Slow Cooker Indian Beef Curry (Printable version)
Tender beef cubes marinated in yogurt and spices, slow-cooked with onions, tomatoes, and potatoes for a rich, aromatic Indian-inspired dish.
# What You'll Need:
→ Beef
01 - 2 lbs beef chuck, cut into 1.5-inch cubes
→ Marinade
02 - 1 cup plain Greek yogurt
03 - 2 tbsp lemon juice
04 - 1 tbsp ginger-garlic paste
05 - 1 tsp salt
06 - 1 tsp ground turmeric
07 - 1 tsp ground coriander
08 - 1 tsp chili powder
→ Vegetables
09 - 2 large onions, finely sliced
10 - 2 medium tomatoes, chopped
11 - 2 medium potatoes, peeled and cubed
12 - 2 green chilies, slit
→ Spices
13 - 2 tbsp curry powder or garam masala
14 - 1 tsp ground cumin
15 - 1 tsp smoked paprika
16 - 2 bay leaves
17 - 1 cinnamon stick
18 - 4 whole cloves
19 - 4 green cardamom pods
→ Liquids
20 - 1 cup beef broth
21 - 1 cup coconut milk
→ Finishing
22 - 1/4 cup fresh cilantro, chopped
23 - Salt and pepper, to taste
# Directions:
01 - Combine beef with yogurt, lemon juice, ginger-garlic paste, salt, turmeric, coriander, and chili powder in a large bowl. Toss thoroughly to coat. Cover and refrigerate for at least 30 minutes, preferably overnight for maximum flavor penetration.
02 - Layer the sliced onions, chopped tomatoes, cubed potatoes, and green chilies at the bottom of the slow cooker insert.
03 - Arrange the marinated beef cubes evenly over the vegetable layer.
04 - Sprinkle curry powder or garam masala, ground cumin, smoked paprika, bay leaves, cinnamon stick, whole cloves, and cardamom pods over the beef.
05 - Pour in the beef broth and coconut milk. Gently stir to distribute the spices and liquids throughout the mixture.
06 - Cover and cook on LOW setting for 8 hours or HIGH for 4 hours. The beef is done when it's fork-tender and the sauce has thickened considerably.
07 - Discard the bay leaves, cinnamon stick, cloves, and cardamom pods before serving.
08 - Taste the curry and adjust seasoning with additional salt and pepper as needed. Garnish generously with fresh chopped cilantro. Serve hot accompanied by steamed basmati rice or warm naan bread.
# Expert advice:
01 -
- The beef becomes impossibly tender after simmering all day, practically melting in your mouth
- The spice blend creates layers of flavor that develop beautifully over long cooking
02 -
- Marinating the beef overnight makes a noticeable difference in tenderness and flavor penetration
- Removing whole spices before serving prevents unexpected crunchy bites
03 -
- Pat the beef dry before marinating for better spice adhesion
- Do not lift the lid during cooking, it releases heat and extends the cooking time