Sear Beef: In a large frying pan, heat 1 tablespoon of oil or ghee over medium-high heat. Add diced chuck or braising steak in batches, searing for 4-5 minutes until browned on all sides. This step enhances the flavor of your Slow Cooker Indian Beef Curry. Once seared, transfer the browned beef to your slow cooker to keep it warm.

Sauté Aromatics: In the same frying pan, add another tablespoon of oil and sauté 1 cup of chopped onions, 2 cloves of chopped garlic, and 2 cm of chopped fresh ginger. Cook for 2-3 minutes or until the onions become translucent and fragrant.

Layer Spices: Stir in ½ teaspoon of ground turmeric, 2 teaspoons of ground coriander, ½ teaspoon of ground cumin, 1 teaspoon of garam masala, and ½ teaspoon of red chili powder into the sautéed vegetables. Cook for an additional minute until the spices are fragrant and well-combined.

Deglaze Pan: Pour in 1 cup of beef broth and ½ cup of water, scraping up the browned bits from the bottom of the pan. Let it simmer for about 2 minutes.

Combine Ingredients: Transfer the simmered broth mixture to the slow cooker, adding a 3 cm cinnamon stick, 1 bay leaf, and 2 tablespoons of chopped cilantro along with salt to taste. Gently stir to combine all the ingredients evenly.

Cook: Cover the slow cooker with its lid and cook on low for 8 hours or high for 4 hours.

Serve: Once cooked to perfection, gently stir and serve hot, garnished with fresh cilantro for an extra burst of flavor.