Name: Caribbean Beef Curry with Potatoes
Prep time: 15 min
Cook time: PT-6H12M15S
Total time: PT-483893H7M15S
Cuisine: Caribbean
Ingredients: For the Curry:; 1 ½ lbs (680g) beef stew meat, cut into chunks; 2 tbsp oil (coconut or vegetable); 1 onion, finely chopped; 3 garlic cloves, minced; 1 tbsp fresh ginger, minced; 2 tbsp Caribbean curry powder (or Madras curry powder); 1 tsp ground allspice; ½ tsp turmeric powder; ½ tsp paprika; ½ tsp black pepper; ½ tsp salt (adjust to taste); 2 Scotch bonnet peppers, chopped (or use 1 for milder heat); 2 bay leaves; 3 cups beef broth; 1 cup coconut milk (optional, for a creamy texture); 2 large potatoes, peeled and cubed; 2 carrots, sliced (optional); 2 tbsp fresh thyme (or 1 tsp dried); 2 tbsp tomato paste; 1 tbsp Worcestershire sauce; 1 tbsp apple cider vinegar (or lime juice)

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This Caribbean Beef Curry with Potatoes is a rich and flavorful dish that combines tender beef, warm spices, and hearty potatoes in a fragrant coconut-infused sauce. It’s the perfect comfort food with a delicious island twist!

Ingredients

For the Curry:

1 ½ lbs (680g) beef stew meat, cut into chunks

2 tbsp oil (coconut or vegetable)

1 onion, finely chopped

3 garlic cloves, minced

1 tbsp fresh ginger, minced

2 tbsp Caribbean curry powder (or Madras curry powder)

1 tsp ground allspice

½ tsp turmeric powder

½ tsp paprika

½ tsp black pepper

½ tsp salt (adjust to taste)

2 Scotch bonnet peppers, chopped (or use 1 for milder heat)

2 bay leaves

3 cups beef broth

1 cup coconut milk (optional, for a creamy texture)

2 large potatoes, peeled and cubed

2 carrots, sliced (optional)

2 tbsp fresh thyme (or 1 tsp dried)

2 tbsp tomato paste

1 tbsp Worcestershire sauce

1 tbsp apple cider vinegar (or lime juice)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Sear the Beef:
Heat the oil in a large pot over medium-high heat. Add the beef chunks and sear until browned on all sides. Remove the beef and set it aside.

Sauté the Aromatics:
In the same pot, sauté the chopped onion, garlic, and ginger until soft. Stir in the curry powder, allspice, turmeric, paprika, black pepper, and salt. Let it cook for 1-2 minutes to release the full flavors of the spices.

Build the Curry Base:
Add the tomato paste, Scotch bonnet peppers, and bay leaves. Stir to combine. Return the seared beef to the pot and coat it in the spices.

Simmer to Perfection:
Pour in the beef broth, Worcestershire sauce, and apple cider vinegar (or lime juice). Bring it to a boil, then reduce the heat to low. Cover and let it simmer for 1 hour.

Add Potatoes & Coconut Milk:
Stir in the cubed potatoes, carrots (if using), and coconut milk. Continue simmering for another 30-45 minutes, or until the beef is tender and the potatoes are soft.

Final Touches & Serve:
Taste and adjust the seasoning with salt and pepper if needed. Remove the bay leaves and garnish with fresh thyme. Serve hot with white rice, roti, or fried plantains.

Servings and Timing

Servings: 4-6

Prep Time: 15 minutes

Cook Time: 1.5 – 2 hours

Variations

For a Thicker Curry: Mash some potatoes into the sauce to help thicken it.

No Scotch Bonnet? If you can’t find Scotch bonnet peppers, use habanero peppers, cayenne pepper, or chili flakes for heat.

Add More Veggies: I like to add bell peppers, peas, or even spinach to the curry for an extra boost of nutrition and flavor.

Storage/Reheating

To store, let the curry cool completely before placing it in an airtight container. It will keep well in the fridge for up to 3 days. To reheat, simply warm it on the stovetop over low heat, adding a little extra broth or water if needed to bring back its consistency. This dish also freezes well for up to 3 months.

FAQs

Can I use chicken instead of beef?

Yes, you can substitute chicken for the beef. If using chicken, I recommend using bone-in thighs or breasts for more flavor.

How do I make the curry less spicy?

If you prefer a milder curry, you can reduce the number of Scotch bonnet peppers or omit them entirely. You can also replace them with a milder chili pepper.

Can I make this curry without coconut milk?

Yes, you can leave out the coconut milk if you prefer a less creamy texture. It will still be flavorful with just the beef broth.

Can I add other vegetables to the curry?

Absolutely! You can add any vegetables you like. Sweet potatoes, bell peppers, or peas are great additions.

Is this recipe gluten-free?

Yes, this recipe is naturally gluten-free. Just make sure that the Worcestershire sauce and curry powder you use are gluten-free.

Conclusion

This Caribbean Beef Curry with Potatoes is a comforting, flavorful dish that brings together the vibrant spices of the Caribbean with tender beef and hearty potatoes. It’s perfect for any occasion, and it can easily be adjusted to suit your taste. Whether you’re craving something spicy or mild, this dish delivers rich flavors in every bite.

Recipe:

Caribbean Beef Curry with Potatoes

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Print Recipe

Enjoy a rich and flavorful Caribbean Beef Curry with Potatoes, featuring tender beef, hearty potatoes, and a creamy coconut-infused sauce with bold island spices. Perfectly spiced with Scotch bonnet peppers, allspice, and Caribbean curry powder, this dish brings the vibrant flavors of the Caribbean straight to your table. Ideal for serving with rice, roti, or fried plantains, it’s a comforting and filling meal for any occasion.

Total Time: 1 hour 45 minutes – 2 hours 15 minutes
Yield: 4-6 servings

Instructions

Sear the Beef:
Heat oil in a large pot over medium-high heat. Add beef chunks and sear until browned on all sides. Remove and set aside.
Sauté the Aromatics:
In the same pot, sauté chopped onion, garlic, and ginger until soft. Stir in curry powder, allspice, turmeric, paprika, black pepper, and salt. Cook for 1-2 minutes to release the spices’ flavors.
Build the Curry Base:
Add tomato paste, Scotch bonnet peppers, and bay leaves. Stir well. Return seared beef to the pot, coating it in the spices.
Simmer to Perfection:
Add beef broth, Worcestershire sauce, and apple cider vinegar (or lime juice). Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour.
Add Potatoes & Coconut Milk:
Stir in cubed potatoes, carrots (if using), and coconut milk. Continue simmering for another 30-45 minutes, or until beef is tender and potatoes are soft.
Final Touches & Serve:
Taste and adjust seasoning. Remove bay leaves and garnish with fresh thyme. Serve hot with rice, roti, or fried plantains.