This Bored of Lunch Beef Curry recipe is perfect to throw in your slow cooker in the morning and come home to delicious smells by dinner time.

With no cream nor coconut milk, this is lighter and lower in fat than your usual takeaway.

To prepare this Beef Curry in your slow cooker, just mix together everything and add salt and pepper as needed. Set the slow cooker to high for 4 hours or low for 7 hours. When it’s done, top it with chili slices, coriander, and peanuts.

It’s always comforting to walk into the house and be greeted by the smell of ready-to-eat Beef Curry from the slow cooker.

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What Is the Best Cut of Beef for the Slow Cooker Beef Curry?

For Slow Cooker Beef Curry, chuck roast is the ideal choice due to its fat marbling and connective tissues, which break down during the slow cooking process, resulting in tender, flavorful meat that perfectly complements the rich, aromatic curry sauce.

Do I Need to Brown the Beef Before Cooking in the Slow Cooker?

Yes, browning the beef before adding it to the slow cooker is recommended. This extra step caramelizes the surface of the meat, adding a depth of flavor to the curry that you won’t achieve by simply slow-cooking the beef from the start.

Bored Of Lunch Slow Cooker Beef Curry Ingredients

• 500g of diced beef
• 150ml of beef stock
• 1 red chilli, thinly sliced
• 1 tablespoon of smooth peanut butter
• 1 onion, thinly sliced
• 2 tablespoons of curry powder
• 1 tablespoon of garam masala
• 1 tablespoon of ground cumin
• 4 garlic cloves, crushed
• 400g tin of chopped tomatoes
• 2 tablespoons of tomato purée
• A handful of fresh coriander, chopped
• Salt and pepper, to your liking
• For garnish: additional sliced chilli, fresh coriander, and chopped peanuts

How To Make Bored Of Lunch Slow Cooker Beef Curry

1. Prep Your Ingredients: Before anything else, make sure all your ingredients are ready to go. This means slicing that chilli and onion, crushing the garlic, and chopping the coriander.
2. Combine in the Slow Cooker: Take your slow cooker and gently place all the ingredients inside. This includes the beef, beef stock, sliced red chilli, peanut butter, sliced onion, curry powder, garam masala, ground cumin, crushed garlic, chopped tomatoes, tomato purée, and chopped coriander.
3. Season: Add salt and pepper according to what your taste is telling you. Remember, it’s easier to add more later than to fix an overly salty dish!
4. Cook: Now, cover the slow cooker and set it to cook on high for about 4 hours. If you’ve got time to spare and prefer beef that’s fall-apart tender, go for the low setting and let it simmer away for 7 hours.
5. Garnish and Serve: Once it’s all cooked and the aroma has you ready to dive in, ladle it into your serving dish. Sprinkle over some sliced chilli, fresh coriander, and chopped peanuts for that final touch of flavor and crunch.

Recipe Tips

• Bold Flavor Boost: Enhance the curry’s depth by browning the beef pieces in a skillet before adding them to the slow cooker.
• Thicker Sauce: For a richer, thicker sauce, mix in a tablespoon of cornstarch with water and stir into the curry 30 minutes before it’s done.
• Slow Cooker Care: Always lightly grease your slow cooker before adding ingredients to prevent sticking and ensure easy cleanup afterward.
• Herb Freshness: Add fresh herbs like coriander just before serving, maintaining their vibrant color and flavor in your curry dish.
• Spice Adjustment: Tailor the heat level to your liking by increasing or decreasing the amount of red chilli used in the recipe.

Recipe Variations

• Vegetarian Delight: Swap beef for a mix of chickpeas and sweet potatoes for a hearty vegetarian version, adjusting cooking time as needed.
• Creamy Coconut: Introduce a can of coconut milk instead of beef stock for a creamy, rich texture and a subtle, sweet flavor profile.
• Peanut Butter Twist: Experiment with crunchy peanut butter instead of smooth for added texture and bits of nutty goodness in every bite.
• Lean and Green: Incorporate a mix of spinach and peas in the last hour of cooking for a fresh, colorful addition to your curry.
• Fiery Heat: Amp up the spice by adding more red chillies or a spoonful of chili powder for those who love an extra kick.

What To Serve With Beef Curry

You can serve your hearty Slow Cooker Beef Curry with flavorful sides like steamed jasmine rice, crispy papadums, tangy mango chutney, and a cool cucumber raita.

Or you can complement it with a refreshing green salad and pickled vegetables for a balance of flavors.

How To Store Beef Curry

In The Fridge:

To store beef curry in the fridge, first allow it to cool completely at room temperature. Then, transfer the curry into an airtight container, ensuring it’s sealed tightly to maintain freshness.

It will keep well in the refrigerator for up to 3-4 days. Always use a clean utensil when serving it to avoid contamination.

In The Freezer:

For freezing beef curry, make sure it is completely cooled before transferring it to a freezer-safe container or bag. Seal it well to prevent freezer burn and store it for up to 3 months.

Label the container with the date to keep track of how long it has been stored. Thaw it in the refrigerator overnight before reheating.

How To Reheat Beef Curry

To reheat beef curry, transfer it into a saucepan and warm it over medium heat, stirring occasionally, until it is thoroughly heated through, which should take about 10 minutes.

Alternatively, for a quicker option, you can microwave it in a microwave-safe dish, covered, on high power for 2-3 minutes.

Stir the curry halfway through the reheating process to ensure even warming. Always check that the curry is piping hot throughout before serving.

Check out More Slow Cooker Recipes:

• Slow Cooker Mushroom Stroganoff
• Slow Cooker 3 Ingredient Mac And Cheese
• Slow Cooker Boiled Fruit Cake