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Hungry Healthy Happy » Recipes » Curry

Slow Cooker Beef Curry

Oct 20, 2024 · Written by Dannii Martin · This post may contain affiliate links which earn us commissions if purchases are made · 83 Comments

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Diet: Gluten Free
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Slow cooker beef curry with a text title overlay.
Slow cooker beef curry with a text title overlay.

Slow cooked chunks of tender beef in a rich and spicy sauce served over a bed of rice. This Slow Cooker Beef Curry is an easy and comforting meal with a kick of spice. It's made with spices you probably already have in your cupboard and it freezes really well too, so you can have leftovers for meals in the week. You can make this as spicy or as mild as you like too.

A bowl of beef curry and rice next to more rice and a naan bread.

In my opinion, the best way to cook beef is to slow cook it. It makes the chunks of beef so incredibly tender when it is cooked on low for 8 hours and when cooked in a spicy tomato curry sauce, it takes on so much flavour. It's just really good food! This beef curry in the slow cooker just melts in your mouth.

If curry is a weekend favourite for you, then put this on before you leave for work or the school run on a Friday morning and come home to it cooking away. This beef curry recipe really couldn't be easier.

If you want to try some other slow cooker curries, why not try our Slow Cooker Chicken Tikka Masala, Slow Cooker Chicken Curry, Slow Cooker Vegetable Curry or Slow Cooker Lamb Rogan Josh?

Jump to:
  • Why You Will Love It
  • Ingredients and Substitutions
  • Variations
  • How to Make Slow Cooker Beef Curry - Step by Step
  • The Healthy Slow Cooker Book
  • What to Serve With Slow Cooker Beef Curry
  • Storage
  • Extra Tips
  • Frequently Asked Questions
  • More Beef Recipes
  • Recipe
  • Feedback

Why You Will Love It

  • Really simple - After you have browned the beef you just dump it all in the slow cooker and leave it to get really tender. A fuss free, hands off dinner.
  • Healthy alternative - Lower in calories and fat than a takeaway Indian, and cheaper too. The great thing about making your own curry at home is that you can control exactly what goes into it.
  • Easy spice mix - We have made our own easy spicy mix and it uses spices you probably already have at home.
  • Freezes really well - This slow cooker beef curry is perfect for batch cooking as it freezes and reheats really well.
  • Adaptable - You can make this curry spicier or make it mild and more family friendly by leaving out the chilli.

Ingredients and Substitutions

All the ingredients needed for this recipe with text overlay labels.

A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.

  • Beef - We used chunks of braising steak (also known as chuck steak) for this curry. It is an inexpensive cut and when cooked low and slow it becomes lovely and tender. We tend to use 10% fat for this recipe, as it gives some extra flavour. You could use lean 5% beef though.
  • Oil - We used olive oil to brown the beef, but you could use vegetable or sunflower oil instead.
  • Shallots, garlic and ginger - The base of any good curry. The shallots add a lovely sweetness, but you could swap them for a small brown onion instead if you prefer. Save some time by using frozen onion, garlic and ginger.
  • Chilli - This is what adds spice to the curry. We only added a whole teaspoon, so it is has a fair kick of heat to it, but you can adjust it to make it milder if you prefer.
  • Spices - Garam masala and curry powder are what make up our curry flavours. You could use a curry paste instead.
  • Tomatoes - This slow cooker beef curry is in a tomato based sauce. Try to use the best quality canned tomatoes you can, as you really will be able to taste the difference. Cheaper canned tomatoes tend to be really watery, which will result in a thin sauce. If you do use a tin of cheap tomatoes, then add a little extra tomato puree and a pinch of sugar. You could use passata instead.
  • Beef stock - Adds an extra depth of flavour and helps to thicken the sauce.
  • Tomato puree - This not only adds a little colour to the curry, but it helps to thicken it too.
  • Coriander - This adds lots of freshness to the curry.

Variations

This curry is one for those of you that can handle the heat, but you can easily adapt it to make it milder and much more child friendly. If you are making this for kids, skip the chilli (or just use a little if they do like some heat) and focus on the herbs and spices instead.

You could also add chopped mushrooms, aubergine (eggplant) and courgette in at the same time as the beef. This would allow you to use less beef and still have lots of chunky texture.

If you wanted to make this a bit more budget friendly, and reduce the amount of meat used, then swap half of the beef for some lentils or chickpeas. You can also add some chunks of butternut squash or sweet potato to make it go further too.

How to Make Slow Cooker Beef Curry - Step by Step

Prep: Preheat your slow cooker to low.

Chunks of beef in a frying pan.
  1. Step 1: Heat the oil in a frying pan over a high heat and then add the steak
Chunks of browned beef in a frying pan.
  1. Step 2: Brown for 2-3 minutes. Transfer the steak to the slow cooker pot.
Chopped shallots and spices in a frying pan.
  1. Step 3: Add the shallots, garlic, ginger, chilli, spices, salt and pepper to the frying pan.
The shallots and spices all mixed together.
  1. Step 4: Mix well and cook over a low heat for 2 minutes.
The spiced shallots added to the beef in the slow cooker.
  1. Step 5: Add the shallot mixture to the beef in the slow cooker pot.
Chopped tomatoes and stock added to the slow cooker.
  1. Step 6: Add the tomatoes, tomato purée and stock.
Everything mixed together in the slow cooker.
  1. Step 7: Mix well and cook on high for 4 hours or low for 8 hours.
Spinach and coriander leaves added to the slow cooker.
  1. Step 8: Once the curry is cooked, add the spinach and chopped coriander.
Everything mixed and the spinach wilted.
  1. Step 9: Mix until the spinach has wilted.

This curry sauce is really rich and will rival most Indian takeaway offerings - and throwing it all in the slow cooker/crock pot is just as easy as calling up a takeaway.

You can make this curry even easier by skipping the browning stage and just throw everything in the slow cooker without the oil. It would still work and cook through, you just wouldn't get as much flavour.

The Healthy Slow Cooker Book

Did you know we have a whole book of slow cooker recipes? Available in paperback and Kindle, The Healthy Slow Cooker was released in 2018 and is one of the most popular Slow Cooker Books on Amazon. It contains 100 recipes (including this beef curry) that can all be cooked in your slow cooker including, breakfast, lunch, dinner, desserts and drinks.

Get a copy of The Healthy Slow Cooker now and make your meal prep so much easier.

A slow cooker bowl containing a cooked curry.

What to Serve With Slow Cooker Beef Curry

Curry and rice is a classic combination, but we have also have this with potato wedges too! But you could also just make a couple of our Easy Homemade Flatbreads and use them to scoop up all that delicious curry sauce. Maybe brush some garlic butter on the flatbreads too. A Peshwari Naan is always a great side to a curry too.

If you choose to have it with rice, add a teaspoon of turmeric when boiling your rice to give it a gorgeous golden colour and also a healthy boost. We have a full recipe for Turmeric Rice, which will go really well with this curry.

Storage

Store: You can keep leftovers in an air tight container in the fridge for 2-3 days.

Freeze: This recipe serves 2, but you can easily double the batch and then freeze the leftovers (with rice) in individual portions. Just make sure it cools fully before freezing. It will keep in the freezer for up to 3 months.

Defrost: Defrost the curry in the fridge overnight.

Reheat: To reheat, add it to a pan and heat on low, stirring often, until it is piping hot. You can also reheat it in the microwave.

Extra Tips

  • Save yourself some time and make this the ultimate dump meal by skipping the browning stage and add everything to the slow cooker and cook on low for 8 hours.
  • Add some extra vegetables by stirring in some spinach just before serving, or cooking some chunks of butternut squash when the beef goes in the slow cooker.
  • This is easy to freeze in portions, just make sure it has fully cooled before freezing.
  • If you don't want this spicy and you want it more kid friendly, then leave out the chilli and let the herbs and spices shine through. Or, you could add some extra yogurt.
  • Or, if you want an even spicier curry - try adding some curry powder.
  • If your sauce is a bit too watery, then you can thicken it with some cornflour. Mix 2 tablespoon with a little water to make a 'slurry' and then stir into the sauce.
Beef curry and rice in front of a bowl of more rice.

Frequently Asked Questions

What beef is best for a slow cooker beef curry?

We used braising steak (also known as chuck steak) for this curry. It is a cut of beef from the shoulder and can be fairly tough so is best for slow cooking. When slow cooked, this fairly inexpensive cut of meat will result in a rich dish that is full of  flavour.

Is this slow cooker beef curry gluten free?

Yes, this is a delicious gluten free curry. Just make sure that there is no cross contamination.

Do I have to brown the beef first?

You don't have to, but we really recommend it as it adds such a depth of flavour. Basically, you want to trigger the Maillard reaction. It is a chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavour. You don't have to though, and you can just throw everything into the slow cooker and leave it if you are really short on time.

How long do I cook a slow cooker beef curry for?

This curry is cooked on high for 4 hours or on low for 8 hours.

Can this be made on the stove instead?

Yes, if you want to make a quicker version of this slow cooker beef curry, then you can make it on the stove instead. Fry the onion, garlic and ginger, add the spices and beef and brown for 5 minutes. Add the rest of the ingredients and simmer for 20 minutes.

How do I thicken the sauce?

We think this curry sauce is the perfect consistency. However, if you want to thicken it a little, then take the lid off the slow cooker for the last 45 minutes. You could also add a cornflour slurry about an hour before it has finished cooking, but that would change the flavour. Using good quality tinned tomatoes will help to make sure you don't have a watery curry.

What slow cooker should I use?

There really is no rule here, just make sure that the beef joint you are using can fit in your slow cooker. We use a Crock Pot DuraCeramic Slow Cooker and we love it. What I love most about it is that you can put the bowl insert on the hob too. So, we thicken the gravy on the hob, in the slow cooker bowl. You can also sear the meat in it first. I also love that it has a clear lid, as I am so impatient that I want to keep looking and seeing what it is doing. If you don't have a clear lid, then lifting it to see will release lots of the heat and add to the cooking time.

More Beef Recipes

  • Slow cooker beef brisket sliced up on a serving board.
    Slow Cooker Beef Brisket
  • Beef Barbacoa in soft tacos.
    Slow Cooker Beef Barbacoa
  • Slow Cooker Roast Beef on a board with some horseradish sauce.
    Slow Cooker Roast Beef (With Gravy)
  • A bowl of slow cooker beef stroganoff with mashed potato
    Slow Cooker Beef Stroganoff

If you’ve tried this beef curry recipe, let us know how you got on in the comments below.
Tag us in your creations on Instagram @hungryhealthyhappy - Use the hashtag #hungryhealthyhappy too.

Recipe

Slow cooker beef curry and rice in a round bowl.

Slow Cooker Beef Curry

By: Dannii Martin
This Slow Cooker Beef Curry is an easy and comforting meal with a kick of spice. Slow cooked chunks of tender beef in a rich and spicy sauce served over a bed of rice.
A circular logo saying GF.
Gluten Free
4.65 from 220 votes
Pin Print Save recipe Saved!
Course: Main Course
Cuisine: Indian
Prep: 10 minutes mins
Cook: 4 hours hrs
Total: 4 hours hrs 10 minutes mins
Servings: 4 people
Calories: 326kcal
Allergens:
An illustration of a bunch of celery.
Celery
An illustration of a cow's head.
Meat

Ingredients

  • 1 tablespoon Olive oil
  • 400 g (14 oz) Braising steak (chuck roast) - trimmed of fat and cut in to chunks
  • 170 g (0.75 cups) Shallots - small; diced
  • 3 (3) Garlic clove - crushed
  • 1 tablespoon Fresh ginger - peeled and grated
  • 1 teaspoon Chilli flakes
  • 2 tablespoon Garam masala
  • 2 tablespoon Curry powder
  • 1 pinch Sea salt and ground black pepper
  • 400 g (14 oz) Chopped tomatoes - canned
  • 2 tablespoon Tomato puree
  • 1 Beef stock pot
  • 20 g (1 cups) Fresh coriander (cilantro) - finely chopped
  • 60 g (2 cups) Spinach

Instructions

  • Preheat your slow cooker to low. Heat 1 tablespoon Olive oil in a frying pan over a high heat and then add 400 g Braising steak (chuck roast) and brown for 2-3 minutes. Transfer the steak to the slow cooker pot.
  • Add 170 g Shallots, 3 Garlic clove, 1 tablespoon Fresh ginger, 1 teaspoon Chilli flakes, 2 tablespoon Garam masala, 2 tablespoon Curry powder, and 1 pinch Sea salt and ground black pepper to the frying pan. Mix well and cook over a low heat for 2 minutes.
  • Add the shallot mixture to the beef in the slow cooker pot.
  • Add 400 g Chopped tomatoes, 2 tablespoon Tomato puree and 1 Beef stock pot. Mix well and cook on high for 4 hours or low for 8 hours.
  • Once the curry is cooked, add 60 g Spinach and 20 g Fresh coriander (cilantro) and mix until the spinach has wilted.

Recipe Tips

  • Save yourself some time and make this the ultimate dump meal by skipping the browning stage and add everything to the slow cooker and cook on low for 8 hours.
  • Add some extra vegetables by stirring in some spinach just before serving, or cooking some chunks of butternut squash when the beef goes in the slow cooker.
  • This is easy to freeze in portions, just make sure it has fully cooled before freezing.
  • If you don't want this spicy and you want it more kid friendly, then leave out the chilli and let the herbs and spices shine through. Or, you could add some extra yogurt.
  • Or, if you want an even spicier curry - try adding some curry powder.
  • If your sauce is a bit too watery, then you can thicken it with some cornflour. Mix 2 tablespoon with a little water to make a 'slurry' and then stir in to the sauce.
  • Serve with our Turmeric Rice for an added health boost.

Nutritional Information

Serving: 1portion | Calories: 326kcal | Carbohydrates: 17g | Protein: 24g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Cholesterol: 61mg | Sodium: 464mg | Potassium: 816mg | Fiber: 5g | Sugar: 6g | Vitamin A: 2097IU | Vitamin C: 20mg | Calcium: 94mg | Iron: 5mg

The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.

As all appliances vary, cooking times are a guide. Please note that by changing the serving size, the cooking time may also need to be altered.

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Comments

  1. Matt says

    April 01, 2025 at 1:30 am

    Is the 1.25 Beef stock pot, just 1.25 litres of liquid beef stock?

    Reply
    • Dannii Martin says

      April 06, 2025 at 8:24 pm

      It is 1 beef stock pot. Not 1.25. Not liquid - just the stock pot.

      Reply
  2. Jocelyn Abad says

    January 13, 2025 at 9:35 pm

    Hi there is the 326cals excluding the rice?

    Reply
    • Dannii Martin says

      January 20, 2025 at 8:10 am

      Yes, the calories are for just the beef curry recipe. Sides are optional.

      Reply
  3. Brett says

    June 24, 2024 at 7:43 am

    Can I add mushrooms and kidney beans to this dish?

    Reply
    • Dannii Martin says

      June 24, 2024 at 4:40 pm

      You can add beans to it. I wouldn't recommend mushrooms though, as they would produce too much liquid and make the curry too thin.

      Reply
  4. Louise says

    June 07, 2024 at 11:33 pm

    I cannot see yoghurt in the ingredients list? Others have said they added yoghurt.

    Reply
    • Dannii Martin says

      June 08, 2024 at 6:45 pm

      The original recipe did add yogurt, but we are always testing our recipes and adapting them and when we re-tested it, it was better without yogurt.

      Reply
  5. Lauren Harris says

    January 13, 2024 at 10:33 pm

    5 stars
    I loved making this beef curry in the slow cooker. It was so easy and tasted so good. the meat was super tender too!

    Reply
  6. Ned says

    January 13, 2024 at 9:06 pm

    5 stars
    My wife loves curry so I had to make this for her that wasn't chicken curry. Thank you for this awesome recipe, she loved it!

    Reply
  7. Anjali says

    January 13, 2024 at 9:04 pm

    5 stars
    This curry was so flavorful, hearty and satisfying! Made this when we had family over for dinner a couple of nights ago and it was a hit! I loved how easy it was to make and how it was great for feeding a crowd too!

    Reply
  8. Holley says

    January 13, 2024 at 7:51 pm

    5 stars
    I made this last week for my weekly meal prep. Easy to follow directions and turned out just perfect! I will be adding this into my meal prep rotation from now on!

    Reply
  9. Kirsten says

    September 01, 2023 at 7:25 am

    The FAQs Aren't showing on this, but can you cook it on the stove on a low heat instead?

    Reply
    • Dannii Martin says

      September 01, 2023 at 10:18 am

      That's strange - I can see them. Are they still not showing? Yes, if you want to make a quicker version of this slow cooker beef curry, then you can make it on the stove instead. Fry the onion, garlic and ginger, add the spices and beef and brown for 5 minutes. Add the rest of the ingredients and simmer for 20 minutes.

      Reply
  10. Bethany says

    March 29, 2023 at 4:20 pm

    Hi! Me and my husband have quite big portions as we are very active and add more protein. If I add double the amount of meat to this but it’s only for the 2 of us but we will be having it for dinner over 2 days, would you recommend changing any of the quantities of the other ingredients or just add the extra meat in and nothing else? Thanks!

    Reply
    • Dannii says

      March 30, 2023 at 8:04 am

      This recipe makes 4 portions, so you could make the whole recipe and divide that between two. Or, you could do the recipe for 4 and then just add some extra tomatoes and seasoning.

      Reply
  11. Carlisle says

    January 21, 2023 at 6:44 am

    5 stars
    First time attempting a curry in the slow cooker. The recipe was simple and all the ingredients were easy to pick up at the store. The end result was fantastic. Served it with rice and naan bread. It went down a treat with the family. Will definitely be making this again

    Reply
  12. Andy says

    December 30, 2022 at 10:26 pm

    I’m keen to add some fresh chillis to add colour and spice. Would you recommend doing this as well as the chilli flakes and chilli power or as a substitute? I want it to have a kick but not be overly spice. Any advice would be great.

    Also: How much natural yogurt do you recommend string through at the end if the curry is a little on the hot side?

    Thanks - I’m looking forward to trying this over the weekend!

    Reply
    • Dannii says

      December 31, 2022 at 8:59 am

      It really depends on how much heat you can handle. This does have a nice kick of heat already, so adding fresh chillies as well might be overpowering. I would leave out the chilli flakes. Just add yoghurt until it is as mild as you like - a tbsp at a time.

      Reply
      • Andy says

        December 31, 2022 at 10:00 am

        Thank you!

        Reply
  13. Simon M says

    December 04, 2022 at 4:57 pm

    I made this yesterday and it was amazing. I doubled the recipe since I was cooking for a crowd and I noticed that the spices were too much so I used the 2 tablespoons for each spice for the doubled recipe. I make a lot of Indian food so I felt the spices would be overwhelming. Is it supposed to be a tablespoon or a teaspoon? It was still fantastic and fragrant even after cutting down the spices. Let me know.

    Reply
    • Dannii says

      December 06, 2022 at 2:13 pm

      Yes, it is tablespoons. This is meant to have a lot of strong flavour, but can always be adjusted to suit your own tastes. I am glad you all enjoyed it.

      Reply
  14. Mairead says

    April 10, 2022 at 3:32 pm

    5 stars
    I love curries and this beef cooker is wonderful. I love the fact it can be made in the slow cooker. It's wonderful to set it and forget it, then arrive home to the amazing aroma of curry ready and waiting to be eaten.

    Reply
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Welcome

My name is Dannii. Here you will find easy family recipes with a healthy twist.

Established in 2011, Hungry Healthy Happy has become one of the UK's most popular food blogs, with two successful recipe books published.

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