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–+ servings
Melany

Slow Cooker Beef and Potato Curry: A Comforting, Flavorful Delight

Warm up your home with the enticing aroma of Slow Cooker Beef and Potato Curry. This rich and hearty dish, loaded with tender beef, potatoes, and aromatic spices, is the ultimate comfort food. Perfect for busy days, it requires minimal effort while delivering maximum flavor.
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Prep Time 15 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Indian-Inspired
Ingredients Method

Ingredients
  

For the Curry:
  • 1 tbsp olive oil
  • 400 g 14 oz braising steak (chuck roast), trimmed and cut into chunks
  • 170 g ¾ cup shallots, diced
  • 3 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 1 tsp chili flakes adjust for heat preference
  • 2 tbsp garam masala
  • 2 tbsp curry powder
  • 1 pinch sea salt and black pepper to taste
  • 400 g 14 oz canned chopped tomatoes
  • 2 tbsp tomato puree
  • 1 beef stock pot or 1 cup beef broth
  • 2 medium potatoes diced
For Finishing:
  • 60 g 2 cups fresh spinach
  • 20 g 1 cup fresh coriander (cilantro), chopped

Method
 

Prepare the Ingredients:
  1. Trim the beef, cutting it into bite-sized chunks.
  2. Dice the shallots, mince the garlic, grate the ginger, and dice the potatoes.
2. Brown the Beef:
  1. Preheat your slow cooker to low.
  2. Heat olive oil in a frying pan over high heat.
  3. Brown the beef for 2–3 minutes on each side until caramelized. Transfer to the slow cooker.
3. Sauté the Aromatics:
  1. In the same pan, sauté shallots, garlic, ginger, chili flakes, garam masala, and curry powder over low heat for 2 minutes.
  2. Stir constantly to release the spices' aroma.
4. Assemble in the Slow Cooker:
  1. Add the sautéed mixture to the slow cooker.
  2. Stir in chopped tomatoes, tomato puree, beef stock, and potatoes.
  3. Season with salt and pepper. Mix thoroughly to combine.
5. Slow Cook:
  1. On High: Cook for 4 hours.
  2. On Low: Cook for 8 hours.
6. Add the Greens:
  1. When the curry is cooked, stir in fresh spinach and coriander.
  2. Let the spinach wilt for 5 minutes before serving.

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