Caribbean Beef Curry with Potatoes

Why You’ll Love This Recipe

• Rich and hearty – The combination of beef, potatoes, and a fragrant curry sauce makes this a satisfying meal.
• Authentic Caribbean flavors – The blend of Jamaican curry powder, allspice, and Scotch bonnet peppers delivers an unmistakable taste of the islands.
• Customizable spice level – You can adjust the heat by adding more or fewer Scotch bonnet peppers.
• Perfect for meal prep – This curry tastes even better the next day as the flavors continue to develop.
• Pairs well with various sides – Serve it with rice, roti, or naan for a complete meal.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Curry

• 2 lbs beef stew meat, cut into 1-inch cubes
• 2 tablespoons vegetable oil
• 1 large onion, chopped
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1-2 Scotch bonnet peppers, finely chopped (adjust for heat level)
• 2 tablespoons Jamaican curry powder
• 1 teaspoon ground allspice
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 4 large potatoes, peeled and diced
• 2 cups beef broth
• 1 can (14 oz) coconut milk
• 2-3 sprigs fresh thyme
• 2 bay leaves
• 1 tablespoon soy sauce
• Salt and black pepper, to taste
• Juice of 1 lime
• Fresh cilantro, chopped (for garnish)

For Serving

• Steamed white rice or coconut rice
• Roti or naan bread (optional)

Directions

Marinate the Beef

1. Season the beef with salt, pepper, and 1 tablespoon of curry powder.
2. Let it marinate for at least 30 minutes (or overnight for deeper flavor).

Brown the Beef

3. Heat vegetable oil in a large pot or Dutch oven over medium-high heat.
4. Add the marinated beef in batches, searing each piece until browned on all sides. Remove from the pot and set aside.

Sauté the Aromatics

5. In the same pot, add more oil if needed and sauté the onions for about 5 minutes until soft.
6. Stir in the garlic, ginger, and Scotch bonnet peppers, cooking for another 2-3 minutes until fragrant.

Build the Curry Base

7. Add the remaining 1 tablespoon of curry powder, along with the allspice, turmeric, cumin, and coriander. Stir well, toasting the spices for about 1 minute.
8. Return the browned beef to the pot and mix well to coat it in the spice blend.

Simmer the Curry

9. Pour in the beef broth and coconut milk, stirring to combine.
10. Add the potatoes, thyme, and bay leaves, mixing everything together.
11. Bring to a boil, then reduce the heat to low, cover, and let simmer for 1.5 to 2 hours, stirring occasionally, until the beef is tender and the potatoes are fully cooked.

Final Touches

12. Stir in the soy sauce and lime juice, adjusting the seasoning with salt and black pepper as needed.
13. Remove the bay leaves and thyme sprigs before serving.

Serve & Enjoy

14. Spoon the curry over a bed of steamed white rice or coconut rice.
15. Garnish with fresh cilantro and serve with roti or naan bread for an authentic Caribbean experience.

Servings and Timing

• Servings: 4-6
• Prep Time: 15 minutes
• Cook Time: 2 hours

Variations

• Vegetarian Option: Swap the beef for chickpeas or tofu and use vegetable broth instead of beef broth.
• Extra Vegetables: Add carrots, bell peppers, or peas for more texture and nutrition.
• Milder Spice: If you prefer a less spicy curry, use a milder chili or omit the Scotch bonnet pepper entirely.
• Thicker Sauce: Let the curry simmer uncovered for the last 15 minutes to reduce and thicken the sauce.

Storage/Reheating

• Refrigeration: Store leftover curry in an airtight container in the refrigerator for up to 4 days.
• Freezing: Freeze in a sealed container for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheating: Warm on the stovetop over low heat, adding a splash of broth or coconut milk if needed to loosen the sauce.

FAQs

How spicy is this curry?

The heat level depends on the Scotch bonnet peppers. You can adjust by using more or less, or substituting with milder peppers.

Can I use a different type of meat?

Yes, you can use chicken, lamb, or even goat for a different take on this curry.

Do I have to use coconut milk?

No, you can replace it with more beef broth for a lighter version, but coconut milk adds richness.

What’s the best type of potatoes to use?

Waxy potatoes like Yukon Gold hold their shape well, but russet potatoes will break down slightly, making the curry thicker.

Can I make this in a slow cooker?

Yes, brown the beef first, then add everything to the slow cooker and cook on low for 6-8 hours.

What can I serve with this curry?

It pairs well with rice, roti, naan, or even a side of fried plantains.

Can I make this ahead of time?

Absolutely. The flavors deepen over time, making it even tastier the next day.

What can I use instead of Jamaican curry powder?

A mix of turmeric, coriander, cumin, and allspice can work as a substitute.

Why is my curry too thin?

Let it simmer uncovered for the last 15 minutes to thicken, or mash a few potatoes into the sauce.

Can I make this without marinating the beef?

Yes, but marinating enhances the flavor and tenderness of the meat.

Conclusion

Caribbean Beef Curry with Potatoes is a hearty, comforting dish packed with bold spices and rich flavors. Whether you enjoy it with rice, roti, or on its own, this dish will transport you straight to the Caribbean. Try it for your next dinner and savor the authentic taste of island cuisine.

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