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 the heat to high and bring the mixture to a gentle boil.
Reduce Heat: Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 1.5 to 2 hours. Stir occasionally until the beef is tender and the potatoes are cooked through.
Adjust Seasoning: Taste the curry and adjust seasoning with salt, pepper, or more sugar as needed. If you prefer a spicier curry, you can break the Scotch bonnet peppers open towards the end of cooking.
5. Serve
Garnish: Remove the Scotch bonnet peppers before serving. Garnish with fresh cilantro.
Accompaniments: Serve the Caribbean beef curry hot over steamed rice or with warm roti for a complete meal.
Tips
Storage: Leftover curry can be stored in an airtight container in the refrigerator for up to 3 days. It also freezes well for up to 3 months.
Spice Level: For a milder curry, omit the Scotch bonnet peppers or use them whole without piercing. For more heat, chop them and add during cooking.
Variations: Feel free to add other vegetables such as peas or green beans based on your preference.
Enjoy your delicious Caribbean Beef Curry with Potatoes