Welcome to our simple slow cooker beef curry recipe! Slow cooker curries are an great way to make dinner time happen quick. This one is full of simple ingredients, with some optional ones you can use if you have the desire.
We're cooking our slow-cooked dinner using the crockpot. But we also have pressure cooker, stovetop, oven-baked AND freezer meal options for you. Same simple ingredients...LOTS of options on how to cook them. Check all that out in the recipe card down below for the full recipe.
Simple Beef Curry Recipe - Ingredients and Substitutions
Now, we'll talk about ingredients and substitutions. Why? 'Cause allergies are a thing. And not having the desire, energy OR money to go to the grocery store for something missing...that's a thing too. So subs as possible. But these are just the ones I know about. You might have more ideas. If you do, let me know. I'd appreciate it! Now, to the ingredients...
Primary Ingredients for a Delicious Curry
- Beef Roast -I used a chuck roast. It was in the freezer from the last beef purchase we made. You could also use stew meat. Or even ground meat if you prefer.
- Potatoes - Yukon golds for the win. I think they are creamier. Red's would be my next option and russets only if this isn't going to be a freezer meal.
- Onion - I used yellow. I always use yellow or red onions. White's are not my friend. But use what you prefer.
- Olive Oil - This oil is for searing your beef. You need it but there is no reason not to use butter or tallow.
- Garlic - Sorta optional but inhances the curry very well. Minced garlic cloves were my choice. But I've been known to use garlic powder when in a hurry.
- Curry - No real sub for curry if you're making a curry dish.
- Tomato Paste - You don't need much. And you can freeze the rest in ice cube trays for next time. OR you can use tomato sauce in a pinch. It won't be as strong. So you might want to add a touch of extra tomato sauce and let it cook down for a minute or two before adding the other ingredients. That cooks off some of the extra water and concentrates the tomato flavor.
- Beef Stock - Beef broth will work too. I bet vegetable broth or stock would work if that's what you have. Chicken...well, try it. Let me know.
Coconut Milk & Subs
I used coconut milk. If you're out, then here are several substitutions that'll work:
* Heavy cream - 1 cup plus 1/2 cup beef stock = 13.5 oz can.
* Half and half - 1:1 sub. Your sauce will be thinner. You can thicken it using the cornstarch slurry method in the optional ingredients section.
* Plain Yogurt - Greek yogurt is best. 1 cup. And stir in after there is zero heat being added to the dish and right before serving.
* Evaporated Milk - 1:1 sub... no additional work. Now you know why I have several cans in the pantry.
Creamy Beef Curry Optional Ingredients
- Extra Vegetables - I used potatoes. There is zero reason you couldn't add bell peppers, fresh spinach or even wrap out sweet potatoes. And red bell pepper would add a slight sweetness if that's something you like.
- Turmeric - Good stuff here. I add it. You add it if you like it. If you're out...equal parts curry powder works.
- Garam Masala - Same as the turmeric. Use it or don't. Or sub equal parts curry.
- Red pepper flakes - Adding pepper flakes will spice it up. If you want a spicier curry... add red pepper flakes, cayenne pepper or chili powder. That'll do it.
- Cornstarch - A cornstarch slurry...which is equal parts cornstarch and COLD water... will give you a thicker sauce.
- Cilantro - Fresh cilantro for garnish and a slight herbal/citrusy vibe. The dish is done without it. It's mostly for pretty with a little bit of originality to your dish.
More Subs and Ingredient Stuff
It's not part of the recipe itself...but most times curry is eaten over rice. Traditionally Basmati rice or plain white rice is used. OR Pilau rice. Jasmine rice is usually Asian or Thai cooking...but who's the cook? And whose judging? Use it if you have it. AND if you want a healthier option, maybe go for cauliflower rice.
After that, all you need is a side of naan bread. And you'll be all set.
Recipe
Simple Indian Beef Curry Recipe
Ingredients
- 2 pounds beef chuck roast cut into 1½-inch pieces
- 1½ pounds Yukon Gold potatoes cut into chunks
- 1 medium onion diced
- 1 tablespoon olive oil
- 3 cloves garlic minced
- 2 tablespoons curry powder
- 2 tablespoons tomato paste
- 1½ cups beef stock
- 13.5 oz coconut milk
Instructions
Crockpot Beef Curry
- Heat the olive oil in a large pan over medium-high heat.
- Add the beef and brown for 2–3 minutes per side.
- Transfer the beef to the Crock Pot.
- Add the onion to the pan and cook over medium heat for 3–4 minutes.
- Stir in the garlic, curry powder, and tomato paste. Cook for about 30 seconds.
- Add a splash of the beef stock and scrape the browned bits from the bottom of the pan.
- Transfer the mixture to the Crock Pot. Add the potatoes, remaining beef stock, and coconut milk. Give everything a good stir.
- Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours, until the beef and potatoes are tender.
- Season with salt and black pepper to taste before serving.
- Optional Slow Cooker Step
- For minimal effort, skip browning the beef. Just add all the ingredients directly to the slow cooker. Browning first creates a Maillard reaction. And gives the finished curry additional depth of flavor.
Instant Pot Beef Curry
- Select Sauté mode and heat the olive oil.
- Brown the beef in batches for about 2–3 minutes per side. Remove and set aside.
- Add the onion and cook for 3–4 minutes.
- Stir in the garlic, curry powder, and tomato paste for about 30 seconds.
- Press Cancel.
- Add the beef stock and scrape the bottom of the pot well.
- Return the beef to the pot and add the potatoes.
- Lock the lid and cook on HIGH pressure for 25 minutes.
- Allow a 10-minute natural pressure release, then release the remaining pressure.
- Stir in the coconut milk and season to taste.
Stovetop Beef Curry
- Heat the olive oil in a large Dutch oven over medium-high heat.
- Brown the beef for 2–3 minutes per side. Remove and set aside.
- Reduce to medium heat and cook the onion for 3–4 minutes.
- Stir in the garlic, curry powder, and tomato paste for about 30 seconds.
- Add the beef stock, coconut milk, potatoes, and browned beef.
- Bring to a simmer, then reduce to low heat and cover.
- Cook for 1½–2 hours, stirring occasionally, until the beef is tender and the potatoes are cooked through.
- Add a splash of water or beef stock if the curry becomes too thick.
Oven Beef Massaman
- Preheat the oven to 325°F.
- Heat the olive oil in a large Dutch oven over medium-high heat.
- Brown the beef for 2–3 minutes per side and set aside.
- Reduce to medium heat and cook the onion for about 4 minutes.
- Stir in the garlic, curry powder, and tomato paste for about 30 seconds.
- Add the beef stock, coconut milk, potatoes, and browned beef. Stir well.
- Cover and transfer the Dutch oven to the oven.
- Bake for 2–2½ hours, or until the beef is fall-apart tender and the potatoes are cooked through.
- Season with salt and black pepper to taste.
Freezer Meal Instructions
- Combine the beef, onion, garlic, curry powder, and tomato paste in a freezer-safe bag.
- Remove as much air as possible, seal, label, and freeze for up to 3 months.
- Do not add the potatoes, beef stock, coconut milk, or olive oil before freezing.
- Thaw overnight in the refrigerator. Add the contents to the Crock Pot with the potatoes, beef stock, and coconut milk. Cook according to the slow cooker directions.
- Freezing Cooked Beef Curry
- Cool the curry completely and transfer it to an airtight container. Freeze for up to 3 months.
- Thaw overnight in the refrigerator and reheat over low heat. Add a little beef stock or water if needed to loosen the curry sauce.
Notes
Optional additions:
Salt and black pepper, to taste
1 teaspoon garam masala
½ teaspoon turmeric powder
¼–½ teaspoon cayenne pepper or chili powder
Fresh cilantro for serving
Red pepper flakes for additional heat
Cornstarch slurry for a thicker curry sauce For the best results, use beef chuck roast or chuck steak. These cuts contain connective tissue that breaks down during the long cooking time and becomes fall-apart tender.
Wrappin' Up Slow-Cooked Beef Curry
And that's it for our simple beef curry recipe! 1 recipe. 5 ways to make it. Simple, tasty and something the whole family will enjoy. And with only 10-15 minutes of prep time, it'll work for any day of the week.
Holler with any questions. Enjoy!
