Slow Cooker Beef Curry

Alright, so let me tell you about this Slow Cooker Beef Curry that’s been a family favorite for ages. Imagine coming home after a long day, the smell of spices wafting through the air, making your mouth water. It’s warm, it’s comforting, and honestly, it just feels like a big hug in a bowl. There’s something about letting the flavors stew together slowly that, I swear, makes it taste like love… you know? It’s simple to whip up, but the payoff is just, well, incredible.

Why You’ll Crave It

• Perfectly tender beef that just melts in your mouth – like, seriously.
• Aromatic spices that kick in and make everything feel festive and warm.
• It’s a set-it-and-forget-it kind of deal – great for busy days.
• Leftovers? Oh, they’re even better the next day… trust me on this.
• It’s one of those dishes that brings everyone together around the table.

My family fights over the last bowl, like it’s the last piece of dessert or something!

What You’ll Need

• 1 kg beef chuck: cut into big, hearty chunks – it’s what gives this curry that melt-in-your-mouth goodness.
• 2 tablespoons vegetable oil: to brown that beef and get those flavors going.
• 1 large onion: finely chopped; it really lays the foundation here.
• 4 cloves garlic: minced fresh garlic is essential… or else, what’s the point?
• 1 tablespoon fresh ginger: grated for that zingy brightness that just balances everything out.
• 2 tablespoons curry powder: a must-have for that classic curry flavor.
• 1 teaspoon ground cumin: adds this lovely depth that you don’t want to skip.
• 1 teaspoon ground coriander: for a hint of citrusy sweetness.
• 1 can (400g) coconut milk: oh, this is it, the creamy goodness that pulls everything together.
• 500 ml beef stock: because we need all that liquid gold!
• 2 tablespoons tomato paste: adds richness and depth—so worth it!
• 1 tablespoon soy sauce: just a splash for some umami magic.
• 1 red chili: chopped, if you want to spice it up… optional, of course!
• Fresh coriander: for garnish—makes everything look fancy, right?
• Salt and pepper: to taste, because, well, it always needs a bit of seasoning.

Easy How-To

Brown the Beef

First off, you want to cut that beef into chunks, and it’s totally okay if they’re not all the same size, just keep them sizable. Heat the oil in a big skillet over medium-high heat—like, get it hot enough so it sizzles when the beef hits. Brown the chunks in batches, turning them until they’re nice and golden. This part just amps up the flavor so much… so don’t rush it. Once done, just set them aside and move on to the next step!

Good to Know

• Try to use beef chuck or brisket; it really does make a difference—they get so tender!
• If you really love heat, toss in extra spices like cardamom or cinnamon to mix it up a bit.
• Trust me, this curry does get better overnight, so consider making it ahead if you can.

Serving Ideas

• Serve this curry hot over fluffy rice or with warm naan bread to soak up all that delicious sauce.

Top Tricks

• If it’s too thick at the end, just add a bit more stock or water to get your desired consistency.

Frequently Asked Questions

Can I use other types of meat for this curry?

Oh absolutely! You can switch it up with lamb, chicken, or even a mix of hearty vegetables if you want something lighter. Totally your call!

How long can I store leftover curry?

Those leftovers are the best! You can keep it in the fridge for up to 3 days or freeze it if you want to save it for later. Just make sure to let it cool completely before packing.

Can I make this recipe in advance?

For sure! Prep everything ahead of time, and when you’re ready to cook, just throw it all in… super easy peasy. Perfect for busy weeks!

Is it possible to make this curry spicier?

Yep! You can definitely add more chili or hot spices if you like your curry with a kick. Just taste as you go…

What can I serve with this beef curry?

It pairs beautifully with plain rice, soft naan, or even some steamed veggies for a wholesome meal.