Slow Cooked Beef Curry
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.
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 is that you can leave it unattended. The disadvantage is that 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: it makes it rich and creamy, and it tenderizes the meat, making it 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.
Step-by-step: Indian Beef Curry
- Using a sharp chef’s knife and a sturdy cutting board, trim excess fat and cut the beef into large, bite-sized 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, and sauté for another minute. Then add the bay leaves, spices (curry powder, cayenne, paprika, and garam masala), and 2 tbsp 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 cooking on the stovetop
- Then, lower the heat to a simmer and cook on low for 1 to 1 1/2 hours, stirring occasionally. Add 1/4 to 1/2 cup of water if necessary to prevent it from sticking to 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 takes just 1 1/2 hours or less. - When cooked to fork-tender, adjust the gravy by adding a bit more water, depending on how you will serve it.
Pro tip – If you serve it with chapati, naan, or roti, keep it thick. If you serve it with rice, add a little water to make a gravy.
You can also make this a 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 on it and give it one good stir.
- Enjoy!
What Do You Serve This Curry With?
No curry is complete without something to soak up all that flavorful sauce, right? Here are some of my favorite pairings:
- Basmati Rice – Light, fluffy, and perfect for curries. Whether plain or spiced, rice is always a classic.
- Homemade Naan – Soft, chewy, and ideal for scooping up that delicious gravy.
- Chapati, roti, or Indian Flatbread – Simple, rustic, and so satisfying alongside any curry.
- Samosas – Want to turn dinner into a full Indian feast? Serve your curry with crispy, spiced samosas on the side.
You can mix and match depending on your mood or what you’ve got on hand. Sometimes I even serve curry with both rice and naan—no judgment here!
If you like curry, theseare my other family favorites
- Slow-cooked lamb curry recipe
- Indian Goat Curry Recipe
- Meatball Curry, Meatball Kofta Curry
- Instant Pot Lamb Curry, Indian Lamb Curry
Frequently asked questions
Yes, to make this vegan, you can omit the yogurt and add some coconut yogurt or coconut cream instead.
Curry powder is easily available in most supermarkets these days. But you can also use 2 tsp coriander powder, 1 tsp cumin powder, 2 tbsp paprika, and 1/4 tsp turmeric powder instead.
You can omit the garam masala, but it will lack the warm spice flavors. But you can use at least 1/4 tsp of cinnamon powder, 1/4 tsp of cardamom powder, and 1/4 tsp of clove powder.
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, steamed rice, or try my Rice pilaf with fruit and nuts
Beef Curry – Slow Cooked
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. It is a simple and easy recipe you will love making over and over again.
Video
Ingredients
- 2 lbs (1 kg) Beef (chuck or round)
- 2 cups Onion finely chopped
- 2 tbsp Canola oil
- 2 tbsp (1.5 inch) Ginger grated
- 2 tbsp (3 cloves) Garlic minced
- 1 cup (240 ml) Yogurt (plain)
- 2 Bay leaves
- 4 tbsp (25 g) Curry powder
- ½ tsp Cayenne spicy, optional
- 2 tsp Sweet paprika (for color)
- 1 tsp Garam masala
- 2 tbsp Lemon juice
- ½ tsp Salt
- ½ tsp Pepper powder
Method
- Using a sharp chef's knife and a 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, saute onions in oil over medium heat for 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 and saute for another minute. Then, add the bay leaves, spices (curry powder, cayenne, paprika, and garam masala), and 2 tbsp 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.
- Then, lower the heat to a simmer and cook on low for 1 to 1 1/2 hours, stirring occasionally. If necessary, add 1/4 to 1/2 cup water to prevent the mixture from sticking to 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 takes just 1 1/2 hours or less.
- When cooked to fork-tender, adjust gravy by adding a bit more water, depending on how you will serve it.Pro tip – If you serve it with chapati, naan, or roti, keep it thick. If you serve it with rice, add a little water to make a gravy.
- 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
- When done, sprinkle chopped fresh cilantro or parsley on it and give it one good stir.
- Enjoy!
Notes
- 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 sour, 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.
Equipment you will need
Nutrition
Tried this recipe?
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Looking forward to making this recipe tomorrow in the slow cooker – thank you!
What yoghurt would you recommend to use? Natural yoghurt? Would a fat free one work?
Also: can you add peppers to the dish? If so, would you cook them separately and mix in when the slow cooker is finished? Thank you again 🙂 x
Hey Hayley, yes, I use Greek yogurt or natural yogurt.
Do you mean bell peppers? or spicy paprika peppers? you can add bell peppers at the last hour or so.. or they will disappear
Let me know how it was. Thanks
Mixed success on this. I did 5 hours on low and the meat was nice and tender, not overcooked, but the flavor was a little less than I expect and the gravy was a bit watery. Might do less water next time and maybe hold back some of the yogurt until the end.
Hey Rosemary. I’m surprised you found the flavor, less intensive. Most of the flavor comes from the curry powder.(some are very mild while others can be spicy) Check the brand of curry powder perhaps you may like to try a different brand. You can even try making your own using my recipe for homemade curry powder. The liquid can be adjusted as per your requirements
The curry powder may have been the problem. It’s probably on the older side so I likely need to replace it or try a different variety.
Perhaps. It’s very easy to make and customize your own Rosemary.
Hello, if I cook this recipe in an Instant pot- pressure cooker mode , what adjustments should I make in the quantity of liquids?
Hey Rafaela. Yes, you will need to add 1 cup water – and pressure cook for 15 to 20 minutes. After that, you can cook until some of the liquid has evaporated. Let me know how it was.
Hi veena ..thankyou so much..I will give it ago..and let you know how it turns out…I dont mind the extra work..at least the family are getting proper meals xx
Thank you, Kara. I think the family will enjoy this curry
Hi I’ve made your curry actually cooking it in slow cooker now but it’s very thin and watery despite adding a little water how can I thicken it without changing the flavours..many thanks
Hey Kara. Sometimes the meat has too much liquids especially when you use frozen meats. Plus a slow cooker does not let water evaporate. What you can do is just remove the meat aside. Pour the juices on a heavy bottom saucepan and cook the liquid out. The gravy will be thick as it evaporates. One you have got the right consistency you can add the meat back it. A little extra work I know but it will be worth it. I hope this helps.
If I can give higher than 5 stars I will! We love Indian cuisine but we always just buy it. Until, I saw your recipe for slow cooker and was encouraged to try. First time ever cooked this recipe and followed exact procedure, OMG!!! We all loved it and will cook more of your recipes. Next will be your 20min butter chicken. Thank you! for sharing recipes to us!
Yay, Thank you so much, Mel. So happy you and your family are enjoying my recipes. Yes, the butter chicken is our family favorite and you must try. Thanks so much for coming to leave this feedback. Love waking up to such comments. Have a great day.
If I want to add in potatoes when should I do that?
Hey Shantell. I am so sorry for the late reply. I’m not sure why your comment was redirected to spam. I hope my reply will still be useful – You can add potatoes or root veggies with the beef they do not overcook. Don’t cut them too small though.
Absolutely delicious and my husband has demanded more! This will definitely become more of a staple in our house
Thank you, Hailey. SO happy you enjoyed this recipe and that your family loved it. Thanks for coming back to write this feedback. Glad to hear you will be making it again.
Hello,
Is this suitable to be made ahead and frozen? I’m wanting to make it 6-7 days ahead.
What would you recommend?
Thanks
Bec
Yes, Rebecca. I have made this one ahead of time and frozen it in small sections. When I go overseas to teach cake decorating I would make a few dishes and freeze for the kids. If left up to my husband they’d be eating scrambled eggs and toast three times a day.. ha….
This works well. Just freeze in small sections – I use ziplock bags and store them flat to save freezer space. Then place a few together in a Tupperware in the freezer. label them with name and dates so you know the time frame. I’ve kept it for 15 days and it stays well.
Veena, with beef being so expensive lately
And because I have a 1.5 lb bag of stewing beef, can I stretch this recipe using canned chick peas? (I’m not a potato fan) Will the flavours work well together.
I’m looking forward to making this using your homemade curry blend!
Yes, Catherine. I think you can add one can of chickpeas without making any alterations. If you use more chickpeas perhaps add more of the spices too so it’s not bad. Chickpeas do absorb lots of flavors. Let me know how it was.
How much water should be added to the slow cooker? What do you use to thicken the gravy if it is thin?
Hey, Caroline. You can add up to one cup water if you like gravy. I tend to use less water rather than thicken the sauce later. There is enough spice in there to keep the gravy thick unless you add too much water. Keep it just enough to make sure it’s all in there.
Sounds delicious. I’m going to try this in my slow cooker. Is the beef added raw or sauteed first?
The meat is raw in this recipe CK. Thanks