Caribbean Curried Beef
Elevate your dinner table with this hearty and flavorful Caribbean Curried Beef, a vibrant dish that brings the tropical flavors of the islands right to your kitchen. Tender chunks of seared beef chuck are simmered in a rich coconut milk and beef stock base, infused with aromatic spices like curry powder, allspice, and fresh thyme. The addition of creamy potatoes, sweet carrots, and optional Scotch bonnet pepper delivers a perfect balance of heat and comfort. Finished with a splash of lime juice for brightness and a sprinkle of cilantro for a fresh touch, this satisfying one-pot wonder is perfect served over steamed rice for a complete meal. With its bold Caribbean flair and slow-simmered goodness, this recipe is a must-try for fans of exotic, soul-warming curries.
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Recipe Information
Ingredients
- 2 lbs beef chuck (cut into 1-inch cubes)
- 1 large yellow onion (diced)
- 4 cloves garlic cloves (minced)
- 1 tablespoon ginger (grated)
- 2 tablespoons curry powder
- 1 teaspoon ground allspice
- 4 sprigs fresh thyme
- 1 pepper scotch bonnet pepper (optional, finely chopped)
- 2 medium potatoes (peeled and cubed)
- 2 medium carrots (sliced)
- 1 can coconut milk (full-fat)
- 2 cups beef stock
- 2 tablespoons vegetable oil (for searing)
- 1 lime lime (juiced)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup cilantro (chopped, for garnish)
- 4 cups rice (for serving)
Instructions
Heat 2 tablespoons of vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
Season the beef cubes with salt and pepper, then sear them in batches until browned on all sides. Remove the beef and set aside.
In the same pot, add the diced onion and sauté for 3–4 minutes until softened.
Add the garlic, ginger, curry powder, and ground allspice. Stir well to toast the spices, cooking for 1–2 minutes until fragrant.
Return the beef to the pot and toss to coat it in the spice mixture.
Pour in the beef stock and coconut milk, scraping the bottom of the pot to release any browned bits. Bring to a gentle simmer.
Add the thyme sprigs and scotch bonnet pepper (if using). Cover partially with a lid, reduce the heat to low, and simmer for 1 hour.
After 1 hour, add the cubed potatoes and sliced carrots to the pot. Continue simmering for an additional 30–40 minutes until the beef is tender and the vegetables are cooked through.
Remove the thyme sprigs and scotch bonnet pepper (if desired). Stir in the lime juice and adjust seasoning with additional salt and pepper to taste.
Serve the curried beef over cooked rice and garnish with chopped cilantro.
Nutrition Facts
Calories |
818 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.2 g | 66% | |
| Saturated Fat | 27.0 g | 135% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 113 mg | 38% | |
| Sodium | 1446 mg | 63% | |
| Total Carbohydrate | 57.4 g | 21% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 5.1 g | ||
| Protein | 36.6 g | 73% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 73 mg | 6% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 1011 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
