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Slow Cooker Indian Beef Curry

Slow Cooker Indian Beef Curry made with tender fall-apart beef in a spiced, slow-simmered sauce. Stir in yogurt at the end for a creamy finish, then serve over basmati rice with naan and cilantro.
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Prep Time 20 minutes
Cook Time 7 hours
Total Time 7 hours 20 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Indian
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Beef curry base
  • 2 lb beef stew meat Cut into 1.5-inch pieces.
  • 1 onion Finely diced.
  • 4 garlic Minced.
  • 1 tbsp fresh ginger Grated.
  • 1 can (14.5 oz) diced tomatoes
  • 0.5 cup beef broth
  • 2 tbsp oil
  • 2 tsp garam masala
  • 2 tsp curry powder
  • 1 tsp cumin
  • 1 tsp coriander
  • 0.5 tsp turmeric
  • 0.5 tsp cayenne pepper
  • 1 tsp salt
  • 0.5 tsp sugar
  • 0.5 cup plain full-fat yogurt Add during the last 30 minutes.
Serving
  • fresh cilantro For garnishing.
  • basmati rice For serving.
  • naan Warm naan for the side.

Equipment

  • 1 Dutch oven

Method
 

Build the curry
  1. Place the beef in the slow cooker.
  2. Add the onion, garlic, ginger, diced tomatoes, beef broth, and oil to the slow cooker.
  3. In a bowl, stir together garam masala, curry powder, cumin, coriander, turmeric, cayenne pepper, salt, and sugar until evenly combined.
  4. Mix the spice blend into the slow cooker to coat the beef evenly (look for beef pieces covered in the powdery spices).
Slow cook until tender
  1. Cook on low for 7–8 hours or high for 4 hours until the beef is fall-apart tender (the sauce should look thick and the meat should shred easily).
Make it creamy and serve
  1. During the last 30 minutes, stir in the plain full-fat yogurt and mix until the sauce turns creamy and glossy.
  2. Taste the curry and adjust seasoning as needed (add salt or a pinch more sugar if it needs balance).
  3. Serve the curry over basmati rice with warm naan and garnish with fresh cilantro (finish with visible cilantro flecks on top).

Notes

Pro tip: If your yogurt looks like it’s getting too tight, keep the lid on and stir gently—yogurt works best when stirred in during the final 30 minutes. Store leftovers in the refrigerator up to 4 days; reheat gently on the stovetop or microwave. Freezing is not recommended due to yogurt texture changes. For a dairy-free swap, use a dairy-free plain yogurt alternative and add it at the same 30-minute mark.