Slow Cooker Beef Curry (Recipe 6 of 150)

It seems it's a curry week. Wednesday's dinner was spicy as all get out - same amount of curry and garam masala used. I'm not more than ever convinced those spicy stewed tomatoes was the culprit.

My slow cooker gets a work out during the fall and winter months. I just love the smell of something cooking all day long. This recipe couldn't be any easier if it tried. Big, beefy chunks of stew meat meets curry, garam masala and you've got yourself a winning combination. My only regret is I didn't think to buy naan to have handy to slop up the sauce. 

This recipe is going to be tagged as a favorite. The ingredients are "simple" and relatively basic. The key is the ton of flavor you get from the curry and garam masala. If you can't find garam masala you can make your own. Though that may be more challenging than this recipe. If you can't find it, the recipe author recommends upping the yellow curry amount a little. 

The only negative I can say about this recipe is I burnt my mouth eating a chunk of meat because it smelled so good I couldn't wait. 

Slow Cooker Beef Curry
Recipe from The Food Charlatan

Serves 6

• 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!