A simple yet flavoursome beef curry made in the slow cooker from diced casserole beef, onion, carrot, crushed tomatoes, coconut milk, beef stock, ginger, garlic and garam masala. Cook one half, then freeze one half for a later date.
I've been exploring a lot of "prep bag" meals recently. This Beef Curry Prep Bag is my latest offering for this type of get-ahead meal. When preparing this meal, simply add half of the ingredients to the slow cooker and the other half to a zip lock bag. Cook one, freeze one, all done.
If you haven't already tried it, the first "prep bag" meal I added to the website was this Honey, Soy and Garlic Chicken Prep Bag.
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Ingredient notes:
- Beef: Casserole beef is perfect for this recipe. Chuck steak, blade steak or skirt steak are all good options.
- Stock: Either homemade stock, store-bought liquid stock or stock cubes and boiling water can be used in this recipe.
- Vegetables: Onions and carrots are the perfect base to this recipe. Feel free to add a stick of diced celery if you have some to use up.
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
Prepare two large jugs or bowls. Cover one with a zip lock bag (this portion is for the freezer). Add half of the curry sauce ingredients into each jug. Mix to combine.
Place half of the diced beef, carrot and onion to the base of a slow cooker. Add the remaining beef, onion and carrot to the zip lock bag and curry sauce. Lift the bag out of the jug and seal, ensuring you get most of the air out. Label and lay flat in the freezer.
Pour the remaining curry sauce over the beef and vegetables in the slow cooker. Mix to combine. Turn the slow cooker to High and cook for 4 hours (or Low for 8 hours). Mix cornflour and 1 Tbsp of water together, and stir into the slow cooker after 3 hours and 45 minutes. Continue cooking for 15 more minutes.
Serve curry on top of steamed rice with a garnish of fresh herbs and steamed greens on the side.
Recipe FAQs:
Thaw the frozen prep bag overnight in the fridge, until completely defrosted. Pour the beef curry into the slow cooker, and follow instructions from step 6 in the recipe.
Yes, you can cook this in the oven if you don't have a slow cooker. Place ingredients in an ovenproof dish and bake at 180ºC for 60 - 80 minutes or until the beef is falling apart.
Storage:
Store any leftover cooked curry in an airtight container in the fridge for up to three days or the freezer for three months. Reheat on the stovetop or in the microwave until piping hot.
The best thing about this meal (other than how good it tastes) is that you can prepare the whole dish, cook one and freeze one. One half goes into a zip lock bag in the freezer for up to three months. Defrost, then add to a slow cooker and cook as directed.
Top tips:
I like to make several prep bag recipes at the same time in the weekend. The best time to do this is after you've bought your groceries. Take your freshly purchased meat, make your sauce then put your prepped zip locked bags in the freezer. I like to do two or three different meals at once.
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Beef Curry Prep Bag
An easy beef curry made in the slow cooker using diced beef, onions, carrots and a homemade curry sauce.
Ingredients
- 1.2kg diced beef
- 2 carrots, peeled and sliced (one in each)
- 1 onion, sliced (half in each)
Curry Sauce
- 2 cups beef stock (1 cup into each jug)
- 400ml coconut cream (200ml into each jug)
- 400g crushed tomatoes (200g into each jug)
- 4 Tbsp yellow curry paste (2 Tbsp into each jug)
- 2 Tbsp crushed garlic (1 Tbsp into each jug)
- 2 Tbsp garam masala (1 Tbsp into each jug)
- 2 tsp brown sugar (1 tsp into each jug)
- 2 tsp crushed ginger (1 tsp into each jug)
To serve
- 1 Tbsp Cornflour
- Steamed white rice
- Fresh parsley or coriander
- Steamed greens
Instructions
- Prepare two large jugs or bowls. Cover one with a zip lock bag (this portion is for the freezer).
- Add half of the curry sauce ingredients into each jug. Mix to combine.
- Place half of the diced beef, carrot and onion to the base of a slow cooker.
- Add the remaining beef, onion and carrot to the zip lock bag and curry sauce. Lift the bag out of the jug and seal, ensuring you get most of the air out. Label and lay flat in the freezer.
- Pour the remaining curry sauce over the beef and vegetables in the slow cooker. Mix to combine.
- Turn the slow cooker to High and cook for 4 hours, or Low for 8 hours.
- Mix cornflour and 1 Tbsp of water together, and stir into the slow cooker after 3 hours and 45 minutes. Continue cooking for 15 more minutes.
- Serve curry on top of steamed rice with a garnish of fresh herbs and steamed greens on the side.
Notes
- Thaw the frozen prep bag overnight in the fridge, until it is completely defrosted. Pour the beef curry into the slow cooker, and follow instructions from step 6 above.
- You can cook this in the oven if you don’t have a slow cooker. Place ingredients in an ovenproof dish and bake at 180ºC for 60 - 80 minutes or until the beef is falling apart.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 702Total Fat: 36gSaturated Fat: 20gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 131mgSodium: 809mgCarbohydrates: 52gFiber: 3gSugar: 37gProtein: 44g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
Susan says
I’m planning on making this, I want to know if this is a big meal if I don’t put half of it aside? I would love to cook it for my staff lunches.
VJ cooks says
Hi Susan, that's so nice of you. This makes approximately 8 servings all together. You could pad it out with more rice or mashed potatoes if you needed to.
Kalena says
If making the whole recipe, rather than halving it, does it need to cook for longer or is the four hours in the slow cooker still okay? Thanks
VJ cooks says
Hi Kalena, I would give it slightly longer and check in at the 5 hour mark to make sure the meat is tender.
Margaret tillott says
This was absolutely a winner,used coconut milk,it was amazing flavour,a little sweet and spicy.requested to have again thanks so much.
VJ cooks says
Oh that's awesome, thank you so much for the feedback Margaret 🙂
Sally says
How spicy /hot is this as we don’t do hot well
VJ cooks says
Hi Sally, this recipe uses yellow curry paste which is one of the most mild varieties. Personally I don't think it is too spicy, however you could always reduce the quantity if you like.
Kirstee says
Can this be cooked on low? Wanting to leave all day while I go to work
VJ cooks says
Yes it can. Cook on Low for 8 hours.
Rach says
Hi
I'm out of bags, could I freeze half in a container ?
VJ cooks says
Yes of course! Just allow it to defrost then tip in into the slow cooker.
Opal Shaw says
Hi! Love all your recipes! Question… could you cook it and then freeze it?
VJ cooks says
Yes of course 🙂