Jkawe

Beef

Slow Cooker Beef Curry

Slow Cooker Beef Curry is a filling, hearty meal that mixes beef roast with warm Indian spices, tomato sauce and is finished off with coconut milk.

  • Prep15 min
  • Cook7 hr
  • Total7 hr 15 min
  • Makes6 servings
  • Calories471
Slow Cooker Beef Curry

Method

  1. 1

    Cut the beef into 1- inch cubes. Heat 2 Tablespoons olive oil over medium heat and brown each side of the beef. Add the beef to the crockpot.

  2. 2

    Add the garlic, ginger, onion, carrots, curry powder, garam masala, tomato sauce, broth and coconut milk to the crockpot and make sure the liquid is covering the beef as much as possible.

  3. 3

    Cover and cook on low for 6 to 8 hours or until the beef is tender.

  4. 4

    Optional: Use 2 Tablespoons cornstarch mixed with 1 Tablespoon cold water and stir utill it beomces a paste. Stir it into the beef curry to thicken the sauce. Serve over rice garnished with cilantro and red onion.

Notes

Doneness check: The beef is ready when it shreds easily with two forks, if it still has resistance, it needs more time rather than more heat. Cooking on low and letting it go the full 6–8 hours gives a more tender result than rushing it on high. Refrigerator: Store leftovers in an airtight container in the fridge for up to 4 days. The flavors often deepen overnight, so it's even better the next day. Freezer: This curry freezes well. Cool completely, then transfer to freezer-safe containers or zip-top bags and freeze for up to 3 months. Thaw overnight in the fridge before reheating. Reheating: Reheat gently on the stovetop over medium heat or in the microwave. If the sauce has thickened too much in storage, loosen it with a splash of broth or coconut milk, not water, which dilutes the flavor.

Per serving

  • Carbs7 g
  • Protein28 g
  • Fat36 g
  • Fiber2 g

Also filed under

Beef Slow Cooker

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