Begin by heating 1 tablespoon of oil in a frying pan over medium-high heat. Add the chuck steak in batches, searing for about 4-5 minutes on each side until it's beautifully browned.

In the same pan, add the remaining oil and toss in the chopped onions, garlic, and ginger. Sauté for 2-3 minutes until they become fragrant and translucent.

Stir in the ground turmeric, coriander, cumin, garam masala, and red chili powder, cooking for an additional minute until the spices are fragrant.

Now, pour in 1 cup of beef broth and ½ cup of water, gently scraping up any browned bits from the bottom of the pan. Let simmer for 2 minutes.

Transfer the mixture to your slow cooker, along with the browned beef, 1 cinnamon stick, 1 bay leaf, chopped cilantro, and a pinch of salt.

Cover your slow cooker and set it to cook on low for 8 hours, or on high for 4 hours until the beef is tender.

Once cooking is complete, gently stir the curry, then garnish with additional chopped cilantro.