Slow Cooker Beef Noodle Curry
A hearty and flavorful slow cooker beef noodle curry featuring tender beef, aromatic spices, and soft noodles simmered to perfection. Perfect for a comforting weeknight meal.
- Prep Time: 15 minutes
- Cook Time: 6 hours 30 minutes
- Total Time: 6 hours 45 minutes
- Yield: 6 1x
Ingredients
2 pounds beef chuck roast, cut into 1-inch cubes
1 large onion, diced
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 tablespoons curry powder
1 teaspoon ground turmeric
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 can (14 ounces) coconut milk
2 cups beef broth
2 tablespoons tomato paste
2 medium carrots, peeled and sliced
1 red bell pepper, sliced
8 ounces egg noodles
2 tablespoons vegetable oil
1 tablespoon soy sauce
Fresh cilantro leaves, chopped (for garnish)
Instructions
Heat vegetable oil in a large skillet over medium-high heat.
Add beef cubes in batches and brown on all sides, about 3-4 minutes per batch. Transfer browned beef to the slow cooker.
In the same skillet, add diced onion, minced garlic, and grated ginger. Sauté for 3-4 minutes until softened and fragrant.
Add curry powder, ground turmeric, ground cumin, chili powder, salt, and black pepper to the skillet. Stir and cook for 1 minute to toast the spices.
Stir in tomato paste and cook for another minute.
Pour in coconut milk and beef broth, stirring to combine. Bring to a simmer for 2-3 minutes.
Transfer the mixture from the skillet to the slow cooker over the beef.
Add sliced carrots and red bell pepper to the slow cooker and stir gently to combine.
Cover and cook on low for 6 hours until beef is tender.
About 30 minutes before serving, add the egg noodles and soy sauce to the slow cooker. Stir gently to submerge the noodles in the liquid.
Cover and cook on low for 25-30 minutes until noodles are tender.
Stir gently, taste, and adjust seasoning with additional salt or soy sauce if needed.
Serve hot, garnished with chopped fresh cilantro leaves.