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.

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.

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.

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.

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.

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.

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.