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    Home » Recipes » Indian

    Slow Cooker Beef Madras

    By Robyn | Published: May 26, 2023 | Modified: May 26, 2023

    TO THE RECIPE
    bowl of slow cooker beef madras served with rice with text overlay to create pin for Pinterest.

    This slow cooker beef madras recipe is full of tender beef in a rich spiced tomato gravy. It is one of those easy family dinners you just prepare in the morning and leave the slow cooker to do the rest of the work. Come dinner time you have a delicious curry ready to enjoy, just serve with fluffy rice, naan or chapatis.

    a plate of slow cooker beef madras served with rice and naan bread.

    We love Indian curries! Mild chicken pasanda is always popular with kids and adults alike. For vegans and vegetarians, mushroom bhaji and chana masala (chickpea and tomato curry) are packed with flavour – and not just for those that don’t eat meat!

    Jump to:
    • Why we love this recipe
    • Ingredient notes and substitutions
    • How to make beef madras in the slow cooker
    • FAQ
    • My recipe tips
    • Add some red lentils.
    • Serving Ideas
    • Make ahead/storage
    • Ideas for leftover ingredients
    • Why not try…
    • Slow Cooker Beef Madras

    Why we love this recipe

    • This slow cooker beef curry is such an easy family dinner that you can prep and then leave for the slow cooker to do its magic!
    • Traditional madras is a spicy curry, but I have mellowed the heat to make it milder and suitable for kids as well as adults to enjoy.
    • A great recipe to meal prep or make ahead – and, like pretty much most curries their flavour improves overnight, so leftovers taste great!
    • Slow cooking beef means you can use those cheaper cuts that need that long cook in a gentle heat and you still get to enjoy beef whilst keeping your food bills down.
    • This Indian beef curry is a dairy free curry.

    Ingredient notes and substitutions

    Please scroll down to the recipe card at the end of the post for ingredient quantities.

    • Beef – chuck steak or stewing steak are the best cuts of beef to use in this slow cooker curry.
    • Whole Spices – coriander seeds, mustard seeds, cumin seeds, black peppercorns, fennel seeds and cloves.
    • Ground spices – turmeric, chilli powder, and ground cinnamon.
    • Oil – neutral oil such as rapeseed or sunflower oil. Or you can use ghee.
    • Onion – brown onion.
    • Fresh green chilli – or use fresh red chilli.
    • Fresh ginger – or use jarred minced ginger.
    • Garlic – or use jarred crushed garlic.
    • Curry leaves – these are optional, but if you can get them I recommend using them in the beef curry as they add a lovely sweet fragrant flavour.
    • Tomatoes – using tinned / canned chopped tomatoes is an economical way of cooking tomatoes year round. If you use plum tomatoes or whole tomatoes, break them up with a spoon before adding to the slow cooker.
    • Tamarind paste or puree – Tamarind adds a slight sourness to the curry. I use this Tamarind puree. If you use tamarind pulp that you have rehydrated, you may need slightly less.
    ingredients needed to make beef madras in the slow cooker weighed out and place in individual bowls.

    How to make beef madras in the slow cooker

    Please scroll down to the recipe card at the end of the post for the full recipe.

    1. Make the madras powder: Place the coriander seeds, mustard seeds, cumin seeds, black peppercorns, fennel seeds, cloves and salt in a pestle and mortar or spice blender and grind to a powder.
    2. Stir in the turmeric and chilli powder.
    whole spices in a pestle and mortar.
    ground up spices in the pestle and mortar with ground turmeric and chilli powder added.
    1. Mix the spice with the cubed chuck steak and leave to one side whilst you prepare the sauce.
    2. Heat the oil in a non stick frying pan and add the mustard seeds. Once the mustard seeds start to pop, add the curry leaves and chopped onion.
    cubes of beef mixed in the ground spices in a bowl.
    mustard seeds and curry leaves frying in oil in a frying pan.
    1. When the onion is soft add the grated ginger, crushed garlic, ground cinnamon and hot chilli powder and cook for a minute. Tip into the slow cooker.
    2. Wipe the pan with a paper towel, add a tablespoon of oil and sear the spiced beef over a medium to high heat, until all sides are golden, this takes approx 3-5 minutes.
    cooked onion in the frying pan with a whole green chilli, garlic and ginger added.
    the seared spiced beef cubes.
    1. Tip the beef into the slow cooker, pour the water in the pan and then add to the slow cooker to get all the beef flavour from the frying pan.
    2. Stir then place the lid on and cook on a low heat for 8 hours.
    The cooked beef and onions in the bottom of the slow cooker with tinned tomatoes added.
    the beef madras before it is cooked.
    cooked beef madras in the slow cooker.

    FAQ

    What does Madras curry taste like?

    Madras is fragrent with spices, with a slight chilli heat – the degree of this is up to you – and then a sour kick from tamarind.

    How do you thicken Madras curry?

    If the sauce is too thin, mix a little cornstarch or arrowroot with some of the curry sauce, then mix back into the rest of the curry and slow cooker for 20-30 minutes.

    My recipe tips

    • This is a mild madras, made to be kid friendly. However if you would like a spicy madras, increase the chilli powder slightly.
    • I often make double the amount of spice mix and store half in an airtight jar for a couple of weeks, this makes it even quicker to prepare in the morning.
    two bowls of beef madras curry served with rice, with a bowl of extra rice and plate of naan bread just visible.
    Make it go further icon

    Add some red lentils.

    Add 70g / ⅓ cup of red lentils and increase the liquid amount by 240ml / 1 cup.

    Serving Ideas

    Serve with some fluffy rice, homemade chapati or naan bread.

    Cooling beetroot raita or a fresh coriander chutney.

    Make ahead/storage

    This beef curry will keep in the fridge for up to 3 days.

    Freeze: cool the curry completely then freeze for up to 3 months. Thaw in the fridge overnight and reheat in a sauce pan or microwave until piping hot.

    Ideas for leftover ingredients

    • Curry leaves – use in this sausage rougaille, or Indian sausage curry. Or fry them in a little oil and use them to top your favourite curry when serving. You can freeze curry leaves or fry them in a little oil over a medium heat (they will spit!) and sprinkle over curries and soups.

    Why not try…

    You may also like these other family friendly slow cooker recipes:

    • slow cooker Greek lamb shoulder and potatoes on a plate with lemon wedges and fresh herbs.
      Slow Cooker Greek Lamb
    • a bowl of greek lamb shanks and orzo sprinkled with feta and fresh herbs ready to eat
      Slow Cooker Greek Lamb Shanks
    beef curry served with rice and naan bread being eaten wit a fork.

    Slow Cooker Beef Madras

    Author: Robyn

    This slow cooker beef madras recipe is full of tender beef in a rich spiced tomato gravy. It is a fuss free family dinner that is budget friendly and loved by kids. It is freezer friendly too!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 8 hours hrs
    Course dinner
    Cuisine Indian
    Servings 4 People
    Calories 278 kcal

    Ingredients
      

    • 400g (14 oz) chuck steak, diced
    • 1 Tablespoon neutral oil such as vegetable oil

    Madras Powder

    • 1 Tablespoon coriander seeds
    • ½ Teaspoon mustard seeds
    • ½ Teaspoon cumin seeds
    • ¼ Teaspoon black peppercorns
    • ¼ Teaspoon fennel seeds
    • 2 whole cloves
    • ½ Teaspoon salt
    • 1 Tablespoon turmeric
    • ½ Teaspoon chilli powder

    Sauce

    • 1 Tablespoon neutral oil such as vegetable oil
    • 1 Teaspoon mustard seeds
    • 1 onion, finely diced
    • 3 curry leaves, optional
    • 2cm (¾ inch) fresh ginger, grated
    • 2 cloves garlic, crushed
    • 1 green chilli, sliced down the middle
    • ¼ Teaspoon ground cinnamon
    • ½ Teaspoon hot chilli powder
    • 125 ml (½ c) water
    • 400g (14 oz) tin / can tomatoes
    • 2 Teaspoons tamarind pulp

    Instructions
     

    Prepare the Madras powder

    • Place the coriander seeds, ½ teaspoon mustard seeds, cumin seeds, black peppercorns, fennel seeds, cloves and salt in a pestle and mortar or spice blender and grind to a powder.
    • Stir in the turmeric and chilli powder.
    • In a large mixing bowl, combine the madras powder with the cubed steak and leave to one side whilst you prepare the sauce.
    • Heat the oil in a non stick frying pan and add 1 teaspoon mustard seeds.
    • Once the mustard seeds start to pop, add the chopped onion and curry leaves and cook over a medium heat for 7-10 minutes until the onions are soft.
    • Add the grated ginger, crushed garlic, ground cinnamon and hot chilli powder and whole chilli and cook for a minute.
    • Pour into the slow cooker.
    • Wipe the pan with a paper towel, add the other tablespoon of oil and sear the spiced beef over a medium to high heat, until all sides of the cubes of beef are golden. This takes approx 3-5 minutes.
    • Tip the beef into the slow cooker, pour the water in the pan and then add to the slow cooker to get all the beef flavour from the frying pan.
    • Add the tomatoes and tamarind pulp to the slow cooker. Stir then place the lid on and cook on a low heat for 8 hours.
    • Check the beef is tender, and serve with rice and naan bread.
    • Store any leftovers in the fridge for up to 3 days or freeze for up to 3 months.

    Notes

    Beef – chuck steak or stewing steak are the best cuts of beef to use in this slow cooker curry.
    Whole Spices – coriander seeds, mustard seeds, cumin seeds, black peppercorns, fennel seeds and cloves.
    Ground spices – turmeric, chilli powder, and ground cinnamon.
    Oil – neutral oil such as rapeseed or sunflower oil. Or you can use ghee.
    Onion – brown onion.
    Fresh green chilli – or use fresh red chilli.
    Fresh ginger – or use jarred minced ginger.
    Garlic – or use jarred crushed garlic.
    Curry leaves – these are optional, but if you can get them I recommend using them in the beef curry as they add a lovely sweet fragrant flavour.
    Tomatoes – using tinned / canned chopped tomatoes is an economical way of cooking tomatoes year round. If you use plum tomatoes or whole tomatoes, break them up with a spoon before adding to the slow cooker.
    Tamarind paste or puree – Tamarind adds a slight sourness to the curry. I use this Tamarind puree. If you use tamarind pulp that you have rehydrated, you may need slightly less.
    This is a mild madras, made to be kid friendly. However if you would like a spicy madras, increase the chilli powder slightly.
    I often make double the amount of spice mix and store half in an airtight jar for a couple of weeks, this makes it even quicker to prepare in the morning.

    Nutrition

    Calories: 278kcalCarbohydrates: 13gProtein: 21gFat: 17gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 68mgSodium: 553mgPotassium: 690mgFiber: 4gSugar: 5gVitamin A: 316IUVitamin C: 29mgCalcium: 85mgIron: 5mg
    Keyword slow cooker beef, slow cooker beef curry

    HAVE YOU MADE THIS RECIPE?

    I’d love to see your creation!

    Tag me! #atmrsjoneskitchen
    Tag me! @atmrsjoneskitchen

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    Robyn Jones, Recipe Developer & Food Photographer

    Robyn Jones

    Recipe Developer | Food Photographer | Writer

    Hi! I'm Robyn, a toddler mum with a passion for all things food! Having moved internationally 7 times in the past 12 years I have developed a love of making international recipes into family friendly ones you can make in your own home, with local ingredients; wherever you live!

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