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Slow Cooker Beef Curry

Name: Slow Cooker Beef Curry
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Ingredients: 2 tablespoons olive oil; 2 pounds stewing beef, cubed, such as chuck roast or chuck steak; 3 tablespoons curry powder; 1 teaspoon salt, plus more for seasoning; 1/2 teaspoon red pepper flakes, or chilli flakes (optional); 1 onion, diced; 6 cloves garlic, minced; 1-inch ginger root, peeled and minced; 1 can (14 ounces) diced tomatoes; 2 tablespoons tomato paste; 1 can (14 ounces) coconut milk; Fresh cilantro, to serve

Published on March 7, 2024 by Stephanie Kay

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With only 15 minutes of prep time, this slow-cooker beef curry is perfect for nights when you want a delicious meal but don’t have time to cook. Serve it with rice and veggies for a healthy and balanced dinner the whole family will love!

Slow cooker beef curry in a white bowl with white rice cilantro and red onion on top with a side of naan bread.

I don’t know about you, but I love a good slow-cooker recipe. While I don’t make them often, every time I do, I am reminded of how wonderful they are. With minimal ingredients, minimal effort, and a bit of time, you can create a hearty, healthy, and heart-warming meal that is perfect for a cold day.

This slow-cooker beef curry recipe is full of flavor, high in protein, and very easy to make. The combination of tomatoes, curry powder, and coconut milk creates a curry sauce that is the perfect pair to beef and the perfect topping for a plate of rice. Not to mention, this recipe makes a lot, so you’ll have plenty of leftovers you can freeze for another day.

Why You’ll Love It

Easy to Prepare – With less than 15 minutes of prep time you can create a delicious beef curry without much effort.
Made in One Pot – This slow-cooker beef curry ensures clean-up is minimal.
High in Protein – With 27 grams of protein per serving, this beef slow curry is a high-protein meal you can enjoy for lunch or dinner.
Great for Meal Prep – This curry keeps well in the fridge and freezer making it a great make-ahead meal.

Ingredients for slow-cooker beef curry; chuck roast beef, onion, garlic, ginger, curry powder, red pepper flakes, diced tomatoes, tomato paste, coconut milk, salt, and black pepper.

Ingredients + Substitutions

Beef – The better quality beef you use the better your beef curry will be. The best cuts for slow-cooker beef curry are lean cuts with a high concentration of collagen-rich connective tissues, which keeps the meat moist and tender. I recommend using chuck roast, however, a round roast, brisket, stewing steak, or braising steak will also work well.
Curry Powder – The recipe calls for curry powder, however, you can use curry paste or a mixture of spices if preferred; a combination of coriander, turmeric, cumin, mustard powder, paprika, cardamom, and chili flakes would work well. If using curry paste, I recommend using an Indian-style curry paste, such as madras or tikka masala curry paste.
Onion, Garlic, and Ginger – To flavor the curry. I used fresh onion, garlic, and ginger in my recipe, but you can use powdered versions if preferred, see the notes section of the recipe card for details.
Red Pepper Flakes – To add some heat. If you prefer a spicier curry, you can add more.
Tomatoes – A mixture of canned diced tomatoes and tomato paste to add veggies and thicken the curry sauce.
Coconut Milk – To add some healthy fats and ensure the curry sauce is rich and creamy. If you’re not a fan of canned coconut milk you can use heavy cream or half-and-half instead.
Olive Oil – To brown the beef.
Salt and Pepper – To season the beef curry.

Prefer a chicken curry? Simply swap the beef for 2 pounds of cubed, boneless chicken and prepare the curry as instructed.

Cubes of raw beef in a cast-iron skillet with olive oil.

Browned beef cubes in a cast-iron skillet.

Dietary Adaptions

To Make it Gluten-Free: No adaptations are needed, this recipe is dairy-free.

To Make it Dairy-Free: No adaptations are needed, this recipe is gluten-free.

Slow cooker with browned beef, onion, garlic, ginger, curry powder, red pepper flakes, and salt.

Slow cooker with browned beef with spices.

How to Make Slow Cooker Beef Curry

Season the beef. Cube the beef into bite-size pieces, then season it generously with salt.
Sear the beef. In a large frying pan (or the oven-safe insert of your slow cooker), warm the olive oil, then add the seasoned beef to the pan, working in batches if needed, and cook for 1-2 minutes per side until browned.
Add the ingredients to a slow cooker. Once the beef is lightly browned, transfer it to the slow cooker, add the diced onion, minced garlic, minced ginger, curry powder, salt, and red pepper flakes, and stir until the beef is well coated in spices. Add the diced tomatoes, tomato paste, and coconut milk, and stir again to combine.
Slow cook for hours. Turn on the slow cooker, cover it with a lid, and cook the curry on high for 5-6 hours or on low for 8-10 hours.
Serve and enjoy! Once cooked, the slow-cooker beef curry can be served immediately with rice, cilantro, and a dollop of yogurt on top.

You can find the detailed instructions in the recipe card below.

Beef coated in spices, onion, garlic, and ginger topped with coconut milk and diced tomatoes in a slow cooker.

Beef curry ingredients in a slow cooker.

Red’s Nutrition Tip

While beef has a reputation for being an “unhealthy” choice, it is actually a wonderful source of protein and healthy fats. It is also incredibly rich in micronutrients, specifically vitamin B12, zinc, selenium, iron, niacin, and vitamin B6.

Slow cooker beef curry in a crockpot topped with cilantro and red onion.

Serving Suggestions

This slow-cooker beef curry is a great source of protein and fat, so pairing it with a source of complex carbohydrates and fiber can help to make a more balanced meal.

White Rice + Broccoli
Brown Rice + Carrots
Potatoes + Cucumber Salad
Naan + Green Salad

To add extra vegetables, you can also add some fresh spinach to the warm curry and stir until wilted and well combined. I also recommend topping the beef curry with some plain yogurt, fresh cilantro, and/or sliced chilies for additional flavor.

Close up of a bowl of Indian beef curry on basmati rice with cilantro and red onion.

Storage + Reheating

To Refrigerate: Allow the beef curry to cool completely, transfer to an airtight container, and store in the refrigerator for 3-4 days.

To Freeze: Once cooled, the leftover slow-cooker beef curry can be stored in an airtight container in the freezer for up to 3 months.

To Reheat: Reheat the beef curry in a pot on the stovetop on medium heat for 5 minutes or until warm, or in the microwave for 1-2 minutes. If using frozen leftovers, allow the beef curry to thaw completely before reheating.

Two bowls of slow cooked beef beef curry with white rice with a side of fresh cilantro and naan bread.

More Slow Cooker Beef Recipes:

Slow Cooker Beef Curry

Author: Stephanie Kay

With 15 minutes of prep time and minimal ingredients, this slow-cooker beef curry is perfect for a delicious meal without much effort. Serve it with rice, veggies, cilantro, and yogurt for a healthy family dinner.

Author: Stephanie Kay
Prep Time: 15 minutes
Cook Time: 6 hours
Total Time: 6 hours 15 minutes
Yield: 8 servings 1x
Category: Dinner
Method: Slow Cooker

Units Scale

Ingredients

2 tablespoons olive oil
2 pounds stewing beef, cubed, such as chuck roast or chuck steak
3 tablespoons curry powder
1 teaspoon salt, plus more for seasoning
1/2 teaspoon red pepper flakes, or chilli flakes (optional)
1 onion, diced
6 cloves garlic, minced
1-inch ginger root, peeled and minced
1 can (14 ounces) diced tomatoes
2 tablespoons tomato paste
1 can (14 ounces) coconut milk
Fresh cilantro, to serve

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Instructions

Place the cubed beef on a cutting board and season it generously with salt.
In a large pan or cast-iron skillet, warm the olive oil, add the seasoned beef, working in batches not to overcrowd the pan, and cook for 1-2 minutes per side until browned. You don’t need to cook the beef all the way through, simply sear it in the juices before adding it to the slow cooker. Note: If the slow cooker has a removable stovetop-safe pot, you can place it directly on the stovetop top, cook the beef directly in the removable pot, and then return it to the slow cooker base.
Once the beef is seared, place it in the slow cooker, add the curry powder, salt, and red pepper flakes, and stir until the beef is well coated in the spices.
Add the diced onion, minced garlic, and minced ginger to the slow cooker, and stir to combine. Then pour in the diced tomatoes, tomato paste, and coconut milk, and stir again to combine.
Cover the slow cooker with a lid and cook on high for 5-6 hours or on low for 8-10 hours until the beef is tender and can easily be pulled apart with a fork. Once complete, give everything a good stir, then taste the curry and adjust the seasoning with salt and pepper as needed.
The beef curry can be served immediately with rice and a sprinkle of fresh cilantro on top. Any leftovers can be stored in an airtight container in the fridge for up to 5 days or frozen for up to 3 months.

Notes

To Use Curry Paste: Use 3 tablespoons of curry paste instead of curry powder.

To Use Onion Powder: Swap the onion for 1 teaspoon of onion powder.

To Use Garlic Powder: Swap the garlic for 1 teaspoon of garlic powder.

To Use Ground Ginger: Swap the fresh ginger for 1 teaspoon of ground ginger.

Nutrition

Serving Size: 1 serving
Calories: 287 calories
Sugar: 3 grams
Fat: 18 grams
Carbohydrates: 9 grams
Fiber: 2 grams
Protein: 27 grams

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