Caribbean Beef Curry with Potatoes

Embark on a culinary journey to the vibrant islands with this hearty and deeply flavorful Caribbean Beef Curry with Potatoes. This dish is a true celebration of Caribbean cooking, where tender cubes of beef chuck are slow-simmered in a rich, aromatic gravy bursting with exotic spices, coconut milk, and the comforting sweetness of tender potatoes and carrots. Infused with a blend of curry powder, turmeric, smoked paprika, and a hint of fresh ginger, this curry delivers layers of complex flavor. The optional kick of a Scotch bonnet pepper adds an authentic warmth that awakens the palate. It’s a comforting, soulful meal that promises to transport you with every spoonful – perfect for a cozy family dinner, impressing guests, or simply savoring the rich traditions of island cuisine.

Ingredients:

For the Beef & Seasoning:

• 2 lbs (900g) beef chuck or stew beef, trimmed and cut into 1-1½ inch cubes
• 2 tablespoons vegetable oil
• Salt and freshly ground black pepper, to taste

For the Aromatic Base:

• 1 large yellow onion, chopped
• 4 cloves garlic, minced
• 1-inch piece of fresh ginger, grated
• 2 tablespoons Caribbean curry powder (or high-quality yellow curry powder)
• 1 teaspoon ground turmeric
• 1 teaspoon smoked paprika
• 1 whole Scotch bonnet pepper, pierced a few times with a knife (optional, for heat)

For the Simmer & Vegetables:

• 3 medium potatoes (e.g., Russet or Yukon Gold), peeled and cut into 1-inch chunks
• 2 medium carrots, peeled and sliced into ½-inch rounds (optional)
• 1 can (14 oz / 400ml) full-fat coconut milk
• 2 cups (480ml) beef stock (or water with a beef bouillon cube)
• 2 sprigs fresh thyme (or 1 teaspoon dried thyme)

For Garnish & Serving:

• Fresh cilantro or parsley, chopped (for garnish)
• Cooked white rice, for serving

Step-by-Step Instructions:

1. Season and Brown the Beef:
   • Pat the beef cubes thoroughly dry with paper towels. Season them generously with salt and freshly ground black pepper.
   • Heat 2 tablespoons of vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until shimmering.
   • Add the beef cubes in batches, ensuring not to overcrowd the pot. Sear until well browned on all sides (approximately 3-5 minutes per batch). This browning creates deep flavor.
   • Remove the seared beef from the pot and set it aside on a plate.
2. Build the Flavor Base:
   • Reduce the heat to medium. In the same pot, add the chopped onion, minced garlic, and grated ginger. Sauté for 5-7 minutes, stirring occasionally, until the onion is softened and translucent, and the aromatics are fragrant.
   • Stir in the Caribbean curry powder, ground turmeric, and smoked paprika. Toast the spices for 1-2 minutes, stirring constantly, until very fragrant. This step deepens their flavor.
3. Simmer the Curry:
   • Return the seared beef to the pot, mixing well to coat the beef cubes thoroughly with the aromatic spice base.
   • Pour in the full can of coconut milk and the beef stock. Add the fresh thyme sprigs and the whole, pierced Scotch bonnet pepper (if using).
   • Stir everything together, scraping up any browned bits from the bottom of the pot. Bring the mixture to a gentle boil.
4. Cook Until Beef is Tender:
   • Once boiling, reduce the heat to low, cover the pot tightly, and let the curry simmer for 1 to 1.5 hours, stirring occasionally. The beef should become fork-tender.
5. Add Vegetables & Thicken Sauce:
   • After the beef is tender, add the peeled and chunked potatoes and sliced carrots (if using) to the pot.
   • Continue simmering the curry, uncovered, for another 20-30 minutes, or until the potatoes and carrots are cooked through and tender, and the sauce has naturally thickened to your desired consistency. Stir occasionally to prevent sticking.
6. Taste and Finish:
   • Carefully remove the Scotch bonnet pepper from the pot if you used it (be cautious not to break it, as the seeds are extremely hot).
   • Taste the curry and adjust seasoning with additional salt and black pepper as needed.
7. Serve:
   • Ladle generous portions of the hot Caribbean Beef Curry over fluffy steamed white rice.
   • Garnish with fresh chopped cilantro or parsley.
   • Serve immediately and enjoy this hearty and incredibly flavorful Caribbean comfort dish!

Tips, Variations, and Storage:

• Scotch Bonnet Safety: If using a Scotch bonnet, handle it with gloves and be very careful not to let it burst. It provides flavor and warmth without overpowering heat if left whole. Remove it before serving, or if you prefer less heat.
• Curry Powder: Quality matters! A good Caribbean curry powder blend will make a significant difference. If using yellow curry powder, a pinch of allspice or garam masala can add depth.
• Vegetable Variety: Feel free to add other root vegetables like sweet potatoes or yams, or leafy greens like spinach or callaloo during the last 10 minutes of cooking.
• Spice Level: Adjust the amount of curry powder to your preference. For extra heat without a whole Scotch bonnet, add a pinch of cayenne pepper.
• Make Ahead: This curry tastes even better the next day as the flavors meld. It’s an excellent make-ahead meal.
• Storage: Store leftover Caribbean Beef Curry in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop over low heat, adding a splash of water or stock if needed to loosen the sauce. This curry also freezes well for up to 3 months.

Pairings:

• Rice: Steamed white rice (jasmine or basmati) is the classic accompaniment.
• Flatbread: Roti, paratha, or even warm naan bread would be fantastic for soaking up the rich gravy.
• Sides: A simple green salad with a lime vinaigrette, fried plantains, or a fresh cucumber and tomato salad would be great contrasts.
• Beverages: A cold lager beer, iced tea, or a tropical fruit juice (like mango or passion fruit) would complement the flavors beautifully.

Quick Info:

• Prep Time: 20 minutes
• Cook Time: 1 hour 35 minutes – 2 hours
• Total Time: Approximately 2 hours – 2 hours 20 minutes
• Servings: 6-8
• Cuisine: Caribbean
• Effort Level: Medium