This Indian beef curry recipe is a great way to make soft tender meat that falls off the bones. Whether you cook on the stovetop or in a slow cooker you will be greeted with the aromas of Indian spices and the freshness of herbs. A simple and easy recipe you will love making over and over again.
Table of Content
I am so happy to see all of you enjoying my Indian recipes. I've had some great feedback, especially from those who have tried my homemade spice mixes. Today, I want to share another recent favorite that has been very popular with my friends.
For years, my mom cooked this over the stovetop but now that I have a slow-cooker I often use it to make this beef. The advantage of a slow cooker means you can leave it unattended. The disadvantage is it does not allow the liquid to evaporate giving you more gravy which works better when served with rice, not so much with naan or chapati.
Why make this curry
- If you like beef and Indian food then I highly recommend it the next time you try this recipe.
- It is slow-cooked but you can do that on the stovetop or in the slow cooker.
- We use classic easy-to-find fresh ingredients of garlic, ginger, and onion along with aromatic spices like coriander, cumin, and paprika that you can easily find in any supermarket these days.
- The sauce is yogurt-based and does two things making it rich and creamy it also works as a tenderizer which helps to make our meat soft, tender, and delicious. Like fork-tender meat?
Ingredients and substitutes
- Meat - I like to use chuck roast, round, or brisket - these are good for long slow cooking. You can also use stew-meat cuts for this.
- Spices - Curry powder and garam masala have now become a part of everybody's pantry whether you are Indian or not? I make my own spice mixes at home but you can use store-bought just as well.
- Yogurt - tenderizes the meat making it moist, juicy, and delicious. If you cannot use dairy use coconut cream.
Indian Beef Curry
- Using a sharp chef's knife and sturdy cutting board, trim excess fat and cut the beef into large bite-size cubes (about 3 inches). Set aside.
Pro tip - Don't cut the meat into small pieces as the slow cooking will eventually shred it. - In a pan or Dutch oven pot over medium heat saute onions in oil for about 5 to 7 minutes until lightly golden.
Pro tip - The caramelized onions give this curry that depth of flavor so cook low and slow so it does not burn. - Add the ginger and garlic - saute for another minute. Then add the bay leaves, spices (curry powder, cayenne, paprika, garam masala), and 2 tablespoon of water.
Pro tip - The water prevents the spices from burning. But, do not add too much we still need them to cook and become aromatic. - Once you can smell the wonderful spices - add the yogurt and meat. Season with salt and pepper. then add the lemon juice and make sure everything is well combined
Pro tip - Combine the yogurt well with the meat and cook on medium-low so it does not curdle. - Bring to a boil over medium heat.
Continue on the stovetop
- Then, lower the heat to a simmer and cook on low for 1 to 1 ½ hours stirring occasionally. Add ¼ to ½ cup of water if necessary to prevent it from sticking at the bottom.
Pro tip - Depending on the cut of meat you use, it will take between 1 to 2 hours. For example, brisket takes me almost 2 hours, stew meat makes just 1 ½ hours or less. - When cooked to fork-tender, adjust gravy by adding a bit more water depending on how you going to serve it.
Pro tip - If you serve it with chapati, naan, or roti - keep it thick. If you serve with rice, add a little water to make a gravy.
Slow cooker beef curry recipe
Alternatively, transfer to a slow cooker or crockpot, and cook until the meat is fork-tender.
Pro tip - You can cook for 6 to 8 hours on low or for 3 to 4 hours on high. Personally, I like cooking on low so the meat is moist, juicy, and fork-tender.
Serve
- When done, sprinkle chopped fresh cilantro or parsley and give it one good stir.
- Enjoy!
Tips - Beef curry
- Make sure the beef is cut into about 2-inch pieces not too big or too small.
- Cook the beef only when completely thawed or it will cook unevenly
- A Dutch oven or heavy bottom pot works best for such slow-cooking dishes. Alternatively, you can transfer it to the slow cooker.
- Caramelising the onions is an important flavor ingredient so make sure to give it enough time to cook low and slow. If you cook it on high it will burn and change the desired taste of the beef.
- Make sure to cook the spices. Indian food is all about marrying those spices so give it time to cook until it is nice and fragrant.
- Add a few tablespoons of water to prevent the spices from burning.
- Give the yogurt a good stir before you add it to the dish to prevent lumps.
- Some mature yogurts are quite sore so make sure to taste it, then adjust the lemon juice as required.
- Cook on low and stir often making sure to add water if necessary to prevent the dish from burning on the bottom.
More curry recipes
Frequently asked questions
This slow-cooked beef curry will keep for 3 to 4 days in the fridge. You can freeze it for up to a month.
Yes, to make this vegan, you can definitely omit the yogurt and add some coconut yogurt or coconut cream instead.
Curry powder can be easily found in most supermarkets these days. But, you can also use 2 teaspoon coriander powder, 1 teaspoon cumin powder, 2 tablespoon paprika, ¼ teaspoon turmeric powder instead.
You can omit the garam masala but it will lack the warm spice flavors. But you can use ¼ teaspoon cinnamon powder, ¼ teaspoon cardamom powder, ¼ teaspoon clove powder at least.
Yes, you can make this with chicken, lamb or pork as well. Exactly the same way. Chicken, of course, will cook much quicker than other meats. Try my slow-cooked chicken curry or try my Slow-cooked lamb masala or Lamb Rogan Josh
You can eat Indian curry with
Stovetop Indian Naan or garlic naan, Indian Chapati, Sweet potato chapati, or steamed rice, or try my Rice pilaf with fruit and nuts
This curry along with some starch is a meal on its own. But if you like to serve something on the side Black beans curry, Black Beans Coconut Curry, Kidney beans coconut curry, Mushroom masala, Spinach with tofu curry
Printable Recipe
Beef Curry - Slow Cooked
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Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
- 2 lbs (1 kg) Beef ((chuck or round) )
- 2 cups Onion (finely chopped )
- 2 tablespoon Canola oil
- 2 tablespoon (1.5 inch) Ginger (grated)
- 2 tablespoon (3 cloves) Garlic (minced)
- 1 cup (240 ml) Yogurt ((plain) )
- 2 Bay leaves
- 4 tablespoon Curry powder
- ½ teaspoon Cayenne (spicy, optional)
- 2 teaspoon Sweet paprika ((for color))
- 1 teaspoon Garam masala
- 2 tablespoon Lemon juice
- ½ teaspoon Salt
- ½ tsp Pepper powder
Instructions
- Using a sharp chef's knife and sturdy cutting board, trim excess fat and cut the beef into large bite-size cubes (about 2 inches). Set aside.Pro tip - don't cut the meat into small pieces as the slow cooking will eventually shred it.
- In a pan or Dutch oven pot over medium heat saute onions in oil for about 5 to 7 minutes until lightly golden.Pro tip - the caramelized onions give this curry that depth of flavor so cook low and slow so it does not burn.
- Add the ginger and garlic - saute another minute. Then add the bay leaves,, spices (curry powder, cayenne, paprika, garam masala), and 2 tablespoon of water. Pr tip -the water prevents the spices from burning. But, do not add too much we still need them to cook and become aromatic
- Once you can smell the wonderful spices - add the yogurt and meat. Season with salt and pepper. then add the lemon juice and make sure everything is well combined Pro tip - combine the yogurt well with the meat and cook on medium-low so it does not curdle.
- Bring to a boil over medium heat.
Stovetop Beef curry
- Then, lower the heat to a simmer and cook on low for 1 to 1 ½ hours stirring occasionally. Add ¼ to ½ cup water if necessary to prevent it from sticking at the bottom.Pro tip - Depending on the cut of meat you use, it will take between 1 to 2 hours. For example, brisket takes me almost 2 hours, stew meat makes just 1 ½ hour or less
- When cooked to fork-tender, adjust gravy by adding a bit more water depending on how you going to serve it.Pro tip - If you serve it with chapati, naan, or roti - keep it thick. If you serve with rice, add a little water to make a gravy.
Slow Cooker Beef Curry Recipe
- Alternatively, transfer to a slow cooker or crockpot, and cook until the meat is fork-tenderPro tip- You can cook for 6 to 8 hours on low or for 3 to 4 hours on high. Personally, I like cooking on low so the meat is moist, juicy and fork-tender
Serve
- When done, sprinkle chopped fresh cilantro or parsley and give it one good stir.
- Enjoy!
Recipe Notes & Tips
- Make sure the beef is cut into about 2-inch pieces not too big or too small.
- Cook the beef only when completely thawed or it will cook unevenly
- A Dutch oven or heavy bottom pot works best for such slow-cooking dishes. Alternatively, you can transfer to the slow cooker.
- Caramelising the onions is an important flavor ingredient so make sure to give it enough time to cook low and slow. If you cook on high it will burn and change the desired taste of the beef.
- Make sure to cook the spices. Indian food is all about marrying those spices so give it time to cook until it is nice and fragrant.
- Add a few tablespoons of water to prevent the spices from burning.
- Give the yogurt a good stir before you add it to the dish to prevent lumps.
- Some mature yogurts are quite sore co make sure to taste it, then adjust the lemon juice as required.
- Cook on low and stir often making sure to add water if necessary to prevent the dish from burning on the bottom.
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Thomastoope
Hi Veena, Used a few of your Indian recipes for an Indian fiesta party and invited friends. Everyone enjoyed everything so much!! This was by far the best recipe EVER!! We were licking out fingers!
Veena Azmanov
Thank you so much for the lovely feedback. I am so happy you enjoyed this recipe.