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Slow Cooker Indian Beef Curry: Rich, Aromatic, and Effortless Fall-Apart Tender Beef in a Deeply Spiced, Creamy Sauce

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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.

Ingredients

Scale
  • 2 lbs Beef Chuck Roast or Stew Meat, cut into 1.5-inch cubes
  • 1 Tbsp Oil or Ghee (for searing)
  • 1 large Yellow Onion, chopped
  • 4 cloves Garlic, minced
  • 1 Tbsp Fresh Ginger, minced
  • 1 tsp Salt
  • 1 tsp Turmeric Powder
  • 1 tsp Ground Cumin
  • 1 tsp Ground Coriander
  • 1/2 tsp Chili Powder (or to taste)
  • 2 Tbsp Tomato Paste
  • 1 cup Beef Broth (low-sodium)
  • 1 (14 oz) can Diced Tomatoes, undrained (optional)
  • 1 (13.5 oz) can Full-Fat Coconut Milk
  • 1 large Cinnamon Stick
  • 1 Bay Leaf
  • To Finish: 1 Tbsp Garam Masala and fresh Cilantro

Optional Thickener:

  • 1 Tbsp Cornstarch + 1 Tbsp Cold Water (Slurry)

Instructions

  1. Sear & Sauté: Sear beef in oil/ghee (optional). Sauté onion, garlic, and ginger until fragrant. Transfer everything to the slow cooker.
  2. 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.
  3. Cook: Cover and cook on LOW for 7–8 hours or on HIGH for 4–5 hours, until beef is tender.
  4. Finish: Stir in the coconut milk and the 1 Tbsp of Garam Masala during the last 30 minutes of cooking.
  5. Thicken (Optional): Add cornstarch slurry and cook on HIGH for 15 minutes until thickened.
  6. 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.