Crock Pot Beef Curry is an easy weeknight meal. Packed with bold flavors, it tastes just like takeout, but without the crazy price tag!
If you’re ever in the mood for delicious take-out but just don’t have the budget, make this Crock Pot Beef Curry! As the name so conveniently implies, you cook this beef curry in the slow cooker so the beef becomes super fall-apart tender. Plus the savory smell permeates your home, making you feel all cozy and warm while the crock pot does all the work! My family loves this dish because it tastes like I spent hours slaving away over a hot stove, when in reality it comes together fast and takes very little slaving on my part. Your family will eat it up and you’ll feel like a rock star!
Have you tried homemade curry? There are so many options out there, but this one is super easy! I can’t wait to hear what you think of it. Drop me a comment below, I love hearing from you!
WHAT IS CURRY?
What makes curry different than, say, a beef stew? Curry has a lot of the same ingredients as a stew (potatoes, meat, carrots, onions) but with Indian spices like tumeric, cumin, ginger or coriander. Curry is usually prepared in a thick sauce. You can eat it alone or over rice (pictured above) and there are so many options out there. But if you’re just beginning your curry journey, start with this simple beef curry recipe. You’ll love it!
WHAT INGREDIENTS DO YOU NEED FOR BEEF CURRY?
This beef curry recipe is made with easy to find ingredients, so don’t worry about searching high and low for obscure spices and ingredients. Here’s all you need for this simple recipe:
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- Beef: I use chuck roast cut into cubes. Any kind of stew beef will work great.
- Sweet Potatoes: I love the sweet flavor of these buttery potatoes. You could also use russets or red potatoes if you wish.
- Carrots: Cut into bite size pieces.
- Ginger: You can find pieces of ginger root in the produce section of the grocery store. If you store the ginger root in your freezer it can last for several months!
- Coconut Milk: Try to find coconut milk instead of regular milk for a rich flavor. Find cans of coconut milk in the Asian foods aisle of your grocery store.
- Garlic: This recipe calls for a couple of cloves, minced, but you can add one or two more for extra garlic flavor.
- Crushed Tomatoes: You can use fresh tomatoes if you like, but an easy option is to toss in a can of crushed tomatoes.
- Curry Powder: True to its name, this recipe comes to life with sweet, slightly smoky curry powder flavor. So yummy!
- Kosher Salt: to taste
- Corn Starch: Use corn starch and some water to thicken the sauce just before serving.
MORE GREAT CROCK POT RECIPES
Looking for more terrific slow cooker recipes to see you through that witching dinner hour? Try some of these delicious dinners and give yourself a break!
- Crock Pot Black Bean Chorizo Soup
- Potato Soup in the Crock Pot
- Slow Cooker Sweet and Sour Chicken
- Crock Pot Spaghetti and Meatball Soup
- Crock Pot Chicken Tacos
Crock Pot Beef Curry
Ingredients
- 2 medium carrots peeled and diced
- 1 large sweet potato peeled and diced
- 2 inches of ginger minced
- 13.6 oz light coconut milk
- 2 garlic cloves minced
- 14.5 oz crushed tomatoes
- 2 TBSPs curry powder
- 2 1/2 pounds chuck roast cubed
- 2 tsps kosher salt
- 1 TBSP corn starch
Instructions
- Cook all ingredients (except the corn starch) on low for six hours.
- After cooking, stir in the corn starch to thicken.
- Serve over rice.
did you make this
Crock Pot Beef Curry
Julia says
I hope you are able to get your health issues figured out and feel well again soon. This recipe does seem like it would help a person feel better. Hopefully you can taste the goodness. Or does the burning mouth make that difficult too?
Dorothy @ Crazy for Crust says
Oh my gosh. I hope you’re feeling better now!!! How annoying. Mom’s just have it hard with doctor visits. Took me 5 years to go!!
Sharon says
I was hesitant to make this because there were no comments but I needed a quick crock pot recipe to make before leaving for my 2nd shift job so hubby wouldn’t feed the kids fast food! AnywAy I was sure the kids would hate it (8,8,2) but all three gobbled it up. I have yet to try it but taking it to work for dinner tonight and if my kids will eat it it’ s gotta be good! I might Brown the meat next time but definitely adding it to the rotation. Thanks!
Sharon, thank you so much for leaving this comment! It means so much to me when readers come back to tell me that a recipe worked out! I mean, I only post stuff that I love, but I’m just one person. It helps to have other people try it and back me up :) And yes, most people brown meant for slow cooker meals like this . . . but I’m a lazy cook ;)
Erin says
cirious to know how many servings you usually get out of this? Also do you know the nutritional info on this? Thanks in advance!!
I think we got about six adult sized servings when served with rice. I don’t know the nutritional information, but have you tried using My Fitness Pal? I use that to calculate all the calories for my meals when I’m more on top of my game than I am right now, lol
Heather says
I never, EVER make comments on people’s websites about recipes. Until now! Made this tonight to serve over brown rice and I was shocked at how wonderful it was! I doubled the salt and added a few healthy grinds of fresh black pepper at the end. You could easily thicken this recipe with arrowroot powder to stay away from the cornstarch but I had a little on hand so I used it up on this. The stew meat was perfectly tender and the depth of flavor was impressive! My husband had two bowls and contemplated a third :-) I’m actually looking forward to the leftovers tomorrow because we all know these dishes are even better after sitting in the fridge. Thank you thank you!!
This comment totally made my day, Heather! Thank you!! It means so much to me when people come back to leave comments and vouch for my recipes. Thank you!
Emma says
This is a wonderful recipe! I love that it uses cheap easy spices that are always sitting in my pantry. I made this tonight in my pressure cooker. I cooked it for 30min on high pressure in a 10PSI cooker. It’s fall apart tender. Beautiful, definitely one to add to my repertoire! Thank you!
I’m so glad you liked it Emma!
Tina says
Do you cube the chuck roast before you add it to the crockpot? And does this have a big coconut taste? I’m making it tomorrow!
I’m so late answering Tina! Sorry! You do cube the meat and it has somewhat of a coconut taste, but it’s not over powering. I hope you liked it.
Karen Adams says
Made this for dinner tonight and had with brown rice…yummy..have another 4 meals from it as well.
Thank you this is a beautiful curry receipe..
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I’m so happy you liked it Karen!
CHRISTINA HAMBY says
I totally put too much salt (I did a TBSP instead of tsp) and, while it was a little salty, it was really yummy. I will for sure be making this again, and I will read the directions a bit better!!
Its good to know it still turned out even with triple the salt!
Francis says
Delicious! Even my picky eaters loved it!
My favorite type of comment to get!