A comforting slow cooker beef noodle curry featuring tender beef, aromatic spices, and soft noodles simmered to perfection. This easy-to-make dish is perfect for a hearty weeknight dinner.
2 pounds beef chuck roast, cut into 1-inch cubes
1 tablespoon vegetable oil
1 large onion, finely chopped
3 cloves garlic, minced
1 tablespoon ginger, minced
2 tablespoons curry powder
1 teaspoon ground turmeric
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
1 (14-ounce) can diced tomatoes, undrained
2 cups beef broth
1 tablespoon tomato paste
1 tablespoon soy sauce
1 tablespoon brown sugar
2 medium carrots, peeled and sliced
1 red bell pepper, sliced into strips
8 ounces egg noodles
Salt, to taste
Fresh cilantro leaves, for garnish
Heat vegetable oil in a large skillet over medium-high heat.
Add beef cubes in batches and brown on all sides, about 4-5 minutes per batch. Transfer browned beef to the slow cooker.
In the same skillet, add chopped onion, minced garlic, and minced ginger. Sauté for 3-4 minutes until fragrant and softened.
Add curry powder, ground turmeric, ground cumin, ground coriander, and cayenne pepper to the skillet. Stir and cook for 1 minute to toast the spices.
Transfer the onion and spice mixture to the slow cooker with the beef.
Add diced tomatoes with their juice, beef broth, tomato paste, soy sauce, and brown sugar to the slow cooker. Stir to combine.
Add sliced carrots and red bell pepper to the slow cooker.
Cover and cook on low for 5 hours.
After 5 hours, add egg noodles to the slow cooker and stir gently to submerge the noodles in the curry sauce.
Cover and cook on low for an additional 1 hour, or until noodles are tender and beef is fork-tender.
Taste and season with salt as needed.
Serve hot, garnished with fresh cilantro leaves.