This spicy Slow-Cooker Beef Curry is made with cubed beef stew meat, fire-roasted tomatoes, Madras curry powder, ginger, and fresh cilantro. This recipe creates a deeply flavored, rich, and aromatic main course that is perfect for a satisfying dinner. It is an easy, cozy weeknight meal that makes enough for 4 servings.

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Slow-Cooker Beef Curry Ingredients

• 221​ pounds cubed beef stew meat
• 1 pound small red-skinned potatoes, quartered
• 2 tablespoons Madras curry powder
• 141​ teaspoons ground cumin
• 2 tablespoons finely chopped peeled ginger
• 2 large cloves garlic, grated
• Kosher salt and freshly ground pepper
• 5 slices naan bread
• 2 (15-ounce) cans diced fire-roasted tomatoes
• 141​ cups fresh cilantro
• 41​ cup sliced pickled jalapeno peppers, plus 1 tablespoon brine from the jar

How To Make Slow-Cooker Beef Curry

1. Season the beef and potatoes: Place the cubed beef and quartered potatoes into a 6-quart slow cooker. Add the curry powder, 1 teaspoon of cumin, 1 tablespoon of ginger, the grated garlic, 1 teaspoon of salt, and a few grinds of pepper. Toss everything together until the beef and potatoes are evenly coated in the spice mix.
2. Start the slow cook: Crumble 21​ slice of the naan bread into small pieces over the mixture. The naan will act as a gentle thickener. Pour in the two cans of fire-roasted tomatoes. Cover the slow cooker and cook on the low setting for 7 hours.
3. Make the cilantro puree (chutney): After the curry is done cooking, skim off any excess fat from the top of the mixture. Stir the curry well and let it stand for 10 minutes. While it rests, combine the 141​ cups of cilantro, the pickled jalapenos and their 1 tablespoon of brine, 41​ cup of water, and the remaining 41​ teaspoon of cumin and 1 tablespoon of ginger in a food processor. Pulse the mixture until it is combined into a coarse puree; season it with salt and pepper to taste.
4. Finish the curry: Stir 3 tablespoons of the cilantro puree into the slow cooker and season the curry with additional salt and pepper if needed.
5. Serve the curry: Reserve 2 cups of the finished beef curry for a future use (like the suggested handpies). Serve the remaining curry with the rest of the naan bread for dipping. Top the servings with the remaining cilantro puree.

Recipe Tips

• Use fire-roasted tomatoes: The use of fire-roasted diced tomatoes adds a smoky depth that regular diced tomatoes would not provide, significantly boosting the flavor of the final curry.
• Do not skip the naan crumb: Crumbling a small piece of naan into the slow cooker acts as a simple, starch-based thickener. It helps prevent the final curry from being too watery after the long cooking time.
• Control the spice: The heat in this dish comes from the Madras curry powder and the fresh jalapenos in the puree. If you are sensitive to spice, use a milder curry powder and only use the brine (liquid) from the pickled jalapenos in the puree, skipping the sliced peppers.
• Taste and adjust the puree: The cilantro puree is a crucial fresh element. Before stirring it into the curry, taste it. If you want a brighter flavor, add a squeeze of fresh lime juice. If you want more heat, add a pinch of red pepper flakes.

What To Serve Beef Curry

This rich Slow-Cooker Beef Curry is traditionally served with naan bread, which is perfect for scooping up the thick sauce. It is also excellent served over a bed of steamed basmati rice or jeera rice (rice cooked with cumin seeds). To balance the rich flavor, serve a simple, cooling side like yogurt raita (yogurt mixed with grated cucumber and mint) or a quick cucumber and onion salad dressed with lime juice. A few sprigs of fresh cilantro on top of each bowl adds a bright finish.

How To Store Beef Curry Leftovers

• Refrigerate: Store the leftover beef curry in an airtight container in the refrigerator for up to 3 to 4 days. The flavors will deepen overnight, making it taste even better the next day.
• Freeze: Beef curry freezes very well. Once it has cooled completely, transfer the curry (without the naan or cilantro puree) into a freezer-safe container or bag. It can be frozen for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop, stirring in fresh cilantro puree before serving.

Slow-Cooker Beef Curry Nutrition Facts

• Calories: 500 kcal
• Total Fat: 25g
• Saturated Fat: 10g
• Cholesterol: 150mg
• Sodium: 800mg
• Total Carbohydrate: 40g
• Dietary Fiber: 7g
• Sugars: 12g
• Protein: 60g

Frequently Asked Questions

• What if I don’t have a food processor for the puree? You can still make the cilantro mixture! Finely chop the cilantro and pickled jalapenos, grate the ginger and cumin, and whisk them with the brine and water in a small bowl. The texture will be chunky rather than smooth, but the fresh, spicy flavor will still be there.
• Can I use a different cut of beef? Yes, you can. Beef stew meat is typically cut from the chuck or round, which works well. You can use any cut of boneless beef chuck roast, cut into 1-inch cubes. The long, slow cooking time is necessary to make these tougher cuts of meat incredibly tender.
• Can I make this curry less spicy? Yes. Use a mild curry powder instead of Madras (which is typically hotter). Also, when making the cilantro puree, substitute the pickled jalapenos with a few slices of green bell pepper and use the brine from a jar of mild pickled banana peppers or skip the pickled peppers entirely.

Try More Recipes:

• Slow-Cooker Beef and Barley Recipe
• Slow-Cooker Beef and Bok Choy Recipe
• Slow Cooker Beef Brisket Recipe