Slow Cooker Beef Madras
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This Slow Cooker Beef Madras is your ticket to a rich, aromatic curry that practically cooks itself. Just imagine tender chunks of beef simmered slowly in a blend of spices, tomatoes, and yogurt, resulting in a dish that’s as satisfying as it is delicious.
I can’t tell you how excited I am to share this recipe with you! It’s one of those dishes that tastes like you’ve spent hours in the kitchen, but really, the slow cooker does all the heavy lifting.
All you need to do is gather your ingredients, toss them into the slow cooker, and let time work its magic. The result? Tender chunks of beef enveloped in a flavorful, spicy sauce that’ll warm you from the inside out. Trust me, once you try this, it’ll become a regular in your meal rotation.
Before You Start
- Gather and Prep All Ingredients First: Before you start cooking, measure out all your spices and prepare your ingredients. Chop the onion, dice the tomato, and have everything ready to go.
- Use Good-Quality Beef Chuck: Choose beef chuck and cut it into uniform 1-inch pieces. This cut becomes really tender during slow cooking, absorbing all the rich flavors of the spices and sauce.
- Mix the Tomato Paste with Water: Combine the tomato paste with ½ cup of water before adding it to the slow cooker. This helps it blend more easily with the other ingredients.
- Adjust the Spice Level to Your Preference: I’ve chosen dried red chilies and Kashmiri chili powder for a mild heat. If you prefer a spicier curry, feel free to add more chilies or use a hotter chili powder. For a milder flavor, you can reduce the amount of chili powder or omit the dried chilies altogether.
- Cook on Low for Best Results: While you can cook on high for 4-5 hours, cooking on low for 6-8 hours allows the flavors to develop more fully and makes the beef extra tender. If you have the time, opt for the low setting.
Ingredients You’ll Need
- Beef chuck roast: I use this for its marbling, which makes the beef tender when slow-cooked. Stewing beef or beef brisket are great substitutes.
- Onion, Garlic and Ginger: These are essential to build flavor to our curry.
- Butter: Adds richness and helps meld the flavors together. You can substitute with ghee or vegetable oil if you prefer.
- Spices: I used a cinnamon stick and cardamom pods. If you don’t have either, you can substitute with ½ teaspoon of ground cinnamon and ¼ teaspoon of ground cardamom. You’ll also need Garam Masala, Kashmiri Chili powder and ground Turmeric. If you don’t have Kashmiri chili powder, you can use regular chili powder.
- Dried Red Chilies:
For a little bit of heat. For less heat, reduce the number or use milder chilies. - Tomatoes: I used fresh tomatoes and a bit of tomato paste mixed with water.
- Tamarind Sauce: Adds a tangy sweetness that balances the spices. Lemon juice or vinegar can be used as alternatives.
- Curry Cooking Sauce : I just used store bought curry, feel free to use your favorite brand.
- Plain Yogurt: Adds creaminess and slight tang. You can also use coconut milk for a dairy free option.
Begin by adding all the ingredients to your slow cooker. Gently stir all the ingredients in the slow cooker to make sure everything is well combined and the beef is coated with the spices and sauces.
Cover the slow cooker with the lid. Cook the beef madras on Low heat for 6-8 hours, or High heat for 4-5 hours.
Once the beef is cooked to your liking, remove the cinnamon stick and cardamom pods from the curry. Give the curry a final stir. Taste and adjust the seasoning if necessary, adding more salt or spices according to your preference.
How To Serve
You can pair this Beef Madras with lots of sides that complement it’s rich and spicy flavors. Here are some ideas you might enjoy:
Basmati Rice
Naan Recipe
Chickpea Salad
Pickled Red Onions
Slow Cooker I Use
Crock-Pot 6 Quart Cook & Carry Programmable Slow Cooker with Digital Timer, Stainless Steel
Frequently Asked Questions
Can I Make This Beef Madras Ahead of Time?
Yes, you can, in fact, the flavors often deepen and improve after a day or two. Cook the curry as directed, let it cool completely, then refrigerate it in an airtight container for up to 3 days. Reheat gently on the stovetop or in the slow cooker on the “warm” setting until heated through.
How Do I Store Leftovers and For How Long?
Allow the leftover curry to cool to room temperature within two hours of cooking. Transfer it to an airtight container and store it in the refrigerator for up to 3 days.
Can I Freeze Beef Madras?
Absolutely! Beef Madras freezes well. After cooling, portion the curry into freezer-safe containers or heavy-duty freezer bags, removing as much air as possible. Label with the date, and freeze for up to 3 months.
How Do I Reheat Frozen Beef Madras?
To reheat, thaw the frozen curry overnight in the refrigerator. Then, warm it on the stovetop over medium heat, stirring occasionally, until it’s heated through. You can also reheat it in the microwave, stirring every couple of minutes to ensure even heating.
More Delicious Indian Inspired Recipes
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Slow Cooker Beef Madras
Video
Ingredients
- 1 large onion (roughly chopped)
- 3 tablespoons butter
- 1 tablespoon garlic and ginger paste
- 1 small cinnamon stick
- 4 cardamom pods
- 3 dried red chilies
- 1 large tomato (diced)
- 1 tablespoon garam masala
- 2 teaspoons Kashmiri chili powder (mild heat)
- 1 teaspoon ground turmeric
- 1 tablespoon tomato paste (mixed with ½ cup water)
- 1 tablespoon tamarind sauce
- 1½ cups curry sauce (mild, homemade or store-bought)
- ½ cup plain yogurt
- 1½ pounds beef chuck (cut into 1 inch pieces)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Add the diced beef, chopped onion, garlic and ginger paste, butter, cinnamon stick, cardamom pods, dried red chilies, diced tomato, garam masala, Kashmiri chili powder, turmeric, tomato puree mixed with water, tamarind sauce, curry sauce, and yogurt into your slow cooker.
- Stir everything gently to combine, then cover the slow cooker. Cook on low for 6-8 hours or high for 4-5 hours, until the beef is tender and the sauce is rich and flavorful.
- Once the beef is fall-apart tender, remove the cinnamon stick and cardamom pods. Give the curry a final stir. Serve with basmati rice or warm naan.
Equipment
Notes
- Brown the Beef (Optional): If you have a few extra time, sear the beef in a hot pan before adding it to the slow cooker to enhance the depth of flavor.
- Adjust the Spice Level: Feel free to adjust the number of dried red chilies to suit your heat preference. Fewer chilies for milder taste, more for extra kick.
- Tamarind Substitute: If you don’t have tamarind sauce, substitute with a tablespoon of lemon juice mixed with a teaspoon of brown sugar for a similar tangy sweetness.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
