This slow cooker beef curry could not be easier! Thick chunks of slow-cooked, tender beef, in a rich and thick curry sauce that is just waiting to be scooped up with some naan. Serve with this Coconut Jasmine Rice and some Homemade Naan!

beef curry recipes

How was everyone’s 4th of July celebrations?? We had so much fun. I decided to pretend that my kids are 5 years older than they are, and hosted a giant water fight. I invited a bunch of kids, bought 500 water balloons (I’m not exaggerating. The rapid-fill kind are worth every penny. They were still gone within 10 minutes) and planned relay races and water guns and everything.

The only problem is that my kids and all their friends are still at the age where when someone pelts them with a water balloon, they start screaming that someone threw a water balloon at them. Yeah, kid, that’s the point. Try explaining this logic to a 5 year old.

slow cooker beef curry

And then 2 hours before the party the kids tore a hole in our blow-up kiddie pool. That’s because I always let them play in it, even when the pool is empty, because watching kids play ‘pirate ship’ in an empty kiddie pool is kind of hilarious. (We have to dump the water out of the pool every time we’re done with it, otherwise Valentine (who is not quite 2) would be perpetually wet for the entire summer.)

So we had no kiddie pool, half the kids are screaming, and I had to bribe Truman with Otter Pops to get him to play relay races with me. Also, when I ended up being the only adult in a swimsuit, my entire extended family  decided it was fair game to do water balloon target practice on me. I definitely got more wet than any of the kids.

Ah well. Summertime, right? It was actually really fun. I’m sure this will be a golden memory for my kids 10 years from now. Right? Right???

How to make Slow Cooker Beef Curry

slow cooker curry

Who’s ready for some slow cooking?? Every time I use my slow cooker now, I remember this lady who commented on one of my slow cooker recipes (can’t remember which one) with tons of details about how to secure your slow cooker lid if you are using it out on your deck and have large animals. I think it involved using a broom handle to lock it in place under the arms of a deck chair, or something elaborate like that. I never even thought to put my slow cooker outside! But I guess if you really want to keep your kitchen cool, that’s the way to go! Just don’t let your pooch get into it.

I love this recipe because it’s very simple. I’m not going to make you go out and buy fish sauce or lemongrass. It’s basic, but you get tons of flavor from just a few simple spices. The one that you might not have is called garam masala. It’s a blend of Indian spices, and it adds so much flavor. If you can’t find it, this would still be good with just the yellow curry powder called for. You might want to increase the amount a little bit.

beef curry

The curry has a little heat but I don’t think it’s over the top spicy. My kids ate it. If you serve it with rice and/or naan, I think it’s perfect. You could also serve it with some plain yogurt, which would help to cool things off.

beef curry

You’ll want to brown the meat in batches. If you throw it all in at once, it will start steaming the meat instead of searing it, which is not what you want. You want it to get nice and brown on the outside, like this:

slow cooker curry

I like to serve this beef curry with Coconut Jasmine Rice with Cilantro and this Homemade Naan. You can also buy naan in the bakery section of your grocery store. If you really want to go all out, make Strawberry Lassis too! YUM.

slow cooker beef curry

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Slow Cooker Beef Curry

4.81 from 26 votes
Prep: 20 minutes
Cook: 6 hours
Total: 6 hours 20 minutes
Servings: 6
This slow cooker beef curry could not be easier! Thick chunks of slow-cooked, tender beef, in a rich and thick curry sauce that is just waiting to be scooped up with some naan. 


  • salt and pepper
  • 2-3 tablespoons oil
  • 2-3 pounds chopped stew beef or chuck roast*, chopped into chunks
  • 1/3 cup water
  • 1 (8-oz) can tomato sauce
  • 1 tablespoon garlic powder
  • 1/2 teaspoon salt
  • 1-2 tablespoons Better Than Bouillon Beef Base
  • 1/2 teaspoon black pepper
  • 1 & 1/2 tablespons yellow curry powder
  • 1 tablespoon garam masala
  • 1 large yellow onion, chopped
  • cilantro, to garnish
  • red onion, chopped, to garnish


  • Heat a large, high-sided skillet (or a wide-bottomed pot), over medium high heat.
  • Salt and pepper the beef chunks.
  • Add about a tablespoon of oil to the pan and swirl. It should start to shimmer if the pan is hot enough.
  • Add 1/3 of the seasoned meat to the pan. Place the pieces of meat so that they are not touching each other (You don’t want them to steam–see photos). Turn the pieces with tongs to brown all sides. Remove the beef to the slow cooker and repeat 2 more batches, adding more oil as necessary.
  • Once all of the beef is browned and in the slow cooker, turn the heat on the pan down to medium. Add the water, tomato sauce, garlic powder, salt, beef bouillon, black pepper, curry powder, and garam masala.
  • Stir with a wooden spoon until the mixture is bubbly and the bouillon has dissolved. It should thicken up a bit.
  • Pour the mixture over the beef in the slow cooker.
  • Add the chopped onion and stir it all together. Cook on low heat for 6-7 hours, until the beef is fork tender
  • Garnish with chopped cilantro and hot rice!
  • I love to serve this curry with lots of cilantro, Coconut Jasmine Rice and Homemade Naan! It's the best combo! You could even throw in a Strawberry Lassi to sip with it, if you wanted to get really fancy!


*The pre-cut stew beef is easier (no chopping) but kind of a gamble. Usually butchers toss in extra cuts of whatever they have leftover. Sometimes they are tender cuts, sometimes really tough. If you buy a chuck roast and cut it yourself, it’s guaranteed to be tender after such a long braise!
Stovetop Instructions: You can also make this recipe on the stove. Once you have removed all the meat and made the sauce in the pan, add the beef back in to the sauce. Cover with a tilted lid (so steam can escape) and set it to a low simmer. Let cook for 2-3 hours, stirring every 20-30 minutes. It is done when the meat falls apart (you should be able to break up a piece with your wooden spoon.)


Serving: 1g | Calories: 342kcal | Carbohydrates: 6g | Protein: 30g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 533mg | Potassium: 687mg | Fiber: 2g | Sugar: 3g | Vitamin A: 187IU | Vitamin C: 5mg | Calcium: 40mg | Iron: 4mg
Course: Main Course
Cuisine: American
Calories: 342
Keyword: Beef, crock pot, curry, slow cooker
Did you make this? I’d love to see it!Mention @thefoodcharlatan or tag #thefoodcharlatan!

More slow cooker recipes you will love!

Traditional Tejano Carne Guisada (Braised Beef for Tacos) << I based today’s recipe off of this one. It’s a Texas classic and SOOO good!

Traditional Tejano Carne Guisada from The Food Charlatan

Slow Cooker Basil Chicken in Coconut Curry Sauce <<one of the top recipes on my site!

Slow Cooker Basil Chicken in Coconut Curry Sauce from The Food Charlatan

Slow Cooker Chicken Tikka Masala << my favorite, classic Indian dish, made in the slow cooker! You will love it.

Slow Cooker Chicken Tikka Masala from The Food Charlatan

More slow cooker curry recipes you will love!

Slow Cooker Thai Red Chicken Curry with Coconut Milk from Boulder Locavore
Slow Cooker Thai Beef Curry from Foolproof Living
Crock Pot Beef Curry from Wine and Glue

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    1. Hi Nirali! Thanks for your question. Usually cuts of meat like stew beef and chuck roast are more tender when cooked on low heat for a longer period of time in the slow cooker, but technically, yes–you can cook the meat on high for 4 hours. You can also make this recipe on the stove. Once you have removed all the meat and made the sauce in the pan, add the beef back in to the sauce. Cover with a tilted lid (so steam can escape) and set it to a low simmer. Let cook for 2-3 hours, stirring every 20-30 minutes. It is done when the meat falls apart (you should be able to break up a piece with your wooden spoon.) Enjoy!

  1. How much curry paste and what kind of the paste do you  recommend?  I have all the pastes to use. Ty. Love your recipes 

  2. 5 stars
    Lovely beef curry recipe and using a slow cooker made for an easy family meal ready after kids sports practices.  I cook a lot of curry chicken but have never used beef and this was so tasty.   Based of previous comments, I eliminated salting the beef when searing and did not add the 1/2 t salt.  We found 2T of beef base was plenty of salt/flavor and adding additional salt would have ruined it. Thank you for a tasty recipe. 

  3. 5 stars
    After making this, I realized that I don’t cook with curry enough! I used stew meat. It was amazing. I used regular rice and made your Naan recipe. A fantastic dinner!

  4. 5 stars
    Oh lord. This recipe hit the spot tonight. The house smelled amazing and the flavor of this recipe was so delicious. I wish I had purchased naan to soak up the sauce. Next time.

  5. Your recipes are awesome, this one a miss. It’s a salt bomb. I used half the salt and less beef base, the result is dry salty beef with a hint of curry. Not good. 

    1. Such a bummer Ty! Sorry it wasn’t a hit. I’ve updated the recipe to be a little more clear. I’ve made Better Than Bouillon a required ingredient (it’s all I use). It is way less salty than your average bouillon cube. I’ve also updated the notes on the type of beef used, I’ve learned since posting this that buying stew beef can be kind of a crapshoot, random bits and pieces that butchers throw in. It’s always a safer bet to buy your own cut so you know what you are getting. Chuck roast is my favorite!

  6. 2 tablespoons of Better than Bouillon, what about liquid? Doesn’t see to be enough liquid to correspond to the bouillon. For one cup of water a teaspoon of Better than Bouillon. I am confused. Unless you are trying to infuse the dish with a lot of beef flavor? Advice would be appreciated.

    1. Hi Nicole, that’s exactly right! Just getting all that beefy goodness in there. You can add less if you prefer!

  7. In India, “curry” refers to any dish simmered in a spiced sauce. The end result can be “wet” (still in the sauce, or “dry” (all the liquid has evaporated). It is loosely analogous to “stew”. So curry doesn’t have to be just chicken! It can be any animal protein (lamb, mutton, pork–for the Christians, beef–for the Muslims and Christians, chicken, or fish). It can also be entirely vegetarian, like lentils, okra, cauliflower, or curried potatoes.

  8. My husband and I enjoyed this dish immensely! Love garam masala and curry..
    But I have a couple a comments about the recipe, and thought you might enjoy the little tweak I added.. There was not enough liquid. I kept having to add more water/broth, probably
    ended up adding a whole cup at least. I added 1/2 cup of heavy cream at the end, which put the flavor profile over the top! Really delicious even reheated the next day. I added some peas as well. Next time, I’ll use a better cut of beef- the meat turned out a little dry. I made this on the stovetop, since it was only for 2 of us, and I didn’t want to drag out my 6 qt. crock pot. I will make it with your naan recipe next time! Love your blog and your recipes!

    1. Hi Christine! So glad you enjoyed the curry! I’m not surprised you needed more liquid on the stovetop, liquid evaporates much faster on the stove! Great idea adding the cream. Sounds delicious. Thanks so much for sharing your tweaks!

    2. Bummer! I thought about adding cream and totally forgot. I was too hungry when it was ready I think and I just dug in. Next time!

  9. This was so delicious and easy! I will be making again but definitely without any added salt. I use Better than Bouillon and it still came out way too salty. I plugged the ingredients into MyFitnessPal and the sodium content of this recipe is really super high. I didn’t use any garnish (onion or cilantro) on top and it is still super tasty. Served with brown rice and steamed broccoli.

  10. This looks so good. I have most of the ingredients that go into garam masala, but no actual garam masala. Can i just put together a mix of all the spices that are in garam masala? Thoughts? And i ran out of better than bouillon and just have beef broth – okay if i just throw in 1/3 cup of that? Thanks for your help!

    1. Hi Kristen! great question! Yes I would just look up a recipe for homemade garam masala and mix up what you’ve got! It will work great! And yes totally if you have beef broth use that! Enjoy the curry!

  11. Excellent recipe! Thanks for putting it out there. I made this for the second time today. As the first go-round was too salty for my taste, I omitted the salt in browning, as well as the 1/2 teaspoon, relying on the lesser brand beef bouillon for the sodium content. I paired it with homemade naan and jasmine rice. Delicious!
    Now my question: Do you have nutritional info for this? Particularly, calories per serving size (is it 1 cup?)
    Thanks! :)

    1. Thank you so much for your feedback Julie! Glad you liked the recipe. I don’t provide nutritional info for my recipes, but you can plug it into an online calculator!

    1. Hi Merry! In the US, if you go to the canned tomato aisle, you will find both tomato sauce and tomato paste. tomato sauce is usually sold in 8 ounce cans or 15 ounce cans. tomato paste is usually in small 6 ounce cans. Tomato paste is much more concentrated.

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