Caribbean Beef Curry with Potatoes

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A Soul-Warming Island Classic That Brings Bold Flavors to Your Table

There’s something truly magical about Caribbean cuisine. It carries within it the rich stories of culture, history, and resilience—infused into every spice, every herb, and every slow-cooked bite. One dish that perfectly captures this spirit is Caribbean Beef Curry with Potatoes. This comfort food favorite is an explosion of bold flavors—deep, earthy spices, fiery heat from Scotch bonnet peppers, the mellow creaminess of coconut milk, and the satisfying texture of tender beef and hearty potatoes.

Whether you’re craving a soulful home-cooked dinner or preparing a festive island-inspired meal for guests, this Caribbean beef curry delivers warmth and flavor that satisfies both the stomach and the soul. In this post, we’ll take you through everything you need to recreate this dish: from choosing the right cut of beef to how long to simmer it, and even how to adjust the spice level to match your palate.

So, roll up your sleeves and get ready to bring a bit of island sunshine to your kitchen.

Why You’ll Love This Recipe

Rich and Flavorful: Layers of Jamaican curry, thyme, garlic, and coconut milk create an irresistible depth of flavor.
Hearty Comfort Food: Filling, satisfying, and perfect for cool evenings or cozy gatherings.
Customizable Heat: Control the spice level by adjusting the amount of Scotch bonnet used.
Meal Prep Friendly: Tastes even better the next day as the flavors continue to meld.
Great for Freezing: Make a big batch and freeze portions for easy weekday dinners.

Ingredients (with US Measurements)

For the Beef Curry:

  • 2 lbs beef stew meat, cut into 1-inch cubes (chuck or round work well)

  • 2 tablespoons vegetable oil (or canola oil)

  • 1 large onion, chopped (about 1 cup)

  • 4 cloves garlic, minced

  • 1 tablespoon fresh ginger, minced

  • 1 to 2 Scotch bonnet peppers, deseeded and chopped (use gloves; adjust based on spice preference)

  • 2 tablespoons Jamaican curry powder (Grace or Blue Mountain brands recommended)

  • 1 teaspoon ground allspice

  • 1 teaspoon ground turmeric

  • 1 teaspoon ground cumin

  • 1 teaspoon ground coriander

  • 4 large russet or Yukon Gold potatoes, peeled and diced (about 4 cups)

  • 2 cups beef broth

  • 1 can (14 oz) coconut milk

  • 2 to 3 sprigs fresh thyme

  • 2 bay leaves

  • 1 tablespoon soy sauce

  • Juice of 1 lime

  • Salt and black pepper, to taste

  • Fresh cilantro, chopped, for garnish

Prep and Cook Time

Preparation Time: 15 minutes
Cooking Time: 1 hour 45 minutes
Total Time: Approximately 2 hours
Serving Size: 6 generous servings
Calories Per Serving: Approximately 663 kcal

Step-by-Step Instructions

Step 1: Marinate the Beef
Time Required: 30 minutes to overnight

  • In a large mixing bowl, season your beef cubes with salt, black pepper, and 1 tablespoon of curry powder.

  • Massage the spices into the meat with your hands or a spoon to evenly coat.

  • Cover and refrigerate for at least 30 minutes—but ideally overnight. This helps the meat absorb the flavor of the spices deeply.

  • Pro Tip: Marinating overnight not only enhances flavor but helps tenderize tougher cuts of beef.

Step 2: Sear the Beef
Time Required: 10 minutes

  • Heat 2 tablespoons of vegetable oil in a heavy-bottomed pot or Dutch oven over medium-high heat.

  • Add the beef in batches to avoid overcrowding the pot. Sear the meat on all sides until nicely browned.

  • Remove the browned beef with tongs and set aside.

  • Note: This step locks in flavor by creating a beautiful brown crust through the Maillard reaction.

Step 3: Sauté Aromatics
Time Required: 5 minutes

  • In the same pot, add a little more oil if needed.

  • Sauté the onion for 3 to 4 minutes until soft and translucent.

  • Add garlic, ginger, and the chopped Scotch bonnet pepper. Stir for another 1 to 2 minutes until fragrant.

  • Be careful not to burn the garlic—lower the heat if necessary.

  • Spice Control Tip: Use only half a Scotch bonnet for mild heat, or omit for a kid-friendly version. Want extra heat? Add the seeds or use two peppers.

Step 4: Build the Curry Base
Time Required: 3 minutes

  • Add the remaining 1 tablespoon of curry powder, along with allspice, turmeric, cumin, and coriander.

  • Toast the spices with the aromatics for about 1 minute, stirring constantly.

  • Return the browned beef to the pot and coat well with the fragrant spice mix.

  • Why Toast Spices? This process unlocks essential oils and intensifies their flavors.

Step 5: Simmer the Stew
Time Required: 90 minutes

  • Pour in the beef broth and coconut milk, and stir to combine.

  • Add the diced potatoes, bay leaves, and thyme sprigs.

  • Bring the pot to a boil, then reduce to a gentle simmer.

  • Cover the pot and let it simmer for 1.5 hours, stirring occasionally.

  • Check the beef at the 1-hour mark for tenderness. Add more broth if needed.

  • Simmering Secret: Low and slow cooking allows the beef to break down and the flavors to deepen into a rich, velvety curry.

Step 6: Final Seasoning and Garnish
Time Required: 5 minutes

  • Stir in the soy sauce and lime juice for brightness and umami.

  • Taste and adjust seasoning with salt and black pepper.

  • Remove bay leaves and thyme sprigs before serving.

  • Garnish with a generous sprinkle of fresh chopped cilantro.

Serving Suggestions

This curry is versatile and pairs beautifully with:

  • Steamed jasmine or basmati rice

  • Coconut rice for extra tropical flair

  • Roti or naan for scooping up every last drop

  • Fried plantains for a sweet-savory balance

  • Cucumber salad for a cooling contrast

Storing and Reheating

  • Refrigerate in an airtight container for up to 4 days.

  • Freeze for up to 3 months in freezer-safe containers.

  • Reheat on the stovetop over medium-low, adding a splash of broth or water to loosen the sauce.

Recipe Tips and Variations

Tips

  • Use the Right Beef: Chuck roast or beef stew meat with some marbling is ideal for tenderness.

  • Avoid Overcrowding: Brown beef in batches to develop a rich, savory crust.

  • Coconut Cream Substitute: If you don’t have coconut milk, use coconut cream diluted with water.

  • Vegetable Add-ins: Add carrots, green beans, or bell peppers for more color and nutrition.

  • Thicker Curry: Let it simmer uncovered for the last 15 to 20 minutes.

Variations

  • Make it Paleo or Whole30: Use sweet potatoes instead of white potatoes, and coconut aminos in place of soy sauce.

  • Go Vegetarian: Swap beef for chickpeas or jackfruit and use veggie broth.

  • Instant Pot Version: Sauté beef and aromatics using the “Sauté” function, then pressure cook for 35 minutes.

Nutritional Breakdown (Per Serving)

  • Calories: 663 kcal

  • Protein: 32 g

  • Carbohydrates: 25 g

  • Fat: 45 g

  • Fiber: 5 g

  • Sodium: 780 mg

Final Thoughts

Caribbean Beef Curry with Potatoes is not just a dish—it’s an experience. With each bite, you’re transported to a place where the food is bold, the spices sing, and warmth fills the kitchen. Whether you’re serving it at a weekend dinner, impressing guests, or simply craving something cozy and soul-satisfying, this curry will never disappoint.

Best of all, this recipe is flexible—make it spicy or mild, creamy or brothy, traditional or with your own twist. Once you try it, you’ll understand why this Caribbean staple is cherished in so many households.

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