Slow Cooker Banging Beef Curry: Tender and Delicious!
by High Protein Recipes with Scott Baptie
This slow-cooked beef curry is sure to tantalize your taste buds with tender chunks of beef simmered in a rich and flavourful curry sauce. The recipe is finished with a hint of spice to give it a unique twist, and your kitchen will be filled with the delicious aroma of the curry sauce. Ideal for busy weeknights when you want a satisfying, home-cooked meal with minimal effort. Your family will love this warming, comforting dish
Watch: Slow Cooker Banging Beef Curry: Tender and Delicious!
Original recipe video — click to play
Ingredients
Main
- 800 g Beef chuck or stewing beef, cut into chunks, diced into bite-sized chunks
Brown in a hot frying pan first for better flavour development
Aromatics
- 2 tbsp Garlic and ginger paste, as is
Or use 4 cloves fresh garlic and 2 tbsp grated ginger
- 1 whole Onion, medium, finely diced
Curry Sauce
- 3 tbsp Curry powder or curry paste, as is
Use mild, medium or hot to taste
- 500 ml Beef stock or broth, as is
Use hot stock for best results
- 200 ml Coconut milk or cream, as is(optional)
Add in the final 30 minutes of cooking to prevent curdling
Seasonings
- 1 tsp Salt, as is
Adjust to taste
- ½ tsp Black pepper, ground
Adjust to taste
- ½ tsp Chilli powder or fresh chilli, ground or minced(optional)
For the hint of spice mentioned in the description
Garnish
- 20 g Fresh coriander, roughly chopped(optional)
Add just before serving for fresh flavour
Method
- 1
Heat a frying pan over a medium-high heat. Add the diced beef in batches and brown on all sides until golden. This should take approximately 8–10 minutes total. Transfer the browned beef to your slow cooker.
~10 minsTip: Browning the meat develops deeper flavour and is highly recommended, even though it's technically optional.
- 2
In the same frying pan (or directly in the slow cooker), add the diced onion and cook for 2–3 minutes until softened. Add the garlic and ginger paste, stirring well to combine.
~3 mins - 3
Add the curry powder or curry paste to the pan, stirring continuously for 1–2 minutes to release the spices and prevent burning.
~2 mins - 4
Pour in the hot beef stock, scraping the base of the pan to release any stuck-on bits. Transfer everything to the slow cooker with the beef.
~2 mins - 5
Add salt, black pepper, and chilli powder (if using). Stir well to combine all ingredients.
~1 min - 6
Cover the slow cooker and cook on Low for 8 hours or on High for 5 hours. The beef should be very tender and the sauce rich and flavourful.
~8 hrsTip: If using High setting, check the curry after 4 hours to ensure it's not drying out.
- 7Optional step
In the final 30 minutes of cooking, if using coconut milk or cream, stir it in gently. Do not allow the curry to boil vigorously once the cream has been added.
~30 minsTip: This step adds richness and creaminess without curdling the dairy.
- 8
Taste the curry and adjust the seasoning as needed. Garnish with fresh coriander if desired.
~2 mins - 9
Serve hot with basmati rice, naan bread, or flatbreads.
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Nutrition
Detailed nutritional information is coming soon.
Frequently Asked Questions
Yes, absolutely. Whilst beef chuck is ideal for slow cooking as it becomes very tender, you can also use beef brisket, beef shin, or any other tougher cut with good marbling. Avoid lean cuts like fillet, as they can become dry and stringy during long, slow cooking. The tougher cuts with connective tissue are perfect for slow cookers as the low, slow heat breaks them down beautifully
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