Slow Cooker Beef Curry
Last year, we finally purchased a pressure cooker and an instant pot. I started to create some recipes using these appliances but somehow, I always return to my slow cooker. Is it the fact that I’ve been using it for so many decades 🤔? Am I set in my old ways and not willing to try new technologies?
Probably but what I like about my crock pot which the other two don’t have is I can add ingredients or stir whenever I want. Also, while cooking, a beautiful aroma exudes from it and fills the air in the house. This reason alone makes me return to my slow cooker…
I shared many recipes using this preferred appliance like El Pollo Cinco de Mayo (Mexican Chicken), Red Beans & Rice, Beef Stew, Mulled Cider, and many others including this one… Slow Cooker Beef Curry! With fall-apart beef cubes braised slowly in a gorgeous curry sauce, this flavorful recipe is sure to please your taste buds 😋!
I use beef blade but chuck, round or sirloin are other options. After stirring the meat in the marinade until nicely coated, I transfer to the fridge overnight – the longer, the better – but if you’re short on time, 3 to 4 hours 🕑 is pretty decent.
Whichever length of time you choose, when ready to cook, work in batches and sauté the cubes for 5 minutes to get a nice color on them. The marinade will create a lot of juice and to prevent the meat from boiling, simply scoop up the liquid and reserve it for later. This is flavor and we’re not discarding it 😀!
When the meat is done and transferred to the crock, this is when the “reserved” liquid is added. Also, if there’s some marinade left in the bowl, add it to the meat as well. All this adds more taste to the Slow Cooker Beef Curry.
When sautéing the onions 🧅, there are some bird’s eye chilies 🌶 added to the them. If you or someone else has a low “heat” tolerance, don’t use them, it’s really not a big deal! As I mentioned often, most recipes are a guideline therefore you can adjust them to your liking.
When everything is in the crock, there’s an ingredient amount that is not set in stone and it’s the beef broth. Depending on how much liquid you collected when cooking the meat, that will determine how much broth you need. Pour enough to just cover the beef cubes – I normally use 1/3 cup.
This Slow Cooker Beef Curry is loaded with serious flavor! This is another great recipe to add to your folder. It’s a beautiful weeknight meal that tastes as good as it looks! Served with cooked rice 🍚 and garnished with some chopped cilantro, this is a delicious reason to dust off your appliance…
Bon Appétit! 🍽
Here are more delicious slow cooker recipes for you to try… 😀
– Slow Cooker Beef Barley
– Slow Cooker Chicken Cacciatore
– Slow Cooker Beef Brisket
– Texas BBQ Slow Cooker Pulled Pork
– Slow Cooker Rice Pudding
– Slow Cooker Barbacoa Beef
– Slow Cooker BBQ Sloppy Joes
and for even more beef recipes 🐂, click on this link… Recipe Category • Beef
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Slow Cooker Beef Curry
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Ingredients
MARINADE
- 2 lbs. beef blade steak, fat trimmed and cubed into bite size pieces
- 3/4 cup full fat plain yogurt
- 1 tbsp. fresh ginger, minced
- 2 large cloves garlic, pressed
- 1 tbsp. garam masala
- 1/2 tbsp. ground cumin
- 2 tsp. curry powder
- 1 tsp. ground coriander
- 1/2 tsp. ground Himalayan pink salt, or to taste
- 1/2 tsp. freshly ground black pepper, or to taste (I always use mixed peppercorns)
- 1/4 tsp. cayenne pepper
CURRY
- 1 tbsp. olive oil tips & tricks
- 1 tbsp. ghee
- 2 cups white onions, chopped
- 2 large bird's eye chilies, seeded, ribs removed and finely chopped optional
- ground Himalayan pink salt, or to taste
- freshly ground black pepper, or to taste (I always use mixed peppercorns)
- 2 large cloves garlic, pressed
- 1 tbsp. fresh ginger, minced
- 2 tbsp. tomato paste tips & tricks
- 1 tbsp. garam masala
- 1 tbsp. ground cumin
- 1 can (14.5 oz.) fire roasted diced tomatoes
- 1/3 cup low-sodium beef broth, or as needed
- 3 cups cooked rice such as basmati, for serving
- 1/4 cup chopped cilantro, for garnish tips & tricks
Directions
- In a large bowl, combine all the marinade ingredients; stir well to coat the meat. Cover and chill for 4 hours or overnight.
- In a large skillet over high heat, add oil and when hot, working in batches, add marinated beef; sauté for 5 minutes. To prevent the meat from boiling, scoop up the liquid to a bowl and set aside.
- Transfer beef cubes to crock and the liquid including any marinade left in the bowl; set aside.
- Reduce heat to medium, add ghee, onions and chilies; sauté for 3 minutes.
- Add garlic and ginger; sauté for 1 minute. Add tomato paste and stir to coat.
- Add garam masala, cumin, and diced tomatoes. Stir well, bring to a simmer and transfer to crock.
- Depending on how much liquid is collected when cooking meat cubes, add ¼ cup broth, stir and push down meat – if it needs more broth, add a little at a time, enough to just cover.
- Close lid and cook on “High” for 3 ½ hours or “Low” for 7 ½ hours until meat is tender.
- Serve with cooked rice and garnish with cilantro.
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