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
Scale
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.
