Description
This Slow-Simmered Beef Curry with Caramelized Onions is a rich and flavorful dish featuring tender chunks of beef slow-cooked with aromatic spices, caramelized onions, and a creamy coconut milk finish. Perfectly paired with golden French fries and garlic naan, this curry offers a comforting, hearty meal with layers of deep flavors.
Ingredients
Scale
Main Ingredients
- 2 lbs beef chuck, cut into large chunks
- 1 large onion, sliced
- 1 red bell pepper, sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons vegetable oil
Spices & Liquids
- 2 tablespoons curry powder
- 1 tablespoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 can (14 oz) crushed tomatoes
- 1 cup beef broth
- ½ cup coconut milk or heavy cream
Seasoning
- Salt and black pepper, to taste
For Serving
- Golden French fries
- Garlic naan
- Extra caramelized onions
Instructions
- Brown the Beef: Begin by heating the vegetable oil in a large skillet over medium-high heat. Add the pieces of beef to the hot skillet, browning on all sides for about 5-7 minutes to develop flavor and color. Once browned, transfer the beef into your slow cooker.
- Caramelize the Onions: In the same skillet, add the sliced onions and cook over medium heat aiming for deep caramelization, which takes about 8-10 minutes. The onions should turn golden and sweet. Then toss in the minced garlic and grated ginger, cooking for an additional 30 seconds until fragrant.
- Add Spices and Liquids: Sprinkle the curry powder, garam masala, ground cumin, and paprika into the onion mixture. Stir continuously for about one minute to toast the spices and release their aroma. Pour in the crushed tomatoes and beef broth while scraping the bottom of the skillet to incorporate any browned bits into the sauce.
- Slow Cook the Curry: Transfer the onion and spice mixture over the beef in the slow cooker. Cover and set to LOW for 7–8 hours or HIGH for 4–5 hours to allow the beef to become tender and the flavors to fully develop.
- Finish with Cream and Bell Peppers: About 20 minutes before serving, stir in the coconut milk or heavy cream and fold in the sliced red bell peppers. Adjust seasoning with salt and black pepper if needed, and let the dish finish cooking to meld the creaminess with the spices and peppers.
Notes
- For a richer curry, use heavy cream instead of coconut milk, or vice versa for a dairy-free option.
- Caramelizing the onions slowly is key for depth of flavor; do not rush this step.
- Serve the curry with garlic naan and golden French fries to balance the spiciness and richness.
- If you prefer a thicker sauce, remove the lid during the last 20 minutes of cooking to reduce the liquid.
- Leftovers can be refrigerated for up to 3 days and flavors improve overnight.
