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- 2 pounds beef stew meat - 4 medium potatoes - 1 large onion - 3 cloves garlic - 1 tablespoon fresh ginger In this dish, beef stew meat is the star. It becomes tender and juicy as it cooks. The potatoes add a hearty touch, soaking up all those delicious flavors. The onion, garlic, and fresh ginger bring a warm aroma that fills your kitchen with comfort. - 1 tablespoon curry powder - 1 teaspoon ground cumin - 1 teaspoon turmeric - 1 teaspoon paprika - Salt and pepper to taste Spices are key in this curry. Curry powder gives it a rich flavor. Cumin adds warmth, while turmeric brings a bright color. Paprika adds a hint of sweetness. Don't forget to add salt and pepper for balance. These spices work together to create a taste that is both bold and comforting. - 2 tablespoons vegetable oil - Fresh cilantro for garnish - Cooked rice or naan for serving The oil helps sear the beef, sealing in flavor. Fresh cilantro adds a pop of color and freshness at the end. Serving this curry with rice or naan makes it a full meal. You can scoop up the rich sauce, making each bite a delight. {{ingredient_image_1}} - Searing the beef in vegetable oil: Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Once hot, add 2 pounds of beef stew meat, cut into 1-inch pieces. Sear the beef for about 5-7 minutes until it is brown on all sides. This step adds flavor and makes the meat tender. - Removing the beef from heat: After the beef is browned, take it off the heat. Set it aside and let it rest. This will keep the juices in the meat, ensuring it stays moist during cooking. - Adding onions, garlic, and ginger: In the slow cooker, start by adding 1 large onion, finely chopped. Then, add 3 cloves of minced garlic and 1 tablespoon of grated fresh ginger. These ingredients give the curry its wonderful flavor. - Layering potatoes and carrots: Next, peel and dice 4 medium potatoes. Slice 2 carrots. Layer these vegetables on top of the onion mixture. The potatoes and carrots will soak up all the tasty juices as they cook. - Adding beef and sauce mixture: Place the seared beef on top of the vegetables in the slow cooker. In a separate bowl, mix 1 can of diced tomatoes, 1 cup of beef broth, 1 tablespoon of curry powder, 1 teaspoon of ground cumin, 1 teaspoon of turmeric, 1 teaspoon of paprika, and salt and pepper to taste. Pour this sauce over the beef and vegetables. - Setting the slow cooker time: Set the slow cooker to low and cook for 6-8 hours. You can also set it to high for 3-4 hours if you’re short on time. The beef should be tender, and the potatoes should be cooked through. - Adjusting the seasoning before serving: Once the cooking time is up, stir the curry well to combine all the flavors. Taste the curry and adjust the seasoning if needed. Add more salt or pepper if you like. Now, it’s ready to serve! To make your beef potato curry even better, try adding a few extra spices. *Cinnamon* and *cardamom* can add warmth. A pinch of *red pepper flakes* can bring heat. You can also add a dash of *coconut milk* for creaminess. For more tender beef, sear it well before adding it to the slow cooker. This step locks in flavor and moisture. You can also let the beef marinate for a few hours in yogurt or an acid like vinegar. This helps to break down tough fibers in the meat. This curry pairs well with warm *naan* or steamed *rice*. Both options soak up the rich sauce. You can also serve it with a light salad to balance the meal. For a nice touch, garnish your curry with fresh *cilantro*. You can also add a sprinkle of *chopped green onions* or a squeeze of *lime* for brightness. When cooking, it’s best to set your slow cooker to low for 6-8 hours. This ensures the beef becomes tender and the flavors meld well. If you’re short on time, you can cook it on high for 3-4 hours. Every slow cooker is different. If yours runs hot, check the curry earlier. If it runs cool, it might need a bit more time. Always check that the beef is tender and the potatoes are soft before serving. Pro Tips Choose the Right Cut: Opt for chuck roast or brisket for a tender, flavorful curry. These cuts break down beautifully during slow cooking. Layering is Key: Always layer your ingredients in the slow cooker, starting with onions and garlic, to build a base of flavor. Thicken the Sauce: If you prefer a thicker curry, remove the lid during the last hour of cooking to allow some moisture to evaporate. Garnish for Flavor: Fresh cilantro adds a burst of freshness. Consider adding a squeeze of lime for an extra layer of brightness before serving. {{image_2}} You can switch the beef for chicken, pork, or even vegetables. Chicken thighs work well. They stay moist and tender. Pork shoulder is another good choice. For a vegetarian option, try chickpeas or tofu. If you want more nutrition, add different veggies. Sweet potatoes add sweetness. Cauliflower is a great low-carb choice. Spinach or kale can boost the greens. You can also toss in peas for a pop of color and flavor. For a spicy twist, add chopped chilies or cayenne pepper. You can also use a spicy curry powder. If you want warmth without heat, use more ginger. To make it sweet and savory, add coconut milk. This gives it a rich creaminess. You can also add a tablespoon of honey for a hint of sweetness. Dried fruits like raisins or apricots can add a fruity note to your curry. If you need a gluten-free dish, all the spices and ingredients are safe. Just check your broth for gluten. For low-carb variations, replace potatoes with cauliflower. This keeps the texture but cuts carbs. You can also skip the rice or naan to stay low-carb. Enjoy it as is or with a salad on the side. To store leftovers safely, let the curry cool first. Then, place it in an airtight container. Make sure the lid seals well to keep air out. I recommend using glass or plastic containers with tight-fitting lids. They help prevent spills and keep the curry fresh. For freezing beef potato curry, use freezer-safe bags or containers. Leave some space at the top, as the curry expands when it freezes. Label the bags with the date. To thaw, place the curry in the fridge overnight. When ready to eat, reheat it in a pot over low heat or in the microwave. Stir often to ensure even heating. You can store the curry in the fridge for up to four days. If you freeze it, it can last for about three months. Signs that the curry has gone bad include an off smell, mold, or a change in color. If you notice any of these, it’s best to throw it away. It takes about 6-8 hours on low or 3-4 hours on high. The beef needs time to become tender. The longer you cook it, the better the flavors mix. I love using the low setting for a rich taste. This slow cooking makes the meat and potatoes soft and full of flavor. Yes, you can use frozen beef. Just add an extra hour to the cooking time. The beef will cook well and stay juicy. Make sure to cut the meat into small pieces before freezing. This helps it cook evenly. I recommend searing the beef first when using fresh meat. This adds a nice brown crust. Beef potato curry pairs well with rice or naan. Rice soaks up the tasty sauce. Naan is great for dipping. You can also serve it with a simple salad or yogurt. A squeeze of lime adds a fresh kick. Fresh cilantro on top makes it look great and adds flavor. This guide covered everything you need for Beef Potato Curry. You learned about the main ingredients, cooking tips, and variations. The slow cooker makes meal prep easy and delicious. Remember to store leftovers properly and feel free to try new spices. I encourage you to adapt the recipe to fit your taste and explore different sides. With these tips, you can enjoy a flavorful meal every time. Happy cooking!

Savory Slow Cooker Beef Potato Curry

A hearty and flavorful curry made with tender beef, potatoes, and aromatic spices, perfect for a comforting meal.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Course Main Course
Cuisine Indian
Servings 6
Calories 400 kcal

Ingredients
  

  • 2 pounds beef stew meat, cut into 1-inch pieces
  • 4 medium potatoes, peeled and diced
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 carrots sliced
  • 1 can diced tomatoes (14 oz)
  • 1 cup beef broth
  • 1 tablespoon curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon turmeric
  • 1 teaspoon paprika
  • to taste salt and pepper
  • 2 tablespoons vegetable oil
  • for garnish fresh cilantro
  • for serving cooked rice or naan

Instructions
 

  • In a large skillet, heat the vegetable oil over medium-high heat. Add the diced beef and sear until browned on all sides, about 5-7 minutes. Remove from heat.
  • In the slow cooker, add the chopped onions, garlic, and ginger. Layer the diced potatoes and sliced carrots on top.
  • Add the seared beef on top of the vegetables in the slow cooker.
  • In a bowl, mix together the diced tomatoes, beef broth, curry powder, cumin, turmeric, paprika, salt, and pepper. Pour this mixture over the beef and vegetables in the slow cooker.
  • Set the slow cooker to low and cook for 6-8 hours or on high for 3-4 hours until the beef is tender and the potatoes are cooked through.
  • Stir well before serving to combine all the flavors. Adjust seasoning if needed.

Notes

Serve the curry in a large bowl, garnished with fresh cilantro, alongside warm rice or naan for dipping. Enjoy with a squeeze of lime for extra zing!
Keyword beef, curry, potatoes, slow cooker