If you’re looking for a rich, comforting dish that practically cooks itself, this Jamie Oliver Slow-Cooker Beef Curry might just become your new favorite. It’s a bold, creamy curry with melt-in-your-mouth braising steak, sweet peppers, and warming spices. I made it on a chilly Sunday and couldn’t believe how much depth of flavor came from so few ingredients. (inspired by Jamie Oliver)

Ingredients Needed

1 onion, finely chopped
2 cloves of garlic, minced
4cm (1½-inch) piece of ginger, grated
½ bunch fresh coriander (15g / ½ oz), stalks finely chopped, leaves reserved
2 mixed-colour bell peppers, deseeded and roughly chopped
100g (3.5 oz) cherry tomatoes, halved
500g (1.1 lbs) diced braising steak
1 tbsp olive oil
90g (3 oz) of your favorite curry paste (about ½ a 180g jar)
200ml (3/4 cup) water
200ml (3/4 cup) light coconut milk (about ½ a 400g tin)
Sea salt and black pepper, to taste

How To Make Jamie Oliver Slow-Cooker Beef Curry

Prep the Veg: Start by getting all your chopping done. Finely chop the onion, mince the garlic, grate the ginger, and chop the coriander stalks (pop the leaves into a bowl of cold water for later). Roughly chop your bell peppers and halve the cherry tomatoes.
Brown the Beef: Season the diced braising steak with salt and pepper. Heat a non-stick frying pan over medium heat with the olive oil. Sear the beef for about 5 minutes until browned all over. This step adds amazing flavor to the finished curry.
Build the Base: Add your onion, garlic, ginger, peppers, tomatoes, and coriander stalks to the same pan. Stir in the curry paste and let everything cook for about 2 minutes until it smells incredible. Deglaze the pan with a splash of water if anything starts to stick.
Slow Cook It: Transfer everything into your slow cooker. Pour in the water, just enough to cover the beef. Pop the lid on and cook on high for 3 hours or low for 8 hours, until the beef is meltingly tender.
Creamy Finish: Stir in the light coconut milk and let it heat through gently for a few minutes. This adds a lovely richness and creamy texture to the dish.
Garnish & Serve: Top with those fresh coriander leaves and serve hot with rice, poppadoms, and maybe a dollop of chutney. Heaven!

Why I Love This Recipe

This curry was a total winner when I made it for a family dinner. The house smelled amazing all day, and everyone went back for seconds. It’s clever because you can use whatever curry paste you like, and the slow-cooking really brings out the best in the beef. Plus, barely any effort required!

Recipe Tips

Use any curry paste you love – tikka, rogan josh, or korma all work beautifully.
Make it veggie – swap the beef for chunky mushrooms and sweet potato.
Add spinach at the end for a bit of green goodness.
Like it spicy? Add a chopped chili with the garlic.
Leftovers are even better the next day!

How To Store This Jamie Oliver Slow-Cooker Beef Curry

At Room Temperature: Leave it to cool no more than 1 hour before storing to keep it safe.
In the Fridge: Store in an airtight container for up to 3 days. The flavors just keep getting better.
In the Freezer: Freeze in portions for up to 3 months. Defrost overnight in the fridge before reheating.
Reheating: Gently warm on the hob or in the microwave. Add a splash of water or coconut milk if it thickens up too much.

FREQUENTLY ASKED QUESTIONS

Can I make this without a slow cooker?
Totally! Just simmer everything in a covered pot on the stovetop for 2-3 hours until the beef is tender.
What curry paste should I use?
Whichever one you love! I used tikka masala, but madras or korma would be fab too.
Can I make this ahead of time?
Yes! It’s perfect for batch cooking and reheats really well.
What goes well with this curry?
Steamed rice, naan, poppadoms, chutney, or even a fresh cucumber raita.

Nutrition Facts

Serving Size: 1 of 4 servings

Calories: 332
Total Fat: 18.6g
Saturated Fat: 8.4g
Total Carbohydrate: 12.6g
Dietary Fiber: 4.6g
Sugars: 9g
Protein: 28.6g

Try More Jamie Oliver Recipes:

Jamie Oliver Slow-Cooker Beef Curry

Course: Dinner

Servings

servings

Prep time

minutes

Cooking time

hours

Calories

332

kcal

This slow-cooked curry delivers melt-in-your-mouth beef in a rich, fragrant sauce—perfectly comforting, easy to prep, and ideal for cozy dinners with rice or warm naan.

Ingredients

1 onion, finely chopped
2 cloves garlic, minced
4cm piece ginger, grated
½ bunch fresh coriander, stalks chopped, leaves reserved
2 mixed-colour bell peppers, chopped
100g cherry tomatoes, halved
500g diced braising steak
1 tbsp olive oil
90g curry paste
200ml water
200ml light coconut milk
Salt and pepper to taste

Directions

Chop all vegetables and prepare the aromatics.
Brown the beef with salt and pepper in olive oil.
Add veg, paste, and aromatics to the pan and cook 2 mins.
Transfer to slow cooker with water. Cook 3 hours (high) or 8 hours (low).
Stir in coconut milk at the end.
Garnish with coriander leaves and serve.