Slow Cooker Beef Curry

This slow cooker beef curry is an excellent alternative to ordering takeout! Loaded with rich flavors, this curry has tender chunks of beef and a deliciously spicy sauce.

If you love curries, but you’re tired of spending too much on takeaways, this slow cooker beef curry is the perfect recipe to try.

It’s a simply delicious tomato-based curry with coconut milk that requires minimal prepping.

This is a budget-friendly curry made with an inexpensive beef cut and shop-bought curry paste for convenience.

This slow cooker beef curry with potatoes pairs great with some warm naan bread or your favorite pilau rice.

It’s also super easy to make — just perfect for feeding the family on a busy weeknight!

Why you’ll love this slow cooker beef curry

• Easy to make — It only takes 10 minutes to brown the beef and saute the veggies for extra flavor. After that, the slow cooker will work its magic!
• Budget-friendly — This is the perfect recipe to make with a cheap cut of beef like chunks or chuck steak (braising steak).
• The perfect fakeaway for a weeknight — Prep the meal in the morning, set the slow cooker for 8 hours on low, and you’ll come back to a delicious homemade curry for a budget-friendly Indian dinner.

What goes into this beef curry

Olive oil — I used olive oil to brown the beef, but any other kind of vegetable oil would work.

Beef — Inexpensive cuts of beef are perfect for this curry.

I like to use lean 5% beef to keep the fat content low but feel free to use your favorite beef chunks.

Onion — Sauteeing the onion for a couple of minutes after browning the beef sets up an excellent flavor base for this beef curry.

Garlic and ginger — Freshly minced or chopped garlic and ginger are perfect in curries.

You can also use a garlic ginger paste if that’s what you have on hand.

Tomato paste + tomato sauce (passata) — Adding some double-concentrated tomato paste together with passata results in a very rich tomato-based sauce.

Curry paste — I typically make massaman curry in the slow cooker because I love the flavor, but you can use any curry paste here.

Tikka masala, vindaloo and madras are all great options.

Baby potatoes — You don’t have to peel the baby potatoes, but you can half or quarter them if they’re on the larger side.

Red bell pepper — This is optional, but I highly recommend it because it adds loads of flavor to the sauce.

Coconut milk — A can of full-fat coconut milk will make the curry sauce naturally creamy.

Baby spinach — One or two handfuls of baby spinach add brightness and texture to your beef curry.

How to make beef massaman curry in the slow cooker

Pre-heat your slow cooker to high. If you have a slow cooker with a pot that can go on the hob, you can sear the meat in it.

Alternatively, heat the olive oil in a large pan over high heat and add the seasoned beef.

Sear it for 5-6 minutes or until lightly browned. Depending on the size of your pan, you may need to do that in batches.

Once the meat is browned, lower the heat to medium and add the onion, garlic and ginger. Continue to cook for 2-3 minutes, stirring occasionally.

If you used a pan, transfer the contents to the pot of the slow cooker, then add the rest of the ingredients except the baby spinach.

Stir well, place the slow cooker lid on and cook for 4 hours on high (or 8 hours on low).

Add the baby spinach, put the lid back on and cook for another 10 minutes (or 20 minutes if on low) until wilted.

Season to taste and serve over your favorite rice or with naan bread.

What to serve with beef curry?

This slow cooker beef curry pairs great with rice and naan bread. I like to serve it with this easy homemade Indian pilau rice, but it’s also excellent with a simple basmati rice.

Kachumber salad is another great side for this curry — just the perfect option if you want something refreshing to balance the spiciness of the curry.

Leftovers and storage

• You can store any leftovers in the fridge for up to 3 days in an airtight container.
• Reheat the curry on the hob or in the microwave until piping hot.
• This beef curry freezes beautifully, so it’s great for meal prep. Allow it to cool completely before transferring it to an air-tight container and freezing for up to 3 months. Defrost it overnight in the fridge before reheating.

Recipe notes and tips

• If you want to thicken the curry naturally, remove the lid from the slow cooker and continue to cook for 20-30 minutes on high.
• Alternatively, mix 1 tablespoon of cornstarch with 2 tablespoons of water and add it slowly to the curry, stirring until the sauce gets thicker.
• This recipe was tested in a 4-quart/3.5-liter slow cooker. Since this is such a great recipe to freeze, you can use a 6-quart/5.6-liter slow cooker to make a double batch.

If you liked this slow cooker beef curry, you might also like some of my other easy curry recipes:

• Beef Keema (Mince Curry)
• Aubergine and Halloumi Curry
• Easy Mango Chicken Curry
• Keto Coconut Curry Chicken
• Instant Pot Chicken Curry

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