Description
This Caribbean Beef Curry with Potatoes is a hearty, flavorful dish featuring tender beef stew meat simmered in a rich blend of Caribbean-style curry powder, coconut milk, and aromatic spices. Enhanced with potatoes, fresh thyme, and a hint of Scotch bonnet pepper for authentic island heat, this meal offers a perfect balance of warmth and spice that’s perfect served with rice or roti. Ideal for those looking for a gluten-free and dairy-free main course bursting with traditional Caribbean flavors.
Ingredients
Scale
Beef and Spices
- 2 lbs beef stew meat (cut into 1-inch cubes)
- 2 tablespoons Caribbean-style curry powder
- 1 teaspoon ground allspice
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
Cooking Base
- 2 tablespoons vegetable oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 Scotch bonnet pepper (whole or chopped for extra heat)
Liquids and Vegetables
- 2 cups beef broth
- 1 cup coconut milk
- 3 medium potatoes, peeled and cubed
- 2 sprigs fresh thyme
- 2 green onions, sliced
- Juice of ½ lime
Instructions
- Season the Beef: In a large bowl, combine the beef cubes with curry powder, allspice, garlic powder, onion powder, salt, and black pepper. Toss thoroughly to ensure the beef is evenly coated with the spice mixture.
- Brown the Beef: Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Add the seasoned beef in batches to avoid overcrowding and brown on all sides. Once browned, remove the beef and set it aside.
- Sauté Aromatics: In the same pot, add chopped onion, minced garlic, grated ginger, and the Scotch bonnet pepper. Sauté for 2 to 3 minutes until the mixture becomes fragrant.
- Add Liquids and Simmer: Return the browned beef to the pot. Pour in the beef broth and coconut milk, then add the fresh thyme sprigs. Bring the mixture to a boil, then reduce heat to low. Cover and let it simmer gently for 1 hour.
- Add Potatoes and Green Onions: After the first hour, add the peeled and cubed potatoes along with the sliced green onions. Continue simmering uncovered for an additional 30 minutes until the beef is tender and the curry sauce thickens.
- Finish and Serve: Remove the thyme sprigs and Scotch bonnet pepper if left whole. Stir in the juice of half a lime and adjust the seasoning with salt and pepper as needed. Serve the curry hot with rice or roti for a complete meal.
Notes
- For a milder curry, leave the Scotch bonnet pepper whole during cooking and remove it before serving to reduce heat.
- The flavors of this curry deepen wonderfully if made ahead and allowed to rest overnight.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Caribbean
