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With tender beef, aromatic spices and a rich curry-like sauce, this beef madras is an easy flavor-packed dinner.
When I'm wanting a dinner that awakens the senses, Indian is my to-go. From chicken bhuna to beef biryani to creamy coconut curry chicken, the options are endless.
And this dish is the latest and greatest. Simply sear the beef, add the spices and other ingredients and then let the slow cooker do its work!
Why This Recipe Works
- Bursting flavors - This slow cooker beef madras is really about an explosion of aromatic spices, creating a flavorbomb in your mouth.
- Tender - By searing the beef and the adding to the slow cooker, it truly melts in your mouth.
- Versatile - You can pair it with some rice, homemade naan or an easy raita.
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Recipe Notes
- Beef - You want a tender cut like sirloin or chuck for succulent results.
- Aromatics - Onions, ginger and garlic add an intense flavor to the sauce.
- Ghee - Used for sautéing and enhancing the flavors.
- Bay leaf - Adds a subtle, earthy undertone and aromatic flavor to the sauce.
- Spices - Indian food is known for its spices and this meal is no different. Make sure you use fresh spices that aren't expired.
- Tomato paste - Adds a rich tomato flavor to the sauce.
- Lemon juice - A squeeze of citrus brightens the dish.
- Broth - The beef broth adds flavor and complements the richness of the beef itself.
- Cilantro - Fresh cilantro adds a burst of freshness
Ingredient Swaps
As with any recipe, you can switch things up if needed. Some variations include:
- You can substitute the beef with chicken, lamb or tofu for a different flavor experience. Even vegetables like potatoes or cauliflower would work.
- Ghee is more traditional, but butter can be used instead.
- While I like the easy of already ground spices, you are more than welcome to use whole spices.
- I use beef broth in this recipe, but chicken or vegetable broth can be used too.
Step-by-Step Photos
Please note full ingredient list and instructions can be found in recipe card below.
Cook the beef in a large skillet until browned on all sides and set aside. In a food processor add the onion, garlic and ginger and puree until smooth.
Add the onion mixture and bay leaf to the skillet and cook until browned. Stir in the spices and tomato paste.
Add back in the beef and lemon juice, tossing to coat everything. Add the broth and season with salt before transferring to a slow cooker. Cook on high for 4 hours or low for 8 hours.
FAQs
Beef Madras is a flavorful and spicy curry dish that originates from the Southern Indian city of Madras, now known as Chennai. It features beef cooked in a rich and aromatic sauce with a blend of traditional Indian spices.
No. I just like the convenience of preparing in the morning and then having ready at dinner. But you can just simmer in the skillet with it covered for an hour if you prefer.
This slow cooker beef madras isn't spicy. It has a nice warmth to it but will not make you sweat. I can't handle too much spice but you can customize it to your liking.
It is commonly served with rice or Indian bread such as naan or roti. Onion raita or Kachumber salad work great too.
Leftovers will store well in the fridge for 2-3 days in an air-tight container or be frozen for 3 months.
Equipment
The equipment you use is important to how the meal turns out. What is needed is the following:
- Skillet/Dutch oven - You want something large enough to cook all of the ingredients.
- Food processor - Needed to puree the aromatics together.
- Chef knife - You want a good quality knife so you can chop up everything.
- Spoon - You need a good wooden spoon to stir everything together.
- Slow cooker - Helps break down the beef to keep it super tender.
Pro Tips/Recipe Notes
- You can also use whole spices, but make sure you toast them before grinding them up.
- If you like more spice, add Madras curry powder in ½ teaspoon increments.
- If you can't find/use fresh ginger, replace it with just ⅓ teaspoon dried ginger as it is much more concentrated.
- Make sure you give the beef enough time to cook so it gets tender.
Similar Recipes
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Beef Madras
Ingredients
- 2 medium sweet onions, cut into quarters
- 8 garlic cloves
- 2 tablespoon freshly grated ginger
- 2 tablespoon ghee
- 2 lbs beef, cut into 1" pieces
- 2 bay leaf
- 4 teaspoon garam masala
- 2 teaspoon ground cumin
- 2 teaspoon ground coriander
- 2 teaspoon chili powder
- 1 teaspoon ground tumeric
- ¼ cup tomato paste
- 2 tablespoon lemon juice
- 2 cups beef broth
- ½ cup fresh cilantro, chopped
Instructions
- Place the onion, garlic, and ginger to a food processor and puree until smooth. Set aside.
- In a large pan or skillet, add the 2 tablespoon ghee over medium-heat. Add beef and cook for about 2 minutes per or until beef is browned. Remove from skillet.
- Return skillet to medium high heat and add the remaining ghee. Add the onion mixture and bay leaf. Cook for 3-5 minutes or until browned.
- Add the garam masala, cumin, coriander, chili powder and tumeric, cooking for 30 seconds. Add the tomato paste and cook for another minute. Add browned beef and lemon juice, tossing to coat everything. Add beef broth and season with salt.
- Bring to a simmer before transferring to a slow cooker. Cook on high for 4 hours or low for 8 hours. Once ready, stir in the cilantro. Serve with some rice or naan.
Notes
- You can also use whole spices, but make sure you toast them before grinding them up.
- If you like more spice, add Madras curry powder in ½ teaspoon increments.
- If you can't find/use fresh ginger, replace it with just ⅓ teaspoon dried ginger as it is much more concentrated.
- Make sure you give the beef enough time to cook so it gets tender.
- Leftovers will store well in the fridge for 2-3 days in an air-tight container or be frozen for 3 months.
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