This Slow Cooker Beef Curry doesn’t use any cream or coconut milk so it’s also is lighter and lower in fat than your usual takeaway. You have LOVED my Slow Cooker Chicken Curry recipe as it’s so simple to prepare, I decided it was about time to update my beef curry version to make it as easy as possible. This recipe also freezes well, and you can adjust the spice level to suit all of the family. These include chuck, skirt, leg and flank. It’s also sometimes labelled as Stewing Steak. Any of these cuts that need to be cooked slowly are fine for this recipe. If you want to get scientific, the reason we brown meat before slow cooking, is because it causes a Maillard reaction. The process of frying, heating it very hot until it browns, changes the flavour compounds in the meat, basically adding a depth of flavour. Does it add something to most slow cooked dishes? Yes. Is it vital in this dish, which is packed with other flavour? No. If you want to brown the meat, it will add another level of delicious flavour BUT I feel that sometimes we need a super quick preparation dinner and it’s worth sacrificing maybe 10% of extra flavour?
I would say, I think the paste does work better than powder in this recipe though as unlike in a Slow Cooker Chicken Curry, beef does need a really robust flavour to complement it. Rice, poppadums, yoghurt with some mint mixed through and a salad of tomatoes and cucumber works really well. My easy flatbreads would be soooo amazing dunked in! Also, if you fancy showing me a photo by tagging me on Instagram (@tamingtwins) I LOVE to see your creations and try and share as many of them as I can.
