Caribbean Beef Curry with Potatoes

Caribbean Beef Curry with Potatoes: A Comforting Island Classic

Few dishes bring together warmth, spice, and comfort quite like a rich, slow-simmered Caribbean Beef Curry with Potatoes. Inspired by the vibrant culinary traditions of the Caribbean, this dish is a soul-satisfying blend of tender beef, golden potatoes, aromatic spices, and a curry sauce that’s bursting with flavor.

Whether you’re craving a hearty dinner or want to explore a new flavor-packed recipe, this Caribbean curry is a simple yet impressive dish that will fill your home with delicious aroma and your plate with island comfort.

What Makes Caribbean Curry Special?

Unlike Indian curries, which are often layered with dozens of spices, Caribbean curry is bold and straightforward—with curry powder as the star, accompanied by fresh herbs, garlic, and Scotch bonnet peppers for a distinctive kick. It’s commonly used in dishes across Jamaica, Trinidad, Guyana, and other Caribbean nations, each with its own twist.

This version is rich, hearty, and perfect for pairing with rice, roti, or even just a piece of crusty bread to mop up all that golden goodness.

Ingredients (Serves 4–6)

For the Curry:

2 lbs beef stew meat (chuck or shoulder), cut into 1-inch cubes
2 tbsp Caribbean curry powder (or regular curry powder if needed)
2 tbsp vegetable oil
1 large onion, chopped
4 cloves garlic, minced
1-inch piece fresh ginger, grated
1 Scotch bonnet pepper, finely chopped (optional for heat)
3 medium potatoes, peeled and cubed
2 cups beef broth or water
1 tsp allspice (optional but authentic)
1 tsp dried thyme
1 tbsp tomato paste (for depth)
Salt and black pepper to taste
2 green onions, chopped (for garnish)
Fresh cilantro or parsley (optional garnish)

Instructions

1. Season and Marinate the Beef

In a bowl, toss the beef with 1 tablespoon of the curry powder, salt, and pepper. Let it marinate for at least 30 minutes (or up to overnight) for deeper flavor.

2. Brown the Meat

Heat oil in a large pot or Dutch oven over medium-high heat. Add the beef in batches and brown on all sides. Remove and set aside.

3. Sauté the Aromatics

In the same pot, add a bit more oil if needed. Sauté the onion until soft and golden, about 5 minutes. Add garlic, ginger, and Scotch bonnet pepper. Cook for another minute until fragrant.

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