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Slow-cooker Indian beef

  • 0:15 Prep
  • 5:50 Cook
  • 4 Servings


  • 1/4 cup plain flour
  • 800g diced beef chuck steak
  • 2 tablespoons vegetable oil
  • 1 large brown onion, cut into thin wedges
  • 2 garlic cloves, crushed
  • 4cm piece fresh ginger, peeled, grated
  • 1 long red chilli, finely chopped
  • 1/4 cup Rogan Josh curry paste
  • 400g can diced tomatoes
  • 1 cinnamon stick
  • 2 cardamom pods, bruised
  • 1/2 cup chopped fresh coriander leaves
  • Warmed naan bread, to serve


  • 1
    Place flour and beef in a large snap-lock bag. Season with salt and pepper. Seal. Shake to coat. Heat oil in a large saucepan over medium-high heat. Cook beef, in batches, for 3 to 4 minutes or until browned. Transfer to a 5 litre-capacity slow-cooker.
  • 2
    Add onion, garlic and ginger to pan. Cook, stirring, for 4 to 5 minutes or until onion has softened. Add chilli and curry paste. Cook, stirring, for 1 minute or until fragrant. Add tomatoes and 3/4 cup cold water. Bring to the boil. Transfer to slow cooker. Add cinnamon and cardamom. Stir to combine. Cover. Turn slow-cooker on low. Cook for 5 1/2 hours or until beef is tender, stirring halfway during cooking.
  • 3
    Remove and discard cinnamon and cardamom pods. Stir through half the coriander. Sprinkle with remaining coriander and serve with naan.

Source: taste.com.au


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