After developing 200+ slow cooker recipes in my career, I can honestly say this is one of may absolute favorites. This Indian Shredded Beef makes the most incredible rice bowls! And my method makes it easy to prep and walk away while your slow cooker works its magic.
This recipe is unique because beef isn't typically used in Indian cuisine, but it holds up so well to all of the bold spices and flavors!
Why You'll Love This Slow Cooker Beef Curry
Slow Cooker Indian Beef is a recipe I am certain you will love! The rich and aromatic flavors that develop throughout the cooking process and get infused into the beef are simply delicious. This dish is a fusion of savory spices like cumin, coriander, and garam masala, perfectly complemented by the sweetness of cinnamon, ginger and coconut milk. Plus, the convenience of the slow cooker means minimal effort for maximum taste!
Beef Curry Recipe Ingredients
- Beef stew meat or boneless chuck
- Ground coriander
- Ground cumin
- Black pepper
- Salt
- Onion
- Cornstarch
- Fresh ginger
- Serrano or jalapeno chiles
- Cinnamon stick
- Bay leaf
- Ground cardamom
- Ground cloves
- Homemade Garam Masala
- Beef stock or broth
- Coconut milk
- Fresh mint leaves
- Fresh cilantro leaves
- Steamed basmati or jasmine rice, for serving
Best Beef for Indian Beef Curry
For this recipe I like using 2-3 pounds of beef stew meat or a beef chuck roast cut into bitesized chunks. I don’t recommend using nice cuts of steak here since it will dry out during cooking.
How to make Indian Beef Curry
- Place your chopped beef into a 6 or 7 quart slow cooker. Sprinkle coriander, cumin, pepper, 1 teaspoon of the salt, and the cornstarch over the beef.
- Add the diced onion and use your hands or a large spoon to toss everything around. Let it sit for a few minutes while you gather and prep the rest of the ingredients.
- To the slow cooker, add the ginger, chopped chili, cinnamon stick, bay leaf, cardamom, cloves, and garam masala. Give it another stir and then pour the beef broth in down the sides of the cooker.
- Cover with the lid and cook on low for 5-6 hours or until the beef is tender. I recommend stirring it halfway through cooking.
- Stir in the coconut milk and add the fresh herbs. Close the cooker and let it cook for another 10-15 minutes or so. Now would be a great time to make a pot of rice!
- Serve curry with steamed rice.
Curry Beef Tips and Variations
- If you are able to, I highly recommend grinding your own spices! You won’t believe how much more flavorful this dish will be.
- As with all curry recipes, the flavors develop if left for a day or two, so feel free to make this dish in advance.
- Dairy - If you aren't concerned with this being dairy-free, use 1 ½ cups plain Greek yogurt instead of the coconut milk.
- Meat - You could easily substitute the beef for chicken or lamb.
Common Mistakes When Making Beef Curry
- Cooking too long. Beef stew meat takes a few hours to soften, but you can’t treat it like a pot roast and let it sit in your cooker for 8-10 hours. It’ll dry out for sure.
- Cooking too hot. Modern slow cookers (post 1990s) are calibrated at higher temps. Using the hot setting increases the risk of scorching your sauce and overcooking your meat.
Serving Indian Beef
We love pairing it with steamed basmati or jasmine rice. Simple yet delicious!
This could also be served with roti, naan bread or Paleo Zucchini Flatbread.
Storing Leftover Indian Beef Curry
When the curry cools to room temperature, store it in an airtight container in the refrigerator for up to 5 days.
Beef Curry Recipe FAQs
Slow cooking the curry for longer to allow the connective tissues to soften should fix this issue!
This really depends on what you’re making. Since the stew meat needs time to soften, slow and low is what I’d recommend.
Beef can become dry if overcooked, so I recommend you follow the instruction and ingredient list. Always make sure there is enough liquid in your slowcooker.
In a slow cooker on low it should be tender in 5-6 hours.
It's not the prettiest dish, but heavens... it has so much flavor, and slow cooking the beef makes it fall-apart tender. It made me want to dance around in a sari.
Pink, to be exact.
If you're looking for other Slow Cooker or Instant Pot beef recipes, here are a few of my favorites!
More Slow Cooker or Instant Pot Beef Recipes on Perry's Plate
Gyro-Inspired Shredded Beef -- a Mediterranean inspired beef that's easy to put together and makes the most delicious Greek salads!
Chipotle Barbacoa Copycat Shredded Beef -- Make a whole pot of the shredded barbacoa beef you love at home!
Instant Pot Shredded Beef with Green Chile -- Another one of my favorite taco meat recipes! Makes a killer burrito bowl, too.
Instant Pot Beef Stew -- A classic beef stew made easy in your pressure cooker!
If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!
Indian Beef
This recipe is slightly adapted from Emeril's spin on rogan josh, a dish traditionally made with lamb.
Ingredients
- 2-3 pounds beef stew meat or boneless chuck cut into 1 ½-2 inch cubes
- 2 Tablespoons ground coriander
- 2 teaspoons ground cumin
- ½ teaspoon black pepper
- 1 Tablespoon salt
- 2 cups small-diced onion, divided (about 1 large onion)
- ¼ cup cornstarch
- 2 Tablespoons peeled and minced fresh ginger
- 1 or 2 seeded and chopped serrano or jalapeno chiles
- One 3-inch cinnamon stick
- 1 bay leaf
- ¼ teaspoon ground cardamom
- ¼ teaspoon ground cloves
- ½ teaspoon garam masala (see note)
- 2 cups beef stock or broth
- 1 13 oz can of full-fat coconut milk
- 2 Tablespoons chopped fresh mint leaves
- 2 Tablespoons chopped fresh cilantro leaves
- Steamed basmati or jasmine rice, for serving
Instructions
- Place your chopped beef into a 6 or 7 quart slow cooker. Sprinkle coriander, cumin, pepper, 1 teaspoon of the salt, and the cornstarch over the beef.
- Add the diced onion and use your hands or a large spoon to toss everything around. Let it sit for a few minutes while you gather and prep the rest of the ingredients.
- To the slow cooker, add the ginger, chopped chili, cinnamon stick, bay leaf, cardamom, cloves, and garam masala. Give it another stir and then pour the beef broth in down the sides of the cooker.
- Cover with the lid and cook on low for 5-6 hours or until the beef is tender. I recommend stirring it halfway through cooking.
- Stir in the coconut milk and add the fresh herbs. Close the cooker and let it cook for another 10-15 minutes or so. Now would be a great time to make a pot of rice!
- Serve curry with steamed rice.
INSTANT POT VARIATION: Follow the instructions as listed, placing the ingredients into the insert pot of a 6 quart Instant Pot. DO NOT PUT THE CORNSTARCH IN AT THE BEGINNING. Cover and cook at high pressure for 30 minutes. Whisk the cornstarch into the coconut milk and add it at the very end, using the saute mode to simmer the curry so it will thicken.
Notes
Nat's Notes:
- Garam masala is an Indian spice blend. I've noticed it in the spice section of many grocery stores lately, but if you can't find it there you can order it on Amazon or, I have a recipe for it here: Homemade Garam Masala.
- If you aren't concerned with this being dairy free, use 1 ½ cups plain Greek yogurt instead of the coconut milk.
- You might wonder why there is coconut oil in the ingredient photo? I used grass-fed beef which is usually leaner than commercially raised beef. To add a little extra richness to the curry I added a Tablespoon of coconut oil along with the other ingredients.
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