Slow Cooker Indian Beef Curry (Printable)

Rich, aromatic beef curry simmered slowly for maximum tenderness with deep layered flavors perfect for family meals.

# Ingredient List:

→ Beef and Marinade

01 - 2 pounds beef chuck, cut into 1.5-inch cubes
02 - 1 cup plain Greek yogurt
03 - 2 tablespoons lemon juice
04 - 1 tablespoon ginger-garlic paste
05 - 1 teaspoon salt
06 - 1 teaspoon ground turmeric
07 - 1 teaspoon ground coriander
08 - 1 teaspoon 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

→ Whole Spices

13 - 2 tablespoons curry powder or garam masala
14 - 1 teaspoon ground cumin
15 - 1 teaspoon 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

# Steps:

01 - Combine beef cubes with yogurt, lemon juice, ginger-garlic paste, salt, turmeric, coriander, and chili powder in a large bowl. Toss thoroughly to coat all pieces. Cover and refrigerate for at least 30 minutes, or overnight for maximum flavor penetration.
02 - Layer the sliced onions, chopped tomatoes, cubed potatoes, and slit green chilies evenly across the bottom of the slow cooker insert.
03 - Arrange the marinated beef over the vegetable layer, ensuring even distribution.
04 - Sprinkle curry powder or garam masala, ground cumin, smoked paprika, bay leaves, cinnamon stick, whole cloves, and cardamom pods evenly over the beef.
05 - Pour the beef broth and coconut milk into the slow cooker. Gently stir to combine the liquids with the spices and meat without disturbing the vegetable layer excessively.
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 to a rich consistency.
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 chopped fresh cilantro and serve hot with steamed basmati rice or warm naan bread.

# Expert Tips:

01 -
  • The yogurt marinade transforms tough beef into something impossibly tender without any effort on your part
  • Your whole house will smell like an Indian restaurant all day long
  • Set it in the morning and forget about it until dinner time
02 -
  • Do not skip the yogurt marinade, even if you are short on time, because it is what makes the beef tender instead of tough
  • The sauce will look thin at first but thickens beautifully as the potatoes break down and release their starch
  • Full fat coconut milk gives you the richest sauce, but light coconut milk works if you are watching calories
03 -
  • Browning the beef in a hot pan before adding it to the slow cooker adds incredible depth of flavor, even though it is an extra step
  • If your sauce is too thin at the end, remove the lid and cook on HIGH for 30 to 60 minutes to let it reduce
  • Toast your whole spices in a dry pan for 2 minutes before adding them to wake up their essential oils

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