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
Scale
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
