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This sounds like a lot, but it is really a quick throw-together meal, and after some initial stove work, it all gets dumped into your slow cooker, and then you can walk away and wait to be bombarded by some awesome smells through the day until you are ready to eat.
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Lets get going.
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Start by heating a large skillet on medium-high heat.
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Add in half of the oil, and let it come to temperature.
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Once heated, add the red onion, and stir.
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Once onions soften, about 6 minutes or so, add garlic and tomatoes.
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When garlic becomes aromatic, add chili flakes, curry powder, salt, pepper, cumin, turmeric, and ginger.
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Give this a good stir, and cook the seasonings for a few minutes.
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Remove the mixture to a plate, and set aside.
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Rinse out your skillet, and return back to the stove.
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Add the remaining oil, and keep the heat on medium-high.
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Season the cubed beef with some salt, then add the cubed beef to the skillet.
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Your goal here is to brown the beef, not fully cook it.
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Once browned, add the onion and seasoning mixture back to the beef mixture, stir, then add the beef stock.
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Stir again, then add everything to your slow cooker.
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Cover, and cook on low setting for 8 hours or longer if you desire.
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Stir occasionally.
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When you are ready to serve, take some rice and place into a bowl, then ladle in the beef madras.
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Top with fresh cilantro and onion if you desire.
