Description
This Slow Cooker Beef Madras recipe is a rich and flavorful Indian-inspired curry that’s perfect for a comforting meal. Tender beef chuck simmers slowly with aromatic spices, tomatoes, and a mild curry sauce, resulting in a deeply satisfying dish with just the right balance of heat and tang. Perfect served with basmati rice or warm naan bread to soak up the delicious sauce.
Ingredients
Scale
Main Ingredients
- 1 large onion, roughly chopped
- 3 tablespoons butter
- 1 tablespoon garlic and ginger paste
- 1 small cinnamon stick
- 4 cardamom pods
- 3 dried red chilies
- 1 large tomato, diced
- 1 tablespoon garam masala
- 2 teaspoons Kashmiri chili powder (mild heat)
- 1 teaspoon ground turmeric
- 1 tablespoon tomato paste mixed with ½ cup water
- 1 tablespoon tamarind sauce
- 1 ½ cups mild curry sauce (homemade or store-bought)
- ½ cup plain yogurt
- 1 ½ pounds beef chuck, cut into 1-inch pieces
Instructions
- Combine Ingredients: Add the roughly chopped onion, butter, garlic and ginger paste, cinnamon stick, cardamom pods, dried red chilies, diced tomato, garam masala, Kashmiri chili powder, ground turmeric, tomato paste mixed with water, tamarind sauce, mild curry sauce, plain yogurt, and beef chuck pieces directly into the slow cooker. Gently stir all the ingredients together to evenly distribute the spices and combine the components well.
- Slow Cook: Cover the slow cooker with its lid and cook the curry on LOW heat for 6 to 8 hours, or alternatively, cook on HIGH heat for 4 to 5 hours. This slow cooking process will tenderize the beef and allow the spices to meld deeply into the sauce, which will thicken beautifully during this time.
- Finish and Serve: Once the beef is tender and the sauce has reached a rich consistency, carefully remove the cinnamon stick and cardamom pods from the pot. Stir the curry well, then serve it hot alongside fluffy basmati rice or warm naan bread to enjoy the full flavors of this hearty Madras dish.
Notes
- For a spicier version, increase the amount of dried red chilies or use a hotter chili powder.
- You can substitute beef chuck with lamb or chicken thigh pieces, adjusting the cook time accordingly.
- If you prefer a thicker sauce, remove the lid in the last 30 minutes of cooking to allow excess liquid to evaporate.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
- Use full-fat yogurt for a creamier texture; Greek yogurt can be used but add it just before serving to avoid curdling.
