Caribbean Beef Curry with Potatoes
Ingredients
For the Marinade:
2 lbs beef chuck (cut into 1-inch cubes)
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon ground allspice
1 teaspoon ground cumin
1 tablespoon fresh thyme (or 1 teaspoon dried thyme)
2 tablespoons soy sauce
1 tablespoon vinegar (white or apple cider)
For the Curry:
2 tablespoons vegetable oil
1 large onion (finely chopped)
4 cloves garlic (minced)
1-inch piece of ginger (peeled and grated)
2-3 tablespoons curry powder (adjust to taste)
2-3 Scotch bonnet peppers (whole, for heat—adjust based on preference)
1 can (14 oz) coconut milk
2 cups beef broth (or water)
4 medium potatoes (peeled and cut into chunks)
2 medium carrots (sliced)
1 bell pepper (sliced)
1 tablespoon brown sugar (optional)
Fresh cilantro (for garnish)
Instructions
1. Marinate the Beef
In a large bowl, combine the beef cubes with salt, black pepper, allspice, cumin, thyme, soy sauce, and vinegar.
Mix well until the beef is evenly coated with the marinade. Cover the bowl and refrigerate for at least 1 hour, preferably overnight. This will enhance the flavor.
2. Prepare the Curry
Heat the Oil: In a large pot or Dutch oven, heat the vegetable oil over medium heat.
Sauté Aromatics: Add the chopped onion and sauté for about 5 minutes, or until it becomes translucent. Stir in the minced garlic and grated ginger, cooking for an additional 2 minutes until fragrant.
Add Curry Powder: Stir in the curry powder and cook for another minute to toast the spices, releasing their flavors.
3. Cook the Beef
Brown the Beef: Add the marinated beef to the pot. Cook for about 5-7 minutes, stirring occasionally, until the beef is browned on all sides.
Add Liquid: Pour in the coconut milk and beef broth. Stir well to combine, ensuring no bits are stuck to the bottom of the pot.
Incorporate Vegetables: Add the potatoes, carrots, and whole Scotch bonnet peppers. If using, add the brown sugar to balance the flavors.
4. Simmer the Curry
Bring to a Boil: Increase