Slow Cooker Indian Beef Curry (Printable Version)

Tender beef slow-cooked with aromatic spices in a rich, creamy sauce for maximum flavor infusion.

# What You Need:

→ Marinade

01 - 1 cup plain Greek yogurt
02 - 2 tablespoons lemon juice
03 - 1 tablespoon ginger-garlic paste
04 - 1 teaspoon salt
05 - 1 teaspoon ground turmeric
06 - 1 teaspoon ground coriander
07 - 1 teaspoon chili powder

→ Beef

08 - 2 lbs beef chuck, cut into 1.5-inch cubes

→ 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 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

# How-To Steps:

01 - Combine beef 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 enhanced flavor development.
02 - Arrange onions, tomatoes, potatoes, and green chilies in an even layer at the bottom of the slow cooker insert.
03 - Place the marinated beef evenly over the vegetable layer.
04 - Sprinkle curry powder, cumin, paprika, bay leaves, cinnamon stick, cloves, and cardamom pods over the beef.
05 - Pour beef broth and coconut milk into the slow cooker. Stir gently to distribute spices without disturbing the layered ingredients.
06 - Cover and cook on LOW setting for 8 hours or HIGH setting for 4 hours until beef is fork-tender and sauce has thickened.
07 - Discard bay leaves, cinnamon stick, cloves, and cardamom pods before serving.
08 - Taste and adjust seasoning with additional salt and pepper if desired. Garnish with fresh cilantro and serve hot with steamed rice or naan bread.

# Helpful Tips:

01 -
  • The beef becomes so tender it practically falls apart at the touch of a fork
  • Your slow cooker does all the heavy lifting while you go about your day
  • The layers of spices deepen and meld together into something restaurant quality
02 -
  • The marination step is not skippable, that yogurt tenderizes the meat in a way nothing else can
  • Do not skip peeling the potatoes or their skins will separate and float around in the sauce
  • The sauce will look thin at first but thickens beautifully as the potatoes break down
03 -
  • Toast your whole spices in a dry pan for 30 seconds before adding them for even more flavor
  • If the sauce is too thin at the end, remove the lid and cook on HIGH for 30 minutes to reduce

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