Heat 1 tablespoon of oil in a large frying pan over medium-high heat. Add the chuck or braising steak in batches, searing each piece until browned on all sides, approximately 4-5 minutes. Transfer the beef to your slow cooker.

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

Now, stir in the ground turmeric, coriander, cumin, garam masala, and red chili powder into the pan. Cook for about 1 minute to toast the spices slightly.

Pour in the beef broth and water, using a wooden spoon to scrape up any browned bits. Let it simmer for 2 minutes.

Transfer the aromatic mixture to the slow cooker with the seared beef. Add the cinnamon stick, bay leaf, chopped cilantro, and salt, stirring gently.

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

Once cooking time is complete, gently stir and taste for seasoning. Garnish with additional cilantro and serve.