There’s something incredibly comforting about coming home to the smell of a slow-cooked curry simmering on the stove. Just last weekend, I tried a one pot slow cooked beef curry recipe that completely blew me away — rich, deeply spiced, and melt-in-your-mouth tender. It reminded me of the kind of food that warms your soul after a long, exhausting day. What I loved most was how little effort it required — everything went into one pot, and the rest was just patience and anticipation.
If you’re looking for a no-fuss, flavor-packed beef curry that’s perfect for lazy Sundays or cozy weeknight dinners, this recipe might just become your new favorite. Whether you’re a curry enthusiast or trying it for the first time, this one pot wonder is both beginner-friendly and satisfying on every level.
Recipe Overview
This one pot slow cooked beef curry uses beef shoulder (or chuck), which is ideal for slow cooking, giving you tender, juicy meat that absorbs all the rich spices. With just basic prep and a bit of time, you’ll end up with a thick, comforting curry loaded with flavor. It’s inspired by Indian-style Kashmiri curries — aromatic, slightly smoky, and beautifully spiced.
If you’re into quick and easy one pot meals, you’ll also love my 30 Minute One Pot Weeknight Pasta — perfect for busy nights!
Here’s a quick look at what makes this recipe stand out:
- One-pot magic — minimal cleanup!
- No marinating required
- Slow cooked to perfection
- Ideal for meal prep — flavors get better the next day
- Can be made on the stovetop or in a slow cooker
Why You’ll Love This Curry (Health + Taste Benefits)
High in protein: The beef provides a great source of protein, perfect for keeping you full and satisfied.
Anti-inflammatory spices: Turmeric, ginger, garlic, and chili all offer incredible health benefits, from reducing inflammation to boosting immunity.
Slow cooking = better digestion: The longer cook time breaks down tough fibers, making it easier on the stomach.
Customizable heat: Use more or fewer chilies depending on your spice tolerance.
Ingredients You’ll Need (Serves 4)
What I love about this one pot slow cooked beef curry recipe is how simple the ingredient list is — nothing fancy, just solid pantry spices and quality beef. Here’s what you’ll need:
Main Ingredients:
1kg beef shoulder (chuck) – Perfect for slow cooking; it turns tender and flavorful after hours of simmering.
800g sliced onions – These will melt down and give body to the curry sauce.
1 can (400g) chopped tomatoes – Tinned tomatoes work great for that rich curry base.
200ml oil – Coconut oil gives an amazing aroma, but you can use any oil you like.
500ml + 400ml boiled water – Added gradually to create the sauce.
Whole Spices:
5 dried Kashmiri chilies – Mild heat and beautiful red color.
3 bay leaves
1 cinnamon stick
2 black cardamoms
Aromatics:
1 tablespoon ginger & garlic paste – I used frozen cubes, but fresh or jarred paste works too.
Ground Spices & Seasoning:
2.5 teaspoons salt
2 teaspoons coriander powder
2 teaspoons Kashmiri chili powder – Adds color without overpowering heat.
1 teaspoon turmeric
1 teaspoon regular chili powder – Optional if you like it spicier.
1 tablespoon kasoori methi (dried fenugreek leaves) – For that signature Indian curry aroma.
1 teaspoon garam masala – Added at the end for a final flavor boost.
Garnish:
Fresh coriander – Always adds freshness and color right before serving.
How to Make This Slow Cooked Beef Curry (Step-by-Step)
Making this one pot slow cooked beef curry is easier than you think. Step-by-step, you’ll see how the rich spices and tender beef come together perfectly in just one pot, filling your kitchen with amazing aromas.
1: Let the Onions Do the Work
When I first tried this recipe, I was surprised by how many onions it called for — 800 grams! But trust me, they melt down beautifully and become the soul of the sauce.
Just add your sliced onions to a large pot along with 200ml of oil. I used coconut oil for its subtle sweetness, but feel free to use vegetable or sunflower oil. Cook the onions on medium-low heat, stirring occasionally, until they turn soft and golden. This takes about 25–30 minutes, so be patient — it’s worth it.
2: Build the Flavor Base
Once the onions are caramelized, it’s time to add the whole spices:
5 dried Kashmiri chilies
3 bay leaves
1 cinnamon stick
2 black cardamoms
Let them sizzle in the oil for a minute or two. You’ll start smelling that deep, warm spice aroma — that’s when you know you’re on the right track.
Add your ginger and garlic paste next (I used frozen cubes for convenience), and cook for another minute or two until the raw smell disappears.
3: Tomatoes and Spices In!
Now, pour in the 400g can of chopped tomatoes and mix everything well. Cook this down for 10–12 minutes until the oil starts to separate. This step concentrates the flavor.
Then stir in your ground spices:
2.5 tsp salt
2 tsp coriander powder
2 tsp Kashmiri chili powder
1 tsp turmeric
1 tsp regular chili powder (optional if you want extra heat)
Cook for another 5 minutes, stirring to prevent sticking.
4: Add the Beef and Water
Add your 1kg beef shoulder chunks to the pot, and stir well to coat the meat in all that delicious masala. Let it cook for about 10 minutes, until the beef starts to brown slightly.
Now add 500ml of boiled water, stir, and bring it to a gentle simmer.
5: Let It Slow Cook
This is where the magic happens. Cover the pot with a lid and reduce the heat to low. Let the curry slow cook for 2.5 to 3 hours, checking every now and then to stir and ensure it doesn’t stick.
After about 2 hours, add the remaining 400ml of boiled water, and sprinkle in the 1 tbsp kasoori methi for that beautiful restaurant-style aroma.
6: Final Touches
Once the beef is fork-tender and the curry has thickened, turn off the heat. Finish with 1 tsp of garam masala, and let it sit covered for 10 minutes to allow the flavors to settle.
To Serve
Garnish with fresh coriander, and serve hot with fluffy basmati rice or warm naan bread. It’s the kind of dish that makes you go back for seconds — and thirds.
This slow-cooked beef curry warms the soul, and I promise it’ll become your new favorite comfort meal.
ONE POT Slow Cooked Beef Curry
Equipment
- Large Pot
Ingredients
Main Ingredients
- 1 kg beef shoulder chuck cut, ideal for slow cooking
- 800 g onions sliced
- 400 g chopped tinned tomatoes 1 can
- 200 ml oil e.g. coconut oil
- 5 whole dried Kashmiri chillies
- 3 bay leaves
- 1 cinnamon stick
- 2 black cardamoms
- 1 tbsp ginger and garlic paste or use frozen cubes
- 2.5 tsp salt
- 2 tsp coriander powder
- 2 tsp Kashmiri chilli powder
- 1 tsp turmeric powder
- 1 tsp regular chilli powder
- 1 tbsp kasoori methi dried fenugreek leaves
- 1 tsp garam masala
- fresh coriander to garnish
- 900 ml boiled water 500ml + 400ml
Instructions
- Heat the oil in a large pot and add bay leaves, cinnamon stick, black cardamoms, and whole dried chillies. Let them sizzle for a minute.
- Add sliced onions and cook until deeply golden brown (this may take up to 30 minutes).
- Add ginger and garlic paste, stir for a minute, then add all dry spices (except garam masala).
- Mix in chopped tomatoes and cook until oil separates from the masala.
- Add the beef and stir until coated with the masala. Cook on medium-high heat for 5–10 minutes to seal the meat.
- Pour in 500ml boiling water, cover, and cook on low heat for 2.5 to 3 hours until the meat is tender.
- Add kasoori methi, garam masala, and additional 400ml water. Simmer for 10 more minutes.
- Garnish with fresh coriander and serve hot with rice or naan.