This slow cooked beef curry is rich, deeply spiced, and full of comforting warmth. Tender beef simmers gently in a fragrant sauce made with coconut cream, whole spices, and aromatics, creating a satisfying dish that tastes even better the next day.

Why You’ll Love This Recipe

This recipe delivers bold, authentic curry flavors with minimal effort. Slow cooking allows the beef to become meltingly soft while the spices infuse the sauce deeply. It is naturally low carb, easy to adjust for heat, and perfect for batch cooking or a relaxed midweek meal.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 900 g beef chunks suitable for slow cooking
• 3 large onions, 2 finely diced and 1 left whole
• 4 garlic cloves, 2 crushed and 2 left whole
• 1 tablespoon fresh ginger, finely chopped
• 1 green chilli, finely chopped
• 1 teaspoon cumin seeds
• 1 teaspoon coriander seeds
• 2 cardamom pods
• 1 teaspoon garam masala
• 1 teaspoon ground turmeric
• 2 teaspoons curry powder
• 1 teaspoon ground fenugreek
• 1 piece cinnamon bark, about 2.5 cm
• 2 dried red chillies
• 2 tablespoons tomato purée
• 1 seasoning cube
• 150 ml coconut cream
• 300 ml water
• 1 tablespoon white wine vinegar
• 1 teaspoon salt, plus more to taste
• 30 g butter
• 2 tablespoons cooking oil or ghee

Directions

Heat the cooking oil in a large frying pan over medium-high heat. Brown the beef chunks on all sides, then remove from the pan and set aside.

In a cast iron pot or ovenproof casserole dish, heat a little oil over medium heat. Add the cumin seeds, coriander seeds, cardamom pods, cinnamon bark, and dried red chillies. Fry gently for about one minute until fragrant.

Add the diced onions and cook slowly for 8 to 10 minutes until softened and lightly golden. Stir in the chopped ginger, crushed garlic, and green chilli, and cook for another 2 to 3 minutes.

Add the garam masala, turmeric, curry powder, ground fenugreek, and salt with a small splash of water to form a paste. Cook gently for one minute, then stir in the tomato purée and seasoning cube.

Pour in the coconut cream and mix well until fully combined.

Blend the remaining whole onion and whole garlic cloves with 300 ml water until you have a thin, smooth mixture. Add this to the pot and bring everything to a gentle boil.

Return the beef to the pot, cover, and transfer to a preheated oven at 140°C. Cook for about 2 hours, checking occasionally, until the beef is very tender and the sauce has thickened. Add a little water if the sauce reduces too quickly.

Once cooked, taste and adjust seasoning. Add the white wine vinegar for tang if needed, stir in the butter, and add extra salt if required. Remove the cinnamon bark and dried chillies before serving.

Servings and timing

This recipe serves 4 people generously.
Preparation time is approximately 20 minutes.
Cooking time is about 2 hours.
Total time is around 2 hours and 20 minutes.

Variations

For a milder curry, reduce the amount of fresh and dried chillies.
For extra heat, add an additional green chilli or a pinch of chilli powder.
You can substitute beef with lamb shoulder using the same cooking method.
Add spinach or cauliflower florets during the final 20 minutes for extra vegetables.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors improve overnight. Reheat gently on the stovetop over low heat, adding a splash of water if needed. This curry also freezes well for up to 3 months.

FAQs

Can I make this curry on the stovetop instead of the oven?

Yes, you can simmer it gently on the stovetop over very low heat, stirring occasionally to prevent sticking.

What cut of beef works best?

Beef chuck, braising steak, or any slow-cooking beef cut works well as they become tender over long cooking.

Is this curry very spicy?

It has a medium heat level, but you can easily adjust the chilli quantities to suit your preference.

Can I prepare this curry in advance?

Yes, this curry tastes even better the next day and is ideal for making ahead.

Can I replace coconut cream with coconut milk?

Yes, but the sauce will be slightly thinner. Reduce the added water slightly if using coconut milk.

Is this recipe low carb?

Yes, the curry itself is low carb. Serve with low-carb sides if needed.

Can I cook this in a slow cooker?

Yes, after browning and assembling, cook on low for 6 to 8 hours.

What can I serve with this curry?

It pairs well with basmati rice or simple vegetable sides.

Can I make it dairy free?

Yes, simply omit the butter at the end.

How do I thicken the sauce if needed?

Allow the curry to cook uncovered for the final 15 minutes or simmer gently on the stovetop.

Conclusion

This slow cooked beef curry is a deeply flavorful, comforting dish that rewards patience with tender meat and rich sauce. Perfect for relaxed dinners or meal prep, it is a recipe you will want to return to again and again.

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