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5 from 1 vote

Slow Cooker Beef Curry

Loaded with serious flavor, this Slow Cooker Beef Curry is a beautiful weeknight meal that tastes as good as it looks!
Prep Time15 minutes
Cook Time4 hours
Passive Time1 day
Servings: 6
Author: Francine Lizotte
Course: Main Course
Cuisine: Fusion, Indian
Keyword Beef, Comfort Food, Gluten Free, Slow Cooker, Spicy, Weeknight Recipes

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.