If you want soft, fall-apart beef simmered in a delicious curry sauce with minimal effort, then you need to try this Slow Cooker Beef Massaman Curry. It will definitely impress your family and friends, and I'll show you how easy it is.
I have previously shared a recipe for Massaman curry with lamb shanks that's cooked in the oven, and it is ridiculously delicious - we eat it here at home regularly - but this time I decided to go with beef instead and use the slow cooker for extra convenience. It. Turned. Out. Divine.
I am all about easy when it comes to making curry dishes; it's store-bought curry paste all the way! I also use whole pieces of chuck steak, no need for diced beef.
Why I think you will love this recipe
- tender beef that falls apart
- rich, delicious curry sauce
- the slow cooker does all the work
- mild spice level
What you need to make slow cooker beef massman curry
*Please see the recipe card below for a full list of ingredients with exact quantities and detailed instructions
- olive oil
- beef chuck steak
- brown onion
- massaman curry paste - I used store-bought
- peanut butter
- coconut milk
- beef stock
- star anise
- baby potatoes
*Please see the recipe card below for a full list of ingredients with exact quantities and detailed instructions
Substitutions
- chuck steak - substitute with another cut suitable for slow-cooking, such as thick-cut osso buco (beef shin) or gravy beef
- brown onion - swap with white or red onion
How to make slow cooker beef massaman curry
*Please see the recipe card below for a full list of ingredients with exact quantities and detailed instructions
- Brown both sides of the steak and add to the slow cooker.
- Fry onions until they start to soften.
- Add massaman paste.
- Stir in peanut butter, coconut milk and beef stock.
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- Pour the coconut milk mixture over the beef in the slow cooker.
- Add star anise and potatoes.
*Please see the recipe card below for a full list of ingredients with exact quantities and detailed instructions
My top tips for the best result
- Searing the meat is an essential step for the best flavour in the final dish, please don't skip it. You can do this in a pan on the stovetop, or you can do it in the slow cooker if yours has a searing function.
- I put my star anise in a tea strainer before adding it to the sauce. If you don't have one, just wrap the star anise in a piece of cheesecloth and tie it with kitchen string before tossing it in. If the small seeds escape from the star anise pod, they taste unpleasant if you bite into one - trust me - I've only done it once. Both of these methods are also helpful if you only have pieces of star anise (rather than a whole one) left in the spice jar.
- There may be some excess oil sitting on top when it finishes cooking. This is from the coconut milk. Just skim it off.
What to serve with this massaman curry
- rice
- roti or naan bread
- chopped fresh tomato and cucumber
- greek yogurt
- garnish with fresh red chilli or coriander (cilantro) if you like
Storage
Any leftovers of this slow cooker beef massaman curry can be stored in an airtight container in the fridge for up to 3 days.
Suitable for freezing.
Other recipes you may enjoy
Slow-Cooker Lamb Shanks - fall-apart tender lamb with a rich garlic and red wine sauce. Slow cooking transforms this cheaper cut of meat into perfect comfort food the whole family will love.
Slow-Cooker Beef Cheeks - the texture of the meat is so meltingly soft that it shreds with just a fork. A delicious meal to rival any restaurant.
📖 Recipe
Slow Cooker Beef Massaman Curry
Ingredients
- 1 tablespoon olive oil
- 1 kg beef chuck steak
- 1 medium brown onion sliced
- 114 g massaman curry paste I used Maesri brand (see my notes)
- 2 teaspoons peanut butter
- 400 ml coconut milk
- ½ cup beef stock
- 1 star anise
- 400 g baby potatoes (whole) halved if large
Watch me make this recipe
Instructions
- Heat the olive oil in a frypan (or use the sear function on your slow cooker if you have one), and brown both sides of the steak, then add it to the slow cooker (it will not be cooked through at this point).1 tbsp olive oil1 kg beef chuck steak
- Add the onions to the frypan and cook until they start to soften.1 medium brown onion
- Add massaman paste and continue to fry until it becomes fragrant (about 1 minute).114 g massaman curry paste
- Add peanut butter, coconut milk, and beef stock, and stir to combine.2 teaspoons peanut butter400 ml coconut milk½ cup beef stock
- Pour the coconut milk mixture over the beef in the slow cooker.
- Nestle the star anise (see my notes) and potatoes into the sauce around the beef and put the lid on.1 star anise400 g baby potatoes (whole)
- Cook for 8 hours on low or until the beef is tender and cooked through.
- To serve, discard the star anise, skim off any excess oil, remove the beef and shred (discarding any visible fat).
- Optional step: for a thicker sauce, pour the sauce into a small saucepan and simmer on the stovetop.
Notes
- 114g is the size of a single tin of curry paste - it equates to a little less than ⅓ cup of paste.
- Searing the meat is essential for depth of flavour in the final dish, please don't leave it out. You can do this in a pan on the stovetop, or you can do it in the slow cooker if yours has a searing function.
- I use a mesh tea strainer (ball) to keep the star anise together. If you don't have one, just wrap it in a piece of cheesecloth and tie it with kitchen string before tossing it in. The small seeds (about the size of an apple seed) can escape from the star anise pod, and are very unpleasant to eat.
Want to save this recipe?
Email yourself a link to this page and come back later.
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