Description
This Slow Cooker Beef Madras recipe offers a rich, aromatic, and mildly spicy Indian curry made with tender beef chuck slowly simmered in a blend of traditional spices, tomatoes, and yogurt. Perfect for a comforting meal, this dish is easy to prepare and yields generous servings that pair wonderfully with basmati rice or warm naan bread.
Ingredients
Scale
Main 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
- 1 ½ cups mild curry sauce (homemade or store-bought)
- ½ cup plain yogurt
- 1 ½ pounds beef chuck, cut into 1-inch pieces
Instructions
- Combine Ingredients: Gather and prepare all ingredients as listed, including chopping the onion, dicing the tomato, and cutting the beef chuck into 1-inch pieces.
- Add Ingredients to Slow Cooker: Place the 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 into the slow cooker. Stir gently to evenly combine the ingredients.
- Slow Cook: Cover the slow cooker and cook the beef madras on LOW for 6-8 hours or on HIGH for 4-5 hours, until the beef is tender and the curry sauce has thickened to your liking.
- Finish and Serve: Before serving, remove the cinnamon stick and cardamom pods. Stir the curry well and serve hot. Enjoy with steamed basmati rice or warm naan bread for a complete meal.
Notes
- Use mild curry sauce to keep the spice level gentle, or substitute with a hotter curry sauce for more heat.
- Kashmiri chili powder adds a rich red color without too much spiciness.
- Beef chuck is ideal for slow cooking as it becomes tender and flavorful over time.
- Yogurt adds creaminess but should be stirred in carefully to prevent curdling.
- Leftovers taste even better the next day as flavors meld together.
