1. Can I use other cuts of beef for this slow cooker beef curry?

Yes! While braising steak or chuck steak is ideal due to its tenderness when slow-cooked, you can also use other cuts like sirloin or rump. Just ensure the meat is cut into chunks to help it cook evenly and absorb all the rich curry flavors.

2. Can I make this recipe spicy?

Absolutely! The curry paste used in this recipe is customizable, so if you like your curry spicy, opt for a spicier curry paste like vindaloo or add extra chili to the mix. You can adjust the spice level to your preference to create the perfect heat.

3. Can I make this slow cooker beef curry in advance?

Yes, this beef curry can be made in advance. In fact, like most slow-cooked meals, the flavors deepen and improve after resting. You can make it the day before, store it in the refrigerator, and reheat it when ready to serve. It’s also a fantastic recipe for meal prepping.

4. Is slow cooker beef curry freezer-friendly?

Yes, this slow cooker beef curry freezes wonderfully. After cooking, let it cool completely and store it in an airtight container in the freezer for up to 3 months. To reheat, simply thaw overnight in the fridge and warm it on the stovetop or in the microwave.

Slow Cooker Beef Curry – Easy and Flavorful Recipe (2025)

Name: Slow Cooker Beef Curry
Prep time: 10 min
Cook time: 4 h 30 min
Total time: 4 h 40 min
Cuisine: Indian
Ingredients: 1 tablespoon olive oil; 1 ½ lb (700 g) beef braising steak, cut into cubes and seasoned with salt and pepper; 1 medium onion, diced; 4 garlic cloves, finely chopped; 1 tablespoon fresh ginger, chopped; 2 tablespoons tomato paste; 4 tablespoons massaman curry paste; 1 ½ cup (300 ml) tomato sauce (passata); ½ lb (250 g) baby potatoes, quartered; 1 large red bell pepper, sliced; 1 can (14 fl. oz / 400 ml) coconut milk; 2 cups baby spinach; Salt and black pepper to taste

Description

This Slow Cooker Beef Curry is a flavorful, hearty dish that combines tender beef with a rich, creamy tomato-based curry sauce. It’s a perfect meal for busy weeknights, requiring minimal prep time and offering a warm, comforting meal that’s ideal for the whole family.

Ingredients

Scale

1 tablespoon olive oil
1 ½ lb (700 g) beef braising steak, cut into cubes and seasoned with salt and pepper
1 medium onion, diced
4 garlic cloves, finely chopped
1 tablespoon fresh ginger, chopped
2 tablespoons tomato paste
4 tablespoons massaman curry paste
1 ½ cup (300 ml) tomato sauce (passata)
½ lb (250 g) baby potatoes, quartered
1 large red bell pepper, sliced
1 can (14 fl. oz / 400 ml) coconut milk
2 cups baby spinach
Salt and black pepper to taste

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Instructions

Preheat your slow cooker to high. If your slow cooker has a pot that can be used on the hob, you can sear the beef directly in it.
Heat olive oil in a large pan over high heat and add the beef. Brown the beef for 5-6 minutes until lightly browned on all sides. If your pan is small, you may need to do this in batches.
Once browned, reduce the heat to medium and add the diced onion, garlic, and chopped ginger. Cook for 2-3 minutes until softened.
Transfer the beef and onion mixture to the slow cooker. Add the tomato paste, curry paste, tomato sauce, potatoes, bell pepper, and coconut milk. Stir to combine.
Cover the slow cooker with the lid and cook on high for 4 hours or low for 8 hours.
Once the curry is almost done, add the baby spinach and cook for an additional 10 minutes on high or 20 minutes on low, until wilted.
Season the curry to taste and serve with basmati rice or warm naan bread.

Notes

If you want to thicken the curry naturally, remove the lid and cook on high for 20-30 minutes to reduce the sauce.
For extra heat, add more curry paste or chili to taste.
This curry can be made ahead of time and stored in the refrigerator for up to 3 days.
It also freezes well. Let it cool before transferring to an airtight container and freezing for up to 3 months.

Prep Time: 10 minutes
Cook Time: 4 hours 30 minutes
Category: Main Course
Method: Slow Cooker
Cuisine: Indian

Nutrition

Serving Size: 1 serving
Calories: 523
Sugar: 7g
Sodium: 540mg
Fat: 30g
Saturated Fat: 12g
Unsaturated Fat: 15g
Trans Fat: 1g
Carbohydrates: 20g
Fiber: 3g
Protein: 44g
Cholesterol: 141mg