Slow Cooker Beef Curry

Slow Cooker Beef Curry

My family loves anything with curry and this slow cooker recipe is at the top of the list. No prep work required, toss everything in the slow cooker and dinner is ready in 7 to 8 hours. Now, that’s what I call a meal.

Slow Cooker Beef Curry

Slow Cooker Beef Curry

Serves: 4 | Serving size: 3/4 cup | Calories: 176 | Total Fat: 5 g | Saturated Fat: 2 g | Trans Fat: 0 g | Cholesterol: 73 mg | Sodium: 313 mg | Carbohydrates: 5 g | Dietary Fiber: 1 g | Sugars: 0 g | Protein: 28 g | SmartPoints: 3 |


  • 1 pound lean stew meat, cut into bite size pieces
  • 2 teaspoons curry powder
  • 1 small sweet onion, diced
  • 2 cloves garlic, minced
  • 2 teaspoons freshly grated ginger
  • 1/2 teaspoon black pepper
  • Kosher or sea salt to taste
  • 1/2 cup freshly chopped cilantro
  • 1 3/4 cups beef broth or stock, low-sodium
  • 1 tablespoon cornstarch or arrowroot + 1 tablespoon water, optional


Place stew meat in slow cooker, sprinkle with curry powder, add all other ingredients and stir to combine. Cover, cook on low 7 to 8 hours. Beef Curry is delicious served over a bed of brown rice, quinoa or couscous. 4- 6 quart slow cooker recommended. For a thicker curry, combine starch and water, add to slow cooker the last 15 minutes of cooking time.

NOTE: If preferred, saute onion in 1 tablespoon olive oil until tender, about 4 minutes. Add garlic and saute one additional minute. Add to slow cooker along with other ingredients.

28 Comments on "Slow Cooker Beef Curry"

  1. K  August 29, 2012

    Can I make this with chicken breasts and chicken broth as well?

    • Skinny Ms.  August 29, 2012

      Kim, Definitely!

    • Cat  March 15, 2016

      Would this change the cooking time by using chicken breasts rather than stew meat?

      • Gale Compton  March 16, 2016

        Cat, The same cooking time will work, just be sure to cube the breast as well. I would suggest 2-inch cubes, or about there. 🙂

  2. Cindy Percival  August 30, 2012

    Can I use round stead or top sirlion for stew meat in this recipe?

  3. Skinny Ms.  August 30, 2012

    Cindy, Either should work fine!

  4. Pam  September 5, 2012

    I have all of these ingredients on-hand…except cornstarch. How will it affect the recipe if I leave that out, or can I substitute with something else?

  5. Skinny Ms.  September 5, 2012

    Pam, It just makes a thicker sauce/gravy. You could dredge the beef in a little flour and brown a touch, then add to the slow cooker. This will do the same thing because of the flour.

  6. Daveyknits  September 6, 2012

    I made this tonight and it was awesome. I did not use the cornstarch.

  7. Rena Yount Jacobson  September 23, 2012

    The family ate every bite! Awesome!!

  8. Patricia Colburn  October 4, 2012

    This was really good and SUPER simple!!!

  9. Lianna  January 25, 2013

    I just put it in the slow cooker. Super simple! Can't wait to taste this! What do you think about putting some carrots in with the beef?

  10. Michelle  February 10, 2013

    It says the serving size is one cup, but how many servings does it make?

  11. Amanda Stamm  June 19, 2013

    I added chick peas smashed up instead of cornstarch. This will also thicken gravy. I put in a tomato, carrots, an indian vegtable called Torie, a small potato, cumin and corriander…

  12. Jenelle  August 4, 2013

    I'm going to try this soon! Looks like a great possibility for a recipe we can take on vacation with us as I'll be wanting healthy crockpot meals to make at the rental property! Awesome that it's dairy free and gluten free too!

    • Jenelle  September 5, 2013

      I just made this today and it was very liquidy in comparison to the way the picture looks. I added the cornstarch water mixture and let it cook 20 minutes while the rice cooked. Then I added additional cornstarch/water mixture as it hadn't thickened at all. It tasted okay but required additional salt and really didn't have much flavor. Based on the way the picture looks, it almost seems like there should have been tomato sauce added. Just not sure why mine didn't come out looking like the picture.

      • Skinny Ms.  September 6, 2013

        Jenelle, The curry is what gives it the color. Additional salt can be added to taste. For more flavor, add 1/2 teaspoon crushed red pepper flakes. Feel free to add a few tablespoons tomato sauce too. I’ve done it with and without. Also, reduce the liquid if it was too much for your taste. Thanks! 🙂

  13. Ginny Stramaglia  October 15, 2013

    This came out awesome!! Added curried chickpeas as a side over quinoa. Next time will add some naan bread. A definite keeper!!

  14. Peter  April 15, 2014

    Hi there this looks just great. could I add some halved or quartered potatoes in with that, or do you think it is better to cook separately. If so would you put the potatoes in later in the process. Regards peter

    • SkinnyMs  April 17, 2014

      Hi Peter, Yes, you can add the potatoes quartered and they should cook through.

  15. Debbie Millburn  May 18, 2014

    Yum, just tried it. Cant wait to have it in a couple of days!

  16. Pat  February 25, 2016

    Where is the print button on this site? Lots of good recipes, but a pain to copy & paste elsewhere.

    • SkinnyMs.  February 26, 2016

      The “print” button has been restored. 🙂

  17. Marissa  March 4, 2016

    Hello, I have only had curry a few times and sometimes it is very spicy and other times it is not. Is this recipe mild?

    • Gale Compton  March 5, 2016

      Marissa, It really depends on the curry powder used. For a spicer recipe, use green or red curry and yellow for a milder taste. The yellow contains more turmeric. Green is the spicest, while red is spicy, it’s also a little sweeter. We used yellow when making this recipe. 🙂


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