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–+ servings
Slow Cooker Indian Beef Curry

Delicious Slow Cooker Indian Beef Curry for Cozy Nights

This Slow Cooker Indian Beef Curry combines robust spices and tender beef for a cozy dinner solution.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Indian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Curry Base
  • 1 tablespoon Oil or Ghee Adds richness and helps in sautéing; substitute vegetable oil for a lighter version.
  • 1000 grams Beef (Chuck or Braising Steak) Provides a succulent texture; avoid lean cuts.
  • 1 cup Chopped Onions Adds sweetness and depth; can substitute shallots.
  • 2 cloves Garlic Offers punch and aroma; fresh garlic is essential.
  • 2 cm Fresh Ginger (chopped) Contributes warmth and slight heat; ginger paste can work in a pinch.
For the Spice Blend
  • 0.5 teaspoon Ground Turmeric Imparts earthiness and vibrant color.
  • 2 teaspoons Ground Coriander Adds citrusy note; substitute with cumin if needed.
  • 1 teaspoon Garam Masala A key spice blend for depth of flavor.
  • 0.5 teaspoon Ground Cumin Enhances warmth.
  • 0.5 teaspoon Red Chili Powder Brings in heat; adjust based on your spice preference.
For Cooking Liquid and Aroma
  • 1 cup Beef Broth Creates the cooking liquid; use vegetable broth for a lighter option.
  • 0.5 cup Water Creates the cooking liquid.
  • 3 cm Cinnamon Stick Adds aromatic depth; can be omitted.
  • 1 Bay Leaf Adds aromatic depth; can be omitted.
  • 2 tablespoons Chopped Cilantro (plus more for garnish) Provides freshness; parsley can be an alternative.
  • Salt Enhances overall flavor; adjust to taste.

Equipment

  • Slow Cooker
  • frying pan

Method
 

Cooking Instructions
  1. Sear Beef: Heat oil in a frying pan over medium-high heat. Add chunks of beef in batches, browning each side. Transfer to slow cooker.
  2. Sauté Veggies: In the same pan, add remaining oil. Sauté onions, garlic, and ginger for 2–3 minutes until onions are translucent.
  3. Add Spices: Stir in turmeric, coriander, cumin, garam masala, and red chili powder. Cook for another minute until aromatic.
  4. Deglaze and Transfer: Pour in the beef broth and water, scraping up browned bits. Let it simmer for 2 minutes before pouring into slow cooker.
  5. Combine and Cook: Add cinnamon stick, bay leaf, cilantro, and salt to slow cooker. Cover and cook on low for 8 hours or high for 4 hours.
  6. Serve: Remove cinnamon stick and bay leaf. Garnish with cilantro and serve hot with naan or basmati rice.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 25gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 600mgPotassium: 800mgFiber: 4gSugar: 6gVitamin A: 800IUVitamin C: 5mgCalcium: 50mgIron: 3mg

Notes

This curry tastes even better the next day! Store leftovers in an airtight container for up to 4 days to enjoy the rich flavors.

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