An easy slow cooker beef curry recipe featuring tender chunks of diced beef in an aromatic and rich curry sauce. With no browning required and only 5 minutes of prep time, it's a true "dump and go" recipe!
The medium-spiced curry is full of fragrant flavours, making it the perfect addition to your next curry night. It's best served with homemade pilau rice and fluffy naan bread.
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If you're a fan of spicy curries, you'll love this slow cooked beef curry. While it packs some heat, you can easily tone it down by serving it with a dollop of plain yogurt. This makes it perfect for the whole family, even the kids.
What's even better is that this recipe requires minimal effort, making it an excellent choice for busy weeknights. Just throw everything in the crockpot and let it work its magic while you focus on other things.
👩🍳 Love slow cooker curries? Try my easy slow cooker chicken curry too!
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✔️ Why you'll love this recipe!
- This easy beef curry requires minimal preparation time, as all you have to do is chop the ingredients, throw them in the slow cooker, and let it do the cooking. It's perfect for busy weekdays when you don't have a lot of time to spend in the kitchen.
- The slow cooking process allows the diced beef to become tender and absorb all the aromatic spices.
- Making the curry in your slow cooker is an affordable way to feed your family or a group of friends. You can use cheaper cuts of beef, and bulk it out with vegetables too.
- It can be made in large batches and stored in the fridge or freezer for later use.
- It's a versatile dish that can be customised to your liking. You can also adjust the spice level to your own preference.
"Nicest beef curry I've ever made, added tin of coconut milk & it was fabulous. 10/10 from everyone including kids." Carol
🛒 Ingredient notes
Diced Beef: Diced braising or stewing steak is the best option for slow cooking as it has a good amount of fat and connective tissue that will break down during the long cooking process, resulting in tender meat.
Onion, garlic, and fresh ginger: These ingredients add depth and flavour to the curry. Finely chopping them will help them blend into the sauce better. A mini chopper or food processor is great for this!
Chopped Tomatoes or Passata: Tomatoes are a crucial ingredient in the curry sauce, providing acidity and sweetness. Chopped tomatoes will add some texture to the sauce, while passata will create a smoother consistency. I find that kids prefer smoother sauces.
Tomato Puree: Tomato puree (tomato paste) adds even more depth of flavour to the curry sauce.
Mango Chutney: This adds a touch of sweetness to the curry and balances the acidity of the tomatoes. If you don't have mango chutney, you can substitute it with apricot jam or honey.
Spices: The spices used in the curry include medium curry powder, ground cumin, chilli, garam masala, cardamom pods, and paprika. Adjust the spices according to your preference and spice tolerance. You could also add a cinnamon stick for a more warming flavour.
Salt, pepper, and sugar: For seasoning and to balance the flavours.
Fresh Coriander: This is an optional garnish that adds a pop of colour and freshness to the finished dish.
Don't be afraid to experiment with different spices and substitutions to make it your own.
"This tastes amazing! Can't wait for dinner tomorrow. I cut the curry powder in half to make it child friendly and it worked perfectly!" ⭐⭐⭐⭐⭐ Sarah
🔪 How to make beef curry in slow cooker
The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post
One: Finely chop the onion, garlic, and ginger and put them in the bottom of the slow cooker basin.
Two: Place the diced beef on top.
Three: Mix together the chopped tomatoes, tomato puree, mango chutney, spices, salt, pepper, and sugar in a jug.
Four: Pour the curry sauce into the slow cooker and give everything a good mix.
Five: Cook on high for 3.5 hours and then a further 30 minutes without the lid on to thicken up the sauce (or cook for 8 hours on a low setting).
Top Tips
- While the recipe calls for no browning, taking the extra step to brown the beef before adding it to the slow cooker will add depth of flavour to the final dish due to the maillard reaction. So, if you have time, brown the meat first (I never have time, so I generally don't).
- To thicken the sauce leave the lid off for the last 30 minutes of cooking. You can also use thickening granules or a cornflour slurry.
- To create a creamier and richer sauce, add 200g of coconut cream in addition to the chopped tomatoes/passata.
- If you're unsure about the spice level, start with a smaller amount of spices and taste as you go. You can always add more later on.
🍴 Serving suggestions
Serve this easy slow cook beef curry with pilau rice or turmeric rice, naan bread, mango chutney, raita, and pickles.
You could also make a milder creamier curry to serve alongside it (this mild chicken curry is very child-friendly).
📖 Variations
- Make a vegetarian version of the curry by omitting the beef and replacing it with vegetables like cauliflower, sweet potato, or butternut squash. You can also add some chickpeas or lentils for protein.
- Use madras curry powder and extra chilli powder if you like your food spicy. For a creamier korma-style sauce, stir in some coconut milk or double cream towards the end of cooking. You can also use cashew cream instead of dairy cream for a vegan version.
- Give your curry a Thai twist by using Thai red or green curry paste instead of the traditional Indian spices. You can also add ingredients like lemongrass, coconut milk, lime juice, and fish sauce for extra flavour. Massaman beef curry is a delicious option too.
- Try making the beef curry in your Instant Pot or pressure cooker instead of a crockpot.
🥡 Storage
Store - The beef curry can be stored in the fridge for up to 3 days in an airtight container.
Reheat - Reheat in the microwave until piping hot. Alternatively, put the curry in a saucepan and reheat it on the hob.
Freeze - Allow to cool then place the curry in a freezer-safe container and freeze for up to 3 months. Defrost thoroughly in the fridge.
❓ Frequently asked questions
No you don't need to (but you can if you have time). Browning the beef before slow cooking adds a little more flavour but I don't usually bother due to time constraints.
Yes, you can swap the curry powder for curry paste. Use 200g of curry paste instead of the specified 4 tablespoons of curry powder.
Pilau rice, plain basmati rice, brown rice, cauliflower rice, naan bread, chapatis, flatbreads, poppadoms, mango chutney, red onion, raita, and lime pickle all go nicely with beef curry.
4 hours on high or 7.5 - 8 hours on low.
This recipe has been designed specifically for a slow cooker and has not been tested on the hob.
😋 More slow cooker recipes
- Slow Cooker Pork Chops
- Slow Cooker Pork & Apple Casserole
- Slow Cooker Roast Beef
- Slow Cooker Chilli Con Carne
- Slow Cooker Hunters Chicken
- Slow Cooker Sausage Casserole
- Slow Cooker Diet Coke Chicken
- Slow Cooker Red Lentil Dahl
- Slow Cooker Pork Ragu
- Slow Cooker Chicken Chasseur
Check my slow cooker recipes page often, as I add new recipes regularly.
😋 More curry recipes
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Recipe
Easy Slow Cooker Beef Curry (No Browning)
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Equipment
- Chopping Board
Ingredients
- 2 Onions peeled and finely chopped
- 4 Garlic Cloves peeled and finely chopped
- 1 teaspoon Fresh Ginger peeled and grated
- 1 kg Diced Beef braising steak
- 400 g Tin of Chopped Tomatoes
- 2 tablespoon Tomato Puree
- 4 tablespoon Mango Chutney
- 4 tablespoon Medium Curry Powder
- 1 teaspoon Ground Cumin
- 1 teaspoon Garam Masala
- 1 teaspoon Paprika
- 3 Cardamom Pods bruised with the back of a knife
- ½ teaspoon Chilli Powder
- ½ teaspoon Salt
- ½ teaspoon Sugar
- ¼ teaspoon Pepper
Instructions
- Finely chop the onion, garlic, and ginger and put them in the bottom of the slow cooker basin.2 Onions, 4 Garlic Cloves, 1 teaspoon Fresh Ginger
- Place the diced beef on top.1 kg Diced Beef
- Mix together the chopped tomatoes, tomato puree, mango chutney, spices, salt, pepper, and sugar in a jug.400 g Tin of Chopped Tomatoes, 2 tablespoon Tomato Puree, 4 tablespoon Mango Chutney, 4 tablespoon Medium Curry Powder, 1 teaspoon Ground Cumin, 1 teaspoon Garam Masala, 1 teaspoon Paprika, 3 Cardamom Pods, ½ teaspoon Chilli Powder, ½ teaspoon Salt, ½ teaspoon Sugar, ¼ teaspoon Pepper
- Pour the curry sauce into the slow cooker and give everything a good mix.
- Cook on high for 3.5 -4 hours and then a further 30 minutes without the lid on to thicken up the sauce (or cook for 8 hours on a low setting).
Notes
- Brown the beef: While the recipe calls for no browning, taking the extra step to brown the beef before adding it to the slow cooker will add depth of flavour and create a better texture to the final dish due to the maillard reaction. So, if you have time, brown the meat first (I never have time, so I generally don't).
- Thicken the sauce: To thicken the sauce leave the lid off for the last 30 minutes of cooking. You can also use thickening granules or a cornflour slurry at the end of cooking.
- Add coconut cream: To create a creamier and richer sauce, add 200g of coconut cream in addition to the chopped tomatoes/passata.
- Adjust the spice level: If you're unsure about the spice level, start with a smaller amount of spices and taste as you go. You can always add more later on.
- Vegetarian: Make a vegetarian version of the curry by omitting the beef and replacing it with vegetables like cauliflower, sweet potato, or butternut squash. You can also add some chickpeas or lentils for protein.
- Heat: Use madras curry powder and extra chilli powder if you like your food spicy. For a creamier korma-style sauce, stir in some coconut milk or double cream towards the end of cooking. You can also use cashew cream instead of dairy cream for a vegan version.
- Thai-style: Give your curry a Thai twist by using Thai red or green curry paste instead of the traditional Indian spices. You can also add ingredients like lemongrass, coconut milk, lime juice, and fish sauce for extra flavour. Massaman beef curry is delicious too.
- Instant Pot: Try making the beef curry in your Instant Pot or pressure cooker instead of a crockpot.
Dana Sandonato says
This is such a cozy recipe and such a nice way to enjoy beef in a new way—a way that isn't the same ol' stew!
Toni says
I love how flavorful this is!! Can't wait to make it again!
Beth says
I love all the rich, earthy flavors in this one. I REALLY love that I don't have to brown anything.
Soniya says
Looks and sounds so delicious! Love one pot meals especially slow cooker.. can't wait to make it
Michele says
Thank you so much! My family loved this recipe, and I loved how easy it was to make. We will be making this again and again.
Joanne Buchanan says
This is such an excellent recipe. I make up 3 times the spice quantity which works out to be about 4 tablespoons of spice blend per cooking. The end flavor is so lovely and hearty, thank you from a cook based in New Zealand
Beth Sachs says
So glad you enjoyed it!
Sarah says
This tastes amazing! Can't wait for dinner tomorrow. I cut the curry powder in half to make it child friendly and it worked perfectly!
Emma says
This is currently in my slow cooker!
As some one said above, it’s different to the same old stew!
Can’t wait to have it tonight.
Beth Sachs says
Enjoy!
Kerry says
The kids and I made this tonight and wow, it was GOOD!! The flavour was incredible. I may have overdosed in the chilli powder a bit (oopsie) but we still really enjoyed it. Next time I'll try adding some sweet potato. Thanks, from Down Under 😊
Carol says
Nicest beef curry I’ve ever made, added tin of coconut milk & it was fabulous. 10/10 from everyone including kids