Ingredients:

  • 5 lb Diced Beef Chuck or Braising Steak
  • 2 Tbsp All-Purpose Flour (optional for dusting)
  • 2 Tbsp Vegetable Oil or Grapeseed Oil
  • Coarse Sea Salt & Black Pepper, To taste
  • 1 large Brown Onion, finely diced
  • 4 large Garlic Cloves, crushed or minced
  • 2 Tbsp Fresh Ginger, finely grated or minced
  • 3 Tbsp Madras Curry Powder
  • 1 tsp Ground Turmeric
  • 1 tsp Ground Cumin
  • 1 tsp Ground Coriander
  • 1/2 tsp Mild Chili Powder or Paprika (optional)
  • 2 Tbsp Tomato Paste or Purée
  • 5 oz can Chopped Tinned Tomatoes, undrained
  • 1 cup Low-Sodium Beef Stock or Broth
  • 5 oz can Full-Fat Coconut Milk
  • 2 Bay Leaves
  • 1 tsp Brown Sugar or Honey
  • 1/4 cup Fresh Coriander (Cilantro), chopped, for garnish

Instructions:

  1. Prepare the Beef: Pat the diced beef dry. Season generously with salt and pepper. Lightly dust the beef pieces with the 2 Tbsp of flour (this helps the sear and thickens the sauce later).
  2. Sear: Heat the oil in a large skillet over high heat until shimmering. Sear the beef in batches until well-browned on all sides (approximately 2–3 minutes per batch). Transfer the seared beef directly to the slow cooker insert.
  3. Sauté Aromatics: Reduce the heat to medium. Add the diced onion to the skillet, scraping up the browned bits from the bottom. Cook for 5 minutes until soft. Add the garlic and ginger, and cook for 1 minute until fragrant.
  4. Bloom the Spices: Add the curry powder, turmeric, cumin, coriander, and chili powder (if using) to the skillet. Stir constantly for 30–60 seconds. This 'blooming' step releases the essential oils and intensifies the flavour.
  5. Build the Sauce: Stir the tomato paste into the spice mixture for 1 minute. Pour in the beef stock and chopped tomatoes. Bring the mixture to a gentle simmer, stirring well to combine all ingredients.
  6. Combine and Set: Pour the entire sauce mixture over the seared beef in the slow cooker. Add the bay leaves and brown sugar. Stir gently.
  7. Cook: Cover the slow cooker. Cook on LOW for 8 hours or HIGH for 4 hours. Do not lift the lid during cooking.
  8. Add Creaminess: After the cooking time, the beef should be spoon-tender. Stir in the full can of coconut milk. Cover and cook for an additional 15 minutes on HIGH, allowing the sauce to heat through.
  9. Final Adjustments: Remove the bay leaves. Taste the curry and adjust the seasoning (salt, pepper, or a squeeze of lime juice). If the sauce is too thin, stir in a cornflour slurry (1 Tbsp cornflour mixed with 1 Tbsp cold water) and cook for another 15 minutes.
  10. Serve: Let the curry rest for 10 minutes off the heat before serving. Garnish generously with fresh coriander.