Caribbean Beef Curry with Potatoes
Servings: 4-6
Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 45 minutes
Ingredients:
1 ½ lbs beef stew meat (chuck or brisket), cut into bite-sized pieces
2 tablespoons curry powder (Caribbean-style)
1 teaspoon ground allspice
1 tablespoon vegetable oil
1 onion, finely chopped
4 cloves garlic, minced
1 tablespoon fresh ginger, minced
2-3 Scotch bonnet peppers, whole (for heat, optional)
4 medium potatoes, peeled and cubed
1 can (14 oz) coconut milk
2 cups beef broth (or water)
1 teaspoon thyme (dried or fresh)
2 green onions, chopped
Salt and pepper to taste
Fresh cilantro or parsley, chopped (for garnish)
Instructions:
Season the Beef:
In a bowl, season the beef with curry powder, ground allspice, salt, and pepper. Toss to coat evenly and let it marinate for at least 15 minutes (longer if possible for deeper flavor).
Sear the Beef:
Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Add the seasoned beef in batches, searing the pieces until browned on all sides (about 3-4 minutes per batch). Remove and set aside.
Sauté Aromatics:
In the same pot, reduce heat to medium and add the chopped onion, garlic, ginger, and Scotch bonnet peppers (if using). Sauté for 3-4 minutes until the onion softens and becomes fragrant.
Simmer the Curry:
Return the browned beef to the pot, then pour in the coconut milk and beef broth. Add the thyme and green onions, and stir to combine.
Bring the mixture to a simmer, cover, and cook on low heat for about 45 minutes, stirring occasionally.
Add the Potatoes:
After 45 minutes, add the cubed potatoes to the pot and stir. Continue to simmer for an additional 30 minutes, or until the beef is tender and the potatoes are cooked through.
If the sauce becomes too thick, add more broth or water to reach your desired consistency.
Serve:
Once the curry is done, remove from heat and garnish with fresh cilantro or parsley. Serve hot over steamed rice or with roti on the side.
Tips:
Heat level: If you want a milder curry, omit the Scotch bonnet peppers, or remove them halfway through cooking to reduce the heat.
Optional vegetables: You can add carrots, bell peppers, or peas during the last 20 minutes for added color and nutrition.
Enjoy your Caribbean Beef Curry with Potatoes—a warm and comforting dish with tropical flavors!