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This Slow Cooker Beef Curry is mixed up in just 5 minutes. A tasty ‘fakeaway’ it also happens to be light and healthy.
Oh hi new favourite Friday night dish! This fakeaway is the perfect throw in a slow cooker in the morning and come home to delicious smells by dinner time.
This Slow Cooker Beef Curry doesn’t use any cream or coconut milk so it’s also is lighter and lower in fat than your usual takeaway.
You have LOVED my Slow Cooker Chicken Curry recipe as it’s so simple to prepare, I decided it was about time to update my beef curry version to make it as easy as possible.
This recipe also freezes well, and you can adjust the spice level to suit all of the family.
You’ll love this Slow Cooker Beef Curry because:
✅ It’s packed with vegetables and a tasty sauce.✅ Hardly any preparation, no need to brown the beef.✅ Freezes brilliantly, cook once, eat twice!
FAQs about the Slow Cooker Beef Curry recipe:
What is the best cut of beef for the Slow Cooker Beef Curry?
I use ‘Braising Steak’, which is the name supermarkets and butchers use for a few different cuts of beef that need slow cooking.
These include chuck, skirt, leg and flank.
It’s also sometimes labelled as Stewing Steak. Any of these cuts that need to be cooked slowly are fine for this recipe.
Do I really not need to brown the beef before cooking in the slow cooker?
If you want to get scientific, the reason we brown meat before slow cooking, is because it causes a Maillard reaction. The process of frying, heating it very hot until it browns, changes the flavour compounds in the meat, basically adding a depth of flavour.
Does it add something to most slow cooked dishes? Yes. Is it vital in this dish, which is packed with other flavour? No.
If you want to brown the meat, it will add another level of delicious flavour BUT I feel that sometimes we need a super quick preparation dinner and it’s worth sacrificing maybe 10% of extra flavour?
I don’t have any curry paste, can I use curry powder?
Yes, depending on your curry powder and your taste, you’ll need to use 3 – 4 tbsp of curry powder instead of the paste.
I would say, I think the paste does work better than powder in this recipe though as unlike in a Slow Cooker Chicken Curry, beef does need a really robust flavour to complement it.
What can you serve with Beef Curry?
You can serve all of the usual curry accompaniments with this Beef Curry.
Pilau Rice, poppadums, yoghurt with some mint mixed through and a salad of tomatoes and cucumber works really well.
My easy flatbreads would be soooo amazing dunked in!
Fancy some other easy Slow Cooker recipes ?
- Super Simple Slow Cooker Chicken Curry – This is one of the most loved recipes on this site, over 175 ⭐️⭐️⭐️⭐️⭐️ reviews!
- Slow Cooker ‘Roast’ Gammon Ham – Such an easy and yummy Sunday roast joint.
- Slow Cooker ‘Roast’ Beef Joint – Another super simple and delicious roast joint, complete with gravy.
Hope you enjoy this recipe. I’d love to know how you got on and what you thought of it if you make this recipe. Please rate the recipe using the ⭐️ below!
Also, if you fancy showing me a photo by tagging me on Instagram (@tamingtwins) I LOVE to see your creations and try and share as many of them as I can.
This post was originally published on March 28, 2018 and updated on February 9, 2021.
Slow Cooker Beef Curry
Ingredients
For the Slow Cook:
- 1 kg (4.25 cups) Braising steak
- 200 g (0.75 cups) Curry spice paste
- 2 Onions, Peeled and chopped
- 4 Cloves Garlic, Peeled and chopped
- 1 Inch piece Fresh ginger, Peeled and chopped finely
- 2 tbsp Ground cumin
- 400 g (2.5 cups) Tin of tomatoes
- 2 tsp Garam Masala
- 1 tsp Sea salt
- 1 Beef stock cube, undiluted, crumbled
To Serve:
- 100 g (3.0 cups) Spinach leaves
- 2 tsp Garam Masala
- 4 tbsp Mango chutney
Instructions
- Put all of the slow cooking ingredients into the slow cooker and cook for 4 hours on HIGH or 6 hours on LOW.
- Add the spinach leaves, remaining Garam masala and mango chutney before serving.
Did you make this recipe? Click here to let us know how it went and give it a ⭐️ rating! Your feedback helps us to make more recipes you really want.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation. Nutritional values are per portion unless otherwise stated.
This post was originally published on February 9, 2021 and updated later to make improvements.
Oh wow! I cooked it today and it was amazing, we both loved it and because I made the recipe as it said there’s plenty in the freezer for whenever we want it. I can’t wait to try out more of your delicious food. Thank you.
WOW!
Best Beef Curry ever. Will certainly be making this again. You’ve got me hooked. Thank you.
Another tasty recipe that’s quick and easy to do,
Been trying out some of the recipes and all of them have been tasty and family have eaten!
Tried this last week and loved it.
Wondering if I can substitute Coconut milk or yogurt for the Tomatoes? If yes, what measure?
Thanks!
200g of curry paste is got to be a type o maybe 20g love this yum
No not a typo!
I thought the same! After some googling, I think it’s meant to be ml. The Patak’s looks like some sort of thick cooking sauce vs the Thai pastes I’m familiar with (that would absolutely burn your face off at 200g lol!)
I tried this a few months ago and will again this weekend. It’s really good!
Usually I make curries from scratch and it takes a while, especially cooking down the onions to make a masala but this recipe is so easy to make and very, very healthy.
It’s not often I make curries with beef but it turned out so well. I added some peppers about 90 minutes before it was ready to add more veg
I had some ground beef to use that had some curry on it (was making chili and grabbed the wrong spice). This recipe saved it! I did use a different masala (sunhera) as that’s what I had. used my ninja foodi and it was fabulous! (plz forgive me if i committed curry sin by using a different masala).
4th time using this recipe now and looking forward to my 40th time. I always add a chopped chilli and have some soured cream ready in case I’ve gone OTT on the heat. Tip; bring soured cream to room temperature in a ramekin sized dish then add hot but not boiling curry sauce to it and stir in before adding back into the crackpot and stirring. This recipe works equally well with lamb shanks but needs to be prepared night before and left in fridge before cooking.
Made this yesterday it was so delicious and easy. Bit spicy for my little one though, how would I go about making it a milder? Would stirring in natural yougurt work? X
Hi Tasha, I’d just use a more mild paste or use less of it. Enjoy!
Very quickly prepared delicious recipe. I automatically dissolved the stock cube before I realised you don’t ! Took some of the liquid out and added some cornflour later so not spoiled. (Should have read the comments first as someone asked about the stock cube )
Will definitely make again