Slow Cooker Beef Curry
This rich and flavorful Slow Cooker Beef Curry transforms tough cuts of beef into melt-in-your-mouth tender morsels with minimal hands-on time. The slow-cooked chuck roast simmers in aromatic spices and creamy coconut milk, creating a restaurant-quality beef curry right in your kitchen without the constant monitoring or stirring.
Perfect for busy weeknights, this beef curry recipe practically cooks itself while you’re away. The slow cooker breaks down the tough muscle fibers in the beef, resulting in incredibly tender meat that’s infused with the complex flavors of red curry paste, garam masala, and other warming spices. Served over fluffy rice with warm naan bread, it’s a complete meal that tastes like you spent hours in the kitchen!
Looking for more hearty slow cooker recipes? Try my Slow Cooker BBQ Peach Chicken Thighs with a Cayenne Kick or Slow Cooker Hatch Chile (Salsa Verde) Pork for equally delicious meals that cook while you focus on other tasks!
Table of Contents
Reasons You’ll Love This Recipe
- Minimal hands-on time: After a quick sear, simply add all ingredients to your slow cooker and let it do the work—perfect for busy days when you can’t stand over the stove.
- Budget-friendly protein option: This recipe transforms inexpensive chuck roast into a luxurious meal through slow cooking, making it economical for feeding a family.
- Rich depth of flavor: The combination of red curry paste, garam masala, and other warming spices creates complex flavors that taste like they’ve been developed over hours of careful cooking.
- Make-ahead friendly: This beef curry tastes even better the next day as the flavors continue to meld, making it perfect for meal prep or entertaining.
Slow Cooker Beef Curry Ingredients
See the recipe card below for a complete list of ingredients and measurements.
- Chuck roast – 3 pounds, cut into 1.5-inch cubes provides the foundation of this dish. This cut is ideal for slow cooking as it has enough fat and connective tissue to become tender and flavorful when cooked low and slow.
- Avocado oil – 2-3 tablespoons are used for searing the beef. Its high smoke point makes it perfect for achieving a nice brown crust on the meat without burning, adding depth of flavor to the final dish.
- Onion – One large diced onion creates a savory foundation for the curry sauce. As it cooks, it releases natural sugars that add sweetness and depth to balance the spicy elements.
- Garlic and ginger – Five minced garlic cloves and 2 teaspoons of fresh minced ginger provide aromatic complexity. These ingredients are essential in curry recipes, offering warm, spicy notes that permeate the entire dish.
- Diced tomatoes – A 14.5-ounce can adds acidity and umami, helping to tenderize the meat while creating body in the sauce. The tomatoes break down during cooking, enriching the curry’s texture.
- Coconut milk – A 13.5-ounce can of full-fat coconut milk creates the creamy base of this coconut beef curry. It mellows the spices and adds richness while providing authentic Thai and Indian flavor notes.
- Red curry paste – 3 tablespoons give this dish its distinctive curry flavor with less effort than mixing individual spices. This paste typically contains lemongrass, galangal, and other complex flavors that would be difficult to recreate from scratch.
- Garam masala and cumin – One tablespoon each of these warming spices brings authentic Indian flavor to the dish. Garam masala is a blend of several spices including cinnamon, cardamom, and cloves that adds complexity.
- Cayenne pepper – One teaspoon adds a pleasant heat that can be adjusted to your preference. The slow cooking process allows this spice to permeate the dish without becoming overwhelming.
Substitutions and Additions
- Beef options: If chuck roast isn’t available, try stewing steak, brisket, bottom round, sirloin, or even beef chunks labeled as stew meat. Each will have a slightly different texture but work well in this slow-cooked method.
- Curry variations: Substitute the red curry paste with yellow or green for different flavor profiles, or try madras curry powder or tikka masala curry paste for an Indian-inspired version.
- Coconut milk alternatives: Full-fat coconut cream will make an even richer sauce, while light coconut milk offers fewer calories. For a non-coconut option, try heavy cream added in the last 30 minutes of cooking.
- Vegetable additions: Add carrots, bell peppers, sweet potatoes, or frozen peas to increase the vegetable content. Heartier vegetables can go in at the beginning, while quicker-cooking ones should be added in the last hour.
- Acid elements: A squeeze of lime juice or a splash of rice vinegar at the end brightens the flavors. A tablespoon of fish sauce adds incredible umami depth.
- Heat adjustments: Add more cayenne or include a diced jalapeño for extra spice, or reduce the cayenne and use a mild curry paste for a gentler version suitable for the whole family.
How to Make Slow Cooker Beef Curry (step-by-step directions)
STEP 1. Pat 3 pounds of cubed chuck roast dry with paper towels, then season generously with salt and pepper on all sides. (Photo 1)
STEP 2. Heat a large skillet over medium-high heat. Add 1 tablespoon of avocado oil and once hot, sear the beef in small batches until browned on all sides, adding more oil between batches as needed. Avoid overcrowding the pan to ensure proper browning. (Photo 2)
STEP 3. Transfer the seasoned beef to the pan of your slow cooker as each batch is finished. (Photo 3)
STEP 4. Add the diced onion, minced garlic, and minced ginger on top of the seared beef in the slow cooker. (Photo 4)
STEP 5. Pour in the can of diced tomatoes and the can of coconut milk. Add the cornstarch slurry (3 tablespoons cornstarch mixed with 3 tablespoons water). (Photos 5 & 6)
STEP 6. Add the red curry paste, ground cumin, garam masala, and cayenne pepper. Stir all ingredients until well combined. (Photo 7)
STEP 7. Cover with the slow cooker lid and cook on LOW for 6-8 hours or on HIGH for 4-6 hours, until the beef is tender and falls apart easily when pierced with a fork.
STEP 8. Before serving, stir the curry and taste. Adjust seasonings if needed, adding more salt, pepper, or spices to taste. (Photo 8)
STEP 9. Garnish with fresh chopped cilantro and serve over white rice with naan bread on the side.
Recipe Tips
- Take the time to properly sear the beef in batches for the best flavor. This crucial step creates the Maillard reaction, which adds depth and richness to the final dish.
- If you’re short on time in the morning, prep the ingredients the night before. Cut the beef, chop the aromatics, and mix the spices so everything is ready to go.
- For the most tender results, cook on LOW rather than HIGH. The longer, slower cooking time allows the connective tissue in the beef to break down more completely.
- If your curry sauce is too thin at the end of cooking, remove the lid for the last 30 minutes to allow some liquid to evaporate, or use the cornstarch slurry to thicken the curry.
- For deeper flavor, toast the cumin and garam masala in a dry pan for 30 seconds before adding them to the slow cooker. This wakes up the essential oils in the spices.
- Stir the curry occasionally if cooking on HIGH to prevent the edges from burning, especially if your slow cooker runs hot.
Storing Tips
- Storage: Allow the curry to cool completely before storing to prevent condensation inside your containers, which can lead to spoilage.
- Refrigerator: This beef curry can be stored in an airtight container in the refrigerator for 3-4 days. The flavors actually improve after a day, making it perfect for meal prep or make-ahead dinner plans.
- Freezing: Freeze portions in airtight containers or heavy-duty freezer bags for up to 3 months. The coconut milk may separate slightly when thawed, but the flavor remains excellent.
- Reheating: To reheat, thaw overnight in the refrigerator if frozen, then warm gently in a saucepan over medium-low heat, stirring occasionally. Add a splash of water or coconut milk if the sauce has thickened too much. Microwave reheating works too, but use medium power and stir halfway through.
Serving Suggestions
Serve this Slow Cooker Beef Curry over fluffy white or jasmine rice to soak up all the delicious sauce. Include warm naan bread on the side for scooping up every last bit of the curry. For a complete Indian-inspired meal, pair it with my Cilantro Lime Rice for a flavorful twist on traditional rice.
Top your curry with a dollop of plain yogurt to add creaminess and help cool the spice. Fresh cilantro, sliced green onions, or a squeeze of lime juice make for bright, fresh garnishes. For a lighter side, try my Fresh Heirloom Tomato Salad with Balsamic & Feta to provide a cool, acidic contrast to the rich curry.
If you’re looking for more Indian-inspired flavors, try serving this alongside my Organic Hummus with extra naan for a starter while the curry finishes cooking.
Recipe FAQs
While you can technically skip this step, searing the beef first is highly recommended for this beef curry recipe. The browning process creates rich, complex flavors through the Maillard reaction that simply can’t be achieved through slow cooking alone. This extra 10-15 minutes of effort dramatically improves the depth of flavor in the final dish.
Yes, several cuts work well in this slow-cooked beef curry. While chuck roast is ideal for its fat content and how it breaks down during slow cooking, you can also use braising steak, brisket, bottom round, or even pre-cut stew meat. The key is using tougher cuts that benefit from low, slow cooking rather than expensive tender cuts that would become overcooked.
Absolutely! To create a mild curry that’s family-friendly, reduce or omit the cayenne pepper and make sure you’re using a mild curry paste rather than a hot variety. You can always serve additional hot sauce or red pepper flakes on the side for those who prefer more heat. The coconut milk also helps mellow the spice level.
If your beef curry sauce is too thin after cooking, you have several options. The easiest is to remove the lid and cook on HIGH for 30-60 minutes to reduce the liquid. Alternatively, make another cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon cold water) and stir it into the hot curry, then cook for another 15-20 minutes with the lid on until thickened.
Yes, this beef curry recipe adapts well to an Instant Pot. Follow the searing steps using the Sauté function, then add all ingredients as directed. Cook on High Pressure for 35 minutes (for 1.5-inch chunks) followed by a 10-minute natural release. If you need help with conversion, check out my guide on How to Convert Slow Cooker to Instant Pot for Any Recipe.
Need More Main Dish Recipes? Try These:
Slow Cooker Beef Curry
Equipment
- Skillet Large
Ingredients
- 3 pounds (1 ⅓ kg) chuck roast cut into 1.5-inch thick cubes
- 2-3 tablespoons (2 tablespoons) avocado oil divided (for searing)
- Salt and pepper to taste
- 1 large onion diced
- 5 cloves garlic peeled and minced
- 2 teaspoons fresh ginger peeled and minced
- 14.5 ounce (411 g) can petite diced tomatoes
- 13.5 ounce (382 5/7 g) can unsweetened full fat coconut milk or cream
- Cornstarch slurry 3 tablespoons cornstarch mixed with 3 tablespoons water
- 3 tablespoons red curry paste
- 1 tablespoon ground cumin
- 1 tablespoon garam masala
- 1 teaspoon cayenne pepper
- Fresh chopped cilantro for garnish
Instructions
- Pat 3 pounds of cubed chuck roast dry with paper towels, then season generously with salt and pepper on all sides.3 pounds chuck roast,Salt and pepper
- Heat a large skillet over medium-high heat. Add 1 tablespoon of avocado oil and once hot, sear the beef in small batches until browned on all sides, adding more oil between batches as needed. Avoid overcrowding the pan to ensure proper browning.2-3 tablespoons avocado oil
- Transfer the seasoned beef to the pan of your slow cooker as each batch is finished.
- Add the diced onion, minced garlic, and minced ginger on top of the seared beef in the slow cooker.1 large onion,5 cloves garlic,2 teaspoons fresh ginger
- Pour in the can of diced tomatoes and the can of coconut milk. Add the cornstarch slurry (3 tablespoons cornstarch mixed with 3 tablespoons water).14.5 ounce can petite diced tomatoes,13.5 ounce can unsweetened full fat coconut milk,Cornstarch slurry
- Add the red curry paste, ground cumin, garam masala, and cayenne pepper. Stir all ingredients until well combined.3 tablespoons red curry paste,1 tablespoon ground cumin,1 tablespoon garam masala,1 teaspoon cayenne pepper
- Cover with the slow cooker lid and cook on LOW for 6-8 hours or on HIGH for 4-6 hours, until the beef is tender and falls apart easily when pierced with a fork.
- Before serving, stir the curry and taste. Adjust seasonings if needed, adding more salt, pepper, or spices to taste.
- Garnish with fresh chopped cilantro and serve over white rice with naan bread on the side.Fresh chopped cilantro
Notes
- Take the time to properly sear the beef in batches for the best flavor. This crucial step creates the Maillard reaction, which adds depth and richness to the final dish.
- If you’re short on time in the morning, prep the ingredients the night before. Cut the beef, chop the aromatics, and mix the spices so everything is ready to go.
- For the most tender results, cook on LOW rather than HIGH. The longer, slower cooking time allows the connective tissue in the beef to break down more completely.
- If your curry sauce is too thin at the end of cooking, remove the lid for the last 30 minutes to allow some liquid to evaporate, or use the cornstarch slurry to thicken the curry.
- For deeper flavor, toast the cumin and garam masala in a dry pan for 30 seconds before adding them to the slow cooker. This wakes up the essential oils in the spices.
- Stir the curry occasionally if cooking on HIGH to prevent the edges from burning, especially if your slow cooker runs hot.
Nutrition Information
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