Caribbean Beef Curry with Potatoes
Ingredients:
2 lbs beef stew meat, cut into chunks
2 tablespoons curry powder (Caribbean-style if available)
1 tablespoon all-purpose seasoning
2 teaspoons ground turmeric
1 teaspoon smoked paprika
1/2 teaspoon ground allspice
Salt and pepper, to taste
2 tablespoons vegetable oil
1 large onion, chopped
4 cloves garlic, minced
1-inch piece fresh ginger, grated
2 scallions, chopped
1 sprig thyme
1 Scotch bonnet pepper, whole (or sliced for more heat)
3 medium potatoes, peeled and cubed
1 1/2 cups beef broth
1/2 cup coconut milk (optional, for richness)
Fresh cilantro or parsley for garnish
Directions:
In a bowl, season beef with curry powder, all-purpose seasoning, turmeric, paprika, allspice, salt, and pepper. Let marinate for at least 30 minutes (or overnight in the fridge for more flavor).
Heat oil in a large pot over medium-high heat. Sear the beef until browned on all sides. Remove and set aside.
In the same pot, add onion, garlic, ginger, and scallions. Sauté for 3-4 minutes until fragrant.
Add the thyme and Scotch bonnet pepper. Return beef to the pot and stir to combine.
Pour in beef broth and bring to a boil. Lower heat to a simmer, cover, and cook for about 1 hour.
Add potatoes and coconut milk (if using). Stir and cook uncovered for another 25–30 minutes or until beef is tender and potatoes are cooked through.
Remove Scotch bonnet before serving unless you want more heat. Garnish with fresh herbs.
Prep Time: 15 minutes | Cooking Time: 1 hour 30 minutes | Total Time: 1 hour 45 minutes
Kcal: 480 kcal | Servings: 6 servings
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