Description
This Slow Cooker Beef Madras recipe offers a rich and flavorful Indian-inspired curry made tender and delicious by slow cooking beef chunks in aromatic spices and tomatoes. Perfect for a comforting meal, it requires minimal hands-on time and fills your kitchen with inviting aromas. Serve with basmati rice or warm naan for an authentic experience.
Ingredients
Scale
Beef and Cooking Liquid
- 2 pounds beef chuck or stewing beef, cut into 1-inch cubes
- 1 (14 oz) can diced tomatoes
- 1 cup beef broth
- 1 tablespoon lemon juice
- 1 teaspoon sugar
Spices and Seasonings
- 2 tablespoons Madras curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/2 teaspoon chili powder (adjust to taste)
- 1/2 teaspoon cinnamon
- Salt and black pepper to taste
Aromatics
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon tomato paste
Garnish
- Chopped fresh cilantro (optional)
Instructions
- Prepare Aromatics: Heat vegetable oil in a skillet over medium heat. Add the finely chopped onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
- Add Spices and Flavorings: Stir in the minced garlic, grated ginger, Madras curry powder, ground cumin, ground coriander, turmeric, chili powder, and cinnamon. Cook the mixture for 1–2 minutes until the spices become fragrant, being careful not to burn them.
- Add Tomato Paste: Mix in the tomato paste and cook for an additional minute to deepen the flavor. Then, remove the skillet from heat.
- Transfer to Slow Cooker: Transfer the cooked aromatic and spice mixture to the slow cooker. Add the beef cubes, diced tomatoes (with their juices), beef broth, lemon juice, and sugar. Season with salt and black pepper. Stir well to combine all ingredients evenly.
- Slow Cook the Curry: Cover the slow cooker with its lid and cook on low heat for 7–8 hours or on high heat for 4–5 hours. The beef should become very tender, and the sauce rich and flavorful.
- Adjust Seasoning and Garnish: Before serving, taste the curry and adjust salt and pepper if needed. Garnish with chopped fresh cilantro if desired.
- Serve: Serve hot over basmati rice or with warm naan bread for a complete meal.
Notes
- Serve with basmati rice or warm naan bread to soak up the flavorful sauce.
- For extra heat, add a chopped red chili or increase the amount of chili powder.
- This curry develops deeper flavors after a day in the fridge, making it ideal for meal prepping.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
