Slow Cooker Beef Curry

Written by Jeanette Smith 27th May 2020

Another super easy recipe that literally takes no time at all.

I originally got this recipe from a website where I live here in Ireland. The company is amazing and make fantastic recipes. They also have some free ebooks and other books you might find useful. I highly recommend them @biamaith http://www.biamaith.ie.

I have adapted the recipe a little to suit my family, and it always turns out lovely. So here is my version. I hope you enjoy it, and I have Liam at BiaMaith to thank.


  • 1lb stewing beef
  • 1 can chopped tomatoes
  • 1 x 500g passata (I use half the tub you see in the picture)
  • One green pepper, chunked
  • One yellow pepper, chunked
  • 2 onions, chunked (I used one white, one red)
  • 2 beef oxo
  • 1 veg oxo
  • 2 cloves crushed garlic (I had to use garlic puree as I had no cloves)
  • 1 inch fresh ginger, finely chopped or a squeeze of ginger puree
  • 2 teaspoons tumeric
  • 4 tablespoons curry powder
  • Salt and pepper to taste
  • Water (I use the empty chopped tomato can and fill it up)
  • (Depending on how much water you add, you may need a little cornflour mixed to a paste with water to thicken the sauce at the end of cooking)

Let’s cook!

Literally fire it all in the slow cooker. Give it a quick stir. Pop on the lid and cook on high for about 8 hours.

The meat will be lovely and tender.

If it needs thickening, mix 2 teaspoons of cornflour with a little water and stir into the pot. Leave to cook for a further 5 minutes.

Serve with basmati rice and naan bread if desired.

We had no naan bread in, and only decided we fancied some as we put on the rice, so I did a quick search and found a nice simple recipe that doesn’t use yeast @thekitchenpaper. And they turned out lovely.

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