Description
This Slow Cooker Beef Madras recipe offers a flavorful and tender curry made with aromatic spices, tender beef chuck, and a rich, mildly spicy curry sauce. Perfect for a hands-off cooking experience that delivers authentic Indian-inspired taste with minimal effort.
Ingredients
Scale
Spices and Aromatics
- 1 small cinnamon stick
- 4 cardamom pods
- 3 dried red chilies
- 1 tablespoon garlic and ginger paste
- 1 tablespoon garam masala
- 2 teaspoons Kashmiri chili powder (mild heat)
- 1 teaspoon ground turmeric
Vegetables and Sauces
- 1 large onion, roughly chopped
- 1 large tomato, diced
- 1 tablespoon tomato paste mixed with ½ cup water
- 1 tablespoon tamarind sauce
- 1 ½ cups mild curry sauce (homemade or store-bought)
- ½ cup plain yogurt
Meat and Fats
- 1 ½ pounds beef chuck, cut into 1-inch pieces
- 3 tablespoons butter
Instructions
- Combine Ingredients: Add the roughly chopped onion, butter, garlic and ginger paste, cinnamon stick, cardamom pods, dried red chilies, diced tomato, garam masala, Kashmiri chili powder, turmeric, tomato paste mixed with water, tamarind sauce, mild curry sauce, plain yogurt, and beef chuck pieces into the slow cooker. Stir gently to evenly combine all ingredients.
- Slow Cook: Cover the slow cooker with its lid and cook on LOW setting for 6 to 8 hours or on HIGH setting for 4 to 5 hours. Cook until the beef is fully tender and the sauce has thickened beautifully, ensuring all the flavors meld together.
- Serve: Before serving, carefully remove the cinnamon stick and cardamom pods from the pot. Stir the curry gently and serve hot, ideally paired with basmati rice or warm naan bread for a complete and satisfying meal.
Notes
- For best results, use beef chuck as it becomes tender and flavorful during slow cooking.
- The Kashmiri chili powder provides mild heat and vibrant color, but adjust quantity according to your spice preference.
- If you prefer a thicker curry, remove the lid and cook on HIGH for an additional 15-30 minutes to reduce the sauce.
- This recipe can be prepared a day ahead; flavor will deepen if allowed to rest overnight.
- Serve with steamed basmati rice or Indian flatbreads such as naan or roti for a complete meal.
