Beef Curry For Crock Pot Recipes

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SLOW COOKER BEEF CURRY



Slow Cooker Beef Curry image

This Slow Cooker Beef Curry is mixed up in just 5 minutes, no preparation required. A tasty 'fakeaway' it also happens to be light and healthy.

Provided by Sarah Barnes

Categories     Main Course

Time 4h5m

Number Of Ingredients 13

1 kg Braising steak
200 g Curry spice paste
2 Onions (Peeled and chopped)
4 Cloves Garlic (Peeled and chopped)
1 Inch piece Fresh ginger (Peeled and chopped finely)
2 tbsp Ground cumin
400 g Tin of tomatoes
2 tsp Garam Masala
1 tsp Sea salt
1 Beef stock cube
100 g Spinach leaves
2 tsp Garam Masala
4 tbsp Mango chutney

Steps:

  • Put all of the slow cooking ingredients into the slow cooker and cook for 4 hours on HIGH or 6 hours on LOW.
  • Add the spinach leaves, remaining Garam masala and mango chutney before serving.

Nutrition Facts : Calories 353 kcal, Carbohydrate 20 g, Protein 40 g, Fat 12 g, SaturatedFat 4 g, Cholesterol 103 mg, Sodium 684 mg, Fiber 4 g, Sugar 11 g, ServingSize 1 serving

SLOW-COOKER BEEF CURRY



Slow-Cooker Beef Curry image

Provided by Food Network Kitchen

Time 7h25m

Yield 4 servings

Number Of Ingredients 11

2 1/2 pounds cubed beef stew meat
1 pound small red-skinned potatoes, quartered
2 tablespoons Madras curry powder
1 1/4 teaspoons ground cumin
2 tablespoons finely chopped peeled ginger
2 large cloves garlic, grated
Kosher salt and freshly ground pepper
5 slices naan bread
2 15-ounce cans diced fire-roasted tomatoes
1 1/4 cups fresh cilantro
1/4 cup sliced pickled jalapeno peppers, plus 1 tablespoon brine from the jar

Steps:

  • Toss the beef and potatoes with the curry powder, 1 teaspoon cumin, 1 tablespoon ginger, the garlic, 1 teaspoon salt and a few grinds of pepper in a 6-quart slow cooker. Crumble 1/2 slice of naan into small pieces over the beef and potatoes, then pour in the tomatoes. Cover and cook on low, 7 hours.
  • Uncover and skim off any fat from the top of the mixture. Stir well to combine, then let stand 10 minutes. Meanwhile, combine the cilantro, pickled jalapenos and brine, 1/4 cup water and the remaining 1/4 teaspoon cumin and 1 tablespoon ginger in a food processor. Pulse until combined; season with salt and pepper.
  • Stir 3 tablespoons of the cilantro puree into the slow cooker; season with salt and pepper. Reserve 2 cups beef curry for Beef and Vegetable Handpies. Serve the remaining curry with the naan; top with the remaining cilantro puree.

Nutrition Facts : Calories 549 calorie, Fat 11 grams, SaturatedFat 4 grams, Cholesterol 121 milligrams, Sodium 1068 milligrams, Carbohydrate 58 grams, Fiber 6 grams, Protein 51 grams

SLOW COOKER RED CURRY BEEF POT ROAST



Slow Cooker Red Curry Beef Pot Roast image

When you cross Southeast Asia and Midwest America, you get comfort food on the exotic side.

Provided by Chef John

Categories     World Cuisine Recipes     Asian

Time 8h

Yield 6

Number Of Ingredients 23

1 (2 1/2 pound) boneless beef chuck roast
salt and ground black pepper to taste
2 teaspoons vegetable oil
1 onion, chopped
1 teaspoon red curry paste, or to taste
2 teaspoons ground cumin
1 teaspoon ground coriander
2 cups chicken broth
1 (14 ounce) can coconut milk
1 (10 ounce) can diced tomatoes and green chiles
3 tablespoons Asian fish sauce, or to taste
¼ cup brown sugar
4 cloves garlic, minced
1 tablespoon tomato paste
1 (3 inch) piece fresh ginger root, peeled and sliced
1 lime, juiced
2 bay leaves
1 ½ pounds small potatoes, halved
4 small heads baby bok choy, sliced in 2-inch sections, green leaves intact
1 ½ teaspoons cornstarch
1 tablespoon water
¼ cup chopped roasted peanuts, or to taste
¼ cup chopped fresh cilantro, or to taste

Steps:

  • Generously season beef chuck roast with salt and pepper.
  • Heat a large skillet over high heat; add vegetable oil. When oil is hot, brown roast on all sides, about 2 minutes per side. Remove pan from heat.
  • Spread chopped onions in slow cooker; place browned roast on top of onions.
  • Spoon red chili paste into the hot skillet. Add cumin and coriander. Rub mixture into hot oil with the back of a spoon to blend. Place skillet over medium heat.
  • Pour in chicken stock. Return heat to high. Stir in coconut milk. Add diced tomatoes with green chiles, fish sauce, brown sugar, minced garlic, tomato paste, and sliced ginger; stir in lime juice. Bring to a boil.
  • Pour mixture over pot roast; add bay leaves. Stir to distribute ingredients in the slow cooker.
  • Cover slow cooker and set to Low. Cook until fork tender, 7 to 8 hours.
  • Remove meat from the broth. If desired, skim some fat from the surface of the broth.
  • Place potatoes and bok choy into the broth; stir. Cover and turn heat to high. Cook until potatoes are tender, about 12 minutes.
  • Blend cornstarch and water in a small dish until dissolved. Stir into broth mixture.
  • Cut meat into large chunks and add to the slow cooker; stir. Cover slow cooker and cook on high until meat is heated through and broth is slightly thickened, about 12 minutes.
  • Ladle into serving bowls and garnish with chopped peanuts and cilantro.

Nutrition Facts : Calories 625.4 calories, Carbohydrate 42.2 g, Cholesterol 86.1 mg, Fat 39 g, Fiber 5.9 g, Protein 30.1 g, SaturatedFat 21 g, Sodium 960.1 mg, Sugar 13.2 g

SLOW COOKER THAI CURRIED BEEF



Slow Cooker Thai Curried Beef image

Awesome and flexible slow cooker Thai dish that is perfect for the busy family, couple or single person. Prep the night before or the morning-of. Cook for 6, 8, or 10 hours. This recipe is as tasty as it is forgiving.

Provided by Sapper26

Categories     World Cuisine Recipes     Asian

Time 7h8m

Yield 8

Number Of Ingredients 15

2 pounds lean stew beef
⅛ teaspoon salt
2 cups diced onion
4 cloves garlic, minced
1 (13.5 ounce) can coconut milk
¾ cup beef broth
3 tablespoons red curry paste
2 tablespoons lime juice
2 tablespoons peanut oil
2 jalapeno chile peppers, seeded and minced
1 tablespoon brown sugar
2 cups baby spinach
8 water
4 cups jasmine rice
½ cup fresh basil leaves

Steps:

  • Preheat a large skillet over medium-high heat. Cook and stir beef until browned, about 2 minutes per side. Drain excess grease. Transfer beef to a 4-quart slow cooker and sprinkle with salt.
  • Combine onion and garlic in the same skillet over medium-high heat; saute until tender, about 5 minutes. Add to beef in the slow cooker.
  • Stir coconut milk, beef broth, red curry paste, lime juice, peanut oil, jalapeno chile peppers, and brown sugar into the slow cooker.
  • Cover and cook on Low until flavors combine, 6 to 10 hours.
  • Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
  • Stir spinach into the slow cooker and cook until wilted, about 15 minutes. Serve beef mixture over rice and garnish with basil leaves.

Nutrition Facts : Calories 828.5 calories, Carbohydrate 85.6 g, Cholesterol 98.6 mg, Fat 39.3 g, Fiber 2.5 g, Protein 40.3 g, SaturatedFat 18.7 g, Sodium 298.5 mg, Sugar 3.5 g

SLOW COOKER BEEF CURRY



Slow cooker beef curry image

This slow-cooked beef curry is easy to make and perfect for feeding the family - add chunks of potato for an extra hearty dish. Serve with rice and naan bread

Provided by Lulu Grimes

Categories     Dinner, Main course, Supper

Time 8h50m

Number Of Ingredients 13

750g beef for braising (braising steak, chuck, flank etc) cut into chunks
3 tbsp oil
1 onion, chopped
4 garlic cloves, crushed
5cm piece ginger, grated
4 cardamom pods
1 cinnamon stick
1 tbsp ground coriander
2 tsp ground cumin
½ tsp ground turmeric
½ - 1 tsp chilli powder
400ml coconut milk (see tip)
small bunch coriander, chopped

Steps:

  • Heat your slow cooker if you need to. Fry the beef in batches in 2 tbsp oil until it is browned all over and tip into the slow cooker. Put the remaining oil in the frying pan and fry the onion over a low heat until it starts to soften. Add the garlic and ginger and fry for 1 minute.
  • Add all the spices and fry for 1 minute or until the spices start to smell fragrant. Add the coconut milk and bring to a simmer, then tip everything into the slow cooker.
  • Cook for 4 hours on high or 8 hours on low. Stir in the coriander and serve.

Nutrition Facts : Calories 425 calories, Fat 30 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 32 grams protein, Sodium 0.18 milligram of sodium

SLOW-COOKER CURRIED BEEF STEW



Slow-Cooker Curried Beef Stew image

Come home to a ready dinner! Delicious curried vegetables and beef steak stew - made ahead in a slow cooker.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 10h15m

Yield 6

Number Of Ingredients 9

1 cup small whole onions, peeled
1 cup fresh baby carrots
12 small new potatoes, cut in half ( about 4 cups)
2 lb. boneless beef chuck steak, cut into 1 1/2-inch pieces
1 (14.5-oz.) can diced tomatoes, undrained
1/2 cup apple juice
4 teaspoons curry powder
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In 3 1/2 to 4-quart Crock-Pot® Slow Cooker, layer onions, carrots and potatoes. Place beef over vegetables.
  • In medium bowl, combine all remaining ingredients; mix well. Pour over beef.
  • Cover; cook on low setting for 8 to 10 hours.

Nutrition Facts : Calories 280, Carbohydrate 25 g, Cholesterol 85 mg, Fiber 4 g, Protein 30 g, SaturatedFat 3 g, ServingSize 1 1/2 Cups, Sodium 350 mg, Sugar 6 g

SLOW-COOKED VEGETABLE CURRY



Slow-Cooked Vegetable Curry image

I love the fuss-free nature of the slow cooker, but I don't want to sacrifice flavor for convenience. This cozy, spiced-up dish has both. -Susan Smith, Mead, Washington

Provided by Taste of Home

Categories     Dinner

Time 5h35m

Yield 6 servings

Number Of Ingredients 22

1 tablespoon canola oil
1 medium onion, finely chopped
4 garlic cloves, minced
3 teaspoons ground coriander
1-1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground turmeric
1/2 teaspoon cayenne pepper
2 tablespoons tomato paste
2 cans (15 ounces each) garbanzo beans or chickpeas, rinsed and drained
3 cups cubed peeled sweet potatoes (about 1 pound)
3 cups fresh cauliflower florets (about 8 ounces)
4 medium carrots, cut into 3/4-inch pieces (about 2 cups)
2 medium tomatoes, seeded and chopped
2 cups chicken broth
1 cup light coconut milk
1/2 teaspoon pepper
1/4 teaspoon salt
Minced fresh cilantro
Hot cooked brown rice
Lime wedges
Plain yogurt, optional

Steps:

  • In a large skillet, heat oil over medium heat; saute onion until soft and lightly browned, 5-7 minutes. Add garlic and spices; cook and stir 1 minute. Stir in tomato paste; cook 1 minute. Transfer to a 5- or 6-qt. slow cooker., Mash 1 can of beans until smooth; add to slow cooker. Stir in remaining beans, vegetables, broth, coconut milk, pepper and salt., Cook, covered, on low until vegetables are tender, 5-6 hours. Sprinkle with cilantro. Serve with rice, lime wedges and, if desired, yogurt.

Nutrition Facts : Calories 304 calories, Fat 8g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 696mg sodium, Carbohydrate 49g carbohydrate (12g sugars, Fiber 12g fiber), Protein 9g protein.

BEEF CURRY FOR CROCK POT



Beef Curry for Crock Pot image

This yields a mild curried beef dish that is satisfyingly chunky and roast-like. Don't be put off by the seemingly large amount of curry powder, the long cook time yields a surprisingly subtle curry flavor and the sweetness of the vegetables balances it nicely. This is not a soupy curry, it does not need to be served over rice. DH did not realize this was a crock pot dish!

Provided by gourmetmomma

Categories     Curries

Time 4h30m

Yield 4 serving(s)

Number Of Ingredients 12

1 lb cubed stew meat
6 tablespoons flour
1 tablespoon curry powder
1 teaspoon kosher salt
2 tablespoons vegetable oil
2 tablespoons vegetable oil
1 tablespoon butter
2 cups chicken broth or 2 cups beef broth
2 onions, chopped
2 bell peppers, chopped
2 sweet potatoes, cubed
mango chutney (optional)

Steps:

  • Combine the flour, salt and curry powder in a large ziptop bag.
  • Add the cubed stew meat to the ziptop bag and shake to coat the meat.
  • In a large skillet, heat 2 TB vegetable oil over medium heat. Remove the meat from the bag (shaking excess flour) and place it into the skillet. Brown on all sides.
  • Turn the skillet off and move the browned meat to the crock pot.
  • Turn the heat on the skillet back to low, and add the remaining vegetable oil and butter. Then dump the seasoned flour from the ziptop bag into the skillet. Stir to keep the flour from burning. Cook for 1 to 2 minutes.
  • Pour the broth into the skillet and scrape all the brown bits off the bottom of the pan. Bring to a low simmer while stirring, and then turn the heat off.
  • Add the vegetables to the crock pot on top of the meat.
  • Pour the "gravy" from the skillet onto the top of the vegetables.
  • Cook on LO for 4 to 6 hours.
  • Garnish with a light dusting of curry powder and serve with mango chutney.

CROCK POT CREAMY BEEF CURRY



Crock Pot Creamy Beef Curry image

This is a very simple but delicious recipe for beef braised in Indian spices. Ground almonds are used to thicken the sauce, and yogurt may be added if you prefer a creamier result. Good served over fragrant basmati rice, accompanied by steamed green beans and warm naan, an Indian bread.

Provided by Olha7397

Categories     Meat

Time 8h15m

Yield 6 serving(s)

Number Of Ingredients 18

1 tablespoon vegetable oil
2 lbs stewing beef, trimmed and cut into 1 inch cubes
2 onions, finely chopped
4 garlic cloves, minced
1 teaspoon minced gingerroot
1 -2 long red chili peppers or 1 -2 green chili pepper
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon turmeric
1 teaspoon salt
1/2 teaspoon cracked black peppercorns
4 green cardamom pods or 4 white cardamom pods
4 whole cloves
1/2 cup beef stock or 1/2 cup water
1 bay leaf
1/4 cup ground almonds
1/2 cup plain yogurt (optional)
hot cooked rice

Steps:

  • In a skillet, heat oil over medium-high heat.
  • Add beef, in batches, and brown.
  • Using a slotted spoon, transfer to slow cooker stoneware.
  • Reduce heat to medium.
  • Add onions and cook, stirring, until softened.
  • Add garlic, gingerroot, chilli pepper, cumin, coriander, turmeric, salt, peppercorns, cardamom and cloves and cook, stirring, for 1 minute.
  • Add beef stock and bay leaf and bring to a boil.
  • Pour mixture over beef.
  • Stir to combine.
  • Cover and cook on Low for 8 to 10 hours or on High for 4 to 5 hours, until beef is tender.
  • Stir in almonds, cover and cook on High for 10 minutes.
  • Stir in yogurt, if using, and serve over hot cooked rice.
  • Delicious& Dependable Slow Cooker Recipes.

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2018-05-05 Instructions. Toss the beef and potatoes with the curry powder, cumin, ginger, garlic, salt and a few shakes of fresh ground pepper. Place in 6 qt. slow cooker. Crumble 1/2 slice of naan a bread into small pieces over mixture in slow cooker. Add in tomatoes. Cover and cook on low for 7 hours. Serve over rice and with naan bread.
From yourhomebasedmom.com


CROCK POT BEEF CURRY RECIPE | BEEF CURRY RECIPE, CURRY RECIPES, BEEF …
Apr 1, 2020 - Crock pot beef curry recipe transforms affordable beef right into a tender as well as tasty dish complete of taste. The curry sauce is incredible over rice The curry sauce is incredible over rice
From pinterest.ca


BEEF CURRY FOR CROCK POT - INDIAN RECIPES
Beef Curry for Crock Pot might be just the Indian recipe you are searching for. One portion of this dish contains roughly 35g of protein, 19g of fat, and a total of 443 calories. This recipe covers 29% of your daily requirements of vitamins and minerals. This recipe serves 4. Head to the store and pick up kosher salt, butter, curry powder, and ...
From fooddiez.com


SLOW COOKER BEEF MADRAS CURRY - TALES FROM THE KITCHEN SHED
2020-10-29 Add in the onion, garlic and chilli puree, passata and water and turn up the heat, stirring constantly. Bring to a gentle simmer before tranferring your Madras Sauce to the slow cooker. Cook on low for 8 hours or high for 4 hours (low setting is best) Serve with fresh coriander, sliced chillies and rice.
From talesfromthekitchenshed.com


BEEF CURRY IN THE CROCKPOT RECIPE - FOOD NEWS
Add the beef to the slow cooker, along with the diced onion, curry paste, beef stock, fish sauce and brown sugar. Stir to combine and place the lid on the slow cooker. Set to high and cook for 4 hours. After 4 hours, add the coconut milk, pumpkin and carrots and leave to cook for a remaining 1–2 hours or until the vegetables and meat are tender.
From foodnewsnews.com


SLOW COOKER BEEF CURRY - KITCHEN DIVAS
2016-09-29 In slow cooker add beef broth, curry powder, tomato paste, sugar, soy sauce, Worcestershire sauce, bay leaves, garlic, ginger, salt and pepper. Stir to combine. Add carrots, potatoes, celery and onions. Stir until coated. Cover and cook on low until beef is tender, 6-8 hours, depending on the size of your roast.
From kitchendivas.com


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