This Chinese-style beef curry is quick and easy to cook in the Slow Cooker, prepared using beef, potatoes, onion, and garlic, resulting in a rich and satisfying meal.

To make Slow Cooker Chinese Beef Curry in your slow cooker or crockpot, combine all ingredients except the coconut cream. Cook on low for 8 hours or high for 4 hours. Stir in the coconut cream 30 minutes before the end.

I often turn to this recipe on hectic days. It’s simple to set up in the morning, and by dinner, there’s a delicious, warming dish ready to enjoy, which my family loves.

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Can I Use a Different Cut of Beef for This Curry?

Yes, you can use various cuts of beef for this recipe. Chuck or brisket are great alternatives, as they offer rich flavors and become exceptionally tender when slow-cooked, much like the beef rump traditionally used.

Slow Cooker Chinese Beef Curry Ingredients

• 700g beef rump, cut into small chunks
• 400g potatoes, peeled and cubed
• 1 large onion, roughly chopped
• 5 cloves garlic, minced
• 2-star anise
• 1 cinnamon stick
• 5 cloves
• 5 tbsp curry powder
• 2 tsp turmeric powder
• 1 tsp salt
• 500ml water
• 3 tbsp oil (for searing, optional)
• 125ml coconut cream
• 2 tbsp light soy sauce

How To Make Slow Cooker Chinese Beef Curry

1. Prepare the Ingredients: If using a multi-cooker, heat the oil and sear the beef chunks until slightly charred on all sides. Otherwise, you can place the raw beef directly into the slow cooker. Peel and cube the potatoes, roughly chop the onion and mince the garlic.
2. Combine Spices and Aromatics: In the slow cooker, place the seared or raw beef, cubed potatoes, chopped onion, minced garlic, star anise, cinnamon stick, and cloves.
3. Mix Curry Base: In a small bowl, create a slurry by mixing the curry powder, turmeric powder, and salt with a small amount of water. Pour this slurry over the ingredients in the slow cooker.
4. Add Water and Cook: Pour 500ml of water into the slow cooker, ensuring that the mixture is just covered; adjust if necessary. Cover with the lid and set to cook on low for 8 hours or on high for 4 hours.
5. Finish with Coconut Cream and Soy Sauce: About 30 minutes before the cooking time is up, stir in the coconut cream and light soy sauce. This will enrich the flavor and adjust the seasoning of your curry.
6. Serve and Enjoy: Once everything is tender and aromatic, your curry is ready to serve. Enjoy it hot over rice or with naan bread for a comforting meal.

Recipe Tips & Variations

• Experiment with Beef Cuts: I often switch up the beef cuts depending on what’s on sale. Chuck or brisket can be just as delicious as rump and sometimes even more tender after a long, slow cook. If I were you, I’d definitely consider these cuts for an equally tasty but potentially more economical option.
• Browning the Beef: While it might seem like an extra step, I highly suggest searing the beef if you have the time. It adds such a rich flavor to the curry! When I’m in a rush, though, straight to the slow cooker it goes, and it still turns out wonderful.
• Spice it Up or Down: Depending on who’s coming to dinner, I adjust the heat level. If you or your guests prefer a milder curry, you can reduce the amount of curry powder. On the flip side, if you like it spicy, adding chopped chili or some red pepper flakes when you add the coconut cream can really kick it up a notch.
• Add Some Veggies: To make this a more well-rounded meal, I like to throw in some carrots or bell peppers. They add a lovely sweetness and color contrast. Just pop them in during the last two hours of cooking on low—they come out perfectly tender.
• Thickening the Curry: If the curry isn’t as thick as you’d like by the end, I’ve got a trick for you. Mix a tablespoon of cornstarch with a bit of cold water to make a slurry and stir it in during the last 30 minutes. It works like a charm to give you that rich, hearty texture.

What If I Don’t Have Coconut Cream?

If you don’t have coconut cream, full-fat coconut milk or heavy cream are effective substitutes. Both will infuse your curry with a creamy texture and a rich, smooth flavor that complements the spices well.

Can I Add Other Vegetables to the Curry?

Certainly! Adding vegetables such as carrots, bell peppers, or green beans enhances the dish’s nutritional value and visual appeal. Incorporate these vegetables during the last two hours of slow cooking to ensure they retain a good texture and vibrant color.

What To Serve With Chinese Beef Curry

Serve your hearty Chinese Beef Curry with aromatic sides like jasmine rice, steamed bok choy, crispy spring rolls, and fresh cucumber salad.

Or you can pair it with naan bread and a tangy yogurt sauce for a delightful contrast.

How To Store Chinese Beef Curry

In The Fridge:

Cool the curry to room temperature before storing. Place it in an airtight container and refrigerate. This curry can be safely stored in the refrigerator for up to 3-4 days. Make sure the lid is tightly sealed to maintain freshness.

In The Freezer:

Chinese Beef Curry can be frozen for up to 3 months. Pour the cooled curry into a freezer-safe container or heavy-duty freezer bag. Leave a little space at the top as the curry will expand when frozen. Thaw in the refrigerator overnight before reheating.

How To Reheat Chinese Beef Curry

Reheat your Chinese Beef Curry by transferring it into a saucepan over medium heat. Stir occasionally, until heated through; this usually takes about 10 minutes. Or, microwave it in a suitable container for 2-3 minutes on high, stirring halfway through.

Check out More Slow Cooker Recipes:

• Slow Cooker Chicken Bhuna
• Slow Cooker Greek Lamb Stifado
• Bored Of Lunch Slow Cooker Beef Curry