Name: Caribbean Beef Curry with Potatoes
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Cuisine: Caribbean
Ingredients: 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); Steamed white rice or coconut rice; Roti or naan bread (optional)

Description

Caribbean Beef Curry with Potatoes is a hearty and flavorful dish that combines tender beef, creamy coconut milk, and aromatic spices. Infused with Jamaican curry powder, allspice, and Scotch bonnet peppers, this dish brings bold Caribbean flavors to your table. Perfect for family dinners, this one-pot curry is customizable for spice level and pairs wonderfully with rice, roti, or naan bread.

Ingredients

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)

Cook Mode Prevent your screen from going dark

Instructions

Marinate the Beef:
Season the beef with salt, pepper, and 1 tablespoon of curry powder. Let it marinate for at least 30 minutes (or overnight for deeper flavor).
Brown the Beef:
Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Add the marinated beef in batches, searing each piece until browned on all sides. Remove from the pot and set aside.
Sauté the Aromatics:
In the same pot, add more oil if needed and sauté the onions for about 5 minutes until soft. Stir in the garlic, ginger, and Scotch bonnet peppers, cooking for another 2-3 minutes until fragrant.
Build the Curry Base:
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. Return the browned beef to the pot and mix well to coat it in the spice blend.
Simmer the Curry:
Pour in the beef broth and coconut milk, stirring to combine. Add the potatoes, thyme, and bay leaves, mixing everything together. 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:
Stir in the soy sauce and lime juice, adjusting the seasoning with salt and black pepper as needed. Remove the bay leaves and thyme sprigs before serving.
Serve & Enjoy:
Spoon the curry over a bed of steamed white rice or coconut rice. Garnish with fresh cilantro and serve with roti or naan bread for an authentic Caribbean experience.

Notes

Spice Level: Adjust the number of Scotch bonnet peppers to suit your desired heat level.
Vegetarian Option: Swap beef for chickpeas or tofu and use vegetable broth.
Storage: Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months. Reheat on the stovetop with a little broth or coconut milk.

Prep Time: 15 minutes
Cook Time: 2 hours
Category: Main Dish
Method: Stovetop
Cuisine: Caribbean