Heat 1 tablespoon of oil or ghee in a spacious frying pan over medium-high heat. In batches, sear the chuck or braising steak until it's beautifully browned on all sides, approximately 4-5 minutes. Once browned, transfer the beef to your slow cooker.

Using the same frying pan, add the remaining oil and toss in the chopped onions, garlic, and ginger. Sauté the mixture for about 2-3 minutes, stirring until the onions turn translucent and fragrant.

Stir in the ground turmeric, coriander, cumin, garam masala, and red chili powder into the sautéed mixture. Let the spices cook for 1 minute, allowing their essential oils to release.

Pour in 1 cup of beef broth and ½ cup of water, scraping the browned bits from the pan's bottom. Bring the liquid to a gentle simmer for about 2 minutes.

Transfer the beef broth mixture into the slow cooker, adding the cinnamon stick, bay leaf, chopped cilantro, and salt. Stir everything together.

Cover the slow cooker and set it to low for 8 hours or high for 4 hours. As it cooks, the beef will become incredibly tender.

After cooking, give the curry a gentle stir to combine the flavors. Garnish with additional chopped cilantro and serve your hearty creation with naan or basmati rice.