Description
This Slow Cooker Beef Madras recipe offers a rich and flavorful Indian-inspired curry, tenderized perfectly in a slow cooker for a convenient and hearty meal. Made with tender beef chunks simmered in a blend of aromatic spices, tomatoes, and beef broth, this dish delivers a spicy and satisfying main course ideal for busy days or meal prepping.
Ingredients
Scale
Beef and Main Ingredients
- 2 pounds beef chuck or stewing beef, cut into 1-inch cubes
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon tomato paste
- 1 (14 oz) can diced tomatoes
- 1 cup beef broth
- 1 tablespoon lemon juice
- 1 teaspoon sugar
- Salt and black pepper to taste
- Chopped fresh cilantro for garnish (optional)
Spices
- 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
Instructions
- Prepare the onion and spices: Heat vegetable oil in a skillet over medium heat. Add the finely chopped onion and cook until softened and translucent, about 5 minutes. Stir in the minced garlic, grated ginger, Madras curry powder, ground cumin, coriander, turmeric, chili powder, and cinnamon. Cook the spice and onion mixture for 1–2 minutes until fragrant, being careful not to burn the spices.
- Add tomato paste and transfer: Stir in the tomato paste and continue cooking for another minute to deepen the flavors. Then transfer this aromatic spice and onion mixture into the slow cooker bowl.
- Add beef and liquids: Add the beef cubes into the slow cooker along with diced tomatoes, beef broth, lemon juice, and sugar. Season with salt and black pepper to taste. Stir everything together gently to combine all the ingredients evenly.
- Cook the beef madras: Cover the slow cooker with its lid. 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 should develop a rich, flavorful consistency.
- Final seasoning and serving: Taste the curry and adjust salt, pepper, or chili powder if needed. Garnish with chopped fresh cilantro if desired. Serve hot alongside basmati rice or warm naan bread for a complete meal.
Notes
- Serve with basmati rice or warm naan bread to complement the rich curry.
- For extra heat, add a chopped red chili or increase the chili powder amount.
- This curry tastes even better the next day after refrigerating, making it ideal for meal prep.
