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4.88 from 8 votes

Slow Cooker Beef Curry

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: 1 g, Calories: 342 kcal, Carbohydrates: 6 g, Protein: 30 g, Fat: 22 g, Saturated Fat: 8 g, Polyunsaturated Fat: 3 g, Monounsaturated Fat: 12 g, Trans Fat: 1 g, Cholesterol: 104 mg, Sodium: 533 mg, Potassium: 687 mg, Fiber: 2 g, Sugar: 3 g, Vitamin A: 187 IU, Vitamin C: 5 mg, Calcium: 40 mg, Iron: 4 mg