Slow Cooker Beef Curry (Printable Version)
Rich beef simmered slowly in coconut milk with aromatic spices and tender vegetables.
# What You Need:
→ Beef
01 - 2 lbs beef chuck, cut into 1.5-inch cubes
→ Vegetables & Aromatics
02 - 1 large onion, finely chopped
03 - 3 cloves garlic, minced
04 - 1 tablespoon fresh ginger, grated
05 - 2 medium potatoes, peeled and cubed
06 - 2 medium carrots, peeled and sliced
→ Spices
07 - 2 tablespoons curry powder
08 - 1 teaspoon ground cumin
09 - 1 teaspoon ground coriander
10 - 1/2 teaspoon turmeric
11 - 1/4 teaspoon cayenne pepper, optional
12 - 1 teaspoon salt
13 - 1/2 teaspoon black pepper
→ Liquids
14 - 1 can (14 oz/400 ml) full-fat coconut milk
15 - 1 cup (240 ml) beef broth
16 - 1 tablespoon tomato paste
→ To Finish
17 - 1 tablespoon lime juice
18 - 1/4 cup fresh cilantro, chopped
# How to Make It:
01 - Heat a large skillet over medium-high heat and brown beef cubes on all sides in batches. Transfer to slow cooker.
02 - In the same skillet, add onions, garlic, and ginger; sauté 2 to 3 minutes until softened. Stir in curry powder, cumin, coriander, turmeric, and cayenne; cook for 1 minute until fragrant.
03 - Transfer sautéed aromatics and spices to slow cooker.
04 - Add potatoes, carrots, salt, and black pepper to slow cooker.
05 - Pour in coconut milk, beef broth, and tomato paste; stir to combine.
06 - Cover and cook on LOW setting for 7 hours until beef is tender and vegetables are cooked through.
07 - Stir in lime juice and adjust seasoning to taste.
08 - Serve hot, garnished with chopped fresh cilantro.
# Expert Tips:
01 -
- The beef becomes so tender it nearly falls apart, and there's something deeply satisfying about meat that doesn't fight your spoon.
- It's ready when you need it, not when you think it might be, which means actual flexibility on busy days.
- Your kitchen smells like a good restaurant without the stress of timing multiple pans.
02 -
- Don't skip the browning step—it's not extra work, it's the difference between a curry and a curry that tastes like it actually matters.
- Full-fat coconut milk really does taste different from the light version; if you're going to make this, make it right.
- The lime juice at the end isn't optional seasoning—it's the moment everything comes into focus and becomes something you actually want to eat.
03 -
- If your slow cooker tends to run hot, check the beef around the six-hour mark; some cookers finish earlier, and you want meat that's tender, not falling apart.
- The secret to a curry that tastes layered instead of one-note is respecting the lime juice at the end—it's the final note that makes everything else sound better.