Crock Pot Beef Curry

This Crock Pot Beef Curry is a rich and warming dish, which uses braising steak and curry spice paste. It’s the perfect weeknight dinner, ready in about 6 hours and 10 minutes.

Crock Pot Beef Curry Ingredients

• 1 kg (4.25 cups) braising steak
• 200 g (0.75 cups) curry spice paste
• 2 onions, peeled and chopped
• 4 cloves garlic, peeled and chopped
• 1 inch piece fresh ginger, peeled and finely chopped
• 2 tbsp ground cumin
• 400 g (2.5 cups) tin of tomatoes
• 2 tsp garam masala
• 1 tsp sea salt
• 1 beef stock cube, crumbled

To Serve:

• 100 g (3 cups) spinach leaves
• 2 tsp garam masala
• 4 tbsp mango chutney

How To Make Crock Pot Beef Curry

1. Add everything to the slow cooker: Place all slow cooking ingredients into the crock pot.
2. Cook the curry: Cover and cook on HIGH for 4 hours or LOW for 6 hours until the beef is tender.
3. Finish and serve: Stir in spinach leaves, remaining garam masala, and mango chutney. Let sit for a few minutes until spinach wilts.

Recipe Tips

• What kind of curry paste should I use? Any store-bought curry paste (like tikka, madras, or korma) works based on your spice preference.
• Can I use coconut milk? Yes, add half a can during the last hour of cooking for a creamier texture.
• How to make it spicier: Add fresh chili or extra curry paste for more heat.
• Best beef cuts for curry: Braising steak, chuck roast, or stewing beef work best.
• Can I prep it the night before? Yes, add all ingredients to the insert and refrigerate overnight.

What To Serve With Beef Curry

Serve this dish with simple, flavorful sides:

• Steamed basmati rice
• Warm naan bread or roti
• Cucumber raita
• Pickled red onions
• Lentil dal or spiced chickpeas

How To Store Beef Curry

Refrigerate: Store in an airtight container for up to 4 days.
Freeze: Freeze in meal-sized portions for up to 2 months.
Reheat: Reheat gently on the stove or microwave until hot throughout.

Beef Curry Nutrition Facts

• Calories: 353 kcal
• Carbohydrates: 20g
• Protein: 40g
• Fat: 12g
• Saturated Fat: 4g
• Cholesterol: 103mg
• Sodium: 684mg
• Potassium: 920mg
• Fiber: 4g
• Sugar: 11g

Nutrition information is estimated and may vary based on ingredients and preparation.

FAQs

Can I use lamb instead of beef?
Yes, lamb shoulder or leg works great with the same cooking time.

Do I need to brown the meat first?
No, but browning adds flavor if you have time.

Can I skip the mango chutney?
Yes, but it adds a sweet balance—substitute with a little honey or omit.

Is this recipe freezer-friendly?
Absolutely—perfect for batch cooking and meal prep.

Can I make it in the Instant Pot?
Yes, cook on high pressure for 30 minutes with quick release.

Try More Recipes:

• Crock Pot Beef Lentil Soup
• Crock Pot Mongolian Beef
• Crock Pot Beef Cocktail Meatballs