Caribbean Beef Curry with Potatoes

Ingredients:

For the Curry:

2 lbs beef stew meat, cut into 1-inch cubes
2 tablespoons vegetable oil
1 large onion, chopped
4 cloves garlic, minced
1 tablespoon fresh ginger, minced
1-2 Scotch bonnet peppers, chopped (adjust to taste)
2 tablespoons curry powder (preferably Jamaican curry powder)
1 teaspoon ground allspice
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
4 large potatoes, peeled and diced
2 cups beef broth
1 can (14 oz) coconut milk
2-3 sprigs fresh thyme
2 bay leaves
1 tablespoon soy sauce
Salt and pepper, to taste
Juice of 1 lime
Fresh cilantro, chopped (for garnish)

For Serving:

Steamed white rice or coconut rice
Roti or naan bread (optional)

Step-by-Step Instructions

Step 1: Marinate the Beef

In a large bowl, season the beef with salt, pepper, and half of the curry powder (1 tablespoon). Let it marinate for at least 30 minutes, preferably overnight in the refrigerator for deeper flavor.

Step 2: Brown the Beef

Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
Add the marinated beef in batches, browning it on all sides. This step locks in the flavor. Remove the beef and set it aside.

Step 3: Sauté the Aromatics

In the same pot, add a bit more oil if necessary, then sauté the chopped onion until softened and translucent, about 5 minutes.
Add the garlic, ginger, and Scotch bonnet peppers, and cook for another 2-3 minutes, until fragrant. Be careful with the Scotch bonnet peppers—they add heat, so adjust the amount according to your preference.

Step 4: Build the Curry Base

Add the remaining curry powder, ground allspice, turmeric, cumin, and coriander to the pot. Stir well to toast the spices for about 1 minute, releasing their aromas.
Return the browned beef to the pot, stirring to coat it in the spice mixture.

Step 5: Simmer the Curry

Pour in the beef broth and coconut milk, stirring to combine.
Add the diced potatoes, fresh thyme sprigs, and bay leaves. Stir everything together.
Bring the mixture to a boil, then reduce the heat to low and cover the pot.
Let the curry simmer for 1.5 to 2 hours, or until the beef is tender and the potatoes are cooked through. Stir occasionally to prevent sticking.

Step 6: Final Seasoning and Garnish

Stir in the soy sauce and lime juice, adjusting the seasoning with salt and pepper as needed.
Remove the bay leaves and thyme sprigs before serving.
Garnish with chopped fresh cilantro for a burst of color and flavor.

Serving Suggestions:

Serve over steamed white rice or coconut rice to soak up the rich sauce.
Pair with roti or naan bread for an authentic Caribbean experience.

Tips for Success:

Control the Heat: Scotch bonnet peppers are very hot, so use them sparingly if you prefer a milder curry.
Marinate for Maximum Flavor: If you have the time, marinating the beef overnight enhances the flavor.
Low and Slow Cooking: Simmer the curry slowly to ensure the beef becomes tender and absorbs all the flavors.

Fina del Thoughts:

This Caribbean Beef Curry with Potatoes is a true celebration of island flavors. It’s warm, comforting, and perfect for any occasion, from a weeknight dinner to a special gathering. The combination of spices, tender beef, and creamy coconut milk creates a dish that’s both hearty and soul-satisfying. Enjoy the rich, aromatic flavors with every bite!