Slow Cooker Beef Curry Recipe - Just 5 Minutes to Prepare! (2024)

FAQs

Can you cook slow cook beef faster? ›

The high setting on the slow cooker allows you to cook your dish for between 4 – 5 hours. Stir occasionally to ensure a good flavour distribution. If you have more time, the low setting on a slow cooker allows you to cook your beef and lamb dish for between 8 – 10 hours. Little to no stirring is required.

Though not a perfect solution, you could always try adding a fine-grain thickener afterwards if you need to bring the thickness up quick. Corn Starch is good for this. Though this is only if you're going for a curry that is wet, and not trying to make a dry curry. For a curry I'd use gram flour rather than corn starch.

Add the beef, put a lid on top of the curry and cook over a low heat for 1 ½ – 2 hrs or until the meat is tender and falling apart.

“Beef may be tough in the slow cooker if you haven't added enough liquid, or haven't cooked it for long enough,” Kristen Carli, M.S., R.D., owner of Camelback Nutrition & Wellness, tells SELF. “For cuts of meat, the fattier cuts are often the ones that get juicy and tender.

Simply add the meat to your slow cooker with aromatics, stock and sauces and cook either on High for 4-5 hours or on Low for 5-8 hours. How do you make meat tender in a slow cooker? Choosing a cut of beef best suited for low and slow cooking is the ideal way to get extra tender meat.

It usually involves cooking your chosen cut of beef in a slow cooker or casserole dish over a low heat for a long period of time, with the meat submerged in liquid. Tough cuts of meat are ideal for slow cooking as the lengthy cooking process helps to tenderise them.

Certainly, foods will cook faster on high than on low. However, for all-day cooking or for less-tender cuts, you may want to use the low setting. It's safe to cook foods on low the entire time -- if you're leaving for work, for example, and preparation time is limited.

Your curry can taste bitter if the spices and garlic are burnt or if you've added too much fenugreek to the dish.

Use wheat flour, rice flour, or coconut flour plus a fat (like ghee, olive oil, or coconut oil) in equal amounts. Cook both ingredients for a few minutes to cook out the raw flour taste, then add your curry ingredients. Once the whole curry dish comes to a boil, the sauce will thicken.

First off, cooking meat causes it to lose moisture and the tissues shrink, making it tougher. Braising (cooking meat in a liquid) allows the meat to reabsorb moisture and breaks down the tough tissues. This lead to a more tender piece of meat.

What is the difference between beef stew and beef curry? ›

A stew and curry can have the exact same thickness. However, a curry can slide down the thickness scale just before hitting the soup zone. Some of my favorite stews are American Chili, Hungarian Goulash, French Boeuf Bourguignon. All thick.

The curry-making process begins by chopping the vegetables and meat, followed by sautéing them in oil and butter. The meat will brown and the onions will soften. As soon as this occurs, add water and bring to a boil. Simmer over low heat for about twenty minutes, or longer if more tender meat is desired.

If you're not getting good results with a pressure cooker I would try a normal pot instead (or a slow cooker if you have one) and keep it at a bare simmer until the meat is as tender as you want (which you can check periodically by poking with a paring knife).

Use Natural Tenderisers

Using ingredients like yoghurt, vinegar, or citrus juices tenderise the meat. But you can also use some fruits like raw papaya which contains enzymes, such as papain, which can help tenderize meat. Make a paste from raw papaya and apply it to the mutton. Keep it for a few hours before cooking.

The braising process takes time, so higher heat and shorter time will keep the tissue intact and result in tougher meat.