Whether it’s beef or lamb, these days I really do prefer my curries done in the slow cooker. That long, slow cooking process makes a great curry dish and this Beef Curry is no exception.
Every time I’m cooking this recipe, it seems I have people over during the cooking process, and this time was no exception. While we were sitting down to morning tea and chatting, the aromas filled the house and everyone left with the recipe in their hands.
Slow Cooker Beef Curry
1kg diced chuck steak
½ cup flour
2 tablespoons oil
1 large onion, chopped
2 cloves garlic, crushed
1/3 cup Massaman curry paste
4 medium potatoes, cut into quarters
2 large carrots, cut into 3cm lengths
1 cup beef stock
Heat 1 tablespoon of oil in a frying pan. Dust the chuck steak in flour. Shake off excess flour and cook one third of the beef until browned. Remove and place in the slow cooker. Repeat with remaining beef using a little extra oil if required.
Heat the remaining oil and sauté the onion and garlic until softened. Add the curry paste and cook until fragrant. Transfer mix to the slow cooker. Add remaining ingredients.
Cover and cook on High setting for 3-4 hours or Low setting for 6-8 hours.
Serve with cooked rice.
The Klutzy Cook Notes
- Any favourite curry paste can be used – Massaman is a type of Thai curry that includes potatoes and goes perfectly with this dish.
- I have actually sacrificed some meat for extra vegetables in this dish, you can add more meat if you wish.