In this dish, the chunks of beef are first browned and then added to the slow cooker. Onions, garlic, chilies, ginger and the spices are then cooked together and added to the slow cooker. Finally, the garam masala and yogurt are added to the dish. The yogurt adds a creaminess to the dish that I really enjoyed while the mixture of spices and chilies gave it the perfect amount of heat and flavor. Overall, this dish is a winner and I will be making it again in the future. 
Cooking Tips for Perfect Beef Curry
To make the most of this slow cooker beef curry, consider the cut of beef you use. Chuck roast is a great choice because it becomes incredibly tender when cooked low and slow. Avoid lean cuts like sirloin, as they may dry out. Also, browning the beef is key. It adds depth of flavor that really enhances the dish. Don’t rush this step. Take your time to get a nice sear on all sides. For the spices, fresh is best. If possible, use whole spices and grind them yourself. This can elevate the flavor profile significantly. Lastly, let the curry cook for at least 8 hours on low. The longer it cooks, the more the flavors meld together, creating a rich and satisfying meal. If you are pressed for time, you can cook on high for about 4 hours, but the low and slow method is definitely recommended for the best results.
Serving Suggestions and Pairings
When it comes to serving this delicious curry, there are plenty of great options. A simple basmati rice is a classic choice, as it soaks up the flavorful sauce beautifully. Consider adding a side of naan bread for an extra touch. It’s perfect for scooping up the curry and makes the meal feel a bit more special. For a refreshing contrast, a cucumber raita can be a great addition. The cool yogurt helps balance the heat from the chili spices. If you want to add some veggies to your meal, steamed broccoli or green beans pair nicely with the curry. You could also serve it with a side salad to lighten things up. Garnishing the curry with fresh cilantro adds a burst of color and freshness. Just chop some up and sprinkle it on top right before serving. This not only enhances the visual appeal but also adds an extra layer of flavor.
Frequently Asked Questions
What can I substitute for beef braising steak?
Chuck roast works really well for this recipe because it becomes super tender when cooked low and slow. If you want something different, try using brisket or even lamb for a unique twist.
How do I store leftovers?
Let the curry cool completely before transferring it to an airtight container. It will stay good in the fridge for about 3 to 4 days, or you can freeze it for up to 3 months.
Can I make this curry ahead of time?
Making the curry a day in advance is a great idea. The flavors deepen and improve overnight, making it even more delicious when you reheat it.
What should I serve with this beef curry?
Serving it with fluffy basmati rice or warm naan bread makes for a perfect combo. A side of yogurt or a fresh salad can also help balance the spiciness.
What are common mistakes to avoid when making this curry?
One common mistake is skipping the browning step for the beef. It really adds depth to the flavor, so take your time with it. Also, be careful not to rush the cooking time; low and slow is key for that tender beef.
Slow Cooker Beef Curry
Ingredients
- 4 tbsp canola oil divided
- 2 ½ lbs beef braising steak cut into 2.5cm/1in pieces
- 1 large onion finely chopped
- 1 1 inch piece fresh root ginger minced
- 4 garlic cloves finely chopped
- 2 Thai chillies finely chopped, plus extra to taste
- 4 tsp ground cumin
- 4 tsp ground coriander
- 2 tsp ground turmeric
- 1 can 800 ml diced tomatoes, with liquid
- 2 tsp garam masala
- ¼ cup plain yogurt
- Salt and pepper to taste.
- Chopped cilantro for garnish
Instructions
- Heat 2 tbsp of the oil in a pan over medium-high heat. Cook the beef, in batches, for 4-5 minutes or until beef is browned, turning occasionally. Pour the beef and the juices into the slow cooker.
- Heat 2 tbsp of the oil in the same pan and cook the onions for 2 minutes. Add the ginger, garlic and chilies and cook for another 2 minutes or until the onion is translucent.
- Add the cumin, coriander and turmeric. Mix until fragrant about 1 minute. Pour mixture into the slow cooker.
- Add the can of diced tomato into the slow cooker with the liquid. Stir everything in the slow cooker, making sure everything is covered in the liquid.
- Cook for 8 hours on low.
- Allow to cool slightly, then add the garam masala and yogurt, and stir. Season with salt and pepper to taste. Cook for another 30 minutes.
- Serve over rice and garnish with cilantro.
Notes
Nutrition
Very easy explained and super super delicious…. thank you:)
You are welcome Stephen!