A hearty, flavorful Indian beef curry with tender chuck roast slowly simmered in a creamy coconut milk and tomato-based sauce, loaded with aromatic Indian spices like garam masala, turmeric, and cumin.
Author:Maya Lawson
Prep Time:20 minutes
Cook Time:7–8 Hours (Low) or 4–5 Hours (High)
Total Time:8 Hours and 20 minutes
Yield:6 servings 1x
Ingredients
Scale
2 lbs Beef Chuck Roast or Stew Meat, cut into 1.5-inch cubes
1 TbspOil or Ghee (for searing)
1 large Yellow Onion, chopped
4 cloves Garlic, minced
1 TbspFresh Ginger, minced
1 tspSalt
1 tspTurmeric Powder
1 tspGround Cumin
1 tspGround Coriander
1/2 tspChili Powder (or to taste)
2 TbspTomato Paste
1 cupBeef Broth (low-sodium)
1 (14 oz) can Diced Tomatoes, undrained (optional)
1 (13.5 oz) can Full-Fat Coconut Milk
1 large Cinnamon Stick
1Bay Leaf
To Finish: 1 Tbsp Garam Masala and fresh Cilantro
Optional Thickener:
1 TbspCornstarch + 1 Tbsp Cold Water (Slurry)
Instructions
Sear & Sauté: Sear beef in oil/ghee (optional). Sauté onion, garlic, and ginger until fragrant. Transfer everything to the slow cooker.
Add Spices & Liquids: Sprinkle the ground spices, salt, and chili powder over the beef. Stir in the tomato paste, beef broth, and diced tomatoes. Nestle in the cinnamon stick and bay leaf.
Cook: Cover and cook on LOW for 7–8 hours or on HIGH for 4–5 hours, until beef is tender.
Finish: Stir in the coconut milk and the 1 Tbsp of Garam Masala during the last 30 minutes of cooking.
Thicken (Optional): Add cornstarch slurry and cook on HIGH for 15 minutes until thickened.
Serve: Discard the cinnamon stick and bay leaf. Garnish heavily with fresh cilantro.
Notes
Whole Spices: The cinnamon stick and bay leaf should be removed before serving.
Thickening: Adding diced potatoes (cut large) at the beginning can naturally thicken the sauce as they break down.
Spice Boost: Add 1/2 tsp of Garam Masala right before serving for a fresher aroma.