Begin by heating 2 tablespoons of oil or ghee in a frying pan over medium-high heat. Cut the chuck steak into bite-sized pieces and sear them in batches, ensuring each piece is browned on all sides, about 4-5 minutes per batch.

In the same pan, add another tablespoon of oil if necessary, and reduce the heat to medium. Add 1 cup of chopped onions, 2 cloves of garlic, and 2 cm of chopped fresh ginger. Sauté until the onions become translucent and fragrant, about 2-3 minutes.

Once the aromatics are ready, stir in the spices: 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. Cook for about 1 minute.

Pour in 1 cup of beef broth and ½ cup of water, using a wooden spoon to scrape up any browned bits from the bottom of the pan. Allow this mixture to simmer for about 2 minutes.

Transfer the sautéed mixture into the slow cooker along with the seared beef. Add a 3 cm cinnamon stick, 1 dried bay leaf, 2 tablespoons of chopped cilantro, and a pinch of salt. Stir gently.

Cover the slow cooker and set it to cook on low for 8 hours, or on high for 4 hours.

Once cooking is complete, gently stir the curry to combine and check the seasoning. Serve it hot, garnished with extra chopped cilantro.