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Caribbean Beef Curry with Potatoes

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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

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)

Instructions

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. Final Touches & Serve:
    Taste and adjust seasoning. Remove bay leaves and garnish with fresh thyme. Serve hot with rice, roti, or fried plantains.

Notes

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

No Scotch Bonnet? Use habanero peppers, cayenne, or chili flakes for heat.

More Veggies: Consider adding bell peppers, peas, or spinach for extra nutrition and flavor.

  • Author: Anna
  • Prep Time: 15 minutes
  • Cook Time: 1.5 - 2 hours
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Caribbean
  • Diet: Gluten Free

Nutrition

  • Serving Size: 4-6 servings

Find it online: https://justgrandma.com/caribbean-beef-curry-with-potatoes/