Slow Cooker Beef Noodle Curry
A comforting and flavorful slow cooker beef noodle curry featuring tender beef, aromatic spices, and soft noodles simmered to perfection. Perfect for a hearty weeknight meal.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 4
Ingredients
1.5 pounds beef chuck roast, cut into 1-inch cubes
1 tablespoon vegetable oil
1 large onion, finely chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 tablespoons curry powder
1 teaspoon ground turmeric
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
1 can (14 ounces) diced tomatoes, undrained
1 cup 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
6 ounces egg noodles
Salt, to taste
Fresh cilantro leaves, chopped (for garnish)
Instructions
Heat vegetable oil in a large skillet over medium-high heat.
Add beef cubes and brown on all sides, about 5-7 minutes. Transfer browned beef to the slow cooker.
In the same skillet, add chopped onion, garlic, and grated ginger. Sauté for 3-4 minutes until fragrant and softened.
Add curry powder, turmeric, cumin, coriander, and cayenne pepper to the skillet. Stir and cook for 1 minute to toast the spices.
Pour diced tomatoes (with juice), beef broth, tomato paste, soy sauce, and brown sugar into the skillet. Stir well to combine and bring to a simmer for 2 minutes.
Pour the tomato and spice mixture over the beef in the slow cooker.
Add sliced carrots and red bell pepper to the slow cooker and stir gently to combine.
Cover and cook on low for 5 hours.
After 5 hours, add egg noodles to the slow cooker and stir to submerge them in the curry sauce.
Cover and cook on low for an additional 1 hour, or until noodles are tender and beef is very tender.
Taste and season with salt as needed.
Serve hot, garnished with chopped fresh cilantro leaves.