely diced
• 1 tsp ground turmeric
• 1 tbsp each of ground cumin, ground coriander and garam masala  
• 400 g chopped tomatoes
• 2 tbsp tomato puree
• 4 tbsp fat free natural yoghurt
• 20 g fresh coriander, finely chopped
• 1 pinch Sea salt and black pepper
• Cooked rice to serve

Instructions

• Preheat your slow cooker to low. Heat the oil in a frying pan over a high heat and then add the steak and brown for 2-3 minutes. Transfer the steak to the slow cooker pot.
• Add the shallots, garlic, ginger and chilli to the frying pan and cook over a low heat for 2 minutes. Add all the spices and salt and pepper, stir well and cook for a further 1 minute.
• Add the shallot mixture to the slow cooker pot along with the chopped tomatoes and tomato puree and stir well. Cook on low for 8 hours until the beef is tender.
• Stir through the yoghurt and fresh coriander and serve with rice.

Video

Notes

• Save yourself some time and make this the ultimate dump meal by skipping the browning stage and add everything to the slow cooker and cook on low for 8 hours.
• Add some extra vegetables by stirring in some spinach just before serving, or cooking some chunks of butternut squash when the beef goes in the slow cooker.
• This is easy to freeze in portions, just make sure it has fully cooled before freezing.
• If you don't want this spicy and you want it more kid friendly, then leave out the chilli and let the herbs and spices shine through. Or, you could add some extra yoghurt.
• Or, if you want an even spicier curry - try adding some curry powder.

Nutrition Facts

Slow Cooker Beef Curry

Amount Per Serving (1 portion)

Calories 607 Calories from Fat 333

% Daily Value*

Fat 37g57%

Saturated Fat 14g70%

Cholesterol 122mg41%

Sodium 450mg19%

Potassium 1648mg47%

Carbohydrates 40g13%

Fiber 7g28%

Sugar 18g20%

Protein 48g96%

Vitamin A 1235IU25%

Vitamin C 66.8mg81%

Calcium 269mg27%

Iron 9.5mg53%

* Percent Daily Values are based on a 2000 calorie diet.

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DisclaimerThe nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.