If you are craving a comforting yet vibrant dish that truly sings with tropical flavors, the Caribbean Beef Curry with Potatoes Recipe will quickly become a favorite in your kitchen. This hearty stew blends tender cubes of beef, fragrant curry spices, creamy coconut milk, and soft, buttery potatoes, creating a mouthwatering experience that captures the warmth and soul of the Caribbean. Whether you’re making it for a cozy family dinner or impressing friends with exotic flavors, this recipe brings together simple ingredients in an unforgettable way that’s both satisfying and packed with depth.
Ingredients You’ll Need
Getting ready to make this Caribbean Beef Curry with Potatoes Recipe is delightfully straightforward. Each ingredient plays a key role, from the bold curry powder that sets the flavor tone, to the creamy coconut milk that enriches the sauce, to the potatoes adding both texture and comfort. Here’s what you’ll need to bring this dish to life:
- 1 1/2 pounds beef stew meat: Cut into 1-inch cubes for perfect tenderness after slow cooking.
- 2 tablespoons Caribbean curry powder: Essential for that authentic island-style flavor—choose your favorite blend.
- 2 tablespoons vegetable oil: For browning the beef and to gently cook the aromatics.
- 1 medium onion, chopped: Adds sweetness and depth once sautéed.
- 4 cloves garlic, minced: Gives a fragrant punch that is classic in Caribbean cooking.
- 1 tablespoon fresh ginger, grated: Adds subtle warmth and complexity.
- 2 teaspoons fresh thyme (or 1 teaspoon dried): Provides earthy herbal notes that balance the spices.
- 2 teaspoons all-purpose seasoning (optional): For a little extra flavor layering, but you can skip if you prefer.
- 2 cups beef broth: Forms the savory base of the curry sauce.
- 1 cup coconut milk: Brings creaminess and tropical richness that softens the spices.
- 2 medium potatoes, peeled and cubed: Absorb all the delicious curry flavors while adding heartiness.
- 1 Scotch bonnet pepper (whole, optional): Use with care to infuse subtle heat without overpowering.
- Salt and pepper to taste: To perfectly season the dish.
- Chopped scallions or cilantro for garnish (optional): Fresh herbs add a bright finish and a pop of color.
How to Make Caribbean Beef Curry with Potatoes Recipe
Step 1: Marinate the Beef
Begin by tossing the beef cubes with one tablespoon of the Caribbean curry powder, along with a pinch of salt and pepper. This brief marinating step, though optional, allows the spices to really get acquainted with the meat. If you have the time, letting it sit overnight will deepen the flavor even more—patience pays off beautifully here.
Step 2: Brown the Beef
Heat the vegetable oil in a large pot over medium-high heat. Add the marinated beef in batches so as not to overcrowd the pan, and brown it on all sides. This caramelization locks in the juices and adds a layer of savory complexity. Once browned, remove the beef and set it aside to keep the pot ready for the aromatics.
Step 3: Sauté Aromatics and Spices
In the same pot, toss in the chopped onion, minced garlic, and grated ginger. Sauté them for 2 to 3 minutes until they soften and release their fragrant aromas. Then stir in the remaining curry powder, thyme, and the optional all-purpose seasoning. Cooking these spices for about a minute unlocks their full flavor potential and infuses the base with rich, toasty notes.
Step 4: Build the Curry Sauce
Return the browned beef to the pot and pour in the beef broth and coconut milk. Bring everything to a boil before reducing the heat to low. Cover the pot and let it simmer for 45 minutes, allowing the meat to start meltingly tenderize while the flavors meld beautifully.
Step 5: Add Potatoes and Scotch Bonnet Pepper
Next, add the peeled and cubed potatoes along with the whole Scotch bonnet pepper if you want a little heat. Cook uncovered for another 25 to 30 minutes, or until the beef is tender and the potatoes are soft and flavorful. Make sure to remove the Scotch bonnet pepper before serving to keep the heat subtle but present.
Step 6: Season and Garnish
Finally, taste the curry and adjust the salt and pepper as needed. Garnish with freshly chopped scallions or cilantro for a bright, fresh contrast. Serve this glorious Caribbean Beef Curry with Potatoes Recipe hot and enjoy every comforting spoonful.
How to Serve Caribbean Beef Curry with Potatoes Recipe
Garnishes
Finishing touches like sliced scallions or freshly chopped cilantro elevate this curry with fresh color and a burst of herbal brightness. These simple garnishes add a lovely counterpoint to the rich sauce and bring a sense of vibrancy to each bite.
Side Dishes
This curry shines alongside fluffy steamed white rice or warm roti bread. The rice soaks up all the creamy, spicy sauce perfectly, while roti offers a soft, chewy way to scoop up every last drop. For a lighter take, pair it with a crisp green salad or lightly sautéed greens to keep the meal balanced.
Creative Ways to Present
For a fun twist, serve the curry in small bowls topped with a dollop of coconut cream and a sprinkle of toasted coconut flakes for extra tropical flair. You can also present it over mashed sweet potatoes to add an additional layer of sweetness and smooth texture. The vibrant colors and inviting aromas make it just as delightful to the eyes as it is to the palate.
Make Ahead and Storage
Storing Leftovers
Leftover Caribbean Beef Curry with Potatoes Recipe tastes even better the next day, once the flavors have had additional time to meld. Store any leftovers in an airtight container in the refrigerator, and use them within 3 to 4 days for the best flavor and texture.
Freezing
This curry freezes wonderfully, making it perfect for meal prep. Let it cool completely before transferring to freezer-safe containers. Freeze for up to 3 months. When ready to eat, thaw in the refrigerator overnight before reheating gently.
Reheating
Warm leftovers slowly on the stovetop over medium-low heat, stirring occasionally. You may want to add a splash of water or broth to loosen the sauce if it has thickened. Avoid microwaving at high heat which can dry out the beef and potatoes; the stovetop method preserves the texture and flavor beautifully.
FAQs
Can I use a different cut of beef for this recipe?
Absolutely! While stew meat is ideal for tender results, you can also use chuck roast cut into cubes. Just be sure to cook it low and slow to break down the connective tissue for maximum tenderness.
What if I don’t have a Scotch bonnet pepper?
If Scotch bonnet peppers are unavailable or too spicy for your taste, you can omit them entirely or substitute with habanero or a milder chili pepper. Leaving the pepper whole and removing it before serving keeps the heat subtle.
Is this recipe spicy?
The heat level is quite flexible. The Scotch bonnet pepper adds a signature kick, but you can control the spiciness by adjusting or omitting it. The curry powder itself provides warmth without overwhelming heat.
Can I make this recipe in a slow cooker?
Yes! After browning the beef and sautéing the aromatics, transfer everything to a slow cooker and cook on low for 6 to 8 hours or on high for 3 to 4 hours, adding potatoes halfway through the cooking time.
What can I use instead of coconut milk?
If you’re not a fan or need a substitute, you can use heavy cream or plain yogurt, but the flavor and texture will be less tropical. Coconut milk is key to achieving that authentic creamy Caribbean feel.
Final Thoughts
There is truly nothing like sitting down to a bowl of this Caribbean Beef Curry with Potatoes Recipe—its rich, hearty flavors wrapped in creamy coconut and fragrant spices is the kind of dish that brings people together and warms the soul. Whether you’re new to Caribbean cooking or eagerly coming back for more, this recipe offers a delicious, approachable way to enjoy island-inspired comfort food any time. Give it a try, and prepare for a new favorite to make again and again!
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Caribbean Beef Curry with Potatoes Recipe
- Prep Time: 20 minutes (plus optional marinating time)
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 35 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Caribbean
- Diet: Gluten Free
Description
Experience the rich, bold flavors of the Caribbean with this hearty Beef Curry infused with traditional spices, tender potatoes, and creamy coconut milk. Perfectly marinated and slow-simmered on the stovetop, this dish delivers authentic island-style warmth and depth, making it an ideal main course for a comforting meal.
Ingredients
Beef and Marinade
- 1 1/2 pounds beef stew meat, cut into 1-inch cubes
- 2 tablespoons Caribbean curry powder (divided)
- Salt and pepper, to taste
Cooking Ingredients
- 2 tablespoons vegetable oil
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 teaspoons fresh thyme (or 1 teaspoon dried)
- 2 teaspoons all-purpose seasoning (optional)
- 2 cups beef broth
- 1 cup coconut milk
- 2 medium potatoes, peeled and cubed
- 1 Scotch bonnet pepper, whole (optional for heat)
Garnish
- Chopped scallions or cilantro (optional)
Instructions
- Marinate the Beef: In a large bowl, combine the beef cubes with 1 tablespoon of the Caribbean curry powder, a pinch of salt, and pepper. Toss well to coat and let the beef marinate for at least 30 minutes, or overnight for deeper flavor.
- Brown the Beef: Heat 2 tablespoons of vegetable oil in a large pot or Dutch oven over medium-high heat. Add the marinated beef in batches to avoid overcrowding, and brown on all sides. Once browned, remove the beef from the pot and set aside.
- Sauté Aromatics and Toast Spices: In the same pot, add chopped onion, minced garlic, and grated ginger. Sauté for 2–3 minutes until fragrant. Stir in the remaining 1 tablespoon of curry powder, fresh thyme, and the optional all-purpose seasoning. Cook for another minute to toast the spices and release their aroma.
- Simmer the Curry Base: Return the browned beef to the pot. Pour in the beef broth and coconut milk, stirring to combine. Bring the mixture to a boil, then reduce heat to low. Cover the pot and let it simmer gently for 45 minutes to tenderize the beef.
- Add Potatoes and Scotch Bonnet: Add the peeled, cubed potatoes and the whole Scotch bonnet pepper to the pot. Simmer uncovered for an additional 25–30 minutes, or until the beef is tender and the potatoes are soft. Remove the Scotch bonnet pepper before serving to avoid overwhelming heat.
- Season and Garnish: Taste the curry and adjust seasoning with salt and pepper if needed. Garnish with chopped scallions or cilantro, if desired. Serve hot alongside steamed rice or roti for a complete meal.
Notes
- Use a high-quality Caribbean-style curry powder, such as Jamaican or Trinidadian blends, for authentic flavor.
- For extra richness, add a splash of coconut cream at the end of cooking.
- This curry tastes even better the next day as flavors mellow and meld together.
