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Caribbean Beef Curry Recipe

Caribbean · Main course · 110 min total

A fragrant and hearty beef curry infused with Caribbean spices like allspice, thyme, and Scotch bonnet pepper, slow-cooked until tender.

Ingredients

• 2 lbs beef chuck, cut into 1.5-inch cubes
• 2 tbsp curry powder
• 1 tsp ground allspice
• 1 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp vegetable oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 Scotch bonnet pepper, whole (or to taste)
• 2 large potatoes, peeled and cubed
• 2 cups beef broth
• 1 can (14 oz) coconut milk
• 2 tbsp fresh cilantro, chopped (for garnish)

Instructions

1. In a bowl, combine beef cubes with curry powder, allspice, thyme, salt, and pepper. Toss to coat evenly.
2. Heat oil in a large pot or Dutch oven over medium-high heat. Brown beef in batches, about 3-4 minutes per side. Remove and set aside.
3. Reduce heat to medium. Add onion, garlic, and ginger; sauté until softened, about 5 minutes.
4. Return beef to pot. Add Scotch bonnet pepper, potatoes, beef broth, and coconut milk. Stir to combine.
5. Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 hours, or until beef is tender, stirring occasionally.
6. Remove Scotch bonnet pepper (if desired) and adjust seasoning with salt and pepper. Garnish with cilantro before serving.

Tips

• Scotch bonnet pepper adds heat; use whole and do not break it for milder flavor, or chop for more spice.
• Serve with rice and peas or crusty bread.
• Leftovers can be refrigerated for up to 3 days; flavors deepen overnight.

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