Slow Cooker Beef Curry is a filling, hearty meal that mixes beef roast with warm Indian spices, tomato sauce and is finished off with coconut milk. Serve the beef curry over rice with a side of naan bread.
SLOW COOKER BEEF CURRY
When the cool weather comes to Ohio I like to start using my crockpot on a weekly basis.
I am excited to be partnering with the Ohio Beef Council today to celebrate Crocktober with this Slow Cooker Beef Curry Recipe.
I adore the warm, rich spices in this recipe along with the fact that it just warms you up and keeps you feeling full.
As someone who lives in Ohio I love supporting my local beef farmers.
This October, thousands of families across Ohio will include beef in their fall recipes.
In fact, each year Ohioans spend about $4 billion on beef to use in healthy meals!
Did you know that 97 percent of beef ranches are family-owned and operated?
Meet one of Ohio’s 17,000 beef farming families at www.OhioBeef.org!
Small business owners, community leaders, animal caretakers, nutritionists and environmentalists all play a key role in producing nutritious beef.
These committed individuals work hard to ensure the beef you include in meals for your family is safe, fresh, and high-quality.
Ohio beef farming families have a passion for working together to care for their cattle and land.
Raising cattle is a lifestyle for the Atterholt Family, one that they cherish and don’t take for granted.
WHAT INGREDIENTS ARE IN SLOW COOKER BEEF CURRY?
HOW DO YOU MAKE SLOW COOKER BEEF CURRY?
Cut the beef into 1- inch cubes.
Heat 2 Tablesoons olive oil over medium heat and brown each side of the beef.
Add the beef to the crockpot.
Add the garlic, ginger, onion, carrots, curry powder, garam masala, tomato sauce, broth and coconut milk to the crockpot and make sure the liquid is covering the beef as much as possible.
Cover and cook on low for 6 to 8 hours or until the beef is tender.
Optional: Use 2 Tablespoons cornstarch mixed with 1 Tablespoon cold water and stir utill it beomces a paste. Stir it into the beef curry to thicken the sauce.
Serve over rice garnished with cilantro and red onion.
IS BEEF NUTRITIOUS FOR ME?
- Beef is a healthy solution to satisfy your appetite while also providing more nutrients in fewer calories than many other foods. All beef cuts contain 10 essential nutrients including protein, zinc, iron and B vitamins, but can vary slightly in their nutrient content depending on the cut.
- A 3-ounce serving of cooked beef provides 25 grams of protein, which makes it an excellent choice for active families. Beef’s nutrients, along with a healthy lifestyle, work to provide bodies and minds with the fuel to keep up with the hustle and bustle of the fall season.
- Eating for a healthy heart doesn’t mean you need to sacrifice your favorite foods! Research shows that eating lean beef can help maintain normal cholesterol levels.
TIPS FOR COOKING BEEF IN A SLOW COOKER
- For the most flavorful meals this Crocktober, be sure to brown your beef in a skillet before adding it to the slow cooker. A few extra minutes browning meat will add a deep, caramelized taste. Once in the slow cooker, set the heat to as low as possible! A slow, low heat brings out the best flavors. Today’s recipe is one of those recipes that benefits from browning the beef.
- Avoid over-crowding. Only fill the slow cooker halfway or 2/3 full with ingredients.
- Forget to preheat! Give the slow cooker 20 minutes to warm up before adding ingredients.
- Resist the urge to peek when using a slow cooker. Keeping the lid shut prevents heat from escaping, which could lead to slowing the cooking process.
- Use large, tough cuts of beef, like chuck roasts, for slow cooking! The low-temperature, slow-cooking process allows the fat to break down, resulting in a tender, flavorful meal. Beef prepared in a slow cooker should be cooked to 160 degrees or until fork tender.
WHAT SHOULD I SERVE WITH SLOW COOKER BEEF CURRY?
- 2-3 pounds beef chuck roast, chopped into 1 inch chunks
- 2 Tablespoons olive oil
- 4 garlic cloves, minced
- 3 Tablespoons ginger, grated
- 1/2 of a sweet onion, diced
- 1 cup matchstick carrots
- 1 Tablespoon curry powder
- 1 Tablespoon garam marsala
- 8 ounces of tomato sauce
- 1 cup of beef broth
- 1 - 13.5 ounce can of coconut milk
- Cilantro for garnish
- Diced red onion for garnish
- Cut the beef into 1- inch cubes.
- Heat 2 Tablesoons olive oil over medium heat and brown each side of the beef.
- Add the beef to the crockpot.
- Add the garlic, ginger, onion, carrots, curry powder, garam masala, tomato sauce, broth and coconut milk to the crockpot and make sure the liquid is covering the beef as much as possible.
- Cover and cook on low for 6 to 8 hours or until the beef is tender.
- Optional: Use 2 Tablespoons cornstarch mixed with 1 Tablespoon cold water and stir utill it beomces a paste. Stir it into the beef curry to thicken the sauce.
- Serve over rice garnished with cilantro and red onion.
Today’s post is sponsored by the Ohio Beef Council. As always, opinions are 100% my own.