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Slow Cooker Indian-Spiced Beef Cubes Recipe

Slow Cooker Indian-Spiced Beef Cubes

Tender beef chuck simmers slowly in a tomato-based curry sauce flavored with onion, garlic, ginger, and warm Indian spices. Finish with lemon or lime juice and fresh cilantro, then serve with basmati rice, naan, or flatbread.
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Prep Time 20 minutes
Cook Time 8 minutes
Total Time 8 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Beef and Browning
  • 2 lb Boneless beef chuck or beef stew meat, cut into 1 1/2-inch cubes
  • 1 tbsp Vegetable oil, for browning
Aromatics
  • 1 medium Medium yellow onion, chopped
  • 3 cloves Garlic cloves, minced
  • 1 tbsp Fresh ginger, grated or finely minced
Spices
  • 2 tsp Curry powder
  • 1 tsp Ground cumin
  • 1 tsp Ground coriander
  • 1/2 tsp Ground turmeric
  • 1/2 tsp Paprika
  • 1/4 tsp Cayenne pepper, or to taste
Seasoning
  • 1 tsp Salt
  • 1/2 tsp Freshly ground black pepper
Sauce
  • 1 14-15 oz can Diced tomatoes with juices
  • 1 cup Beef broth
Finishing
  • 1 tbsp Lemon juice or lime juice
  • As needed Fresh cilantro, chopped, optional

Method
 

Step-by-Step
  1. Pat the beef cubes dry with paper towels. Season them with part of the salt and black pepper, reserving enough seasoning to adjust the finished curry.
  2. Heat the vegetable oil in a skillet over medium-high heat. Brown the beef in batches for about 10–15 minutes total, turning the pieces so they develop color without crowding the pan, then transfer them to the slow cooker.
  3. Add the chopped onion to the same skillet and cook for 3–4 minutes. Stir in the garlic and ginger and cook for another 30–60 seconds, just until fragrant.
  4. Add the curry powder, cumin, coriander, turmeric, paprika, and cayenne to the skillet. Stir constantly for about 30 seconds to bloom the spices and coat the aromatics.
  5. Pour the diced tomatoes with their juices and the beef broth into the skillet. Scrape up the browned bits from the bottom, then pour the tomato mixture over the beef in the slow cooker.
  6. Cover and cook until the beef is fork-tender, 8–10 hours on LOW or 4–5 hours on HIGH. Avoid opening the lid repeatedly because each opening releases heat and can extend the cooking time.
  7. Stir in the lemon juice or lime juice just before serving. Taste and correct the salt, then scatter chopped cilantro over the curry if desired.

Notes

Browning is optional but gives the beef deeper roasted flavor. Use chuck or another well-marbled stewing cut for the best texture, and do not add substantially more broth because slow cookers release very little moisture. Refrigerate leftovers promptly and reheat gently until hot.