If you love bold flavors, rich textures, and a comforting warmth in every bite, then you are going to adore this Caribbean Beef Curry with Potatoes Recipe. It’s a delicious journey straight to the Caribbean, bursting with fragrant curry spices, tender beef, and hearty potatoes that soak up all those amazing savory juices. Whether you’re looking for a hearty family dinner or a dish to impress friends, this recipe balances complex tastes with simple ingredients, delivering that iconic Caribbean warmth in every spoonful.
Ingredients You’ll Need
Every ingredient in this Caribbean Beef Curry with Potatoes Recipe plays a vital role—each one adding depth, color, or texture. The blend of spices, fresh herbs, and fresh vegetables might seem simple, but they come together magically to create a dish that’s truly unforgettable.
- Beef chuck (2 lbs, cut into 1-inch cubes): The perfect cut for slow cooking, it becomes tender and flavorful.
- Salt (2 teaspoons): Essential for bringing out all the natural flavors.
- Black pepper (1 teaspoon): Adds a subtle heat and earthiness.
- Ground allspice (1 teaspoon): Brings that Caribbean signature, warm spice note.
- Ground cumin (1 teaspoon): Infuses the curry with an aromatic and slightly smoky edge.
- Fresh thyme (1 tablespoon) or dried thyme (1 teaspoon): Adds a fresh, herbaceous lift to every bite.
- Soy sauce (2 tablespoons): Enhances the umami and adds a touch of saltiness.
- Vinegar (1 tablespoon, white or apple cider): Balances the flavors with a slight tang.
- Vegetable oil (2 tablespoons): For sautéing and layering flavor.
- Large onion (1, finely chopped): Provides a sweet, mellow base flavor.
- Garlic (4 cloves, minced): Breathes warmth and depth into the curry.
- Ginger (1-inch piece, peeled and grated): Adds a bright, zesty kick.
- Curry powder (2-3 tablespoons): The heart of the dish, featuring a blend of Caribbean spices.
- Scotch bonnet peppers (2-3 whole): Gives authentic heat, adjust to your spice tolerance.
- Coconut milk (14 oz can): Creamy richness that softens and enriches the sauce.
- Beef broth or water (2 cups): Helps to tenderize the meat and blend the flavors.
- Potatoes (4 medium, peeled and cut into chunks): Absorb the curry’s flavor while adding satisfying substance.
- Carrots (2 medium, sliced): Bring sweetness and color contrast.
- Bell pepper (1, sliced): Offers crunch and freshness.
- Brown sugar (1 tablespoon, optional): Balances the spices with a hint of sweetness.
- Fresh cilantro (for garnish): Adds a bright, herbal finish.
How to Make Caribbean Beef Curry with Potatoes Recipe
Step 1: Marinate the Beef
This step is where the magic begins. Combine your beef cubes with salt, black pepper, allspice, cumin, thyme, soy sauce, and vinegar, making sure every piece is coated in this fragrant mix. Refrigerating the mixture for at least an hour, or overnight if possible, lets those flavors penetrate deeply into the meat, ensuring each bite is rich and flavorful.
Step 2: Build the Flavor Base
Once marinated, heat vegetable oil in a large pot and gently sauté the chopped onion until it’s translucent and sweet. Add garlic and ginger next—these staples bring aromatic warmth you’ll notice from the very first sniff. Stir in the curry powder to toast it just a bit, releasing oils that elevate the entire dish’s flavor.
Step 3: Brown the Beef and Add Liquids
Now, add the marinated beef to the pot and let it brown beautifully on all sides. This searing step locks in juices and caramelizes the meat’s surface for deep flavor. Pour in the coconut milk and beef broth to create a luscious sauce. Toss in the potatoes, carrots, and those all-important Scotch bonnet peppers for authentic heat and character. If you like your curry with just a touch of sweetness, brown sugar is your secret weapon here.
Step 4: Simmer Low and Slow
Bring everything to a boil, then lower the heat and cover. Let this savory symphony simmer gently for 1.5 to 2 hours, stirring occasionally. Patience is key here; slow cooking makes the beef meltingly tender and allows all the ingredients to blend perfectly. Adjust seasonings as needed along the way, and if you crave extra heat, carefully break the Scotch bonnet peppers open toward the end.
Step 5: Final Touches and Serve
Before plating, remove the whole Scotch bonnet peppers to prevent the curry from becoming too fiery. Finish with a sprinkle of fresh cilantro for a herbaceous pop. This curry tastes amazing when served steaming hot over fluffy steamed rice or alongside warm roti bread.
How to Serve Caribbean Beef Curry with Potatoes Recipe
Garnishes
Fresh cilantro is the classic choice—its bright, leafy flavor cuts through the richness and adds a lovely freshness. You can also add a squeeze of lime for a bit of acidity or a dollop of cooling yogurt if you want to tame the heat without diluting the spices.
Side Dishes
This curry pairs beautifully with traditional sides like steamed jasmine rice or coconut rice. For a complete Caribbean feast, serve with warm roti or fried plantains to add sweetness and texture contrast. Simple steamed greens or a crisp salad are great for balancing the meal.
Creative Ways to Present
Serve this curry in colorful bowls to bring out the vibrant hues of the dish. Garnish with extra herbs and peppers for a festive, tropical look. You can even set up a curry bar with different sides and toppings to let guests customize their plates, making it interactive and fun!
Make Ahead and Storage
Storing Leftovers
Caribbean Beef Curry with Potatoes Recipe actually tastes even better the next day, once the flavors have had extra time to meld. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freezing
This curry freezes wonderfully. Let it cool completely, then transfer to freezer-safe containers. It keeps for up to 3 months—perfect for when you want a comforting meal ready in a flash. Just thaw fully before reheating.
Reheating
Reheat gently on the stove over medium heat, stirring occasionally until hot. Add a splash of water or broth if it’s too thick. You can also microwave individual portions covered with a microwave-safe lid, stirring halfway through for even heating.
FAQs
Can I use a different cut of beef?
Absolutely! While beef chuck is ideal for slow cooking because it becomes tender and flavorful, you can substitute with beef brisket or stew meat. Just adjust cooking times to ensure the meat is tender.
What if I don’t have Scotch bonnet peppers?
Scotch bonnet peppers provide distinctive heat and flavor, but if unavailable, habanero peppers are a good substitute. For less heat, try a milder chili or omit peppers and add a pinch of cayenne pepper instead.
Is this recipe very spicy?
The heat level is flexible. Use fewer Scotch bonnet peppers for milder curry or remove them early in cooking. You can also control spice by how much curry powder you add and whether you break the peppers open.
Can I make this recipe vegetarian?
Definitely! Substitute the beef with hearty vegetables like sweet potatoes, chickpeas, or tofu. Use vegetable broth instead of beef broth, and follow the same steps for a delicious vegetarian version.
What can I use instead of coconut milk?
Coconut milk adds creamy richness and balances spices, but you can substitute with heavy cream or evaporated milk for a different texture. Keep in mind this will change the flavor slightly.
Final Thoughts
There’s something truly special about making and sharing this Caribbean Beef Curry with Potatoes Recipe. Its deep flavors and comforting textures invite warm conversations and full stomachs. So go ahead, give it a try—you might just find your new favorite way to experience Caribbean cooking right at home!
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Caribbean Beef Curry with Potatoes Recipe
- Total Time: 2 hours 15 minutes
- Yield: 6 servings 1x
Description
This Caribbean Beef Curry with Potatoes is a rich and flavorful dish featuring tender beef chuck slow-cooked in a fragrant blend of curry powder, coconut milk, and traditional Caribbean spices. Enhanced with Scotch bonnet peppers for a spicy kick and balanced with earthy potatoes and sweet carrots, this hearty stew is perfect served over steamed rice or with warm roti.
Ingredients
Beef and Marinade
- 2 lbs beef chuck (cut into 1-inch cubes)
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon ground allspice
- 1 teaspoon ground cumin
- 1 tablespoon fresh thyme (or 1 teaspoon dried thyme)
- 2 tablespoons soy sauce
- 1 tablespoon vinegar (white or apple cider)
Sauté Base and Spices
- 2 tablespoons vegetable oil
- 1 large onion (finely chopped)
- 4 cloves garlic (minced)
- 1-inch piece of ginger (peeled and grated)
- 2–3 tablespoons curry powder (adjust to taste)
Main Ingredients
- 2–3 Scotch bonnet peppers (whole, adjust heat preference)
- 1 can (14 oz) coconut milk
- 2 cups beef broth (or water)
- 4 medium potatoes (peeled and cut into chunks)
- 2 medium carrots (sliced)
- 1 bell pepper (sliced)
- 1 tablespoon brown sugar (optional)
- Fresh cilantro (for garnish)
Instructions
- Marinate the Beef: In a large bowl, combine the beef cubes with salt, black pepper, allspice, cumin, thyme, soy sauce, and vinegar. Mix well until the beef is evenly coated. Cover the bowl and refrigerate for at least 1 hour, or preferably overnight for enhanced flavor.
- Sauté Aromatics and Spices: Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent. Stir in the minced garlic and grated ginger, cooking for another 2 minutes until fragrant. Add the curry powder and cook for 1 minute to toast the spices.
- Brown the Beef and Add Liquids: Add the marinated beef to the pot. Cook for about 5-7 minutes, stirring occasionally, until the beef is browned on all sides. Pour in the coconut milk and beef broth, stirring well to combine. Add the potatoes, carrots, bell pepper, and whole Scotch bonnet peppers. If using, stir in the brown sugar to balance the flavors.
- Simmer the Curry: Increase the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and simmer for 1.5 to 2 hours, stirring occasionally, until the beef is tender and the potatoes are fully cooked. Taste the curry and adjust seasoning with salt, pepper, or more sugar if desired. For extra heat, you can break the Scotch bonnet peppers open toward the end of cooking.
- Finish and Serve: Remove the Scotch bonnet peppers before serving. Garnish with fresh cilantro. Serve the curry hot over steamed rice or with warm roti for a complete meal.
Notes
- Marinating the beef overnight will deepen the flavor and tenderize the meat.
- Adjust the number of Scotch bonnet peppers according to your preferred level of heat; these peppers are very spicy.
- Brown sugar helps balance the heat and acidity but can be omitted for a less sweet curry.
- This curry tastes even better the next day as flavors meld.
- Serve with steamed rice or roti to soak up the delicious sauce.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Stovetop
- Cuisine: Caribbean
